文献类型：期刊文章

作　　者：张雪波[1,2]

机构地区：[1]国家茶叶质量监督检验中心(福建),福建安溪362400 [2]安徽农业大学,茶叶生物化学与生物技术教育部,农业部重点实验室,安徽合肥230036

出　　处：《Agricultural Science & Technology》

基　　金：Supported by Program of Fujian Provincial Bureau of Quality and Technical Supervision--Applied Research about Exogenous Enzymes for Quality Improvement of Anxi Tieguanyin Tea(FJQI2009006);Program of Administration of Quality Supervision,Inspection and Quarantine--Application of Chemical Analysis and Quality Control in Traceable Identification of Anxi Tieguanyin Tea(201210075-3)~~

年　　份：2014

卷　　号：15

期　　号：7

起止页码：1191-1195

语　　种：中文

收录情况：CAB、CAS、CSA、CSA-PROQEUST、PROQUEST、普通刊

摘　　要：[Objective] We aimed to investigate the differences of polyphenols content in Anxi Tieguanyin tea among different seasons and relationship between polyphenols and tea quality.[Method] The content of total polyphenols and main phenolic compounds was analyzed by spectrophotometry and HPLC and the sensory quality assessment was carried out.[Result] There were significant differences in the content of polyphenols in Anxi Tieguanyin tea among different seasons.The summer tea had a higher content of polyphenols and ester type catechins and a heavier undesirable taste with more bitterness and astringency than spring tea and autumn tea with lower quality in general.The flavonol content of spring and autumn tea was significantly higher and the color of tea soup was better.[Conclusion] This study provided a basis for the quality improvement of summer tea by regulating the content of total polyphenols and provided a basic data for chemical analysis of Oolong tea.

关 键 词：Tieguanyin tea  POLYPHENOLS SEASON Quality  

分 类 号：S571.1]