低氟砖茶与传统砖茶品质的比较分析
详细信息Contrastive analysis of quality between low-fluoride brick-tea and traditional brick-tea
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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。Abstract: 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.
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