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《Journal of Shaanxi University of Technology(Natural Science Edition)》 2016-06
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Comparative study on the quality of Zijuan black tea and Hanzhong black tea

SUN Jing-yuan;CHEN De-jing;FU Jing;XU Hui;School of Bioscience and Engineering,Shaanxi Sci-Tech University;Provincial Bio-resource key Laboratory,Shaanxi Sci-Tech University;Hanzhong City Product Quality Supervision and Inspection;  
Yunnan Zijuan black tea and Hanzhong black tea of green leaf at the end of August were studied. In order to compare and analyze the the quality characteristics of Zijuan black tea and Hanzhong black tea,sensory quality,main biochemical components and aroma compounds were measured. The results showed that the shape of Zijuan black tea was straight,its infusion color was reder and it smelled like honey.The shape of Hanzhong black tea was curved,its infusion color was bright and it tasted sweet. The content of water extracts,tea polyphenols,anthocyanins and theabrownin was significantly higher in Zijuan black tea while the content of soluble sugar,thearubigin significantly higher in Hanzhong black tea. There were no significant difference in the contents of caffeine,theaflavin between Zijuan black tea and Hanzhong black tea.There were 21 kinds of amino acids identified in Zijuan black tea and 27 kinds in Hanzhong black tea,the total contents( dry weight) of Zijuan black tea is 3. 109% of and that of Hanzhong black tea is 2. 293%. There were 50 kinds of volatile compounds identified both in Zijuan black tea and Hanzhong black tea. Among them,26 kinds of compounds were different. Zijuan black had prominent honey fragrance and Hanzhong black tea had prominent sweet caramel flavor.
【Fund】: 陕西省农业科技创新转化项目(NYKJ-2015-031)
【CateGory Index】: TS272.7
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1 SUN Jing-yuan;CHEN De-jing;FU Jing;XU Hui;School of Bioscience and Engineering,Shaanxi Sci-Tech University;Provincial Bio-resource key Laboratory,Shaanxi Sci-Tech University;Hanzhong City Product Quality Supervision and Inspection;;Comparative study on the quality of Zijuan black tea and Hanzhong black tea[J];陕西理工学院学报(自然科学版);2016-06
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