不同种类茶叶游离氢基酸组分差异分析

Ran CHEN,Qing-jia MENG,Hai-xin LIU,Song LI,Chun-ling WANG

Food Science and Technology（2017）

Cited 0|Views6

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Abstract

选取市售29种茶叶,采用氨基酸分析仪对其35种游离氨基酸组分进行测定.结果表明:白茶游离氨基酸总量、γ-氨基丁酸含量极显著高于其他茶叶,绿茶、红茶、普洱生茶氨基酸总量无显著性差异,但均高于后发酵黑茶.以谷氨酸、赖氨酸、酪氨酸、磷酸乙醇胺、丙氨酸、胱氨酸、磷酸丝氨酸含量为因子通过Bayes判别能够较好地区分绿茶、白茶、红茶、普洱生茶和后发酵黑茶,提示这7种游离氨基酸在上述5大类茶叶间有较大差异.

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