摘要
为了探讨宜昌太平溪峡州碧峰和仿龙井茶品质的差异,采用国标法对茶汤中咖啡碱、茶多酚、氨基酸的含量进行测定,对其浸出规律进行比较分析,采用t-检验法判断二者品质是否存在显著差异。结果表明:全含量测定过程中,咖啡碱、茶多酚含量:峡州碧峰<仿龙井;氨基酸含量:峡州碧峰>仿龙井。分次冲泡过程中,茶汤中各成分浸出率随冲泡次数的增加而降低,咖啡碱浸出率:峡州碧峰>仿龙井;茶多酚浸出率:前三泡峡州碧峰>仿龙井,之后峡州碧峰<仿龙井;氨基酸浸出率:第1泡峡州碧峰>仿龙井,之后峡州碧峰<仿龙井。加工工艺的不同使峡州碧峰和仿龙井在品质上存在差异。
The infusing rate of main quality components of xiazhoubifeng and imitational Iongjing tea, were investigated by method of GB in order to compare quality of these teas produced in Yi chang Taipingxi. The ttest was used. The results revealed that the total contents of caffeine and tea polyphenols： Xiazhoubifeng〈 imitational Longjing; the content of amino acid： Xiazhoubifeng〉imitational Longjing. the infusing rate of main quality components of these teas were depressed by infusion times, infusing rate of caffeine： Xiazhoubifeng〉 imitational Longjing; infusing rate of tea polyphenols： in the first three infusing Xiazhoubifeng 〉imitational Longjing, the others Xiazhoubifeng 〈imitational Longjing; infusing rate of amino acid： in the first infusing Xiazhoubifeng 〉imitational Longjing, the others Xiazhoubifeng 〈imitational Longjing. There was diference in quality between Xiazhoubifeng and imitational Longjing for their different processing techniques.
出处
《食品科技》
CAS
北大核心
2009年第10期74-77,共4页
Food Science and Technology
基金
宜昌市2005年科技发展计划项目(A05117-2)
三峡大学基金
关键词
茶
品质
浸出率
tea
quality
infusing rate
