CAJ | 학술논문

目的：研究南茶高纬度北引后对茶类适制性及绿茶品质产生的影响。方法通过理化方法，分析同一品种茶树在高纬度北引后对其叶片厚度、鲜叶成分、不同茶类感官品质、绿茶成分及感官品质所产生的变化。结果随着纬度的增加，绿茶品质较好，而红茶品质较差；随着南茶高纬度北引，叶片厚度、氨基酸、水溶性糖、水浸出物和芳香物质(精油)总量等含量随纬度增大而增加；茶多酚含量则相反；对精油中各成分分析显示，北方茶烃类成分较多，醇类成分较少。结论本研究明确了南茶高纬度北引后茶叶品质特点及化学成分基础。
목적：연구남다고위도북인후대다류괄제성급록다품질산생적영향。방법통과이화방법，분석동일품충다수재고위도북인후대기협편후도、선협성분、불동다류감관품질、록다성분급감관품질소산생적변화。결과수착위도적증가，록다품질교호，이홍다품질교차；수착남다고위도북인，협편후도、안기산、수용성당、수침출물화방향물질(정유)총량등함량수위도증대이증가；다다분함량칙상반；대정유중각성분분석현시，북방다경류성분교다，순류성분교소。결론본연구명학료남다고위도북인후다협품질특점급화학성분기출。
Objective To study the effect of high latitude on suitability for processing different teas and green tea quality of southern tea cultivated at northern area.Methods The tea fresh leaves from the tea plant, which was introduced from southern area and cultivated at high latitude of northern area, were made into black tea (full fermentation tea), oolong tea (semi-fermentation tea) and green tea (no fermentation tea). The main component content and quality of the tea fresh leaves and the teas were analyzed by the methods about physicochemical analysis. Results The sensory quality of green tea was the most one in the three teas with latitude increasing; the leaf thickness, amino acid, soluble sugar, water extract and total aromatic compounds (essential oils) content increased with latitude increasing, but tea polyphenol content showed the opposite. Analysis of each component of the essential oil showed that hydrocarbon constituents were much more and alcohol content was less in northern tea.Conclusion The above changes of tea functional components content are the basis of chemical composition of north tea quality characteristics from south tea cultivated at high north latitude.