四川农业大学学报 ›› 1997, Vol. 15 ›› Issue (03): 355-357.doi: 10.16036/j.issn.1000-2650.1997.03.013

• 研究论文 • 上一篇    下一篇

不同工艺杀青对夏秋绿茶化学成分及品质影响的研究

齐桂年1, 刘勤晋2   

  1. 1. 四川农业大学茶学系, 雅安市 625014;
    2. 西南农业大学食品科学学院, 重庆市 630716
  • 收稿日期:1997-01-23 出版日期:1997-09-30 发布日期:2017-03-07
  • 基金资助:
    四川省星火重点项目"竹叶青II型特种绿茶开发"

STUDIES ON THE CHEMICAL COMPONENTS AND QUALITIES OF SUMMER-AUTUMN GREEN TEA IN DIFFERENT PROCESSES DE-ENZYMING

Qi Guinian1, Liu Qinjin2   

  1. Department of Tea Science, Sichuan Agricultural University/Yaan, Sichuan, China 625014
  • Received:1997-01-23 Online:1997-09-30 Published:2017-03-07

摘要: 本文利用夏秋季鲜叶原料对不同工艺杀青绿茶化学成分的含量和品质进行了研究。湿热杀青有利于茶多酚物质和蛋白质的水解,茶多酚含量降低、氨基酸含量增加,有利于绿茶品质。干热不同杀青方法中,虽然锅炒杀青氨基酸含量较高,但同时茶多酚含量也较高,品质总分较低。

关键词: 夏秋绿茶, 化学成分, 品质, 杀青工艺, 绿茶[49F]

Abstract: The chemical components and qualities of summer-autumn green tea in different processes de-enzyming were studied. The contents of low polyphenols and of high aminic acid were of advantage to green tea because of hydrolysis of the polyphenols and protein in wet-heating de-enzyming. The score of sensory evaluation was low in panfire of dry-heating de-enzyming because the content of aminic acid was high, but that of the polyphenols also high.

Key words: SUMMER-AUTUMN GREEN TEA, CHEMICAL COMPONENTS, QUALITY, PROCESSES DE-ENZYMING, GREEN TEA

中图分类号: 

  • S571.1