本文已被：浏览 920次 下载 256次
投稿时间：2020-08-15
投稿时间：2020-08-15
中文摘要: 该文以信阳群体种紫色芽叶为原料，分析茶鲜叶主要生化成分，通过对紫色芽叶制品和对照组绿色芽叶制品的理化分析和感官审评，旨在对紫色芽叶的信阳红茶适制性及加工工艺进行研究。结果显示：紫色芽叶固定样的花青素显著高于对照组（P＜0.05），茶多酚、氨基酸、咖啡碱和水浸出物与对照组相比差异不显著（P＞0.05）；紫色芽叶红茶样水浸出物含量显著高于对照组（P＜0.05），茶多酚、氨基酸、茶黄素和茶红素与对照组相比差异不显著（P＞0.05）；紫色芽叶红茶样感官品质稍高于绿色芽叶红茶样，表现出良好的适制性。综上分析，夏季紫色芽叶表现出较好的红茶适制性。
Abstract:Xinyang population purple bud leaves as raw materials，the main biochemical components of fresh tea leaves were analyzed.Through the physical and chemical analysis and sensory evaluation of purple bud leaf products and the control group of green bud leaves products，the suitability and processing technology of purple bud leaf black tea were studied.The results showed that the content of anthocyanins in purple bud leaf fixed sample was significantly higher than that in control group （P＜0.05），but there was no significant difference in tea polyphenols，amino acids，caffeine and water extract（P＞0.05）；the content of water extract in purple bud leaf black tea sample was significantly higher than that in control group （P＜0.05），but there was no significant difference in tea polyphenol，amino acid，theaflavin and thearubin（P＞0.05）.Purple bud leaf black tea sensory quality was slightly higher than that of green bud leaf black tea，showing good processing suitability.To sum up，purple bud leaves in summer showed better black tea processing suitability from the quality and composition.
keywords: purple buds and leaves Xinyang black tea sensory quality physical and chemical components processing suitability
文章编号：202022008 中图分类号： 文献标志码：
基金项目:国家现代农业产业技术体系建设专项（CARS-23）；河南省重大科技专项（131100110500）
| 作者 | 单位 |
| 郑杰，李俊玲，王晓，赵丰华 | 信阳市农业科学院，河南信阳464000；河南省茶树生物学重点实验室，河南信阳464000；河南省茶叶工程技术研究中心，河南信阳464000；信阳文新茶业有限责任公司，河南信阳464000 |
| Author Name | Affiliation |
引用文本：
津ICP备20000603号-1