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紫色芽叶红茶适制性研究 - Study on Productive Character of Purple Shoot for Black Tea

以安化群体种紫色芽叶为原料加工红茶,通过感官审评结合品质成分分析,对紫色芽叶的红茶适制性进行了研究。结果表明:用紫色芽叶加工的红茶其感官品质略优于用绿色芽叶(对照)加工而成的红茶,其滋味、香气明显优于对照。紫色芽叶中的茶多酚、儿茶素总量均较绿色芽叶高、水浸出物含量相近,氨基酸、咖啡碱含量较低;用紫色芽叶加工的红茶,其茶多酚、茶黄素、水浸出物含量高于对照,氨基酸含量略低于对照。紫色芽叶加工红茶具有较好的适制性。... Full description

Journal Title: 天然产物研究与开发 - Natural Product Research and Development 2008, Vol.20(3), pp.545-548
Main Author: 萧力争
Other Authors: 胡祥文 , 龚志华 , 蒋自桥 , 陆英 , 田娜 , 肖文军 , XIAO Li-zheng, HU Xiang-wen, GONG Zhi-hua ,JIANG Zi-qiao, LU Ying ,TIAN Na, XIAO Wen-jun
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Quelle: 维普数据 (Chongqing VIP Information Co.)
ID: ISSN: 1001-6880
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title: 紫色芽叶红茶适制性研究 - Study on Productive Character of Purple Shoot for Black Tea
format: Article
creator:
  • 萧力争
  • 胡祥文
  • 龚志华
  • 蒋自桥
  • 陆英
  • 田娜
  • 肖文军
  • XIAO Li-zheng, HU Xiang-wen, GONG Zhi-hua ,JIANG Zi-qiao, LU Ying ,TIAN Na, XIAO Wen-jun
subjects:
  • 紫色芽叶
  • 红茶
  • 品质
  • 生化成分
  • 适制性
  • Tea Purple Shoots
  • Black Tea
  • Quality
  • Biochemical Components
  • Productive Character
ispartof: 天然产物研究与开发 - Natural Product Research and Development, 2008, Vol.20(3), pp.545-548
description: 以安化群体种紫色芽叶为原料加工红茶,通过感官审评结合品质成分分析,对紫色芽叶的红茶适制性进行了研究。结果表明:用紫色芽叶加工的红茶其感官品质略优于用绿色芽叶(对照)加工而成的红茶,其滋味、香气明显优于对照。紫色芽叶中的茶多酚、儿茶素总量均较绿色芽叶高、水浸出物含量相近,氨基酸、咖啡碱含量较低;用紫色芽叶加工的红茶,其茶多酚、茶黄素、水浸出物含量高于对照,氨基酸含量略低于对照。紫色芽叶加工红茶具有较好的适制性。
language:
source: 维普数据 (Chongqing VIP Information Co.)
identifier: ISSN: 1001-6880
fulltext: fulltext
issn:
  • 1001-6880
  • 10016880
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title紫色芽叶红茶适制性研究 - Study on Productive Character of Purple Shoot for Black Tea
creator萧力争 ; 胡祥文 ; 龚志华 ; 蒋自桥 ; 陆英 ; 田娜 ; 肖文军 ; XIAO Li-zheng, HU Xiang-wen, GONG Zhi-hua ,JIANG Zi-qiao, LU Ying ,TIAN Na, XIAO Wen-jun
ispartof天然产物研究与开发 - Natural Product Research and Development, 2008, Vol.20(3), pp.545-548
identifierISSN: 1001-6880
subject紫色芽叶 ; 红茶 ; 品质 ; 生化成分 ; 适制性 ; Tea Purple Shoots; Black Tea; Quality; Biochemical Components ; Productive Character
description
0以安化群体种紫色芽叶为原料加工红茶,通过感官审评结合品质成分分析,对紫色芽叶的红茶适制性进行了研究。结果表明:用紫色芽叶加工的红茶其感官品质略优于用绿色芽叶(对照)加工而成的红茶,其滋味、香气明显优于对照。紫色芽叶中的茶多酚、儿茶素总量均较绿色芽叶高、水浸出物含量相近,氨基酸、咖啡碱含量较低;用紫色芽叶加工的红茶,其茶多酚、茶黄素、水浸出物含量高于对照,氨基酸含量略低于对照。紫色芽叶加工红茶具有较好的适制性。
1Some purple tea shoots from Anhua clony variety are obtained as raw material for processing black tea. The methods of sensory evaluation and quality components analyses are used to study the productive character of purple shoot for black tea. The results showed that the sensory quality of the black tea processed from purple shoots was little better than that processed from green one. The flavour and aroma of the black tea made from purple shoots are more better than the contrast. Comparing to the green shoots ,the contents of polyphenols and catechines in pueple shoots are higher,while water extract is similar and amino acids and caffeine are lower. The contents of polyphenols, theaflavins, water extract in the black tea made from purple shoots are higher than that in CK. while amino acids is little lower than that in CK. So purple shoot has advantage to process black tea.
