摘要
采用7个茶树品种(品系)相同标准鲜叶为原料分别制作蒸青绿茶、烘青绿茶和工夫红茶,运用高效液相色谱法检测茶样中咖啡碱含量并进行差异显著性分析。结果表明:不同品种(品系)间咖啡碱含量差异较大,其中单株2号无论是绿茶还是红茶,咖啡碱含量均最高;同一品种(品系)的绿茶与红茶,其咖啡碱含量存在显著差异,呈现工夫红茶>烘青绿茶>蒸青绿茶的趋势。
7 different tea cultivars or strains with the same standard of tea leaves were made into several steaming green tea, fried green tea and black tea. The content of caffeine in tea samples was detected by high performance liquid chromatography（HPLC）, and the differences were analyzed statistically. The results showed that the content of caffeine in different tea cultivars or strains is different. The steamed green Tea, fried green Tea and black Tea made by Danzhu No.2 are plant No. 2 steamed, roasted, Green Tea or Black Tea caffeine content were the highest. There is a significant difference in caffeine content in the same batch of fresh leaves from the same batch of fresh leaves. The tea caffeine content shows： Black Tea 〉Fried Green 〉Tea Steamed〉 Green Tea.
作者
龚雪
周顺珍
陈娟
杨春
郭燕
陈正武
GONG Xue;ZHOU Shun-zhen;CHEN Juan;YANG Chun;GUO Yang;CHEN Zheng-wu(Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China;Guiyang Agricultural Technology Extension Station, Guiyang 550081, China)
出处
《茶叶通讯》
北大核心
2018年第1期34-37,共4页
Journal of Tea Communication
基金
贵州省现代农业(茶叶)产业技术体系(GZCYTX2014-01001)
院地农科合字[2014]7号
黔科合支撑[2017]2257号
关键词
咖啡碱
蒸青绿茶
烘青绿茶
红茶
Caffeine
Steamed Green Tea
Baked Green Tea
Black Tea
