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选取了不同原料级别、不同贮藏时间的9个普洱茶样品,分别进行了主要化学成分分析和感官审评,对色度值与茶叶品质的关系进行了探讨。结果表明,贮藏时间与普洱茶中氨基酸、茶多酚、儿茶素等含量成负相关,与没食子酸等含量成正相关,对咖啡碱含量没有明显的影响,与茶叶品质成正相关。原料等级与氨基酸含量、干茶红度、茶汤亮度和红度、叶底亮度以及茶叶品质成正相关,且原料等级对普洱茶品质的影响大于储藏时间。
Nine samples of Pu-erh tea with different raw material levels and different storage times were selected for the main chemical composition analysis and sensory evaluation respectively. The relationship between the chroma values and tea quality was also discussed. The results showed that the storage time was negatively correlated with the content of amino acids, tea polyphenols and catechins in Pu’er tea, positively correlated with the content of gallic acid, but had no obvious effect on the content of caffeine, and positively correlated with the quality of tea. Raw material grade and amino acid content, dry tea redness, tea brightness and redness, leaf bottom brightness and tea quality is positively correlated, and raw material grade on the quality of Pu’er tea is greater than the storage time.