| 影响信阳毛尖茶叶品质的因素 |
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| 引用本文： | 何奕波,严静.影响信阳毛尖茶叶品质的因素[J].安徽农业科学,2007,35(22):6842-6843. |
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| 作者姓名： | 何奕波 严静 |
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| 作者单位： | 1. 信阳职业技术学院,河南信阳,464000
2. 河南省信阳市浉河区五里乡政府,河南信阳,464000 |
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| 摘 要： | 目的]为了研究影响信阳毛尖茶叶品质的因素。方法]通过测定不同级别信阳毛尖茶多酚、总糖、氨基酸、咖啡碱和水浸出物的含量,对影响信阳毛尖茶叶品质的因素进行了分析。结果]茶叶品质越高,茶多酚类化合物含量也越高。茶叶品质高低与可溶性糖和氨基酸的含量呈明显的正相关。高品质信阳毛尖不但茶多酚的含量高而且总糖的含量也高,但酚糖比较低。各级别信阳毛尖咖啡碱的含量无明显的区别,水浸出物总量随茶叶品质降低而升高。结论]信阳毛尖茶叶品质主要由茶多酚、糖类、氨基酸和咖啡碱的含量决定,但每一种物质的含量过高或过低对茶叶品质都不利。高品质信阳毛尖茶叶应具有较低的酚氨比(10%~13%),较低的酚糖比(9%~13%)和合适的酚碱比(17%)。
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| 关 键 词： | 茶叶品质 酚氨比 酚糖比 酚碱比 |
| 文章编号： | 0517-6611（2007）22-06842-02 |
| 修稿时间： | 2007-04-11 |
Analysis of Influencing Factors on Quality of Xinyang Maojian Tea |
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| HE Yi-bo et al.Analysis of Influencing Factors on Quality of Xinyang Maojian Tea[J].Journal of Anhui Agricultural Sciences,2007,35(22):6842-6843. |
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| Authors: | HE Yi-bo |
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| Institution: | Xinyang Vocational and Technical College, Xinyang, Henan 464000 |
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| Abstract: | Objective] The aim of the research was to study the factors that affected the quality of different grades of Xinyang Maojian tea.Method] Based on determining the contents of tea polyphenol,total sugar,amino acid,caffeine and water extracts,the factors that affected the quality of Xinyang Maojian tea were analyzed.Result] The higher tea quality was,the higher the content of tea polyphenol compounds was.Tea quality showed an obviously positive correlation with the contents of soluble sugar and amino acid.High-quality Xinyang Maojian tea not only had higher contents of tea polyphenol and soluble sugar,but also had lower proportion of polyphenol and sugar.The caffeine content had no obvious difference among different grades of Xinyang Maojian tea and the total content of water extracts was increased along with the fall of tea quality.Conclusion] The quality of Xinyang Maojian tea was mostly determined by the contents of tea polyphenol,carbohydrate,amino acid and caffeine,but it was unfavorable to the tea quality that the content of each substance was too high or too low.Xinyang Maojian tea with high quality should have lower ratio of polyphenol to amino acid(10%～13%),lower ratio of polyphenol to sugar(9%～13%) and suitable ratio of polyphenol to alkali(17%). |
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| Keywords: | Tea quality Ratio of polyphenol to amino acid Ratio of polyphenol to sugar Ratio of polyphenol to alkali |
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