摘要
本文采用HPLC对近100个黑茶样品中包括茶氨酸在内的18种氨基酸含量进行检测与分析,结果表明:黑茶原料越嫩氨基酸含量越高,茶氨酸含量相应也较高;黑茶样品的类别不同与氨基酸含量没有明显相关性;年代越老的样品其氨基酸含量越低;各系列黑茶样品氨基酸组成存在差异,但差异不大。
18 kinds of amid acid of different kinds of dark tea were detected by the Accq-Tag HPLC method.The results show that the dark tea made by more tender raw material has higher content of amino acid and higher content of theanine.There no obvious correlation between the content of amino acid and the type of dark tea.The older dark tea has lower content of amino acid. The component of amino acid in different type of dark tea has no obvious difference.
出处
《茶叶通讯》
2010年第4期9-12,共4页
Journal of Tea Communication
基金
湖南省重大科技专项"茯茶产业化关键技术研究与示范"(2008FJ1005)
