期刊论文

Study on Biochemical Composition of Shangchuan Island Black Tea

中文

食品研究与开发

1005-6521

2016

37

5

106-110

10.3969/j.issn.1005-6521.2016.05.025

广东抗寒及特异茶树新种质的创制和利用研究（2013B020201003） 广东特异茶树资源与新品种选育（2015B020202007） 中国乌龙茶产业协同创新中心专项（闽教科[2015]75号）

本校为其他机构

以上川岛茶叶为材料,分析春夏秋不同季节红茶加工过程中主要生化成分的变化。结果表明：3个季节的茶叶鲜叶中,春茶的水浸出物、氨基酸、黄酮含量最高;夏茶的茶多酚、酚氨比、可可碱、咖啡因及茶叶碱含量最高;不同季节茶叶水浸出物、茶多酚、氨基酸、咖啡碱及茶叶碱差异均极显著;3个季节鲜叶中8种儿茶素单体含量顺序不完全一致,相互之间差异极显著。加工过程中,茶叶水浸出物、茶多酚含量逐渐减少,8种儿茶素单体和总量明显减少;3种茶色素和氨基酸含量整体呈增加趋势;黄酮含量明显增加。春茶干茶中水浸出物、茶多酚和氨基酸含量分别为39.60%、20.16%、3.65%。

This study discussed the changes in main biochemical composition of Shangchuan Island tea during the processing of spring ,summer and autumn. The results showed that:the highest content of water extract , amino acids and flavonoid was found in spring;the highest content of the TP,phenol ammonia ,heobromine , caffeine and theophylline was found in autumn;Different seasons of water extract,tea polyphenols,amino acids, caffeine and theophylline differences were very significant;eight kinds of catechin monomer in three seasons fresh leaves content was not completely consistent ,extremely significa...