3种苦丁茶与茶叶的感官和化学成分比较

Comparison of organoleptic evaluation and chemical composition among three kinds of kudingcha and tea

采用感官审评、高效液相色谱和比色法等方法对浙江苦丁茶、广西苦丁茶、贵州苦丁茶和茶叶的感官和化学成分进行了比较。结果表明 :浙江苦丁茶和广西苦丁茶 ,绿色紧实 ,味苦回甘 ,具有典型苦丁茶的品质特点 ;贵州苦丁茶没有一般苦丁茶“味苦回甘”的特点。浙江苦丁茶和广西苦丁茶氨基酸总量、生物碱、可溶性糖、黄酮和β 胡萝卜素等化学成分也基本一致 ,与贵州苦丁茶及茶叶有较大的区别。因此 ,浙江苦丁茶和广西苦丁茶为一般意义的“真正苦丁茶”。表 3参

The organoleptic properties and chemical composition among Zhejiang kudingcha(Ilex latifolia Thunb.),Guangxi kudingcha(I.kudingcha C.J.Tseng),Guizhou kudingcha [Ligustrum robustum(Robx.)Bl.]and tea [Camellia sinensis(L.) O.Kuntze]were compared using organoleptic evaluation,HPLC and absorption methods.The results showed that the appearance of Zhejiang kudingcha and Guangxi kudingcha was green and tight,they had the typical characteristics of kudingcha,which tasted bitterly and aftertaste was sweet.Their chemical components,such as amino acids,alkaloids,soluble sugar,flavone,β carrotene,were almost unanimity.Meanwhile,Guizhou kudingcha and tea were different either in organoleptic properties or chemical components with the two others.Both I.latifolia and  I.kudingcha were real kudingcha.