【摘要】 为研究茶树杂交F1儿茶素组分含量与红碎茶品质的关系,以适制红碎茶品种云抗10号为对照,选取16个茶树杂交F1材料为试验对象,按照统一采摘标准及加工方法分别制成蒸青茶和红碎茶,检测其儿茶素组分含量,并对红碎茶进行感官审评。结果表明,16个材料红碎茶适制性较好,感官品质平均评分为88.9,其中,8个材料的评分高于平均分,这8个材料中儿茶素总量高于平均值的有5个,表没食子儿茶素没食子酸酯(EGCG)含量高于平均值的有4个,酯型儿茶素含量高于平均值的有5个,酯型儿茶素与儿茶素总量的比值高于平均值的有4个,以上4个项目含量均高于平均值的材料有4个。说明儿茶素组分含量与红碎茶品质密切相关。更多还原

【Abstract】 To study the relationship between the tea catechin components of F1 hybrid generation and the quality of broken black tea, 16 new materials of F1 hybrid generation were selected as the test objects to make steamed tea and broken black tea according to the unified picking and processing standard. The content of catechin component was detected and the sensory evaluation of broken black tea was performed. The result showed that the 16 materials were suitable for making broken black tea, and the average score of sensory quality was 88.9. Eight of the materials were rated above average, among these 8 materials, five had higher total catechins than average,four had higher EGCG content than average, five had higher ester catechins than average, and four had higher ratio of ester catechins to total catechins than average. There were four materials which had higher content than the respective average of the above four items. This indicated that the content of catechin components was closely related to the quality of broken black tea.更多还原