云南普洱和临沧地区茶产品游离氨基酸总量测定研究

Analysis of Total Free Amino Acids in Tea from Pu'er and Lingcang Area

使用国标法对云南普洱地区和临沧地区96个茶样游离氨基酸总量进行测定,统计不同类型茶游离氨基酸总量差异.结果表明,普洱地区61个茶叶样品游离氨基酸总量较高,其均值为(2.24±1.19)%.临沧地区35个茶叶样品游离氨基酸总量偏低,其均值为(1.99±0.95)%,但其质量分数较为稳定.游离氨基酸总量在绿茶—红茶间差异无统计学意义,在普洱熟茶与其他茶种间差异均有统计学意义,说明长时间堆渥发酵是游离氨基酸总量的关键影响因子.

Total free amino acids of 96 tea samples from Purer and Lingcang area were determined by national Standard methods to get the diversity of the total amount in different samples. The statistical results showed that tea products from Purer contained more amino acids （2. 24 ±1. 19）%,n=61） while tea products from Lingcang had lower but more stabilized amino acids（ 1. 99 ±0. 95）%,n = 35） . None statistical difference were shown in total free between green tea and black tea. Amino acids showed the significant differences between Purer ripe tea and others, which suggested Long pile fermentation is the key factor for amino acids contents in tea.