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Journal of Tea Science ›› 2004, Vol. 24 ›› Issue (4): 266-269.doi: 10.13305/j.cnki.jts.2004.04.008

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Studies on the Quality Chemical Components in Sichuan Brick Tea

QI Gui-nian1, 2, TIAN Hong1, LIU Ai-ling2, SHI Zhao-peng2   

  1. 1. Sichuan Agricultural University, Ya'an 625014, China;
    2. Food Science College, Hunan Agricultural University, Changsha 410128, China
  • Online:2004-12-25 Published:2019-09-16

Abstract: The contents and constituents of amino acids, catechins, caffeine, tea polyphenols and water extracts in raw material, fermented leaves, Kang Zhuan tea from Sichuan province were studied using amino acid auto-analysis and HPLC analysis. The content of amino acids, essential amino acids, theanine,catechins, caffeine, tea polyphenols and water extracts in raw materials were 1424.00βmg/100g, 547.00βmg/100g, 87.15βmg/100g, 27.63βmg/g, 1.30%, 8.18% and 26.94%,respectively; those in fermented leaves were 1590.00βmg/100g, 668.00βmg/100g, 67.62βmg/100g. 27.52βmg/g, 1.24%, 7.90% and 24.53% respectively, and those in Kang Zhuan tea were 1420.00βmg/100g, 529.00βmg/100g, 66.88βmg/100g, 13.65βmg/g, 1.27%, 5.99% and 23.92%, respectively.

Key words: brick tea, chemical components, amino acids, catechins, quality

CLC Number: