| 茶树紫色芽叶的绿茶适制性研究 |
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| 引用本文： | 邱华丽,傅冬和,王树芝,肖文军. 茶树紫色芽叶的绿茶适制性研究[J]. 茶叶通讯, 2007, 34(2): 19-21,24 |
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| 作者姓名： | 邱华丽 傅冬和 王树芝 肖文军 |
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| 作者单位： | 湖南省农业厅经济作物发展中心·长沙·410005;湖南农业大学茶学教育部重点实验室·长沙·410128 |
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| 摘 要： | 以湖南农业大学长安教学基地的茶树群体品种芽叶为材料,运用高效液相色谱、常规理化分析与感官审评等方法,以正常芽叶为对照对紫色芽叶绿茶适制性进行了研究.结果表明,由紫色芽叶加工而成的绿茶样的多酚类含量、水浸出物含量均高于对照,感官品质在外形及香气方面显著优于对照.综合结果显示紫色芽叶加工绿茶具有一定的适制性.
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| 关 键 词： | 紫色芽叶 绿茶 适制性 |
| 修稿时间： | 2007-03-132007-03-20 |
Study on Productable Characters of Purple Shoot for Green Tea |
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| QIU Hua-li,FU Dong-he,WANG Shu-Zhi,XIAO Wen-jun. Study on Productable Characters of Purple Shoot for Green Tea[J]. Tea Communication, 2007, 34(2): 19-21,24 |
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| Authors: | QIU Hua-li FU Dong-he WANG Shu-Zhi XIAO Wen-jun |
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| Affiliation: | 1 Developing Center Economic Plant of Hunan Agricultural Department, Changsha 410005,China; 2 Key Lab of Tea Science,Ministry of Education,Hunan Agricultural University, Changsha 410128,China |
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| Abstract: | Tea shoots and leaves of heterogeneous varieties obtained from the tea educational base of Hunan agricultural university were produced to green tea. The productable characters of the purple shoots for green tea were tested by HPLC and conventional analysis of physics and chemistry and sensory evaluation. The results showed that the contents of polyphenols,water extractions,and catechins in purple green tea were all higher than those in normal tea shoots.The shape and aroma of purple green tea are better than normal green tea .The comprehensive results showed that the purple tea shoots were suitable to produce green tea in some aspects. |
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| Keywords: | Purple tea shoots Green tea Productable character |
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