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投稿时间：2021-09-06
投稿时间：2021-09-06
中文摘要: 为深入了解云南澜沧江流域不同茶区晒青茶的品质差异，选取比较澜沧、双江2个茶区的24个乡镇晒青茶样，采用感官审评与品质理化成分检测，分析不同茶区晒青茶主要理化成分和感官品质方面存在的差异。结果表明：澜沧、双江2个茶区晒青茶的茶多酚平均值分别为24.43%、23.18%；游离氨基酸平均值分别为2.72%、3.97%；咖啡碱平均值分别为4.90%、4.48%；水浸出物平均值分别为45.67%、44.29%；酚氨比均值分别为9.40、6.07。澜沧、双江2个茶区不同产地的晒青茶茶多酚、游离氨基酸、咖啡碱、水浸出物和酚氨比之间存在一定差异。不同的内含化学成分，使各茶区的晒青茶感官品质明显不同。澜沧茶区的晒青茶滋味整体较醇和、稍涩，部分稍带花香与焦味；双江茶区的晒青茶整体滋味较浓醇、微涩带苦，部分平和。
Abstract:To deeply understand the quality differences of sun-dried tea from different tea areas in Yunnan province，Twenty-four sun-dried tea samples from Lancang and Shuangjiang tea areas were collected.The main chemical components and sensory quality were comparedamong the samples.The results showed that the sundried tea samples in Lancang and Shuangjiang tea areas had the average polyphenols of 24.43%and 23.18%，free amino acids of 2.72%and 3.97%，caffeine of 4.90%and 4.48%，water extract of 45.67%and 44.29%，and phenols/amino acids ratios of 9.4 and 6.07，respectively.The polyphenols，free amino acids，caffeine，water extract，and phenols/amino acidsratio of sun-dried tea showed differences among the tea samples from different areas.The sensory quality of sun-dried tea from different tea areas varied because of the different chemical composition.The sun-dried tea samples in Lancang tea areasgenerally had a mellow slightly astringent taste and some samples had slightly floral and burnt aroma.The sun-dried tea in Shuangjiang generally had a strong，mellow，slightly astringent and bitter taste and some samples tasted mildly.
文章编号：202223021 中图分类号： 文献标志码：
基金项目:普洱茶加工工业化及产品设计研究（2019533517000462）
| 作者 | 单位 |
| 罗慧1，彭子宸2，王燕1，郑轲月1，刘春艳1，吴华强3，关晓阳3，李华江4，周玲1* | 1.云南农业大学，云南 昆明 650201；2.福建农林大学，福建 福州 350028；3.云南昆船设计研究院有限公司，云南 昆明 650051；4.双江自治县地方产业发展服务中心，云南 临沧 677300 |
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