苦茶品系中苦涩味物质分析

doi:10.16178/j.issn.0528-9017.20170748

摘要/Abstract

摘要： 茶叶苦涩味是由茶叶中的生化成分引起的,通常也是保障茶叶的保健功能的物质基础。对新选育的2个苦茶新品系苦味物质分析显示,苦茶6号中产生苦味的黄烷醇类(茶多酚、总儿茶素、酯型和非酯型儿茶素)含量要显著高于苦茶16号和福鼎大白茶,但是咖啡碱含量则显著低于其他2个品种(系)。对苦味有增强作用的芦丁在3个品种(系)中以苦茶6号含量最高。苦茶16号中引起苦味的咖啡碱含量与福鼎大白茶相当,芦丁含量最低。绿原酸在苦茶16号中含量达到0.041%,是福鼎大白茶的6倍,苦茶6号的3倍。对苦味有减弱作用的可溶性糖在苦茶中含量显著低于福鼎大白茶。儿茶素中EGCG所占的比例,茶多糖含量则显著高于福鼎大白茶。黄酮醇类槲皮素和山奈素在3个品系(种)中含量较低。

中图分类号:

S571

黄华林, 乔小燕, 何玉媚, 吴华玲, 李波. 苦茶品系中苦涩味物质分析[J]. 浙江农业科学, 2017, 58(7): 1244-1248.

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