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頁籤選單縮合
題 名 | 葉色及葉綠素含量與綠茶品質之關係研究=Study of Correlation for Leaf Color, Chlorophyll Content and Green Tea Quality |
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作 者 | 鄭混元; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 18 1999.06[民88.06] |
頁 次 | 頁77-84 |
分類號 | 434.815 |
關鍵詞 | 綠茶; 葉色; 葉綠素; Green tea; Leaf color; Chlorophyll; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗目的在探討31個茶樹品種之葉綠素含量、化學成分及綠茶品質的差異,以了解葉片色澤及葉綠素含量對綠茶品質的影響,做為品種選擇及育種選拔之參考。本研究於1996年在台東縣鹿野鄉龍田台地(北緯22°54'、東經121°07'、海拔175m),茶業改良場台東分場品種園之十年生茶樹品種進行試驗調查。結果顯示,不論葉綠素a、b或總量均以深綠色系品種有較高的含量,而盼隨葉片綠色漸淺而下降,可溶分、兒素及咖啡因含量則隨葉片綠色加深而降低;但總游離胺基酸及可溶性醣含量則呈相反之趨勢,因此綠茶品質以深綠色者較淺綠色系品種為佳,而且葉色與綠茶品質有顯著正相關之趨勢。葉綠素a與水色有較高的正相關,香氣、滋味及總成績則與葉綠素b之正相關程度較高,但皆未達顯著差異。 |
英文摘要 | The experiment were conducted to study the relation of different green colored cultivars on the shoot chlorophyll content, chemical composition and green tea quality of tea tree (Camellia sinensis (L.) Kuntze) during 1996 at Lungteng of Luyeh district, in Taitung. The chlorophyll a, b or total content was higher in deep green colored cultivars than the yellow green colored ones. Soluble solids, catechin and caffeine of deep green colored cultivars was lower. Conversely, total free amomo acid and soluble sugar content was higher. Therefore, the green tea quality were also superior in th deep green colored cultivars than the yellow green colored ones. Furthermore, the leaf color was significantly positively correlated with green tea quality. On the otherhand, the chlorophyll a was higher positively correlated with color of liquor. Taste, aroma and total quality was higher positively correlated with chlorophyll b, but weren't all significantly difference. |
本系統中英文摘要資訊取自各篇刊載內容。