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[目的]研究不同季节安溪铁观音茶叶酚类物质的含量差异及其与茶叶品质的关系。[方法]采用分光光度法和高效液相色谱法分别对不同季节安溪铁观音茶叶中的茶多酚总量及主要的酚类物质进行分析测定,并对茶叶样品进行感官质量评价。[结果]不同季节安溪铁观音茶叶中的酚类物质含量差异显著,夏茶的茶多酚总量和酯型儿茶素含量明显高于春茶和秋茶,茶叶滋味苦涩味较明显,茶叶品质较低;春茶和秋茶的黄酮醇含量明显更高,茶汤色泽较好。[结论]该研究可为有针对性地调控茶多酚含量以提高夏暑茶品质提供依据,并为乌龙茶品质化学分析提供基础数据。
[Objective] The research aimed to study the content difference of phenolic compounds in Anxi Tieguanyin tea and its relationship with tea quality in different seasons. [Method] The total polyphenols and the main phenols in tea in Anxi Tieguanyin were determined by spectrophotometry and high performance liquid chromatography. The sensory quality of tea samples was evaluated. [Result] The content of phenolic compounds in tea in Anxi Tieguanyin was significantly different in different seasons. The total amount of tea polyphenols and the content of ester-type catechins in summer tea were significantly higher than those in spring and autumn tea. The bitter and astringent taste of tea was more obvious. Lower quality; spring and autumn tea flavonol content was significantly higher tea color is better. [Conclusion] This study could provide the basis for regulating the content of tea polyphenols in order to improve the quality of summer heat tea, and provide the basic data for quality chemical analysis of oolong tea.