| "湘妃翠"鲜叶与成品茶主要品质成分的季节变化 |
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| 引用本文： | 蔡利娅,周跃斌,罗理勇,黎星辉."湘妃翠"鲜叶与成品茶主要品质成分的季节变化[J].经济林研究,2006,24(1):30-32. |
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| 作者姓名： | 蔡利娅 周跃斌 罗理勇 黎星辉 |
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| 作者单位： | 1. 湖南农业大学,园艺园林学院,湖南,长沙,410128
2. 南京农业大学,江苏,南京,210095 |
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| 摘 要： | 采用氨基酸自动分析仪、高效液相色谱和茶叶国标检测方法测定分析了不同季节“湘妃翠”鲜叶及其成品茶中游离氨基酸、儿茶素、咖啡碱、茶多酚和水浸出物的含量。结果表明:鲜叶与成品茶中游离氨基酸、儿茶素、咖啡碱、茶多酚和水浸出物含量等的品质成分的季节变化明显,趋势一致,春季明显优于夏秋季、秋季优子夏季;与鲜叶的品质成分状况相比,成品茶的品质成分状况明显改善,奠定了感官品质的生化基础。根据分析结果提出了“湘妃翠”品种在夏秋季生产普通绿茶而不生产名优茶的建议。
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| 关 键 词： | 茶 “湘妃翠” 品质成分 品种 |
| 文章编号： | 1003-8981（2006）01-0030-03 |
| 收稿时间： | 2006-02-06 |
| 修稿时间： | 2006年2月6日 |
Changes of Main Quality Constituents in Fresh Shoots and Made Tea of "Xiangfeicui" with the Season |
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| CAI Li-Ya,ZHOU Yue-Bin,LUO Li-Yong,LI Xing-Hui.Changes of Main Quality Constituents in Fresh Shoots and Made Tea of "Xiangfeicui" with the Season[J].Economic Forest Researches,2006,24(1):30-32. |
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| Authors: | CAI Li-Ya ZHOU Yue-Bin LUO Li-Yong LI Xing-Hui |
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| Institution: | 1. Tea Science Faculty, Horticulture and Landscape College, Hunan Agricultural University, Changsha 410128, Hunan, China;2. Nanjing Agricultural University, Nanjing 210095, Jiangsu, China |
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| Abstract: | The contents of free amino acids, catechins, caffeine, tea polyphenols and water extracts in fresh shoots and made tea of "Xiangfeicui" in different seasons were analyzed by amino acid auto-analysis machine, HPLC and international standard of tea quality detection. The results showed that the contents of free amino acids, catechins, caffeine, tea polyphenols and water extracts in fresh shoots and made tea were changed with the season obviously, and their changes had similar tendency, that was, the quality constituents in spring tea was much better than that in summer tea and autumn tea in both fresh shoots and made tea, and that in autumn tea was better than that in summer tea, moreover, the condition of quality constituents in made tea was much better than that in fresh shoots, and it formed good sensory quality. It was suggested that common green tea should be produced rather than special green tea with "Xiangfeicui" in summer and autumn according to the results. |
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| Keywords: | tea Xiangfeicui quality constituents variety |
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