摘要
游离氨基酸(Free amino acid, FAA)是衡量茶叶品质的重要指标之一.以凤庆县凤山镇和大寺乡的大叶种茶叶为研究对象,对不同生长季节(春、夏、秋和冬)茶叶中的FAA含量进行了测定.结果表明,在凤山镇和大寺乡的各生长季节茶叶中均检出27种游离氨基酸,不同生长季节茶叶中FAA的总量波动较大.在凤山镇和大寺乡的茶叶中,春茶中总游离氨基酸含量最高(分别为6.088 2 mg/kg和6.520 0 mg/kg),分别是秋茶的2.2倍和3.6倍、冬茶的2.7倍和4.3倍、夏茶的4.8倍和3.5倍.氨基酸分类分析结果表明:在凤山镇和大寺乡的茶叶中,春季茶叶中具有营养价值氨基酸的含量分别占总氨基酸的67.4%和61.2%,远高于其他生长季节;而冬季茶叶中具有鲜甜滋味氨基酸的含量分别占总氨基酸的77.3%和61.7%,远高于其他生长季节.
Free amino acid(FAA) is one of the important indexes to evaluate the quality of tealeaves.In this paper, the FAA concentration in tea leaves, collected from Fengshan town and Dasi Town of Fengqing County, were determined by automatic amino acid analyzer in different growing seasons(i.e.spring, summer, autumn and winter).The results showed that 27 kinds of FAA were detected in tea leaves of Fengshan town and Dasi town in different growing seasons, and the total amount of FAA in tea leaves in different growing seasons fluctuated greatly.In Fengshan town and Dasi town, the concentration of total free amino acid in spring tea was the highest(6.088 2 mg/kg and 6.520 0 mg/kg, respectively),which was 2.2 times and 3.6 times of autumn tea, 2.7 times and 4.3 times of winter tea, 4.8 times and 3.5 times of summer tea.The results of amino acid classification analysis showed that the percentage of nutritional accounted were 67.4% and 61.2%,respectively in spring tea leaves of Fengshan town and Dasi town, which were much higher than those in other growing seasons.The contents of fresh and sweet flavor amino acids in winter accounted for 77.3% and 61.7% of the total amino acids, which were much higher than those in other growing seasons.
作者
杨婉秋
雷淑婷
肖涵
YANG Wanqiu;LEI Shuting;XIAO Han(School of Chemistry&Chemical Engineering,Kunming University,Kunming,Yunnan,China 650214)
出处
《昆明学院学报》
2022年第6期24-30,共7页
Journal of Kunming University
关键词
凤庆县
大叶种茶
游离氨基酸
生长季节
Fengqing County
large leaf tea
Free amino acid
growing seasons
