CAJ | 학술논문

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。
탐구측정봉황다중유리안기산적최가방법：가견분광광도법，재λ=400 nm하측정불동지역고도、불동발효조건하봉황다중안기산적함량화일호다협적최가충포차수，이측정기안기산적최대침출량，병화기타품충다협대비。실험결과표명：불동지역고도봉황다중안기산적함량고산최다，저산최소，중산거중；재100℃발효하，기안기산함량최대；봉황다적최가충포차수위5차；당침포4 h시，안기산함량체도최대침출량；여기타다협상비，보이다안기산함량최고。
This experiment is to research in the best method for determining the free amino acids in Feng-huang 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 deter-mined and compared with other tea. The result of experiment indicated that the free amino acids of Alpine Feng-huang 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.