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本研究选取不同茶季生产52个乌龙茶茶样,对其茶黄素含量进行测定。结果表明,安溪黄旦品种产清香型乌龙茶的年均茶黄素含量较高,本山品种产浓香型乌龙茶年均茶黄素含量较高;武夷山肉桂品种产乌龙茶茶黄素年均含量较高于其他品种。季节间,安溪生产的清香型乌龙茶茶黄素含量为:夏季=秋季>春季,夏季、秋季之间差异不显著,但均较春季存在显著差异;安溪地区生产的浓香型乌龙茶茶黄素含量表现为:秋季>夏季>春季,春季与秋季之间差异显著;武夷山产区和台湾南投产区乌龙茶茶黄素含量:秋季>春季,季节间差异均达显著水平。焙火工艺能一定程度提高茶黄素含量。
In this study, we selected 52 tea samples from different tea seasons to determine the content of theaflavins. The results showed that the annual average theaflavins content of the Anqing Huangdan variety was higher than that of the other varieties. The content of theaflavins in this mountain variety was higher than that in the Luzhou-based Oolong tea. The annual average content of theaflavins in Wuyi Mountain cinnamon varieties was higher than other Variety. During the seasons, the content of theaflavins of the fragrant oolong tea produced in Anxi was as follows: summer = autumn> spring, summer and autumn, but there was significant difference compared with spring; the content of theaflavins The results showed as follows: autumn> summer> spring, there was significant difference between spring and autumn; the content of theaflavins in Wuyishan producing area and Nantou producing area of Taiwan: autumn> spring, the season differences were significant. Roasting process to a certain extent, increase the content of theaflavins.