五峰夏秋茶主要呈味成分分析研究

Study on the taste components of Wufeng summer-autumn tea

为了研究五峰春茶、夏茶和秋茶的主要呈味成分和品质的差异,以五峰春茶、夏茶和秋茶为样品,利用重量法对五峰春茶、夏茶和秋茶的水分、水浸出物进行测定和比较;利用紫外分光光度法和高效液相色谱法(High Performance Liquid Chromatography,HPLC)测定样品的主要呈味成分,包括茶多酚、儿茶素、表没食子儿茶素没食子酸酯(Epigallocatechin gallate,EGCG)、咖啡因和氨基酸含量.研究结果表明,五峰春茶、夏茶和秋茶的主要呈味成分存在差异.茶多酚、儿茶素、EGCG含量:春茶<夏茶<秋茶;咖啡因、茶氨酸、总氨基酸含量:春茶>夏茶>秋茶.不同季节的茶叶呈味成分成分之间存在较大差异,可能是导致五峰夏秋茶苦涩味偏重的主要原因.

To study the difference on the content of taste components and quality of Wufeng tea in different seasons. The weight method was utilized to determine and compare the water and water extracts of Wufeng tea in different seasons; the Ultraviolet Spectrophotometry and High Performance Liquid Cartographic（HPLC） method were applied to determine and compare the tea polyphenol, catechins, epigallocatechin gallate （EGCG）, caffeine and amino acids of Wufeng tea in different seasons. The results showed that during different seasons, the content of taste components and quality ap pear the difference. Differences in the content of tea polyphenol, catechins and EGCG follow the pattern that the highest is in autumn, followed by summer and the lowest is in spring. The content of caffeine and amino acids in spring, were higher than that in summer, and reduced to the least in autumn. There is a big difference between the taste components of Wufeng tea in different seasons, which might be the main cause of the heavy bitterness and astringency of summer-autumn tea.