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采用高效液相色谱法对杭州地区有机毛峰茶叶4个等级(特级、一级、二级、三级)的氨基酸、嘌呤碱、儿茶素进行检测,并结合其感官审评分析,对杭州地区有机毛峰茶叶品质与其化学成分的关联性进行研究。结果表明,该毛峰茶叶中氨基酸、嘌呤碱总量随着品质级别的降低而减少;儿茶素指数除了特级比一级略低外,有随茶叶品质级别的降低而降低,儿茶素与氨基酸比值有随茶叶品质级别的降低而增加的规律;基于外形、汤色、香气、滋味、叶底感官审评因子来看,该批次的毛峰茶叶有随着等级呈现出与品质的正相关性。
The HPLC method was used to detect amino acids, purine bases and catechins in four grades of organic maofeng tea (super grade, primary grade, secondary grade and tertiary grade) in Hangzhou area. Combined with their sensory evaluation, The relationship between the organic quality of the organic maofeng tea and its chemical composition in the area was studied. The results showed that the total amount of amino acid and purine base in the maofeng tea decreased with the decrease of the quality level. The catechin index decreased slightly with the decrease of tea quality level, The ratio of amino acids increased with the decrease of tea quality. Based on the appearance, soup color, aroma, taste and leaf sensory evaluation factors, the peaks of Mao-Feng tea showed positive correlation with the quality Sex.