不同季节对金牡丹乌龙茶主要营养与活性成分影响
目的 比较不同季节对金牡丹乌龙茶主要营养与活性成分组成和含量的影响。方法 以春季和秋季金牡丹茶乌龙茶为研究对象, 采用国标法和电感耦合等离子体发射质谱法对比分析茶多酚、氨基酸、可溶性糖、咖啡碱、儿茶素类组分和矿质元素含量。结果 春季茶叶中茶多酚、咖啡碱、游离氨基酸总量和儿茶素类组分含量分别为(21.13±0.17)%、(2.97±0.05)%、(2.93±0.15)%、(6.998±0.267)%，显著性高于秋茶; 而秋茶中可溶性糖和矿质元素含量较高。结论 采摘季节对金牡丹茶主要营养与活性成分有一定影响, 由春季采收的金牡丹茶树鲜叶制得乌龙茶活性成分高、品质好。
Objective To compare the effects of different plucking seasons on the composition and contents of main nutrients and bioactive components of Jinmudan Oolong tea. Methods Oolong tea made from fresh Jinmudan plant leaves picked in different seasons (spring and autumn) were served as material. The contents of polyphenols, amino acids, soluble sugar, caffeine, catechins and mineral elements in tea samples were determined and analyzed by national standard method and inductively coupled plasma-mass spectrometry (ICP-MS) method. Results The contents of polyphenols, caffeine, free amino acids and catechins of spring tea were (21.13±0.17)%, (2.97±0.05)%, (2.93±0.15)% and (6.998±0.267)%, respectively, which were significantly higher than that of autumn tea； and the contents of soluble sugar and mineral elements of autumn tea were higher than that of spring tea. Conclusion The picking seasons have a certain influence on the bioactive components and mineral elements of Jinmudan Oolong tea. Relatively, the quality of Oolong tea made from fresh Jinmudan plant leaves picked in spring is much better with the higher active components.
标题：不同季节对金牡丹乌龙茶主要营养与活性成分影响
英文标题：Effect of different plucking seasons on main nutrients and bioactive components of Jinmudan Oolong tea
作者：
黄彪 福建省农业科学院农业质量标准与检测技术研究所；福建省农产品质量安全重点实验室
刘文静 福建省农业科学院农业质量标准与检测技术研究所；福建省农产品质量安全重点实验室
吴建鸿 福建省农业科学院农业质量标准与检测技术研究所
吴建衍 福建省农业科学院农业质量标准与检测技术研究所
中文关键词:金牡丹,乌龙茶,营养成分,活性成分,
英文关键词:Jinmudan,Oolong tea,nutritional components,bioactive components,
发表日期：2020-08-22
- 文件大小:
- 334.68 KB
- 下载次数:
- 60
-
高速下载
|
|
