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不同产地武夷岩茶品质差异分析 被引量:3

Analysis on Quality Difference of Wuyi Rock Tea from Different Producing Areas
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摘要 本研究对不同产地的武夷岩茶的生化成分含量进行了测定,采用感官审评方法分析了感官品质,并采用多元统计方法进行了分析与分类。结果表明,不同产地武夷岩茶中水浸出物、茶多酚、游离氨基酸、黄酮类物质含量和酚氨比有较为明显的差异;武夷岩茶样品中茶多酚含量与水浸出物含量、感官品质得分成显著正相关。通过聚类分析将12个茶叶样品分为3类,天心村所产大红袍、水仙、肉桂和星村镇所产大红袍感官品质得分高、生化成分较为丰富、综合品质较好。 In this study, the biochemical components of Wuyi rock tea from different producing areas were determined, the sensory quality was analyzed by sensory evaluation method, and the multivariate statistical method was used for analysis and classification. The results showed that the contents of water extract, tea polyphenols, free amino acids,flavonoids and ratio of polyphenols to amino acids of Wuyi rock tea from different producing areas were significantly different. The content of tea polyphenols in Wuyi rock tea samples was positively correlated with the content of water extract and sensory quality score. Through cluster analysis, 12 tea samples were divided into 3 categories. Dahongpao,Shuixian and Rougui produced from Tianxin Village, and Dahongpao produced from Xingcun Town had high sensory quality scores, rich biochemical components and good comprehensive quality.
作者 吴邦强 WU Bangqiang(Wuyi Mountains Biological Research Institute of Fujian Province,Wuyishan Fujian 354300)
出处 《现代农业科技》 2023年第4期177-181,195,共6页 Modern Agricultural Science and Technology
基金 福建省属公益类科研院所专项(2020R1008002)。
关键词 武夷岩茶 产地 生化成分 感官品质 Wuyi rock tea producing area biochemical component sensory quality
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