6种抹茶产品的主要成分比较分析
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摘要
本文对3种日产和3种国产的抹茶产品的叶绿素、茶多酚、咖啡因、氨基酸等主要成分的含量及粒径进行了比较分析。结果为:日产"小山园"的叶绿素含量最高,达到0.061 g/L,而种植过程中未进行遮阴处理的"煎茶"含量最低,为0.0026 g/L,说明遮阴能有效地提高茶叶的叶绿素含量;而国产产品"春鸠"和"夏鸠"的茶多酚、咖啡因含量都较高,其中"夏鸠"的茶多酚、咖啡因含量为最高,达到16.52%和2.13%,说明中国的茶树品种‘鸠坑’不适宜作抹茶产品的原料;6种产品中氨基酸含量较大的组分为谷氨酸和脯氨酸,日产3个产品中谷氨酸含量均大于国产,其施高氮肥技术成熟;日产"小山园"、"福寿园"和国产"薮北"的粒径较小,分布均匀,D(≥90)为30-40μm。研究表明,日产的抹茶产品品质普遍高于中国。因此我国的抹茶产业还需在茶树品种筛选、栽培技术和超微粉碎技术等多方面作进,一步的研究提高。
This paper compares the content and particle size of main components such as chlorophyll, tea polyphenols, caffeine and amino acids in three kinds of Nissan and three domestic Matcha products. The results showed that the chlorophyll content of Nissan's "Xiaoshanyuan" was the highest, reaching 0.061 g/L, while the "sencha" content without shading treatment during planting was the lowest, being 0.0026 g/L, indicating that shading can effectively improve tea. Chlorophyll content; while the domestic products "Chunjiu" and "Xiajiu" have higher polyphenols and caffeine content, among which "Xiajiu" has the highest tea polyphenols and caffeine content, reaching 16.52% and 2.13%. It is indicated that the Chinese tea variety 'Jiukeng' is not suitable for the raw materials of Matcha products; the components with the highest amino acid content of the six products are glutamic acid and proline, and the glutamic acid content of the three products of Nissan is greater than that of domestically produced. The technology of applying high-nitrogen fertilizer is mature; Nissan's "hill garden", "Fushouyuan" and domestic "Yubei" have smaller particle size and even distribution, D(≥90) is 30-40μm. Studies have shown that the quality of Nissan's Matcha products is generally higher than that of China. Therefore, China's Matcha industry needs further research and improvement in tea tree variety screening, cultivation techniques and superfine pulverization technology.
This paper compares the content and particle size of main components such as chlorophyll, tea polyphenols, caffeine and amino acids in three kinds of Nissan and three domestic Matcha products. The results showed that the chlorophyll content of Nissan's "Xiaoshanyuan" was the highest, reaching 0.061 g/L, while the "sencha" content without shading treatment during planting was the lowest, being 0.0026 g/L, indicating that shading can effectively improve tea. Chlorophyll content; while the domestic products "Chunjiu" and "Xiajiu" have higher polyphenols and caffeine content, among which "Xiajiu" has the highest tea polyphenols and caffeine content, reaching 16.52% and 2.13%. It is indicated that the Chinese tea variety 'Jiukeng' is not suitable for the raw materials of Matcha products; the components with the highest amino acid content of the six products are glutamic acid and proline, and the glutamic acid content of the three products of Nissan is greater than that of domestically produced. The technology of applying high-nitrogen fertilizer is mature; Nissan's "hill garden", "Fushouyuan" and domestic "Yubei" have smaller particle size and even distribution, D(≥90) is 30-40μm. Studies have shown that the quality of Nissan's Matcha products is generally higher than that of China. Therefore, China's Matcha industry needs further research and improvement in tea tree variety screening, cultivation techniques and superfine pulverization technology.
引文
[1] 李翔,许彦.抹茶制品开发研究进展[J].饮料工业,2013,16(06):13-15.
[2] 市场角.今日科技[J].2003(9):55.
[3] 王敬涵,赵开飞,黄潇,等.抹茶加工及在食品工业中的应用[J].茶业通报,2017,39(03):135-138.
[4] GB/T 8313-2008茶叶中茶多酚和儿茶素类含量的检测方法[S].
[5] GB/T 8312—2013茶咖啡碱测定[S].
[6] 陈然,孟庆佳,刘海新,等.不同种类茶叶多酚及生物碱含量特点分析[J].食品科技,2018,43(05):72-76.
[7] Smith PF,Smith A,Miners J,et al.The Safety Aspects of Dietary Caffeine[R].Australia:Report from the expert Working Group,2000:30-35.
[8] 刘美,马叶萍,柳阳阳,等.茶叶中游离氨基酸含量的测定[J].微量元素与健康研究,2016,33(01):51-52.
[9] 王川丕,刘新,诸力.两种方法测定茶叶游离氨基酸总量的差异及其原因分析[J].中国茶叶,2012(12):12-14.
[10] 高海荣,黄振旭,李华敏.16种中国茶叶中茶多酚含量对比研究[J].食品研究与开发,2016,37(07):33-36.
