摘要
采用国标的方法测定特级和一级的肉桂、水仙4种武夷岩茶日常饮用茶汤的主要化学成分,包括茶多酚、还原糖、游离氨基酸、咖啡碱、儿茶素、茶色素;用ABTS、DPPH、FARP三种抗氧化体系评价茶汤抗氧化活性进;对茶汤香气和滋味进行感官评价,并探寻茶汤中主要化学成分与抗氧化和感官品质之间的相关性之间的联系。结果表明茶汤中主要的物质是茶多酚,占2-3%,咖啡碱含量占0.8%,儿茶素占1%,游离氨基酸含量占0.3%-0.4%,还原糖占0.7%,茶黄素含量范围为0.04%-0.08%,茶红素含量范围1.2%-1.7%;茶汤中茶多酚、儿茶素和茶红素与其抗氧化活性显著相关;游离氨基酸和咖啡碱对总体香气有显著影响,相关系数达到0.9571和0.9161,茶多酚和儿茶素对茶汤总体滋味有显著影响,相关系数分别为0.8460和0.9455。
the content of polyphenols,caffeine,free amino acids,reducing sugars,catechins,theaflavins and thearubigins in 4 samples of Wuyi Rock Teainfusion were determined,antioxidant activity were measured;the aroma and taste of tea infusion were evaluated.And the correlation between chemical composition and antioxidant activity,sensory quality of Wuyi Rock tea infusion were also analyzed.The results showed that tea polyphenols is the main substances,accounting for 2-3%,0.8%caffeine,1%catechins,free amino acid content is 0.3%-0.4%,0.7%sugar,theaflavin content 0.04%-0.08%,Thearubigins content in the range of 1.2%-l.7%1%catechins;antioxidant activity was significantly correlated with tea polyphenols,catechins and thearubigins.It was also found that aroma of tea was significantly correlated with its free amino acids and caffeine content,the correlation coefficient was 0.9571 and 0.9161,respectively.While the taste of tea was significantly correlated with its polyphenols and catechins content,the correlation coefficient was 0.8460 and 0.9455,respectively.
引文