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当前位置: 首页 > 文章 > 中茶108、中茶302和中茶102的绿茶适制性及制茶品质 食品科学 2014,35 (7) 33-37
Position: Home > Articles > Suitability for Processing Green Tea and Quality of Tea Leaves from Zhongcha 108, 302 and 102 FOOD SCIENCE 2014,35 (7) 33-37

中茶108、中茶302和中茶102的绿茶适制性及制茶品质

作  者：
段小凤;唐茜;郭雅丹;汪婷;郭湘;刘汉章;刘宏
单  位：
四川农业大学园艺学院
关键词：
茶;品种;成分;制茶品质
摘  要：
为了解从浙江省引进四川茶区的茶树良种中茶108、中茶302和中茶102的绿茶适制性和制茶品质,以四川茶区主栽品种福选9号为对照,研究3个引进品种春梢(1芽1叶)所制绿茶的主要成分含量、香气组分和感官品质。结果表明:3个引进品种所制绿茶内含物质较丰富,水浸出物含量范围为(41.96±1.65)%~(43.94±0.93)%;咖啡碱含量范围在(3.92±0.06)%~(4.47±0.12)%。氨基酸含量为(4.78±0.16)%~(5.71±0.30)%,均显著高于福选9号;茶多酚含量为(19.89±0.68)%~(23.95±1.73)%,儿茶素含量为(8.38±0.08)%~(13.25±0.18)%,均显著低于福选9号;酚氨比值范围在3.48~5.01,也低于福选9号,因此,3个供试品种具有适制绿茶,且茶汤滋味鲜爽、苦涩味低的物质基础。在中茶108、中茶302茶样中,检出香气成分37种,中茶102中检出香气成分38种。感官审评结果显示中茶108、中茶302所制的绿茶品质明显优于福选9号,中茶102则与福选9号品质相近。
译  名：
Suitability for Processing Green Tea and Quality of Tea Leaves from Zhongcha 108, 302 and 102
作  者：
DUAN Xiao-feng;TANG Qian;GUO Ya-dan;WANG Ting;GUO Xiang;LIU Han-zhang;LIU Hong;College of Horticulture, Sichuan Agricultural University;
关键词：
tea;;varieties;;biochemical components;;tea quality
摘  要：
The suitability for processing green tea and quality of tea leaves from three different varieties(Zhongcha 108, 302 and 102) introduced to southwest China's Sichuan province from Zhejiang province in the east were investigated by comparison with Fuxuan 9, which is the dominant cultivar in Sichuan province. One-bud-one-leaf green teas from three introduced cultivars were analyzed for major biochemical components, aroma components and sensory quality. The results showed that all three kinds of green tea contained abundant quantities of water extract, caffeine and amino acids ranging from(41.96 ± 1.65)% to(43.94 ± 0.93)%, from(3.92 ± 0.06)% to(4.47 ± 0.12)%, and from(4.78 ± 0.16)% to(5.71 ± 0.30)%, respectively, which were present in significantly lower amounts in Fuxuan 9. However, the contents of both tea polyphenols and catechin, in the range of(19.89 ± 0.68)%-(23.95 ± 1.73)% and(8.38±0.08)%-(13.25 ± 0.18)%, respectively, were significantly lower than those of the control, and lower ratios of tea polyphenols and amino acids ranging between 3.48 and 5.01 were observed for the introduced cultivars. Hence, all these introduced cultivars are suitable for making green tea, providing tea infusions with refreshing taste as well as slight bitterness and astringency. A total of 37 aroma constituents were detected in Zhongcha 108 and 302, and 38 aroma constituents in Zhongcha 102. The sensory quality of Zhongcha 108 and 302 was superior to that of Fuxuan 9, which was similar to Zhongcha 102.

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