[11] 王霞,赖穗生.几种茶叶中茶多酚含量的比较[J].科技资讯,2009(24):212.
[12] 朱旗.茶学概论[M].北京:中国农业出版社,2013.
[13] 殷剑美,张培通,韩晓勇,等.南京地区大棚茶园小气候特征及对茶青产量和品质效应[J].浙江农业学报,2012,24(05):830-835.
[14] 孙京京,宁井铭,朱小元,等.不同遮阴处理对绿茶品质的影响[J].安徽农业大学学报,2015,42 (3) :387-390.
[15] 蔡华春.白茶品质形成研究概述[J].茶叶学报,2012 (1) :15-17.
[16] 王富花.HPLC分析测定不同茶叶中的游离氨基酸[J].食品研究与开发,2018,39(01):141-146.
[17] 何文彪,黄小兵,汪艳霞,等.有机肥对山地茶园土壤及茶叶产量与品质的影响[J].贵州农业科学,3.2015,43(11):71-77.
[18] 李静.不同肥料品种及其用量对茶叶产量和品质的影响研究[D].四川农业大学,2005.
[19] 王丽宏,张延,张宝彤,等.超微粉碎技术的特点及应用概况[J].饲料博览,2013(10):13-16.
[20] 刘阳,张卫民,黄婷,等.不同加工工艺对超微茶粉品质的影响[J].现代农业科技,2017(11):234-235.
[21] Jianhui Hu,Yuqiong Chen,Dejiang Ni.Effect of superfine grinding on quality and antioxidant property of fine green tea powders[J].LWT - Food Science and Technology,2012,45(1):8-12.
[22] 谭俊峰,彭群华,林智,等.高密度石磨粉碎对绿茶理化成分和感官品质的影响[J].食品科学,2010,31(17):141-142.
[23] 李琳,刘天一,李小雨,等.超微茶粉的制备与性能[J].食品研究与开发,2011,32(01):53-56.
[2] 市场角.今日科技[J].2003(9):55.
[3] 王敬涵,赵开飞,黄潇,等.抹茶加工及在食品工业中的应用[J].茶业通报,2017,39(03):135-138.
[4] GB/T 8313-2008茶叶中茶多酚和儿茶素类含量的检测方法[S].
[5] GB/T 8312—2013茶咖啡碱测定[S].
[6] 陈然,孟庆佳,刘海新,等.不同种类茶叶多酚及生物碱含量特点分析[J].食品科技,2018,43(05):72-76.
[7] Smith PF,Smith A,Miners J,et al.The Safety Aspects of Dietary Caffeine[R].Australia:Report from the expert Working Group,2000:30-35.
[8] 刘美,马叶萍,柳阳阳,等.茶叶中游离氨基酸含量的测定[J].微量元素与健康研究,2016,33(01):51-52.
[9] 王川丕,刘新,诸力.两种方法测定茶叶游离氨基酸总量的差异及其原因分析[J].中国茶叶,2012(12):12-14.
[10] 高海荣,黄振旭,李华敏.16种中国茶叶中茶多酚含量对比研究[J].食品研究与开发,2016,37(07):33-36.
[11] 王霞,赖穗生.几种茶叶中茶多酚含量的比较[J].科技资讯,2009(24):212.
[12] 朱旗.茶学概论[M].北京:中国农业出版社,2013.
[13] 殷剑美,张培通,韩晓勇,等.南京地区大棚茶园小气候特征及对茶青产量和品质效应[J].浙江农业学报,2012,24(05):830-835.
[14] 孙京京,宁井铭,朱小元,等.不同遮阴处理对绿茶品质的影响[J].安徽农业大学学报,2015,42 (3) :387-390.
[15] 蔡华春.白茶品质形成研究概述[J].茶叶学报,2012 (1) :15-17.
[16] 王富花.HPLC分析测定不同茶叶中的游离氨基酸[J].食品研究与开发,2018,39(01):141-146.
[17] 何文彪,黄小兵,汪艳霞,等.有机肥对山地茶园土壤及茶叶产量与品质的影响[J].贵州农业科学,3.2015,43(11):71-77.
[18] 李静.不同肥料品种及其用量对茶叶产量和品质的影响研究[D].四川农业大学,2005.
[19] 王丽宏,张延,张宝彤,等.超微粉碎技术的特点及应用概况[J].饲料博览,2013(10):13-16.
[20] 刘阳,张卫民,黄婷,等.不同加工工艺对超微茶粉品质的影响[J].现代农业科技,2017(11):234-235.
[21] Jianhui Hu,Yuqiong Chen,Dejiang Ni.Effect of superfine grinding on quality and antioxidant property of fine green tea powders[J].LWT - Food Science and Technology,2012,45(1):8-12.
[22] 谭俊峰,彭群华,林智,等.高密度石磨粉碎对绿茶理化成分和感官品质的影响[J].食品科学,2010,31(17):141-142.
[23] 李琳,刘天一,李小雨,等.超微茶粉的制备与性能[J].食品研究与开发,2011,32(01):53-56.
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