摘要
对龙井43和福鼎大白茶两个品种春季不同时期的信阳毛尖茶的茶多酚、儿茶素、氨基酸、咖啡碱和叶绿素等化学成分以及感官品质的变化进行了初步研究。结果表明,茶多酚、儿茶素和叶绿素的含量逐渐增多,而氨基酸和咖啡碱的含量逐渐减少。
The change of different times about Longjing and Fudingdabaicha on the contents of main chemical compounds including tea polyphenols,amino acids,caffeine ,43 chlorophyll,catechins etc in Xinyangmaojian tea and sensory quality are studied. The results showed that the contents of polyphenols and chlorophyll gradually increase, but amino acids and caffeine reduce.
出处
《信阳农业高等专科学校学报》
2007年第4期119-121,共3页
Journal of Xinyang Agricultural College
基金
河南省重点科技攻关项目(0523011100)
河南省农业综合开发科技项目(豫农开办[2001]78号)
关键词
绿茶
名茶
信阳毛尖茶
不同时期
化学成分
品质
green tea
famous tea
Xinyangrnaojian tea
different period
content of chemical components
quality
