摘要
为满足国家标准规定砖茶允许含氟量≤300mg/kg的要求,选用一芽四五叶原料生产低氟砖茶(氟含量285mg/kg),以传统砖茶(氟含量850mg/kg)为对照,分别进行了感官品质、主要成分及儿茶素和氨基酸组分比较分析。结果表明:低氟砖茶感官品质优于传统砖茶;低氟砖茶主要成分水浸出物、茶多酚、可溶性糖、咖啡碱、茶黄素、茶红素、茶褐素比传统砖茶增加了48.33%、79.22%、44.44%、89.55%、42.86%、26.28%、42.96%;氨基酸组分除甲硫氨酸和脯氨酸外,其他氨基酸高于传统砖茶,儿茶素组分除L-CG外,其他儿茶素含量高于传统砖茶。结果显示通过提高原料嫩度生产低氟砖茶是可行的。
To make fluoride content of brick tea below 300mg /kg,one bud and four or five leaves as raw material were produced low-fluoride brick-tea which of fluoride content was 285mg /kg. Then sensory quality,main chemical contents,catechin and amino acid between the low- fluoride brick-tea and traditional brick-tea（ with 850mg /kg fluoride content） were compared. Results showed that sensory quality of low-fluoride brick-tea was better than traditional brick-tea’s.Water extracts,tea polyphenols,water-soluble sugar,caffeine,TF,TR and TB of low- fluoride brick-tea also were higher than traditional brick-tea’s.Content and constituent of amino acids in low fluoride brick tea higher than traditional brick-tea,besides Met and Pro.Content and constituent of catechins in low fluoride brick tea higher than traditional brick-tea’s,except L-CG.These suggested raising tenderness of material could produce low-fluoride brick-tea.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期81-83,89,共4页
Science and Technology of Food Industry
基金
国家质量监督检验检疫总局公益性项目(200910083-02)
关键词
低氟砖茶
传统砖茶
感官品质
化学品质
low fluoride brick tea
traditional brick-tea
sensory quality
chemical quality
