醇化时间对茯茶品质的影响

摘要

为探究醇化时间对茯茶品质的影响，本试验以湖南益阳某茶厂2005年、2007年和2009年生产的一级茯茶为原料，对其水浸出物、茶多酚、氨基酸、黄酮、可溶性糖等呈味物质进行分析。研究结果发现：随着醇化时间的延长，水浸出物、茶多酚、游离氨基酸含量均减少，黄酮含量增加，可溶性糖含量表现出先减少后增加的趋势，而氨基酸含量则变化不明显。感官审评结果表明：醇化时间的延长，有利于茶叶内含物质的转化，在一定程度上改善茶叶品质。%For exploring the effect of aging time on the quality of Fuzhuan Tea, this experiment in Yiyang, Hunan a tea factory in 2005, 2007 and 2009 production of Fuzhuan Tea as raw material. On the water extract, tea polyphenols, amino acids, lfavonoids, soluble sugar was lfavor matter to carry on the analysis. The results showed that: with prolonging of aging time, water extract, tea polyphenols, free amino acid content were reduced, lfavonol content increased, the content of soluble sugar showed a trend of decreased ifrst and then increased, and amino acid content changes is not obvious. Sensory evaluation results showed that the aging time longer, to the transformation of the substances contained in the tea, in a certain extent, improve the quality of tea.