名优茶氨基酸含量变化规律及其影响因素研究

Studies on the variation of amino acid content and affecting factors in quality tea

本文对不同茶树品种、不同鲜叶摊放程度、不同加工艺、不同名优茶形状对名优茶氨基酸含量的影响以及加工过程中氨基酸含量的动态变化进行了系统研究。结果表明,不同茶树品种鲜叶氨基酸含量差异较大,高低可达1.5倍至20几倍;鲜叶适度摊放,能有效地提高茶叶中氨基酸的含量,鲜叶摊放至含水量约70%时,其氨基酸含量最高,但摊放过度,其含量又会下降;与炒青和烘青工艺比较,半烘炒工艺的成茶中的多数游离氨基酸含量较高,炒青工艺次之;不同形状对名茶氨基酸含量有较大影响,由相同原料加工成的扁形或毛峰形名茶其氨基酸含量较高,其次是卷曲形和针形名茶;在名茶加工过程中,氨基酸含量有一定的增加趋势,干茶氨基酸含量比鲜叶增加0.06%,这对名茶良好香味的形成有利。

The effects of different tea varieties, different tea fresh leaf, different processing technics, different tea leaves shape on the content and dynamic change in process of amino acids in quality tea were analyzed. The result showed that the amino acids content of different kinds of tea fresh leaf had great difference, low to 1.5 times and high to 20 times. The properly spreading of fresh leaves could increase the content of tea amino acids, and the fresh leaves with 70% of water content reached to the highest amino acids content, but excessively spreading of flesh leaves could reduce amino acids content. The comparison of Chinese Roasted technics and refined baked technics showed that the most of flee amino acid content in half - Chinese Roasted tea was high, the second in refined baked technics, The different leaves shapes had great effect on the amino acids content of famous tea. The higher amino acid content was observed in fiat and hairy tea processed from the same tea materials, and the second in coiling and needle-like tea. In the process of famous tea, amino acids content had increasing trend, and the amino acids content in dry leaves was increased by 0.06% compared with that of fresh leaves, which was of benefit to forming fragrance of famous tea.