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| 影响青岛绿茶品质的若干因素研究 | |
| 引用本文： | 汪东风,张云伟,王漪,李晓东,陈秀云.影响青岛绿茶品质的若干因素研究[J].茶叶,2011,37(2):79-82. |
| 作者姓名： | 汪东风 张云伟 王漪 李晓东 陈秀云 |
| 作者单位： | 1. 中国海洋大学食品科学与工程学院 青岛266003 2. 中国海洋大学食品科学与工程学院 青岛266003;青岛市果茶花卉工作站 青岛266071 3. 青岛市果茶花卉工作站 青岛266071 |
| 摘 要： | 通过分析茶叶中茶多酚、氨基酸、咖啡碱、水溶性碳水化合物、水浸出物的含量和感官评定来比较影响青岛绿茶品质的若干因素,研究地理环境、品种、生产设施和加工工艺对青岛绿茶的品质影响,结果表明露天栽培的茶叶品质要好于大棚设施的茶叶,且不同的品种、加工工艺和地理环境均对青岛绿茶品质有所影响. |
| 关 键 词： | 青岛绿茶 生化成分 感观品定 影响因素 |
Studies on factors on the Laoshan Mountain green tea quality |
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| WANG Dongfeng,ZHANG Yunwei,WANG Yi,LI Xiaodong,CHEN Xiuyun.Studies on factors on the Laoshan Mountain green tea quality[J].Journal of Tea,2011,37(2):79-82. | |
| Authors: | WANG Dongfeng ZHANG Yunwei WANG Yi LI Xiaodong CHEN Xiuyun |
| Institution: | WANG Dongfeng1,ZHANG Yunwei1,2,WANG Yi2,LI Xiaodong2,CHEN Xiuyun2(College of Food Science and Engineering of Ocean University of China,Qingdao 266003,China,2.Institute of Tea & Fruit & Flower of Qingdao,Qingdao 266071,China)) |
| Abstract: | The quality of Qingdao green tea is defined by teapolyphenols,amino acid,caffeine,water extracts contents of tea,water soluble carbohydrate and sensory evaluation.In addition,the effects of physical geography,species,agricultural techniques and processing procedure on tea quality were investegated.The results show that the nature tea is better than greenhouse′one.Cultivar,processing procedure and physical geography also had effect on Qingdao green tea quality. |
| Keywords: | Qingdao green tea biochemical component sensory evaluation causative factors |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |