【摘要】 探究测定凤凰茶中游离氨基酸的最佳方法:可见分光光度法,在λ=400 nm下测定不同地域高度、不同发酵条件下凤凰茶中氨基酸的含量和一壶茶叶的最佳冲泡次数,以测定其氨基酸的最大浸出量,并和其他品种茶叶对比.实验结果表明:不同地域高度凤凰茶中氨基酸的含量高山最多,低山最少,中山居中;在100℃发酵下,其氨基酸含量最大;凤凰茶的最佳冲泡次数为5次;当浸泡4 h时,氨基酸含量达到最大浸出量;与其它茶叶相比,普洱茶氨基酸含量最高.更多还原

【Abstract】 This experiment is to research in the best method for determining the free amino acids in Fenghuang Tea:Visible Spectrop Hotometry.The free amino acids in Fenghuang Tea of different terrain height and different ferment time at a wavelength of 400 nm and a pot of tea brewing the best of times were determined.The maximum extracting amount of the free amino acids in Fenghuang Tea of different terrain height was also determined and compared with other tea.The result of experiment indicated that the free amino acids of Alpine Fenghuang Tea is the most,low mountain is minimum and middle mountain is medium.With fermentation at 100 ℃,the extracting amount of the free amino acids in Fenghuang Tea of same terrain height is maximum.The best brewing times is 5.And at 4 h,the free amino acids in Fenghuang Tea is maximum.Compared with other tea,the free amino acids in Puer Tea is the most.更多还原