福建农业学报2017，Vol.32Issue(9)：969-974,6.DOI:10.19303/j.issn.1008-0384.2017.09.010
不同贮藏时间对陈香岭头单丛茶主要品质指标的影响
Effect of Aging Time on Quality of Lingtou Single-clump Teas
摘要
Abstract
Effects of aging time on major quality indicators of the single-clump teas from Lingtou were determined.Two types of the teas,Lanhua and Milan aromatic varieties,were aged for 5,10,15,and 20 years prior to brewing for sensory evaluation.The results indicated that,as the aging time increased,(a) water extracts and pH of the teas declined;(b) contents of water and soluble sugars increased;(c) polyphenols increased on Milan tea,but reduced and then leveled off on Lanhua tea;(d) free amino acids content increased on Lanhua,and declined on Milan;(e) soluble protein decreased followed by an increase on Lanhua,while increased on Milan;(f) except polyphenols in control and pH after aging for 5 years,all quality indicators on teas of both varieties reached a significant level (P＜0.05);(g) aging particularly enhanced the accumulation of polyphenols,soluble sugars and soluble protein on Milan,and that of free amino acids,soluble protein and sugars on Lanhua;whereas,polyphenol content stayed relatively constant for both varieties throughout the aging process.Taking both chemical and sensory evaluations into consideration,it appeared that aging for 20 years for Lanhua and 15 years for Milan aromatic tea would allow them to reach their respective most desirable quality.关键词
陈香/岭头单丛茶/贮藏时间/品质指标Key words
aged aroma/Lingtou single-clump tea/aging time/quality indicators分类
轻工纺织引用本文复制引用
陈荷霞,傅力,欧燕清,王金良,霍佩婷,何培铭..不同贮藏时间对陈香岭头单丛茶主要品质指标的影响[J].福建农业学报,2017,32(9):969-974,6.基金项目
广东省农业领域科技计划项目(2013B020419011) （2013B020419011）
广东省潮州市科技计划项目(2015N05) （2015N05）
