陈年祁门红茶品质分析.pdfVIP

湖南农业科学 2012 ， (21) ， 1 ∞-102， 105 Himan Agricultural Sciences 陈年祁门红茶品质分析 谢娇枚，罗敏燕，刘易凡，未旗 (湖南农业大学茶学教育部重点实验室，国家植物功能成分利用 工程技术研究中心，湖南长沙 410128) 摘 要:为探讨陈年红茶的品质特征，以 2006 年祁门红茶为研究对象，对其进行感宫审评和生化成分的检测与分析。试验得 出，2006 年的祁门红茶感官品质明显下降，含水量、可溶性糖、茶褐素和有机酸含量有所增加，而决定茶叶品质的水浸出物、茶 多盼、氨基酸、茶黄素和茶红素等物质含量均有所降低。以祁门红茶品质特征而言，陈年(2006)祁门红茶的品质已失去原有品 质风格。 关键词:祁门红茶;陈茶;生化成分;品质 中图分类号:S57 1.1 文献标识码:A 文章编号:1 ∞6-060X(2012)21-01∞-03 Quality Analysis for Aged Keemun Black Tea XIE Jiao-mei , LUO Min-yan , LlU Yi~fan， ZHU Qi (Key Lαb ofTeα Science， Ministry of Edm:ation, National Research Center of Engineering Technologyfor Utilization of Functionu1 lngredientsfrom Botanic u1s, HNA U, Changsha 410128, PRC) Abstract: In order to discuss the quality characters of aged Keemun black tea , the Keemun black tea made in 2006 was taken as the material to conduct senso巧 evaluation and inspect its major biochemical components. 币le results showed that the Keemun black tea made in 2006 got a low score by sensory evaluation, the contents of water, soluble saccharide, TB and the organic acids increased with a mall scale , while the contents of water extract, polyphenol , amino acids , TF and TR , which contribute 10 the quality of tea , have all decreased. Therefore , in terms of the quality characters of Keemun black tea , the aged Keemun black tea made in 2006 has lost iìs origin quality. Key words: Keemun black tea; aged tea; biochemical component; quality 祁门工夫红茶简称祁红，其滋味甜醇、红汤红 1. 1 试验原料 叶，并具有独特的祁门香{II ，与印度大吉岭红茶、斯 试验原料为金属罐装、常温贮存的 2006 年一 里兰卡锡兰红茶并称为