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当前位置: 首页 > 文章 > 蒙顶黄芽新工艺条件下品种适制性研究 湖北农业科学 2013,52 (18) 4403-4406，4426
Position: Home > Articles > Study on Suitability of Tea Cultivars for Manufacturing Mengding Huangya under New Processing Technology Hubei Agricultural Sciences 2013,52 (18) 4403-4406，4426

蒙顶黄芽新工艺条件下品种适制性研究

作  者：
陈昌辉;邓小丽;张跃华;张超云;陈书谦
单  位：
四川农业大学园艺学院茶学系;四川省雅安市茶叶学会;雅安跃华黄茶研究所
关键词：
黄茶;蒙顶黄芽;新工艺;品质
摘  要：
应用黄茶新工艺生产蒙顶黄芽,采用茶叶常规生化分析技术、茶叶感官审评方法以及计算机视觉图像处理技术分析了茶树(Camellia.sinensis(L.)O.Kuntze)品种川茶、梅占、名山311对新工艺的适制性。茶叶常规生化分析结果表明,川茶制出的蒙顶黄芽可溶性糖与水浸出物含量最高,其次是梅占,名山311居后;酚氨比值川茶与名山311相当,均小于梅占。茶叶感官审评结果表明,川茶制出的蒙顶黄芽干茶色泽比梅占和名山311亮、黄,川茶的滋味较甜醇,优于梅占与名山311。计算机视觉图像处理分析结果表明,川茶品种制出的蒙顶黄芽色泽更亮、更黄,名山311色泽较暗,梅占介于两者之间。综合分析认为,在黄茶新工艺条件下制作蒙顶黄芽以川茶品种表现较好。
译  名：
Study on Suitability of Tea Cultivars for Manufacturing Mengding Huangya under New Processing Technology
作  者：
CHEN Chang-hui;DENG Xiao-li;ZHANG Yue-hua;ZHANG Chao-yun;CHEN Shu-qian;Department of Tea Science, College of Horticulture, Sichuan Agricultural University;The Yellow Tea Research Institute of Ya'an Yuehua;The Tea Science Association of Ya'an City,Sichuan Province;
关键词：
yellow tea;;Mengding Huangya;;new processing technology;;quality
摘  要：
New processing technology was applied to produce Mengding Huangya.Routine biochemistry analysis technique,sensory evaluation method and computer vision and image processing technology were adopted to analyze the suitability of Camellia sinensis(L.) O.Kuntze cultivars,C.sinensis cv.Chuancha,C.sinensis cv.Meizhan and C.sinensis cv.Mingshan 311,to the new processing technology.According to routine biochemical analysis,Mengding Huangya produced from C.sinensis cv.Chuancha had the highest content of soluble sugar and aqueous extract,followed by C.sinensis cv.Meizhan;and C.sinensis cv.Mingshan 311 followed behind.The phenol-ammonia ratio of C.sinensis cv.Chuancha was equal to that of C.sinensis cv.Mingshan 311,which was smaller to that of C.sinensis cv.Meizhan.Sensory evaluation results showed that the color of dry Mengding Huangya produced from C.sinensis cv.Chuancha was yellower and brighter than that of C.sinensis cv.Meizhan and C.sinensis cv.Mingshan 311.Taste of C.sinensis cv.Chuancha was sweet and mellow,better than C.sinensis cv.Meizhan and C.sinensis cv.Mingshan 311.Computer vision and image processing analysis revealed that Mengding Huangya produced from C.sinensis cv.Chuancha was with brighter and yellower color;C.sinensis cv.Meizhan was darker;and C.sinensis cv.Mingshan 311 was in between.According to comprehensive analysis,C.sinensis cv.Chuancha performed better for producing Mengding Huangya under new processing technology.

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