| 几种信阳毛尖茶的化学成分及品质研究 |
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| 引用本文： | 张洁,;赵仁亮,;郭桂义,;刘玉霞.几种信阳毛尖茶的化学成分及品质研究[J].信阳农业高等专科学校学报,2014(1):105-107. |
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| 作者姓名： | 张洁 ;赵仁亮 ;郭桂义 ;刘玉霞 |
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| 作者单位： | [1]信阳农林学院茶学系,信阳毛尖茶产业河南省高校工程技术研究中心,信阳市茶叶加工与检测工程技术研究中心,河南信阳464000; [2]泌阳县农业技术推广站,河南泌阳463700 |
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| 基金项目： | 河南省科技攻关项目（092102110083）; 信阳市重大科技专项（ZKJZX200701,ZDGG1102-1）; 信阳市科技攻关项目（130018）; 河南省教育厅自然科学研究计划项目（2008C210006,2010C210007） |
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| 摘 要： | 对信阳群体种、白毫早、龙井43、福鼎大白茶、乌牛早、迎霜和安吉白茶等7个茶树品种制成的信阳毛尖茶的感官品质和主要化学成分进行了初步研究。结果表明,乌牛早和信阳群体种的感官品质最好,龙井43最差,这可能与制茶有关;茶多酚和咖啡碱在龙井43中含量较高,氨基酸和叶绿素在福鼎大白中含量较高。
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| 关 键 词： | 绿茶 信阳毛尖茶 品种 品质 化学成分 |
Comparison of chemical components and organoleptic quality of Xinyang Maojian tea made by different varieties |
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| Institution: | ZHANG Jie ,ZHAO Ren - liang ,GUO Gui - yi ,LIU Yu - xia ( 1. Department of Tea Science, Xinyang College of Agriculture and Forestry, Engineering Technology Research Center of Xinyang Maojian Tea Industry ,University of Henan Province,Engineering Technology Research Center of Xinyang for Tea Processing and Testing, Xinyang 464000, China ;2. Agricultural Technology Extension Station of Biyang County, Biyang 463700, China ) |
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| Abstract: | Xinyangmaojian of seven species such as Xinyangqunti,Baihaozao,Longjing 43,Fudingdabai,Wuniuzao, Yingshuang and Anjibaicha are studied about their sensory quality and chemical composition. The results show that the sensory quality of Wuniuzao and Xinyangqunti is the best,Longjing 43 the worst,this may be related to tea-making. However,tea polyphenols and caffeinare are in higher levels of Longjing 43,amino acid and chlorophyll in Fudingdabai higher are in higher levels. |
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| Keywords: | green tea Xinyang Maojian tea variety quality chemical components |
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