中国食品添加剂2025，Vol.36Issue(11)：69-77,9.DOI:10.19804/j.issn1006-2513.2025.11.009
六堡茶与附属品六堡虫茶的相关品质组分比较
Comparative analysis of quality components in Liubao tea and its derivative Liubao insect tea
摘要
Abstract
This study investigated the chemical components of Liubao tea(using both crude tea and Laochapo Tea as raw materials)and its derivative,Liubao insect tea.Eleven key quality indicators,such as tea polyphenols,free amino acids,and caffeine,were measured by spectrophotometry and high-performance liquid chromatography(HPLC).The differences between Liubao tea and Liubao insect tea were investigated and the impact of different raw materials on the quality of Liubao insect tea was identified.The results showed that insect tea was characterized by significantly higher levels of free amino acids and lower levels of caffeine.This composition made it potentially suitable for consumption by elderly and children.Furthermore,the Liubao insect tea made from crude tea had better overall quality indicators than that made from Laochapo Tea.Sample No.2 from non-Liubao insect tea exhibited characteristics of low free amino acids,theobromine,epigallocatechin gallate and high epicatechin,which contrasted with typical Liubao insect tea features.This study provides valuable guidance for the production,consumption,and market supervision of Liubao insect tea.关键词
六堡虫茶/六堡茶/毛茶/老茶婆/生物转化/品质评价Key words
Liupao insect tea/Liupao tea/crude tea/Laochapo tea/biotransformation/quality evaluation分类
轻工业引用本文复制引用
石金娥,张洪禹,李晓玲,黄少锋,邓丽娟,王鑫莉,陶柯仁,奚广生..六堡茶与附属品六堡虫茶的相关品质组分比较[J].中国食品添加剂,2025,36(11):69-77,9.基金项目
广西六堡茶茶园绿色生态智慧管控关键技术研究与示范(广西科技重大专项)(桂科AA22068085) （广西科技重大专项）
