蒙顶黄芽主要品质成分含量的测定与感官分析.doc

蒙顶黄芽主要品质成分含量的测定与感官分析 园艺学院 茶学06级 陈 丽 指导老师：杜 晓（教授） 摘 要：本文系统测定了来自13个厂家生产的16个蒙顶黄芽的8个主要品质成分的含量。各主要成分含量均值分别为水浸出物（42.88±0.14）%，氨基酸（4.49±0.07）%，茶多酚（33.90±1.24）%，咖啡碱（5.02±0.02）%，儿茶素（13.27±0.39）%，可溶性糖（5.31±0.02）%，叶绿素总量0.8%，叶绿素a 0.58%，叶绿素b 0.22%。结果表明，蒙顶黄芽内含成分含量丰富，具有浓醇耐冲泡，滋味甘醇的品质特征。感官审评表明，蒙顶黄芽外形平直匀齐，干茶色泽呈现偏黄和偏绿两种类型，汤色清澈黄亮，甜香鲜嫩，滋味浓醇、鲜爽回甘。对不同厂家茶样比较表明，蒙顶黄芽的水浸出物、咖啡碱、儿茶素总量、氨基酸的差异达到显著水平（F>F0.05(15,16)=2.35,P<0.05）。上述差异的形成与采用茶树品种原料，加工过程中闷黄水平及品质管理紧密相关。要使蒙顶黄芽质量均衡，要从内含成分测定入手，选适当品种，控制加工技术，合理拼配，这是打造知名品牌的主要技术基础。 关键词：蒙顶黄芽，品质成分，感官审评 Determination of the content of the main quality components and sensory analysis of Mengdinghuangya College of Horticulture Tea Science 06 Chen LiInstructor ：Professor Du Xiao Abstract: The eight main quality components of 16 Mengdinghuangya from 13 manufacturers are systematically measured. The mean contents of major components are: water extract(42.88 ± 0.14)%, amino acids (4.49 ± 0.07)%, TP (33.90 ± 1.24)%, caffeine (5.02 ± 0.02)%, catechins (13.27 ± 0.39 )%, soluble sugar (5.31 ± 0.02)%, total chlorophyll 0.8%, chlorophyll a 0.58%, chlorophyll b 0.22%.The results show that Mengdinghuangya is rich with quality components, heavy and mellow, resistance brewing, and taste sweet. Sensory analysis shows that the appearance of Mengdinghuangya is flat and straight and dry tea presents yellowish and partial green. Tea color is clean bright yellow. It smells sweet aroma and fresh. It taste heany mellow, fresh and brist, sweet after teate. The Comparison of different manufacturers’ tea samples show that the difference of the contents of water extract, caffeine, catechins and amino acid in Mengdinghuangya reached significant level (F> F 0.05 (15,16) = 2.35, P <0.05) . The formation of such differences are closely related to the tea raw materials, the level of stuffy yellow during process and the management of the quality.To reach the quality balance of Mengdinghuangya, we should start with the determination of the composition. We should select appropriate species, con