有机茶与常规茶中主要口感与功能成分的测定与比较

Detection and Comparison of Major Taste and Functional Components of Organic and Common Tea

[目的]测定并比较有机茶和常规茶中影响茶叶口感、营养的重要指标。[方法]以江苏、湖北、江西、陕西、福建、浙江、贵州、湖南等地市场上的有机绿茶和常规绿茶成品为研究对象,测定茶叶中儿茶素及其主要组分、咖啡碱、茶氨酸等含量。[结果]试验表明,有机茶的儿茶素指数平均值为744.98,常规茶的儿茶素指数平均值为617.29,且同一地区的有机茶儿茶素指数均高于常规茶,反映出有机茶的持嫩性和品质好于常规茶;多数有机茶咖啡碱含量低于常规茶,反映其苦涩味较低,滋味更好。[结论]研究可为客观评价有机茶的品质提供参考。

[Objective] To evaluate and compare important indicators influencing taste and nutrition of tea in organic tea and common tea. [ Method] Eight kinds of organic and normal tea produced in Jiangsu, Hubei ,Jiangxi, Shanxi, Fujian ,Zhejiang, Guizhou and Hunan were used for samples to detect the contents of tea catechins, caffeine and theanine. [ Result ] The results showed that the average value of organic tea catechin was 744.98, which was much lower than normal tea catechin （617.29）. The contents of caffeine in most organic tea were lower than normal tea, which reflected better taste on organic tea. [ Conclusion ] The study can provide reference for objective evaluation of quality of organic tea.