| 汤记高山茶和平地茶品质的对比研究 |
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| 引用本文： | 杨勇,杨贤强,洪高洁.汤记高山茶和平地茶品质的对比研究[J].茶叶,2004,30(2):91-92,97. |
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| 作者姓名： | 杨勇 杨贤强 洪高洁 |
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| 作者单位： | 农业部园艺植物生长发育与生物技术重点开放实验室,杭州,310029;浙江大学茶学系,杭州,310029;农业部园艺植物生长发育与生物技术重点开放实验室,杭州,310029;浙江大学茶学系,杭州,310029;农业部园艺植物生长发育与生物技术重点开放实验室,杭州,310029;浙江大学茶学系,杭州,310029 |
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| 摘 要： | 测定比较了汤记高山茶与平地茶的滋味成分的含量，采用SDE法提取了高山茶与平地茶的香气，气相色谱-质谱分析二者香气在组成和含量上的差别。结果表明，高山茶与平地茶的滋味成分茶多酚、咖啡碱和水浸出物含量相差不大，但高山茶氨基酸含量较高，酚氨比较小；高山茶的香精油总量比平地茶的高34．5％，但高山茶和平地茶之间香气组分差异小，而在香气组分的相对含量上差异较大，高山茶中庚醛及雪松醇的峰度较大，这可能是形成高山茶香气馥郁的主要原因，其含量的高低可作为高山茶品质鉴定的一个辅助指标。
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| 关 键 词： | 高山茶 平地茶 香气 |
| 文章编号： | 0577-8921(2004)02-091-03 |
Quality comparison of tangji high mountainous tea and plain tea |
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| YANG Yong,YANG Xianqiang,HONG Gaojie.Quality comparison of tangji high mountainous tea and plain tea[J].Journal of Tea,2004,30(2):91-92,97. |
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| Authors: | YANG Yong YANG Xianqiang HONG Gaojie |
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| Abstract: | The characters of high mountainous tea and plain tea were studied for comparison.Content of polyphenols,caffeine and warter extractions in these two samples was similar,while amino acid of high mountain tea was higher than that of plain tea .The aroma of both the high mountain and the plain green tea was extracted by the simultaneous distillation extraction and analysed by GC/MS for comparison. The result showed that the difference of the aroma composition between the high mountainous and the plain green tea was small, but the difference of their aroma components in relative content was significant ,which cause mainly the different aroma characteristics of them. |
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| Keywords: | high mountainous tea plain tea aroma |
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