不同岩区肉桂品种茶叶品质化学成分分析
目的比较名岩区和丹岩区肉桂品种茶叶品质的差异,分析造成不同岩区茶叶品质差异的化学基础。方法从生化成分和矿质元素两方面分析名岩区和丹岩区肉桂品种的鲜叶、半成品茶的差异,并对这两个地区肉桂品种半成品茶进行感官审评。结果名岩区肉桂鲜叶的内含物更为丰富,其中茶多酚和咖啡碱含量显著高于丹岩区(P<0.05),氨基酸含量显著高于丹岩区肉桂鲜叶(P<0.05)。从矿质元素来看,名岩区原料鲜叶中的P元素和Cu元素的含量较低。制成半成品茶后,名岩区半成品茶的氨基酸总量、茶多酚、咖啡碱和水浸出物显著高于丹岩区;丹岩区半成品茶中Cu元素和Ni元素高于名岩区半成品茶;而名岩区半成品茶K、M...
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| Published in | 食品安全质量检测学报 no. 4; pp. 1287 - 1294 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
福建农林大学园艺学院,福州,350002%福建农林大学经济与管理学院,福州,350002
2015
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| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-0381 |
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| Abstract | 目的比较名岩区和丹岩区肉桂品种茶叶品质的差异,分析造成不同岩区茶叶品质差异的化学基础。方法从生化成分和矿质元素两方面分析名岩区和丹岩区肉桂品种的鲜叶、半成品茶的差异,并对这两个地区肉桂品种半成品茶进行感官审评。结果名岩区肉桂鲜叶的内含物更为丰富,其中茶多酚和咖啡碱含量显著高于丹岩区(P<0.05),氨基酸含量显著高于丹岩区肉桂鲜叶(P<0.05)。从矿质元素来看,名岩区原料鲜叶中的P元素和Cu元素的含量较低。制成半成品茶后,名岩区半成品茶的氨基酸总量、茶多酚、咖啡碱和水浸出物显著高于丹岩区;丹岩区半成品茶中Cu元素和Ni元素高于名岩区半成品茶;而名岩区半成品茶K、Mg元素含量较高。结论岩区的差异在生化成分和矿质元素两方面同时对肉桂品种茶叶的品质产生影响。 |
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| AbstractList | 目的比较名岩区和丹岩区肉桂品种茶叶品质的差异,分析造成不同岩区茶叶品质差异的化学基础。方法从生化成分和矿质元素两方面分析名岩区和丹岩区肉桂品种的鲜叶、半成品茶的差异,并对这两个地区肉桂品种半成品茶进行感官审评。结果名岩区肉桂鲜叶的内含物更为丰富,其中茶多酚和咖啡碱含量显著高于丹岩区(P<0.05),氨基酸含量显著高于丹岩区肉桂鲜叶(P<0.05)。从矿质元素来看,名岩区原料鲜叶中的P元素和Cu元素的含量较低。制成半成品茶后,名岩区半成品茶的氨基酸总量、茶多酚、咖啡碱和水浸出物显著高于丹岩区;丹岩区半成品茶中Cu元素和Ni元素高于名岩区半成品茶;而名岩区半成品茶K、Mg元素含量较高。结论岩区的差异在生化成分和矿质元素两方面同时对肉桂品种茶叶的品质产生影响。 目的：比较名岩区和丹岩区肉桂品种茶叶品质的差异，分析造成不同岩区茶叶品质差异的化学基础。方法从生化成分和矿质元素两方面分析名岩区和丹岩区肉桂品种的鲜叶、半成品茶的差异，并对这两个地区肉桂品种半成品茶进行感官审评。结果名岩区肉桂鲜叶的内含物更为丰富，其中茶多酚和咖啡碱含量显著高于丹岩区(P<0.05)，氨基酸含量显著高于丹岩区肉桂鲜叶(P<0.05)。从矿质元素来看，名岩区原料鲜叶中的P元素和Cu元素的含量较低。制成半成品茶后，名岩区半成品茶的氨基酸总量、茶多酚、咖啡碱和水浸出物显著高于丹岩区；丹岩区半成品茶中Cu元素和Ni元素高于名岩区半成品茶；而名岩区半成品茶K、Mg元素含量较高。结论岩区的差异在生化成分和矿质元素两方面同时对肉桂品种茶叶的品质产生影响。 |
| Abstract_FL | Objective To compare the tea quality from different rock area and analyze the chemical reason of different quality.Methods Famous rock area fresh leaves, Dan rock area fresh leaves and tea semi-product were analyzed by chemical compounds and mineral elements combined with sensory analysis. Results The chemical compounds of Famous rock area fresh leaves were richer than those of Dan rock area. Tea polyphenol, caffeine and amino acids of Famous rock area were significantly higher than those of Dan rock area. To mineral elements, phosphorus and copper of Famous rock area fresh leaves were lower. After processing, amino acids and water extraction of Famous rock area were significantly higher than those of Dan rock area. Tea polyphenol and caffeine were very significantly higher than those of Dan rock area. Copper and nickel of Dan rock area were higher than those of Famous rock area. Potassium and magnesium of Famous rock area were higher.Conclusion Chemical compounds and mineral elements influenced the quality of different area rock tea at the same time. |
| Author | 陈华葵 杨江帆 |
| AuthorAffiliation | 福建农林大学园艺学院 福建农林大学经济与管理学院 |
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| Author_FL | YANG Jiang-Fan CHEN Hua-Kui |
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| DocumentTitle_FL | Analysis of the chemical component on quality of Rougui tea in different rock areas |
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| SubjectTerms | 产地 品质化学 肉桂 |
| Title | 不同岩区肉桂品种茶叶品质化学成分分析 |
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