武夷岩茶茶汤主要化学成分和抗氧化、感官品质相关性分析
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- 英文论文题名：A study on correlation between sensory quality,antioxidant activity and chemical components in Wuyi Rock tea
- 论文作者：郭虹雯 ; 卞丹 ; 朱晓萍 ; 陈建辉 ; 倪莉 ; 刘志彬
- 英文论文作者：Guo Hongwen ; Bian Dan ; Zhu Xiaoping ; Chen Jianhui ; Ni Li ; Liu Zhibin ; Institute of Food Science and Technology ; Fuzhou University ; Fujian Center of Excellence for Food Biotechnology
- 年：2016
- 作者机构：福州大学食品科学技术研究所福建省食品生物技术创新工程技术研究中心;
- 论文关键词：茶汤 ; 化学成分 ; 抗氧化 ; 感官品质 ; 相关性分析
- 英文论文关键词：tea infusion ; chemical composition ; sensory quality ; correlation analysis
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS207.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：110k
- 原文格式：O
- 会议级别：全国
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.
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.
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