| 不同年代茯砖茶感官品质和化学成分的差异性 |
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| 引用本文： | 黄亚辉,陈建华,周筠,陈晓阳. 不同年代茯砖茶感官品质和化学成分的差异性[J]. 食品科学, 2010, 31(2): 228-232. DOI: 10.7506/spkx1002-6300-201002058 |
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| 作者姓名： | 黄亚辉 陈建华 周筠 陈晓阳 |
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| 作者单位： | 1.中南林业科技大学林学院 2.华南农业大学园艺学院 3.湖南省三利进出口有限公司 |
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| 摘 要： | 以1952、1985 年和2008 年生产的茯砖茶为材料，分别对其感官品质以及水浸出物、茶多酚、氨基酸、咖啡碱、水溶性糖、果胶、花青素、茶黄素、茶红素和茶褐素等生化成分进行分析。结果表明：陈年茯砖茶的水浸出物、茶多酚、氨基酸、茶红素果胶的含量均减少，而水溶性糖、茶褐素的含量增加，咖啡碱含量则变化不明显。感官审评结果表明：在一定时间内，茯砖茶的陈化有助于内含物质的转化，茶汤香气宜人、滋味甘醇，但存放时间过久，其茶香消尽、陈气扑鼻、滋味淡薄。可以分别从茶叶的感官特征和理化成分两条途径对茯砖茶陈化时间进行鉴别。
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| 关 键 词： | 茯砖茶 陈化时间 品质特征 |
| 收稿时间： | 2009-08-03 |
Differences in Sensory Quality and Chemical Composition of Fuzhuan Tea of Different Storage Ages |
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| HUANG Ya-hui,,CHEN Jian-hua,ZHOU Yun,CHEN Xiao-yang. Differences in Sensory Quality and Chemical Composition of Fuzhuan Tea of Different Storage Ages[J]. Food Science, 2010, 31(2): 228-232. DOI: 10.7506/spkx1002-6300-201002058 |
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| Authors: | HUANG Ya-hui CHEN Jian-hua ZHOU Yun CHEN Xiao-yang |
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| Affiliation: | 1. Forest College, Central South University of Forestry and Technology, Changsha 410007, China；2. College of Horticulture, South China Agricultural University, Guangzhou 510642, China；3. Hunan Tea Import and Export Corporation, Changsha 410001, China |
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| Abstract: | Fuzhuan brick-tea is a popular Chinese dark tea fermented by Eurotium cristatum, which contributes its typical fungal aroma. Samples of Fuzhuan tea of different storage ages (produced in 2008, 1985 and 1952) were analyzed for sensory quality and main chemical components such as tea polyphenols, amino acids, caffeine, procyanidins, water-soluble sugar, pectin, anthocyanins, TF, TR and TB. Results showed that after aging, Fuzhuan tea exhibited a decrease in the contents of water extract, tea polyphenols, amin... |
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| Keywords: | Fuzhuan tea aging time quality characteristics |
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