不同外形、年份六堡茶品质变化分析

Quality Change Comparison of Different Shapes and Years of Liupao Tea

通过对不同外形、年份的六堡茶进行产品质量与主要化学成分的跟踪监测,以期为六堡茶深入研究奠定理论基础。结果表明:不同外形的六堡茶随陈化年份的推移其茶多酚、氨基酸、水浸出物、茶黄素及茶红素等物质呈逐渐下降的趋势;茶褐素随着陈化年份的递增得到积累,呈上升趋势;咖啡碱在陈化过程中呈波动性变化,总体变化不大;品质综合得分随年份增长呈上升趋势。不同外形、年份对六堡茶茶多酚、氨基酸、水浸出物、咖啡碱含量变化有显著(p<0.05)或极显著性影响(p<0.01),外形对茶色素含量及品质变化无显著性影响,年份对茶黄素含量变化有显著性影响(p<0.05),对茶红素、茶褐素及最终综合品质评分影响极显著(p<0.01)。

In order to lay a theoretical foundation for further research of Liupao tea.,this paper tracked the product quality and main chemical components of Liupao tea with different shapes and years. The results showed that the polyphenols,amino acids,water extract,TFs and TRs of tea with different shapes declined by years. TBs got accumulation as the aging year increments which showed an upward trend. The caffeine volatility changed,there were few changes overall and the quality comprehensive scores increased during the aging process. Different shapes and years of Liupao tea had significantly（P〈0.05）or extremely effect（P〈0.01） on polyphenols,amino acids,water extract and caffeine of tea. Different shapes had no significantly effect on pigments and quality comprehensive scores of tea. Different years had significantly effect（P〈0.05） on content changes of TFs and extremly significantly effect（P〈0.01） on TRs,TBs and quality comprehensive scores.