relation作者单位: 湖南农业大学茶学教育部重点实验室,长沙410128 湖南省农业厅农技推广总站,长沙410005 湖南农业大学园林园艺学院,长沙410128
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8湖南农业大学茶学教育部重点实验室,长沙410128 湖南省农业厅农技推广总站,长沙410005 湖南农业大学园林园艺学院,长沙410128
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0紫色芽叶红茶适制性研究
1Study on Productive Character of Purple Shoot for Black Tea
description
0以安化群体种紫色芽叶为原料加工红茶,通过感官审评结合品质成分分析,对紫色芽叶的红茶适制性进行了研究。结果表明:用紫色芽叶加工的红茶其感官品质略优于用绿色芽叶(对照)加工而成的红茶,其滋味、香气明显优于对照。紫色芽叶中的茶多酚、儿茶素总量均较绿色芽叶高、水浸出物含量相近,氨基酸、咖啡碱含量较低;用紫色芽叶加工的红茶,其茶多酚、茶黄素、水浸出物含量高于对照,氨基酸含量略低于对照。紫色芽叶加工红茶具有较好的适制性。
1Some purple tea shoots from Anhua clony variety are obtained as raw material for processing black tea. The methods of sensory evaluation and quality components analyses are used to study the productive character of purple shoot for black tea. The results showed that the sensory quality of the black tea processed from purple shoots was little better than that processed from green one. The flavour and aroma of the black tea made from purple shoots are more better than the contrast. Comparing to the green shoots ,the contents of polyphenols and catechines in pueple shoots are higher,while water extract is similar and amino acids and caffeine are lower. The contents of polyphenols, theaflavins, water extract in the black tea made from purple shoots are higher than that in CK. while amino acids is little lower than that in CK. So purple shoot has advantage to process black tea.
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0紫色芽叶
1红茶
2品质
3生化成分
4适制性
5Tea Purple Shoots
6Black Tea
7Quality
8Biochemical Components
9Productive Character
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1XIAO Li-zheng, HU Xiang-wen, GONG Zhi-hua ,JIANG Zi-qiao, LU Ying ,TIAN Na, XIAO Wen-jun( 1Key Laboratory of Tea Science of the Education Ministry in Hunan Agricultural University,Changsha 410128,China; 2Agricultural Applicational Station of Hunan Agricultural Department, Changsha 410005, China; 3 College of Horticultural and Landscape, Hunan Agricultural University, Changsha 410128, China)
citationpf 545 pt 548 vol 20 issue 3
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title紫色芽叶红茶适制性研究 - Study on Productive Character of Purple Shoot for Black Tea
author萧力争 ; 胡祥文 ; 龚志华 ; 蒋自桥 ; 陆英 ; 田娜 ; 肖文军 ; XIAO Li-zheng, HU Xiang-wen, GONG Zhi-hua ,JIANG Zi-qiao, LU Ying ,TIAN Na, XIAO Wen-jun
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0以安化群体种紫色芽叶为原料加工红茶,通过感官审评结合品质成分分析,对紫色芽叶的红茶适制性进行了研究。结果表明:用紫色芽叶加工的红茶其感官品质略优于用绿色芽叶(对照)加工而成的红茶,其滋味、香气明显优于对照。紫色芽叶中的茶多酚、儿茶素总量均较绿色芽叶高、水浸出物含量相近,氨基酸、咖啡碱含量较低;用紫色芽叶加工的红茶,其茶多酚、茶黄素、水浸出物含量高于对照,氨基酸含量略低于对照。紫色芽叶加工红茶具有较好的适制性。
1Some purple tea shoots from Anhua clony variety are obtained as raw material for processing black tea. The methods of sensory evaluation and quality components analyses are used to study the productive character of purple shoot for black tea. The results showed that the sensory quality of the black tea processed from purple shoots was little better than that processed from green one. The flavour and aroma of the black tea made from purple shoots are more better than the contrast. Comparing to the green shoots ,the contents of polyphenols and catechines in pueple shoots are higher,while water extract is similar and amino acids and caffeine are lower. The contents of polyphenols, theaflavins, water extract in the black tea made from purple shoots are higher than that in CK. while amino acids is little lower than that in CK. So purple shoot has advantage to process black tea.
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