蒙顶石花和甘露主要滋味成分的浸出效果.docVIP

蒙顶石花和甘露主要滋味成分的浸出效果 茶学2006级 黄勤勤 摘 要：本文对蒙顶石花和蒙顶甘露的滋味成分进行了测定，即对19只茶样的6项品质指标（水浸出物、咖啡碱、可溶性糖、儿茶素、茶多酚、氨基酸）采用杯茶法比较浸出浓度，并结合感官审评评语及评分做了进一步的评价。结果表明：蒙顶石花甘露的各成分的平均浸出浓度分别为：主要滋味成分的浸出呈现水浸出物＞茶多酚＞儿茶素＞氨基酸＞咖啡碱＞可溶性糖的趋势，形成了蒙顶茶滋味浓醇鲜的品质特征 关键词：石花甘露冲泡浸出率浸出 Tea specialty :Huang Qin-qin Directed by Professor:Du-Xiao Abstract: In this paper, the taste of nectar composition of Mengding Shihua and Mengding Ganlu was determined, namely, 19 kinds of tea, six quality indicators (water extract, caffeine, soluble sugar, catechins, polyphenols, amino acids) with a cup of tea comparison between the concentration of leaching, combined with sensory evaluation of comments and ratings do further evaluation.The results showed that: Mengding Shihua spent an average leaching concentrations of the components are as follows: 0.92%, 0.08%, 0.04%, 0.19%, 0.32%, 0.11%, the main flavor components of water extract showed the concentration of leaching TPCatechin amino acids caffeine soluble sugar trends; Mengding Ganlu leaching of various elements, the average concentrations were: 0.92%, 0.08%, 0.06%, 0.15%, 0.25%, 0.09%, the main flavor components of the leaching concentration offlooding occurs, material, and TP catechins amino acids caffeine the trend of soluble sugar to form the top tea taste of Mongolia Nongchun the quality characteristics of fresh. Key words:Mengding Shihua,Mengding Ganlu,brewing,flavor ingredients, leaching rate,the rate of leaching 蒙顶石花和蒙顶甘露是蒙顶名茶中最具有代表性的两类名茶，因所用原料和加工工艺不同形成了不同的品质特征。蒙顶石花和蒙顶甘露的品质鉴定传统上是依靠感官审评对其色、香、味进行评价，但如果要深入探讨其品质特征，还需借助主要内含成分的化学测定方法，即采用感官审评与品质分析相结合的方法可以比较全面的研究蒙顶石花和蒙顶甘露的品质特征及成因，在其产销过程中可系统采用感官分析，而科研过程中则采用化学成分测定方法。 据文献1961年G.W.Winger研究了评茶水量与浸出率的关系[]；1970年中川致之进行了冲泡次数与成分浸出率的试验[]；1978年竹尾忠一探讨了冲泡水温与煎茶中Vc浸出的关系；1980年王月根研究了冲泡水温、时间对龙井茶（Long Jing Tea）成分浸出的影响；1985年蒋宏进行过茶叶冲泡法的试验[]；1996年杜晓进行了评茶水质与名茶审评的试验[]。上述研究多数采用全量法测定，这种测定结果