不同存放时间普洱茶内含成分变化研究
Research on Ingredient Changes of Pu-erh Tea in Different Storage Time
段红星 1周慧 1胡春梅1
作者信息
- 1. 云南农业大学龙润普洱茶学院,云南昆明650201
- 折叠
摘要
为了研究不同存放时间普洱茶主要内含成分的变化,选取了自然存放条件下,相同存放地,不同存放时间的9个普洱茶茶样,对其主要化学成分进行测定.结果表明,普洱茶随存放时间的延长,水分和水浸出物含量呈上升趋势；茶多酚、氨基酸呈减少趋势；普洱生茶咖啡碱含量随时间延长而降低,普洱熟茶呈增加趋势；灰分含量变化随普洱茶年份的增加无规律性变化.通过对样品进行感官审评,结果显示存放时间对普洱茶品质的改善和提高有一定的促进作用.
Abstract
In order to study the ingredient changes of Pu-erh tea in different storage times, nine samples with same storing place and different storage times were selected out. Through analyzing chemical composition, the results showed that the water rate and water extracts increased, the tea polyphenols and amino acids had a decreasing tendency, the caffeine tended to decrease in no-fermented tea, but had an increasing tendency in fermented tea, and the ash content had no significant changes in the storage time. The sensory quality results showed that storage time was benefit to improve and advance the quality of Pu-erh tea.
关键词
普洱茶/存放时间/成分/感官品质Key words
Pu-erh tea/Storage time/Ingredient/Sensory quality引用本文复制引用
基金项目
云南省教育厅科学研究基金(09C0266)
现代农业产业技术体系建设专项资金()
出版年
2012
国家科技期刊平台
NSTL
维普
万方数据