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本文以梵净山野生茶树与常规茶园鲜叶为原料加工成茶叶,进行感官品质、理化成分和香气成分对比分析,结果表明:感官品质常规茶的外形,汤色、叶底品质优于野生茶;野生茶水浸出物、可溶性糖含量相对较高,茶多酚、游离氨基酸、咖啡碱与常规茶差异不明显;野生茶与常规茶共检测出42种香气成分,野生茶醇类香气成分相对含量高于常规茶。总体来说,梵净山野生茶值得进行开发利用。
In this paper, the wild tea of Fanjing Mountain and the fresh leaves of conventional tea plantation were processed into tea leaves, and the sensory quality, physicochemical composition and aroma components were compared and analyzed. The results showed that the sensory qualities of conventional tea were better than wild tea in shape, Wild tea extract, soluble sugar content is relatively high, tea polyphenols, free amino acids, caffeine and conventional tea was no significant difference; wild tea and routine tea were detected 42 kinds of aroma components, wild tea alcohol aroma components relative content higher than Regular tea In general, wild tea Fanjingshan worthy of development and utilization.