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当前位置: 首页 > 文章 > 不同品种信阳毛尖茶的品质和化学成分比较研究 湖北农业科学 2014,53 (16) 3817-3819+3909
Position: Home > Articles > Comparing Chemical Components and Organoleptic Quality of Xinyangmaojian Tea with Different Varieties Hubei Agricultural Sciences 2014,53 (16) 3817-3819+3909

不同品种信阳毛尖茶的品质和化学成分比较研究

作  者：
刘玉霞;张洁;赵仁亮;郭桂义
单  位：
信阳农林学院茶学系/信阳毛尖茶产业河南省高校工程技术研究中心/信阳市茶叶加工与检测工程技术研究中心;泌阳县农业技术推广站
关键词：
绿茶;信阳毛尖茶;品种;品质;化学成分
摘  要：
对信阳群体种、白毫早、龙井43、福鼎大白茶、乌牛早、迎霜和安吉白茶7个茶树品种制成的信阳毛尖茶的感官品质和主要化学成分进行了初步研究。结果表明,乌牛早和信阳群体种的感官品质最好,龙井43最差,这可能与制茶工艺有关;茶多酚和咖啡碱在龙井43中质量分数较高,氨基酸和叶绿素在福鼎大白茶中质量分数较高。
译  名：
Comparing Chemical Components and Organoleptic Quality of Xinyangmaojian Tea with Different Varieties
作  者：
LIU Yu-xia;ZHANG Jie;ZHAO Ren-liang;GUO Gui-yi;Agricultural Technology Extension Station of Biyang County;Department of Tea Science, Xinyang College of Agriculture and Forestry / Engineering Technology Research Center of Xinyang Maojian Tea Industry ,University of Henan Province /Engineering Technology Research Center of Xinyang for Tea Processing and Testing;
关键词：
green tea;;Xinyangmaojian tea;;variety;;quality;;chemical components
摘  要：
The major changes of sensory quality,tea polyphenols, caffeine and amino acids and other chemical compositions in Xinyangmaojian tea in seven species including Xinyangqunti, Baihaozao,Longjing 43, Fudingdabai tea, Wuniuzao, Yingshuang and Anjibai tea were studied. The results showed that. the sensory quality of Wuniu was the best and Longjing 43 was the worst. This may be the result of tea making technique. The levels of contents of tea polyphenols and caffeine in Longjing 43 were the highest. Contents of amino acid and chlorophyll in Fudingdabai tea were high.

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