摘要
探究测定凤凰茶中游离氨基酸的最佳方法:可见分光光度法,在λ=400 nm下测定不同地域高度、不同发酵条件下凤凰茶中氨基酸的含量和一壶茶叶的最佳冲泡次数,以测定其氨基酸的最大浸出量,并和其他品种茶叶对比.实验结果表明:不同地域高度凤凰茶中氨基酸的含量高山最多,低山最少,中山居中;在100℃发酵下,其氨基酸含量最大;凤凰茶的最佳冲泡次数为5次;当浸泡4 h时,氨基酸含量达到最大浸出量;与其它茶叶相比,普洱茶氨基酸含量最高.
This experiment is to research in the best method for determining the free amino acids in Feng-huang Tea：Visible Spectrop Hotometry. The free amino acids in Fenghuang Tea of different terrain height and different ferment time at a wavelength of 400 nm and a pot of tea brewing the best of times were determined .The maximum extracting amount of the free amino acids in Fenghuang Tea of different terrain height was also deter-mined and compared with other tea. The result of experiment indicated that the free amino acids of Alpine Feng-huang Tea is the most, low mountain is minimum and middle mountain is medium. With fermentation at 100℃, the extracting amount of the free amino acids in Fenghuang Tea of same terrain height is maximum. The best brewing times is 5. And at 4 h, the free amino acids in Fenghuang Tea is maximum. Compared with other tea,the free amino acids in Puer Tea is the most.
出处
《韩山师范学院学报》
2013年第6期44-48,共5页
Journal of Hanshan Normal University
基金
韩山师范学院理科团队项目(项目编号:LT201005)
关键词
凤凰茶
不同地域高度
游离氨基酸
可见分光光度法
Fenghuang Tea
different terrain height
the free amino acids
Visible Spectrop Hotome-try
