| 卓敏，王秋霜，操君喜，陈栋，黄华林，马绵霞，邵燕华.广东客家茶代表产品的主要品质成分比较研究[J].广东农业科学,2013,40(15):24-27 |
|
查看全文
HTML
广东客家茶代表产品的主要品质成分比较研究 |
| Comparison study of main quality elements in Cantonese Hakka tea |
| |
| DOI： |
| 中文关键词: 客家茶 品质化成分 甜味分值 品质特征 |
| 英文关键词: Hakka tea quality component sweetness value quality characteristic |
| 基金项目: |
|
| 摘要点击次数: 1426 |
| 全文下载次数: 570 |
| 中文摘要: |
| 测定了广东梅州、河源、韶关等12个不同地域和品质风格客家茶鲜叶及其成品茶的主要理化成分，并比较分析了它们之间的相互联系与差异。结果发现，无论是鲜叶蒸青样，还是成品茶，不同客家茶之间的主要品质成分存在较大的差异，表现为：水浸出物、茶多酚、可溶性糖和可溶性蛋白质总量均不同程度地显著高于新引进客家对照种龙井43（CK），总体上呈现出大叶种仁化白毛茶、潭山水仙茶和锅叾水仙茶>中叶种西岩乌龙>小叶种黄坑茶、官田茶、清凉山茶和上莞茶》CK的趋势；成品茶中较高的可溶性糖含量和水浸出物含量，是形成客家茶叶独特“高火甜韵”或“炒米甜韵”和“甘浓而不苦涩”特征的主要物质基础，而影响这些品质成分含量高低的因素，主要取决于客家本土茶树的种性和传统的“晒（晾/做）青+长炒青冶技术工艺。 |
| 英文摘要: |
| This study determined and contrasted physiochemical elements in both fresh tea leaves and produced tea of Meizhou,Heyuan, Shaoguan and other 9 different regions. Some major quality components were tested, including water extracts, polyphenols,soluble sugar and protein aggregates. It was found that quantities of these components were, to different degrees, significantly higher in Hakka tea samples than in contrasting tea sample Longjing 43 (CK). In general, their containment compared as following: Large-leafed Renhua BAIMAO tea, Tanshan Narcissus tea and Guodu Narcissus tea>mid-kind-leafed Xiyan Oolong tea> small-Leafed Huangkeng tea,Guantian tea, Qingliangshan tea and Shanguan tea》CK Longjing tea 43. These soluble sugar content and high content of water extracts in produced Hakka tea were the material basis that formed the unique and characteristic of Hakka tea flavor with “high-fire sweet”, “friedrice sweet”and “sweet, strong but not bitter”. The quantities of these contents mainly depended on the native and traditional “Sunburning+Long-time roasting”technical process of Hakka. |
|
查看/发表评论 下载PDF阅读器 |
