不同地区加工茯砖茶品质比较研究.pdf

不同地区加工茯砖茶品质比较研究.pdf第 43 卷第 2 期茶叶通讯 ,
2016 年 6 月 Journal of munication June,2016
 不同地区加工茯砖茶品质比较研究 
谭吉慧,赵仁亮,吴丹,姜依何,朱旗*
(湖南农业大学园艺园林学院,湖南长沙 410128)
摘要:选择不同地区有代表性的茯砖茶生产厂家,通过互换毛茶原料,以探讨茯砖茶品质形成的影响。结果表明:由
陕西泾阳加工的茯砖茶(1、2、3 号),口感滋味相对最纯正;由湖南益阳加工的茯砖茶(4、5、6 号),口感滋味
相对纯正。原料来自于陕西泾阳的(1、4、7 号)茯砖茶,所含的茶多酚、黄酮和游离氨基酸含量以及水浸出物均最高;
原料来自于湖南益阳的(2、5、8 号)茯砖茶,所含的茶多酚、黄酮和游离氨基酸含量以及水浸出物均最低。而可溶
性糖含量以原料来自于浙江武义的(3、6、9 号)茯砖茶最高。表明原料不同和加工工艺不同对茯砖茶产品的品质形
成有影响。
关键词:茯砖茶;加工工艺;品质
中图分类号: 文献标识码:A 文章编号:1009-525X(2016)02-43-45
The research on different regional processing Fu brick
tea of parison
TAN Ji-hui ,ZHAO Ren-liang,WU Dan,JIANG Yi-he,ZHU Qi*
(College of Horticulture and Landscape, Hunan agricultural University, Changsha 410128, China)
Abstract:It selected the representative Fu brick tea suppliers of different areas, through an exchange of tea making
materials, in order to explore the effects on Fu brick tea quality. It took the sensory evaluation and physico-chemical
analysis. The results showed that: the Fu brick tea quality processed in Shaanxi jingyang was relative pure, also contained
more tea polyphenol, flavonol, free amino acids and water dip out, the Fu brick tea made in Hunan yiyang contained lesser
tea polyphenols, flavonol, free amino acids and water dip out. The Fu brick tea made in Zhejiang Wuyi contained more
soluble sugar. Therefore, different raw materials and processing