摘要
对6种抹茶和3种碾茶的品质进行感官评价,并采用常规成分测定法和自动氨基酸分析仪测定抹茶的氨基酸组分,开展化学成分分析。结果表明:6种抹茶粉的粒径约75~1.6μm,达到超细微粉水平;具有抹茶的感官品质特征,审评评分为(85.90±1.44)^(96.90±1.26),香味阈值在1 500~2 500之间;抹茶内含物质总量和组成丰富,水浸出物含量较高,均值为35.63%;抹茶滋味高鲜,游离氨基酸总量较高,均值为7.20%,其组分种类丰富,多达18种,组分含量达1 000 mg/kg以上的有茶氨酸、谷氨酸等7种;抹茶色泽翠绿,试样叶绿素总量含量高,均值为0.85%,且叶绿素a的含量较高,叶绿素a∶叶绿素b范围为(1.12±0.13)^(1.49±0.17);产品质地细,粗纤维含量较低,均值为8.70%。与日本抹茶产品相比,中国抹茶产品质量尚需提高,需要从茶园生态环境及其生产的品种、栽培、采摘和制造等全过程进行深入研究,加强品控管理,进一步提高产品品质。
The quality of samples of 6 matchas and 3 tenchas was analyzed by sensory evaluation and the chemical composition was evaluated by conventional assays and amino acid analysis. The results showed that the particle size of 6 kinds of matcha ranged from 75 μm to 1.6 μm, reaching ultrafine powder level. The sensory evaluation scores were （85.90±1.44）-（96.90± 1.26）, according with the sensory quality standard of matcha. The flavor threshold values ranged from 1 500 to 2 500. A wide variety of components were detected in matcha samples in abundant quantities, and the amount of water extracts was high, being averaged at 35.63%. The taste of matcha was described as highly refreshing and the total content of free amino acids was relatively high with an average value of 7.20%. In total, 18 amino acids in matcha were detected, including 7 ones more than 1 000 mg/kg, such as theanine, glutamate and others. The color of matcha was verdure due to the abundance of total chlorophyll （averaged at 0.85%）. Moreover, the ratio of chlorophyll a to chlorophyll b （CHLa：CHLb） was high and ranged from （1.12±0.13） to （1.49±0.17）. The texture of matcha samples was fine and the crude fiber content was low with an average value of 8.70%. Compared with Japanese matcha products, the quality of Chinese matcha products still needs to be improved. Further investigations with respect to ecological environment of tea garden, species, cultivation, picking and control management in matcha production are needed to improve the quality of Chinese matcha products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期168-172,共5页
Food Science
基金
国家科技部科技支撑计划项目(2013BAD20B07)
关键词
抹茶
香味阈值
感官审评
成分测定分析
matcha
threshold of flavor
sensory evaluation
compositional analysis
