期刊论文

A Comparison between the Main Quality Components of Fenghuang Dancong

中文

湖南农业大学学报(自然科学版)

1007-1032

2006

32

6

628-631

10.3321/j.issn:1007-1032.2006.06.015

广东省农科院茶叶研究所与湖南农业大学园艺园林学院茶树资源研究协作项目(SR0273)；

本校为第一机构

对广东凤凰单丛34个样茶进行了主要品质成分的分析比较.结果表明,水浸出物含量最高为49.41%,最低为35.63%;氨基酸含量最高为2.96%,最低为1.15%;茶多酚含量最高为39.12%,最低为22.64%;儿茶素总量最高为19.57%,最低为8.91%;黄酮类最高为1.40%,最低为0.83%;咖啡碱含量最高为5.33%,最低为1.05%.凤凰单丛茶水浸出物、茶多酚、儿茶素特别是酯型儿茶素、咖啡碱等含量较高,而氨基酸含量较低.不同凤凰单丛茶的主要品质成分存在较大差异.

This paper probes into a comparison between the main quality components of Fenghuang-Dancong. The main quality components results shows that the content of the extracting substance changes from 35.63% to 49.41%; the content of acids changes from 1.15% to 2.96%;the content of tea polyphenols changes from 22.64% to 39.12%; the total tea catechins changes from 8.91% to 19.57%; the content of flavonols changes from 0.83% to 1.41%; the content of caffeine changes from 1.05% to 5.33%. The content of extracting substances, polyphenols, catethins, and caffeine are high, but the content of acid is so l...