不同产地普洱生茶中总游离氨基酸含量的区别研究

Total Free Amino Acid Content in Pu'er Raw Tea from Different Areas

游离氨基酸是普洱茶中的重要组成物质,对普洱茶的品质和口感有着重要影响。本文先研究了不同提取条件下普洱生茶中游离氨基酸的得率,再利用正交实验法优化游离氨基酸的提取工艺条件。根据正交实验所得出的最佳提取条件为提取温度:100℃,提取时间:40min,料液比1∶100。用该提取方法对不同产地的普洱生茶中游离氨基酸的含量进行了研究,结果表明不同产地的普洱生茶中游离氨基酸的含量较为接近,在2%左右,其中临沧市出产的普洱生茶游离氨基酸含量最高,占到了干物质含量的2. 38%。

Free amino acid is an important material in Pu'er tea,and it is important to Pu'er tea's quality and taste.In this paper,extraction rate of free amino acids from pu'er raw tea was studied under different extraction conditions.According to the orthogonal experiments,it is concluded that the best extraction condition for the extraction were temperature 100℃,extracting time 40min,solid-liquid ratio 1∶100.Then we measured total free amino acid content in Pu'er raw tea from different areas.The results show that free amino acid content was close in Pu'er tea from different areas.Pu'er tea from Lincang has the highest free amino acid content,accounted for 2.38%of the dry matter.