摘要
总游离氨基酸是判断茶叶口感和质量的重要指标,受茶叶嫩度、加工方式、贮期等多重因素干扰.滇产茶内含物丰富,总游离氨基酸含量较高.因此,基于国标的茚三酮比色法,对云南产茶叶样品总游离氨基酸含量进行研究,并对其含量与嫩度关系进行探讨.结果表明,茶样TFAA含量顺序为:w(单芽)>w(一芽两叶)>w(一芽三叶)>w(黄片),这也是区分一芽三叶以上粗老茶叶与正常茶叶的可靠指标.
Total free amino acids is an important indicator of tea taste and quality. Because of the different tenderness, processing meth-ods, storage time, etc. Yunnan possesses good Camellia L. ） products containing rich contents and high total free amino acid. So the total free amino acid contents of 188 tea samples produced in Yunnan province were studied based on GB standard method, and the variance analysis of tea samples was carried out according to different tendency. The results showed that the order of total free amino acid contents in tea samples was： w（bud） 〉w（one-bud and two-leaf） 〉w（one-bud and three-leaf） 〉w （o ld leaf）. TFAA would be a reliable indicator to distinguish the coarse leaf above one-bud and three-leaf from normal tea leaf.
出处
《昆明学院学报》
2017年第6期42-45,共4页
Journal of Kunming University
基金
昆明学院应用型人才培养改革创新项目"化学化工类大学生创新实践基地建设"
关键词
云南
茶
总游离氨基酸
嫩度
Yunnan
te a
total free amino acid（TFAA）
tendency
