华中师范大学学报（自然科学版）2017，Vol.51Issue(3)：335-338,4.
五峰夏秋茶主要呈味成分分析研究
Study on the taste components of Wufeng summer-autumn tea
摘要
Abstract
To study the difference on the content of taste components and quality of Wufeng tea in different seasons.The weight method was utilized to determine and compare the water and water extracts of Wufeng tea in different seasons;the Ultraviolet Spectrophotometry and High Performance Liquid Cartographic (HPLC) method were applied to determine and compare the tea polyphenol,catechins,epigallocatechin gallate (EGCG),caffeine and amino acids of Wufeng tea in different seasons.The results showed that during different seasons,the content of taste components and quality appear the difference.Differences in the content of tea polyphenol,catechins and EGCG follow the pattern that the highest is in autumn,followed by summer and the lowest is in spring.The content of caffeine and amino acids in spring,were higher than that in summer,and reduced to the least in autumn.There is a big difference between the taste components of Wufeng tea in different seasons,which might be the main cause of the heavy bitterness and astringency of summer-autumn tea.关键词
五峰绿茶/呈味成分/苦涩味Key words
Wufeng green tea/taste components/bitterness and astringeney分类
农业科技引用本文复制引用
张宏岐,柳蔚,王鑫,王异彩,高星星,刘志文..五峰夏秋茶主要呈味成分分析研究[J].华中师范大学学报（自然科学版）,2017,51(3):335-338,4.基金项目
三峡大学茶叶研究中心开放基金资助(2015CY6). （2015CY6）
