食品工业科技2018，Vol.39Issue(12)：227-230,4.DOI:10.13386/j.issn1002-0306.2018.12.040
茶树新品系苦茶21-1主要品质成分分析
Analysis of main quality components of new tea strains of bitter tea 21-1
摘要
Abstract
The new tea series of bitter tea 21-1 was chosen as tested materials,and the Fuding White tea,Zhuyeqii,Xiaoxiang 1 th were taken as controls.The main quality components of four varieties black and green tea were determined.The method of sensory evaluation was used in this research.The test results showed that green tea which was made by the new tea series of bitter tea 21-1 had a curved and tight shape and beautiful color.The soup,with bright yellow-green color,was rich in fruity and had a fresh taste.The aroma and taste were especially prominent.While,the black tea made by the new tea series of bitter tea 21-1 had a black oil appearance.The soup,with bright red color,had a sweet taste.However,the phenomenon of "cold muddy" was obvious,and the emulsion complex was orange yellow.The main quality components of black tea and green tea were water extracts 38.26％,44.22％,tea polyphenols 19.40％,30.38％,free amino acids 5.01％,5.04％,caffeine 5.11％,5.09％.The content of caffeine in green tea and black tea was above 5％,which could be a good source of high caffeine in tea tree.The quality index of catechin of bitter tea 21-1 was higher than that of Fuding White tea,which had the characteristics of high quality green tea.The black tea of TR/TF value was 11.2,which was superior to other tea.The new tea series of bitter tea 21-1 would has a varietal characteristic of processing quality green tea and high quality black tea,especially the black tea.So,the new tea series of bitter tea 21-1 would has a higher value of black tea breeding.关键词
茶树/新品系/苦茶21-1/感官品质/生化成分Key words
tea plant/new strains/bitter tea 21-1/sensory evaluation/biochemical compositions分类
轻工纺织引用本文复制引用
李赛君,段继华,黄飞毅,雷雨,罗意,康彦凯,丁玎..茶树新品系苦茶21-1主要品质成分分析[J].食品工业科技,2018,39(12):227-230,4.基金项目
中央引导地方资金项目(2017XF5010) （2017XF5010）
湖南省茶叶产业技术体系岗位专家(湘农联[2015]137号文) （湘农联[2015]137号文）
湖南省农业科技创新项目(2017JC16). （2017JC16）
