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当前位置: 首页 > 文章 > 武夷名丛白鸡冠和红鸡冠红茶适制性研究 黑龙江农业科学 2015 (11) 130-134
Position: Home > Articles > Adaptability of Processing into Black Tea by Wuyi Mingcong Baijiguan and Hongjiguan Heilongjiang Agricultural Sciences 2015 (11) 130-134

武夷名丛白鸡冠和红鸡冠红茶适制性研究

作  者：
刘迎洁;卢莉;赵洁;张晓晴;陈灿光;李宇倩
单  位：
武夷学院茶与食品学院
关键词：
白鸡冠;红鸡冠;红茶;适制性
摘  要：
为了促进武夷名丛种质资源的合理开发和有效利用,以武夷名丛白鸡冠和红鸡冠为研究对象,分析其鲜叶及红茶中主要生化成分,结合感官审评研究其红茶适制性。结果表明:白鸡冠鲜叶中的水浸出物含量为41.20%、茶多酚含量为36.11%、酚氨比值为22.43,均高于红鸡冠,氨基酸、咖啡碱含量低于红鸡冠;白鸡冠加工的红茶,其茶多酚、茶黄素、茶红素含量均高于红鸡冠,氨基酸含量低于红鸡冠;红茶感官审评综合得分白鸡冠高于红鸡冠。综合生化分析和感官审评结果,白鸡冠比较适制红茶。
译  名：
Adaptability of Processing into Black Tea by Wuyi Mingcong Baijiguan and Hongjiguan
作  者：
LIU Ying-jie;LU Li;ZHAO Jie;ZHANG Xiao-qing;CHEN Can-guang;LI Yu-qian;College of Tea and Food Science,Wuyi University;Key Laboratory of Wuyi Tea Resources Innovation and Utilization of Fujian Province;
关键词：
Baijiguan;;Hongjiguan;;black tea;;adaptability
摘  要：
In order to promote the rational development of Wuyi Mingcong germplasm resources and effective use,taking Wuyi Mingcong Baijiguan and Hongjiguan as the research objects,the main biochemical components of fresh leaves and black tea were analyzed,adaptability of processing into black tea was studied combined with sensory evaluation.The results showed that the content of water extract of fresh leaves in Baijiguan was41.20%,polyphenols were 36.11%,phenol ammonia ratio was 22.43,those were higher than those in Hongjiguan;amino acids and caffeine content were lower than Hongjiguan;polyphenols,theaflavins,thearubigins of black tea processed by Baijiguan were higher than Hongjiguan,amino acid content was lower than Hongjiguan;the total score of sensory evaluation of black tea processed by Baijiguan was higher than Hongjiguan.Comprehensive biochemical analysis and sensory evaluation results,Baijiguan was suitable for processing black tea.

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