【摘要】 以黄化英红九号和英红九号为研究对象,通过比较分析不同萎凋时间加工红茶的生化成分特征,对更好地了解2个品种(系)的特性具有重要意义。结果表明,夏秋英红九号和黄化英红九号红茶中茶多酚含量显著降低,咖啡碱则显著增加;夏季黄化英红九号红茶中游离氨基酸随萎凋时间的延长显著增加,茶黄素、茶红素和可溶性糖含量则没有显著变化;英红九号红茶中游离氨基酸含量增加,但差异不显著,可溶性糖含量显著降低;2个品种(系)的秋茶中游离氨基酸含量和可溶性糖含量随萎凋时间延长没有显著变化;2个品种(系)的夏秋茶儿茶素组分增加,茶黄素、茶红素和茶褐素含量降低。聚类分析结果显示,黄化英红九号夏秋茶品质与英红九号不同,且季节间品质差异不大。更多还原

【Abstract】 The comparative analysis was undertaken of chemical components in black teas made by Yinghong 9 and its yellowish breeding at different withering time, it is of great significance to better understand the characteristics of two varieties(lines). The results showed that tea polyphenols contents decreased significantly, and caffeine content increased remarkably in two kinds of black teas, when the wilting time was prolonging. In summer, the free amino acids of black teas made by yellowish breeding increased notably, but theaflavins, thearubigins and soluble sugar content did not change significantly with the extension of wilting time. There was no significant increase in free amino acids content of Yinghong 9 black tea, but soluble sugar content was remarkably decreased in summer. The contents of free amino acids and soluble sugar had no remarkably difference between two kinds of black tea in autumn. In summer and autumn, catechins increased with the extension of wilting time, but the content of theaflavin, thearubin and thearubigins decreased. Based on organoleptic evaluation and clustering analysis results, the quality characteristics of black tea were unique made by Yinghong 9 and its yellowish breeding. A slightly quality difference exist in black teas made in two seasons.更多还原