CAJ | 학술논문

氨基酸对苦丁茶口感、香味以及营养价值均有重要影响。研究将五指山不同部位苦丁茶叶分为四个等级,以谷氨酸为标准品,用茚三酮比色法,通过TU-1901型双光束紫外可见分光光度计在570nm的最佳波长处,测定吸光度A,对四个等级的苦丁茶游离氨基酸总平均含量分别进行测定.得到四个等级的五指山苦丁茶中游离氨基酸总平均含量分别为96.91、92.06、85.69和78.95mg/g.结果表明：不同部位的苦丁茶游离氨基酸总平均含量存在着一定的差别,四级品的相对较低,但差别不大;建议在采摘苦丁茶时,同时采摘未脱落的老叶,以免脱落后成分损失而失去利用价值.
안기산대고정다구감、향미이급영양개치균유중요영향。연구장오지산불동부위고정다협분위사개등급,이곡안산위표준품,용인삼동비색법,통과TU-1901형쌍광속자외가견분광광도계재570nm적최가파장처,측정흡광도A,대사개등급적고정다유리안기산총평균함량분별진행측정.득도사개등급적오지산고정다중유리안기산총평균함량분별위96.91、92.06、85.69화78.95mg/g.결과표명：불동부위적고정다유리안기산총평균함량존재착일정적차별,사급품적상대교저,단차별불대;건의재채적고정다시,동시채적미탈락적로협,이면탈락후성분손실이실거이용개치.
The amino acid is important in the mouthfeel, fragrance and nutritive value of Ilex Kudingcha. The study has divided the Wuzhishan Ilex to 4 grades, and determinate the absorbance A, with glutamic acid as standard, by Ninhydrin Colorimetric method, at TU -1901 double- beam UV -visible spectrophotometer 570nm best wavelength, and respectively determinate the contents of Ilex polysaccharide from 4 groups. The experimental re- suits are 96.91 mg/g, 92.06 mg/g, 85.69 mg/g and 78.95mg/g. The results show that the contents of Ilex free amino acid from different parts are certain differences, which is not obvious, and the content from D - group is low- er. The study proposes that at the time of Ilex - picking, while picking is not shedding of old leaves, in order to a- void losses and lose their value after shedding components.