CAJ | 학술논문

为安顺名优绿茶品质的提升及茶叶生产提供指导，以安顺翠芽绿茶和毛尖绿茶为材料，采用感官审评、常规成分测定和SPME/GC-MS联用技术对安顺绿茶的感官品质、主要化学成分和香气成分进行分析。结果表明：1）安顺毛尖绿茶的综合感官品质总评分为86．60分，翠芽绿茶为79．25分。2）安顺毛尖绿茶的水浸出物、茶多酚、游离氨基酸总量、可溶性糖含量分别为45．67％、26．61％、2．37％和3．41％，均高于翠芽绿茶（44．65％，25．12％，2．09％，3．06％）；而咖啡碱、儿茶素和酚氨比值分别为3．16％、6．26％和11．23，均低于翠芽绿茶（3．58％，6．31％，12．02）。3）从毛尖绿茶和翠芽绿茶中分别鉴定出44种和46种化学成分，分别占总含量的83．34％和82．92％。其中，毛尖绿茶中的烯烃类、醇类、酮类、酯类、酚类和杂环类总量比翠芽绿茶高7．37百分点，醛类和烷烃类总量比翠芽绿茶低6．92百分点。
위안순명우록다품질적제승급다협생산제공지도，이안순취아록다화모첨록다위재료，채용감관심평、상규성분측정화SPME/GC-MS련용기술대안순록다적감관품질、주요화학성분화향기성분진행분석。결과표명：1）안순모첨록다적종합감관품질총평분위86．60분，취아록다위79．25분。2）안순모첨록다적수침출물、다다분、유리안기산총량、가용성당함량분별위45．67％、26．61％、2．37％화3．41％，균고우취아록다（44．65％，25．12％，2．09％，3．06％）；이가배감、인다소화분안비치분별위3．16％、6．26％화11．23，균저우취아록다（3．58％，6．31％，12．02）。3）종모첨록다화취아록다중분별감정출44충화46충화학성분，분별점총함량적83．34％화82．92％。기중，모첨록다중적희경류、순류、동류、지류、분류화잡배류총량비취아록다고7．37백분점，철류화완경류총량비취아록다저6．92백분점。
The sensory quality,main chemical components and aroma components of two high-quality green teas (Cuiya and Maoj ian)were evaluated and analyzed by sensory evaluation and SPME/GC-MS to provide a reference for quality improvement and production of high-quality green teas in Anshun City.The results showed that :1)Total score of integrated sensory quality of Cuiya and Maojian is 86.60 and 79.25 separately;2)The content of water extract,tea polyphenol,free amino acid and soluble sugar of Maojian and Cuiya is 45.67%,26.61%,2.37% and 3.41%,and 44.65%,25.12%,2.09% and 3.06%separately.The caffeine,catechin and phenols/ammonia ratio of Maoj ian and Cuiya is 3 .1 6%,6 .2 6% and 11.23,and 3.58%,6.31% and 12.02 respectively;3)44 and 46 chemical components are determined in Maojian and Cuiya,account for 83.34% and 82.92% of total content respectively.Total olefins,alcohols, ketones,esters,phenols and heterocyclic content of Maojian is 7.37% higher than Cuiya but its aldehydes and alkane content is 6.92% lower than Cuiya.