原料级别和储藏时间对普洱茶品质影响比较.PDFVIP

安徽农业大学学报, 2013, 40(6): 917-920 Journal of Anhui Agricultural University 网络出版时间：2013-10-30 9:18:24 [URL] /kcms/detail/34.1162.S0918.004.html 原料级别和储藏时间对普洱茶品质影响的比较 薛 晨，华再欣，梅 玉，李立祥* (安徽农业大学教育部/农业部茶叶生物化学与生物技术重点开放实验室，合肥 230036) 摘 要：选取了不同原料级别、不同贮藏时间的 9 个普洱茶样品,分别进行了主要化学成分分析和感官审评， 对色度值与茶叶品质的关系进行了探讨。结果表明,贮藏时间与普洱茶中氨基酸、茶多酚、儿茶素等含量成负相关, 与没食子酸等含量成正相关，对咖啡碱含量没有明显的影响,与茶叶品质成正相关。原料等级与氨基酸含量、干茶 红度、茶汤亮度和红度、叶底亮度以及茶叶品质成正相关，且原料等级对普洱茶品质的影响大于储藏时间。 关键词：普洱茶；贮藏时间；级别；色度；品质 中图分类号：S571.1; TS272.54 文献标识码：A 文章编号：1672−352X (2013)06−0917−04 Effects of grades and storage durations on the quality of Pu-erh tea XUE Chen, HUA Zai-xin, MEI Yu, LI Li-xiang (Key Laboratory of Tea Biochemistry and Biotechnology, Ministry of Education, Ministry of Agriculture, Anhui Agricultural University, Hefei 230036) Abstract: In this study, the main chemical compounds and sensory test of pu-erh tea with different grades and different storage durations were investigated. The experimental results were as follows: when the storage pe- riod was prolonged, the amino acid, tea polyphenol, catechins contents decreased, while the gallicaicd and tea quality increased, and the caffeine content had no obvious change. Meanwhile, amino acid contents, redness and brightness of tea soup increased when the grades of raw material were improved. The effects of grades of raw ma- terial on tea quality was more significantly than storage duration. Key words: Pu-erh tea; storage duration;grade; chrominance; quality 云南省的地理标志产品普洱茶，是以云南省地 熟过程中，普洱茶中的化学成分在微生物及外在环 理标志保护范围内的云南大叶种晒青茶为原料，并 境因素相互作用下，品质不断的发生着变化，最终 在地理标志保护范围内以及特定的环境条件下，经 形成普洱茶特有的醇、甘、爽、滑的品质特征[6] 。 特定的加工工艺制成，具有独特品质特征的后发酵 研究表明，随茶叶嫩度增加氨基酸含量上升[7] ，随 茶叶[1] 。