信阳茶区不同嫩度茶鲜叶灰分 蛋白质含量与品质的关系

茶叶中含有的灰分和大量蛋白质对茶叶的品质具有重要作用。灰分除了在制茶过程中会有少量掺入外,大部分都来自鲜叶中,且鲜叶经过加工其含量不发生显著变化。大量的蛋白质也来自鲜叶。鲜叶是制茶的原料,其老嫩程度决定着茶叶质量的优劣。本实验分析了不同嫩度鲜叶中总灰分、水溶性灰分、粗蛋白的含量差异,目的在于为新梢采摘,提高信阳毛尖茶的品质,提高茶叶安全卫生质量提供参考依据。

Relationship between ash and protein content and quality of different tendernee fresh leaves in Xinyang tea area

The ash and the massive protein include in the tea have the influential role to the tea quality. In addition that a few ash will mix in the system tea process,the majority of it will come from the fresh leaves,and during the fresh leaves produce its total quantity does not have the remarkable change. The massive protein also come from the fresh leaves. The fresh leaves are the system tea material base. Its old and young degree determine their level of the pros and cons of the quality of tea. This experiment has analyzed in the different tenderness fresh leaves the total ash, the water-soluble ash, the thick protein＇ s content difference, the goal lies in for the new tree top picks, improves the Xinyang Mao Jian quality, promotes the tea safety and health quality to provide the reference.