摘要
８个茶树品种加工３种典型外形的绿名茶，其茶多酚、咖啡碱及水浸出物含量变化显著；氨基酸及可溶性糖总量品种×外形交互效应极显著，而变化特性不明显。不同品种加工的名茶中，针形名茶茶多酚及咖啡碱含量最低，水浸出物含量居中，可溶性糖总量较高；扁形名茶水浸出物含量最低，咖啡碱含量最高，茶多酚及氨基酸含量亦较高；卷曲形名茶氨基酸及可溶性糖总量较低，咖啡碱含量居中，水浸出物含量最高，茶多酚含量亦较高。
kinds of famous tea with different appearance are made from 8 varieties.The change in contents of polyphenol,caffeine and other water extractives is remarkable,but that in the contents of amino acids and soluble sugar is not remarkable.These contents in different varieties and for different appearence are significantly different.The contents of polyphenol and caffeine in the needle like tea are the lowest,the contents of water extractives are in the middle,and the total soluble sugar contents are high.The content of water extractives in flat tea is the lowest,the content of caffeine is the highest,and the contents of polyphenol and amino acid are high,too.The contents of amino acid and soluble sugar in coiling tea are lower than those in needle like and flat tea,the content of caffeine is in the middle,the content of water extractives is the highest,and the content of polyphenol is high,too.
出处
《西南农业学报》
CSCD
北大核心
1998年第3期71-76,共6页
Southwest China Journal of Agricultural Sciences
基金
重庆市科委重点课题
关键词
茶树品种
化学成分
绿茶加工
Tea variety Processed appearance Chemical components Characteristics of change Famous green tea.
