摘要
目的:通过对梵净山5种抹茶适制茶树品种的抹茶理化成分含量进行分析,筛选出在梵净山区域适制抹茶的最优茶树品种.方法:以梵净山区域种植的'金萱''薮北''龙井43''浙农113''香山早'5个茶树品种分别试制夏季抹茶,对试制抹茶的游离氨基酸、叶绿素、茶多酚、咖啡碱、蛋白质含量进行检测,并进行感官审评和比较分析.结果:5个供试品种中,'薮北'的游离氨基酸含量最高,为3.30%;'香山早'的叶绿素含量最高,为0.97%;'香山早'和'浙农113'的蛋白质含量最高,均为14.00%;'金萱'的茶多酚和咖啡碱含量最低,分别为13.30%和3.11%;'金萱'的感官审评评分总分值最高.结论:结合对高品质抹茶理化成分的要求以及综合感官审评结果来看,在梵净山区域种植加工抹茶,'金萱'品种的适制性最好.
Abstract
Objective:To analyze the physicochemical composition of matcha from five matcha suit-able tea tree varieties in the Fanjing Mountain,and identify the optimal tea tree variety for matcha pro-duction.Methods:Summer matcha was prepared from five tea tree varieties grown in the Fanjing Mountain,namely Jinxuan,Yabukita,Longjing 43,Zhenong 113,and Xiangshanzao.The free amino acid,chlorophyll,tea polyphenol,caffeine,and protein content of the prepared matcha were detect-ed,and sensory evaluation and comparative analysis were conducted.Results:Among the five tested varieties,Yabukita had the highest free amino acid content,at 3.30% .Xiangshanzao had the highest chlorophyll content,at 0.97% .Both Xiangshanzao and Zhenong 113 had the highest protein content,at 14.00% .Jinxuan had the lowest tea polyphenol and caffeine content,at 13.30% and 3.11%,respective-ly.And Jinxuan had the highest total score in sensory evaluation.Conclusion:Based on the require-ments for the physicochemical components of high-quality matcha and the comprehensive sensory eval-uation results,Jinxuan variety is the most suitable for the production of matcha.
基金项目
中央财政林业科技推广示范项目(云[2020]TG04号)
云南省科技厅农业联合专项(202301BD070001-087)
NETL
NSTL
万方数据