不同采摘期对信阳毛尖茶生化成分及品质的影响

Effects of Different Picking Periods on Biochemical Components and Quality of Xinyang Maojian Tea

通过测定信阳毛尖茶不同采摘期鲜叶样品的水浸出物、咖啡碱、茶多酚、儿茶素、氨基酸、茶氨酸的含量和成品茶感官审评,分析了不同采摘期信阳毛尖茶生化成分含量及品质的变化情况。结果表明:不同采摘期信阳毛尖茶的主要生化成分及感官审评存在差异,即随着采摘时间的推迟,水浸出物、茶多酚含量呈逐渐增加趋势,氨基酸、茶氨酸含量呈逐渐下降趋势,而咖啡碱含量表现第二批﹥第一批﹥第三批,儿茶素含量表现第一批﹥第三批﹥第二批;信阳毛尖茶外形、汤色、叶底、香气、滋味和综合品质呈逐渐下降趋势;三个批次采摘的信阳毛尖茶主要生化成分水浸出物、茶多酚、咖啡碱的含量范围分别为43.02%～45.53%、16.24%～18.78%、3.87%～4.32%,均在名优绿茶规定的范围内,氨基酸的含量范围在2.20%～3.45%之间,这一范围与名优绿茶的氨基酸含量基本接近。

The biochemical components and quality variation of Xinyang Maojian tea in different picking periods were analyzed by means of detemfining the content of water extracts, caffeine, tea polyphenols, carechin, amino acid and heanine of fresh tea leaves and evaluating the sensory of processed tea of Xinyang Maojian tea. The results showed that the main biochemical components and sensory evaluation of Xinyang Maojian tea in different picking periods existed differences. With the postponing of picking period, the content of water extracts and tea polyphenols increased gradually, while the amino acid and theanine decreased; the content of caffeine content was proved to be the second batches 〉 the first batches 〉 the third batches, and the content of catechin wad proved to be the first batches 〉 the third batches 〉 the second batches. The quality of dry tea appearance, liquor color, infused leaf, aroma, taste and comprehensive quality of Xinyang Maojian tea de- creased gradually. The content of water extracts, tea polyphenols and caffeine were 43.02% - 45.53% , 16.24% - 18.78% and 3.87% -4.32% in the thine different picking batches, so all they were in the range of famous green tea; the amino acid content was 2.20% -3.45% , and this range was basically close to the a- mino acid content of famous green tea.