摘要
为评估开化不同区域环境条件下茶树鲜叶的品质特征,同时为不同品种原料的适制性提供理论依据,研究选取开化五个主要产茶区的不同品种茶树鲜叶为原料,经冷冻干燥固样后,分别对其非挥发性物质及挥发性物质进行分析.结果表明,不同环境下生长的同一茶树品种的茶多酚、氨基酸、咖啡碱、可溶性糖存在一定的差异,大部分鲜叶原料适制绿茶.在挥发性组分方面,不同区域所产群体种、福鼎大白茶和翠峰其挥发性物质差异明显,分别鉴定得到11种、7种、14种关键差异性挥发性物质.
Abstract
To assess the effects of different environments on the quality characteristics of fresh tea leaves and provide a theoretical basis for the suitability of different varieties of raw materials,three varieties of fresh tea leaves from five main tea-producing areas of Kaihua County were selected as raw materials.Their non-volatile and volatile compounds were analyzed after freeze-drying and fixation in this study.The results showed that there were significant differences in the non-volatile components of the same tea cultivar grown in different environments,including tea polyphenols,amino acids,caffeine,soluble sugars,soluble proteins,etc.Among them,most of the fresh leaf raw materials are suitable for green tea processing.In terms of volatile components,the results showed that there were significant differences in volatile compounds among the group variety,Fuding Dabai variety and Cuifeng variety produced in different regions,with 11,7 and 14 key differential volatile compounds being identified,respectively.
国家科技期刊平台
NSTL
维普
万方数据