【摘要】 目的:研究不同时期信阳毛尖春茶的化学成分和品质的差异。方法及主要内容:利用重量法对不同时期信阳毛尖春茶的水分、水浸出物进行测定和比较;利用紫外分光光度法对不同时期信阳毛尖春茶的茶多酚、咖啡碱、氨基酸、儿茶素、叶绿素进行测定和比较;利用常规感官审评的方法对不同时期信阳毛尖春茶外形、汤色、香气、滋味、叶底进行审评和比较。结果:不同时期、不同品种、不同嫩度间茶叶的主要化学成分和感官品质存在差异。氨基酸、咖啡碱:前期>后期;福鼎大白>龙井43;嫩度高的>嫩度低的。茶多酚、儿茶素、叶绿素:前期<后期;福鼎大白茶<龙井43;嫩度高的<嫩度低的。结论:时期因子影响着茶叶的整体品质。更多还原

【Abstract】 Objective: To study the difference on the content of chemical components and quality of different period’s Spring Xinyangmaojian tea. Method and major content: Use the weight method to determine and compare the water,water extracts of different period’s spring Xinyangmaojian tea; use the ultraviolet split light luminosity method to determine and compare the caffeine, amino acids, the polyphenols, the catechins and chlorophyll of different period’s spring Xinyangmaojian tea; use the common organoleptic method to evaluate and compare: appearance, liquor color, aroma, taste, infused leaf of the different period’s spring Xinyangmaojian tea. Result: During the different period, breed, tender level, the content of chemical components and quality appear the difference: caffeine, amino acids the content of them: the earlier the higher, the tender the higher, Fudingdabaicha is higher than the Longjing 43. the polyphenols, catechins and chlorophyll the content of them: the earlier the lower, the tender the lower, Fudingdabaicha is lower than the Longjing43. Conclusion: period factor affects the overall quality of tea.更多还原