摘要
为了研究氨基酸含量和组成对名茶香气的浓淡和香气类型的影响，对贵州省几个主要名茶氨基酸进行理化分析。结果表明：贵州名茶不仅氨基酸总含量高，而且对品质有重要影响７的几种氨基酸含量也很高；氨基酸总量与茶汤滋味相关系数为０７５３，与香气的相关系数为０８０２，呈显著正相关；氨基酸组成比例与名茶香气类型关系较大。
? The amino acid of several famous teas in Guizhou were analysed physically and chemically to determine the fragrant degree and type affected by the contents and combinations of amino acid.The results showed that the total content of amino acid of these teas are higher,especially the contents of some amino acid which mainly affect on the tea quality are higher.The correlation coefficient between total amino acid content and taste and fragrance of tea are 0.753 and 0.802 separately,and shown positive significant correlation,and the proportion and composition of amino acid mainly affects the fragrance type of these teas.
出处
《贵州农业科学》
CAS
1998年第1期29-31,共3页
Guizhou Agricultural Sciences
关键词
名茶
氨基酸
香型
理化分析
famous tea
amino acid
fragrant type
Guizhou
