我国茶叶产品质量标准中理化指标差异性分析

李文燕; 张琳; 陈利燕; 张颖彬; 周苏娟; 洪一苇; 梁思辰; 孙洪峰; 陈红平

doi:10.13305/j.cnki.jts.2024.05.006

茶叶科学 >

2024 , Vol. 44 >Issue 5: 843 - 852

DOI: https://doi.org/10.13305/j.cnki.jts.2024.05.006

研究报告

我国茶叶产品质量标准中理化指标差异性分析

李文燕 ,
张琳 ,
陈利燕 ,
张颖彬 ,
周苏娟 ,
洪一苇 ,
梁思辰 ,
孙洪峰 ,
陈红平

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1.中国农业科学院茶叶研究所,浙江杭州 310008;
2.农业农村部茶叶质量安全控制重点实验室,浙江杭州 310008;
3.农业农村部茶叶产品质量安全风险评估实验室（杭州）,浙江杭州 310008;
4.中国农业科学院研究生院,北京 100081;
5.上海康识食品科技有限公司,上海 201100

李文燕,女,硕士研究生,主要从事茶叶加工与质量控制研究。

收稿日期: 2024-07-17

修回日期: 2024-08-27

网络出版日期: 2024-11-08

基金资助

国家重点研发计划项目（2022YFF0606800）、中国农业科学院创新团队项目（CAAS-ASTIP-2016-TRICAAS）、国家现代农业产业技术体系（CARS-19）

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Analysis of the Differences in Physical and Chemical Indicators of Tea Product Quality Standards in China

LI Wenyan ,
ZHANG Lin ,
CHEN Liyan ,
ZHANG Yingbin ,
ZHOU Sujuan ,
HONG Yiwei ,
LIANG Sichen ,
SUN Hongfeng ,
CHEN Hongping

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1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
2. Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China;
3. Laboratory of Quality and Safety Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China;
4. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China;
5. Shanghai Kangshi Food Technology Co., Ltd, Shanghai 201100, China;

Received date: 2024-07-17

Revised date: 2024-08-27

Online published: 2024-11-08

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摘要

理化成分是影响茶叶品质的关键物质,一定程度上决定了茶叶的风味品质特征、质量等级,因而成为我国茶叶产品标准的关键指标。我国茶叶产品种类丰富,相关标准较多,具有一定共性特征与特殊性,但我国茶叶产品标准之间理化指标的关系鲜见报道。收集整理了我国已制定茶及相关产品的国家、行业和地方标准227项,涉及20项理化指标。因产地、原料、加工工艺和采摘标准等不同,各茶叶标准对理化指标的要求存在一定差异性,但质量要求的方向保持一致。绿茶标准的数量及其理化指标参数最多,要求最高,茶叶国家标准的要求普遍低于行业或地方标准。与国家茶叶基础性产品标准相比,地理标志茶叶产品在理化指标的要求上一般较高。本研究为我国茶叶产品质量标准体系构建与完善提供参考。

关键词： 茶叶质量标准; 差异; 理化指标

本文引用格式

李文燕 , 张琳 , 陈利燕 , 张颖彬 , 周苏娟 , 洪一苇 , 梁思辰 , 孙洪峰 , 陈红平 . 我国茶叶产品质量标准中理化指标差异性分析[J]. 茶叶科学, 2024 , 44(5) : 843 -852 . DOI: 10.13305/j.cnki.jts.2024.05.006

Abstract

Physical and chemical components, as the key substance of tea quality, to a certain extent determine the flavor, quality characteristics, and quality level of tea, thus becoming the key indicator of Chinese tea product standards. China has set up a variety of standards related to tea products, which have certain common characteristics and specificities. However, at present, there is little research on the physical and chemical indicator characteristics of Chinese tea product standards. We collected 227 national, industry, and local standards for tea and related products in China, including 20 physical and chemical indicators. Due to differences in origin, raw materials, processing technology and harvesting time, there is some variability in the requirements of physical and chemical indicators among different tea standards, but the direction of quality requirements is consistent. The number of green tea standards, as well as their physical and chemical index parameters are the most numerous and most demanding. The requirements of national standards for tea are generally lower than those of industry or local standards. Compared with national basic tea product standards, geographical indications for tea products are generally higher in terms of physical and chemical index requirements. This study provided a reference for the construction and improvement of the product quality standard system of tea products in China.

Key words： difference; physical and chemical indicators; tea quality standard

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