CAJ | 학술논문

为了促进武夷名丛种质资源的合理开发和有效利用，以武夷名丛白鸡冠和红鸡冠为研究对象，分析其鲜叶及红茶中主要生化成分，结合感官审评研究其红茶适制性。结果表明：白鸡冠鲜叶中的水浸出物含量为41．20％、茶多酚含量为36．11％、酚氨比值为22．43，均高于红鸡冠，氨基酸、咖啡碱含量低于红鸡冠；白鸡冠加工的红茶，其茶多酚、茶黄素、茶红素含量均高于红鸡冠，氨基酸含量低于红鸡冠；红茶感官审评综合得分白鸡冠高于红鸡冠。综合生化分析和感官审评结果，白鸡冠比较适制红茶。
위료촉진무이명총충질자원적합리개발화유효이용，이무이명총백계관화홍계관위연구대상，분석기선협급홍다중주요생화성분，결합감관심평연구기홍다괄제성。결과표명：백계관선협중적수침출물함량위41．20％、다다분함량위36．11％、분안비치위22．43，균고우홍계관，안기산、가배감함량저우홍계관；백계관가공적홍다，기다다분、다황소、다홍소함량균고우홍계관，안기산함량저우홍계관；홍다감관심평종합득분백계관고우홍계관。종합생화분석화감관심평결과，백계관비교괄제홍다。
In order to promote the rational development of Wuyi Mingcong germplasm resources and effective use ,taking Wuyi Mingcong Baijiguan and Hongjiguan as the research objects ,the main biochemical components of fresh leaves and black tea were analyzed ,adaptability of processing into black tea was studied combined with sensory evaluation .The results showed that the content of water extract of fresh leaves in Baijiguan was 41 .20% ,polyphenols were 36 .11% ,phenol ammonia ratio was 22 .43 ,those were higher than those in Hongjiguan;amino acids and caffeine content were lower than Hongjiguan ;polyphenols ,theaflavins ,thearubi‐gins of black tea processed by Baijiguan were higher than Hongjiguan ,amino acid content was lower than Hongjiguan;the total score of sensory evaluation of black tea processed by Baijiguan was higher than Hongjiguan .Comprehensive biochemical analysis and sensory evaluation results ,Baijiguan was suitable for pro‐cessing black tea .