四川黑茶品质化学成分的研究

doi:10.13305/j.cnki.jts.2004.04.008

Abstract

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:

TS272.5⁺4

QI Gui-nian, TIAN Hong, LIU Ai-ling, SHI Zhao-peng. Studies on the Quality Chemical Components in Sichuan Brick Tea[J]. Journal of Tea Science, 2004, 24(4): 266-269.

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Studies on the Quality Chemical Components in Sichuan Brick Tea

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