| 闽北夏暑乌龙茶加工过程中生化成分的变化及其品质分析 |
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| 引用本文： | 王飞权,冯花,王芳,黄毅彪,张见明.闽北夏暑乌龙茶加工过程中生化成分的变化及其品质分析[J].南平师专学报,2013(5):28-32. |
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| 作者姓名： | 王飞权 冯花 王芳 黄毅彪 张见明 |
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| 作者单位： | [1] 武夷学院茶与食品学院,福建武夷山,354300 [2] 武夷学院人文与教师教育学院,福建武夷山,354300 [3] 武夷学院国际茶业研究中心,福建武夷山,354300 |
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| 摘 要： | 以闽北茶区的水仙、肉桂、梅占夏署季节茶鲜叶为原料,分析了三个品种夏暑乌龙茶的品质特征及其生化成分在加工过程中的变化,为有效利用夏暑茶资源和提高夏暑乌龙茶的品质提供参考.结果表明,三个品种夏暑茶鲜叶各生化成分含量较丰富,品种间各生化成分的含量存在差异;加工过程中水浸出物、茶多酚、咖啡碱的含量减少,氨基酸含量有所增加,但不同品种各生化成分减少或增加的幅度不同;毛茶感官审评综合得分高低依次为：肉桂（86.38）＞梅占（82.48）＞水仙（82.20）,其中肉桂具有较好的乌龙茶品质特征,且与梅占、水仙的品质差异达极显著水平.
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| 关 键 词： | 乌龙茶 夏暑季节 生化成分 品质 |
Analysis on the Quality and Biochemical Components Changes during Processing of summer Oolong tea in northern Fujian |
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| WANG Feiquan FENG Hua,WANG Fang,HUANG Yibiao,ZHANG Jianming.Analysis on the Quality and Biochemical Components Changes during Processing of summer Oolong tea in northern Fujian[J].Journal of Nanping Teachers College,2013(5):28-32. |
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| Authors: | WANG Feiquan FENG Hua WANG Fang HUANG Yibiao ZHANG Jianming |
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| Institution: | z (1. School of Tea and Food Science, Wuyi University, Wuyishan,Fujian 354300; 2. School of Humanities and Teachers Education, Wuyi University, Wuyishan,Fujian 354300; 3. International Tea Research Center, Wuyi University Wuyishan, Fujian 354300) |
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| Abstract: | In order to supply reference for effective use of summer tea resources and to improve the Oolong tea quality, in this study, using the summer season fresh tea leaves： Shuixian, Meizhan and Rougui in northern Fujian as raw materials, to analyze the quality of the three varieties of summer Oolong tea and their biochemical components change during process. The results showed that the biochemical component content of the three varieties of summer season tea leaves were relatively rich, the biochemical components between each other showed significant differences; The water extracts, tea polyphenols, caffeine content of the three varifies all decreased, the amino acid con- tent increased. However, the magnitude of the reduce or increase of the biochemical composition of different varieties were different; The raw tea ~s sensory evaluation composite score were： Rougni （86.38）〉 Meizhan （82.48）〉 Shuixian （82.20）. Rougui has good Oolong tea qual- ity characteristics, and showed significant differences with Meizhan and Shuixian. |
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| Keywords: | Oolong tea summer season biochemical components quality |
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