| 3 种苦丁茶与茶叶的感官和化学成分比较 |
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| 引用本文： | 陈亮,周智修,舒爱民,刘晓.3 种苦丁茶与茶叶的感官和化学成分比较[J].浙江农林大学学报,2000,17(3):298-300. |
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| 作者姓名： | 陈亮 周智修 舒爱民 刘晓 |
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| 作者单位： | 1.中国农业科学院 茶叶研究所, 浙江杭州 310008;2.中国科学院 大连化学物理研究所, 辽宁 大连 116023 |
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| 基金项目： | 浙江省151 人才工程基金资助项目(972062) |
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| 摘 要： | 采用感官审评、高效液相色谱和比色法等方法对浙江苦丁茶、广西苦丁茶、贵州苦丁茶和茶叶的感官和化学成分进行了比较。结果表明:浙江苦丁茶和广西苦丁茶, 绿色紧实,味苦回甘, 具有典型苦丁茶的品质特点;贵州苦丁茶没有一般苦丁茶味苦回甘 的特点。浙江苦丁茶和广西苦丁茶氨基酸总量、生物碱、可溶性糖、黄酮和-胡萝卜素等化学成分也基本一致, 与贵州苦丁茶及茶叶有较大的区别。因此, 浙江苦丁茶和广西苦丁茶为一般意义的真正苦丁茶 。表3 参5
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| 关 键 词： | 苦丁茶 茶叶 感官品质评价 化学成分 大叶冬青 |
| 收稿时间： | 2000-01-15 |
Comparison of organoleptic evaluation and chemical composition among three kinds of kudingcha and tea |
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| CHEN Liang,ZHOU Zhi-xiu,SHU Ai-min,LIU Xiao.Comparison of organoleptic evaluation and chemical composition among three kinds of kudingcha and tea[J].Journal of Zhejiang A&F University,2000,17(3):298-300. |
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| Authors: | CHEN Liang ZHOU Zhi-xiu SHU Ai-min LIU Xiao |
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| Institution: | 1.Tea Research Institute , Chinese Academy of Agricultural Sciences , Hangzhou 310008, Zhejiang , China;2.Dalian Institute of Chemical Physics , Chinese Academy of Sciences , Dalian 116023, Liaoning , China |
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| Abstract: | The organoleptic properties and chemical composition among Zhejiang kudingcha (Ilex latifolia Thunb .), Guangxi kudingcha (I .kudingcha C .J .Tseng), Guizhou kudingcha Ligustrum robustum (Robx .) Bl .] and tea Camellia sinensis (L.)O .Kuntze] were compared using organoleptic evaluation , HPLC and absorption methods .The results showed that the appearance of Zhejiang kudingcha and Guangxi kudingcha was green and tight , they had the typical characteristics of kudingcha , which tasted bitterly and aftertaste was sweet . Their chemical components , such as amino acids , alkaloids , soluble sugar , flavone , -carrotene , were almost unanimity .Meanwhile , Guizhou kudingcha and tea were different either in organoleptic properties or chemical components with the two others .Both I .latifolia and I .kudingcha were real kudingcha . |
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