蒙顶甘露自动化清洁加工过程中品质成分的变化

doi:10.3969/j.issn.1000-2650.2011.04.012

四川农业大学学报 ›› 2011, Vol. 29 ›› Issue (04): 508-511,523.doi: 10.3969/j.issn.1000-2650.2011.04.012

蒙顶甘露自动化清洁加工过程中品质成分的变化

范仕胜^1,2, 徐萍^1,2, 黎美^1,2, 龚雪蛟^1,2, 杜晓^1,2

1. 四川省茶业科学与工程重点实验室, 四川雅安 625014;
2. 四川农业大学园艺学院, 四川雅安 625014

收稿日期:2011-10-14 出版日期:2011-12-31 发布日期:2017-04-12
通讯作者: 杜晓,教授,博导,研究方向:茶叶精深加工技术与理论,E-mail:duxiao@vip.163.com。 E-mail:duxiao@vip.163.com
作者简介:范仕胜,硕士研究生。
基金资助:
四川农业大学"211工程"双支计划(06370101)

Changes in Main Biochemical Components of a Tea (Mengding Ganlu) During Automatically Clean Processes

FAN Shi-sheng^1,2, XU Ping^1,2, LI Mei^1,2, GONG Xue-jiao^1,2, DU Xiao^1,2

1. Key Laboratory of Tea Science and Engineering of Sichuan Province, Yaan 625014, Sichuan, China;
2. College of Horticulture, Sichuan Agricultural University, Yaan 625014, Sichuan, China

Received:2011-10-14 Online:2011-12-31 Published:2017-04-12

摘要/Abstract

摘要： 通过对蒙顶甘露自动化清洁加工过程中品质成分变化的测定分析,结果表明:各品质成分随加工进程出现升降的动态变化,其变化幅度在各加工工序之间存在差异;毛茶与鲜叶相比,其含水率、茶多酚、儿茶素、叶绿素总量、咖啡碱分别降低了71.71%、4.95%、22.39%、17.5%、0.98%,而氨基酸、可溶性糖和水浸出物含量则分别增加了0.39%、0.29%、2.2%;随加工进程,各茶样感官审评得分总体上升;自动化生产线与传统工艺的蒙顶甘露茶感官品质上无明显差异。

关键词: 蒙顶甘露, 清洁化加工, 生化成分, 茶叶品质

Abstract: Main biochemical components and their changes were measured in a tea(Mengding Ganlu) during automatically clean processes.The results showed that the measured components were obviously changed during the clean processes, but different components displayed different characteristics.The contents of moisture, polyphenol, catechins, chlorophyll and caffeine in raw tea were decreased by 71.71%, 4.95%, 22.39%, 17.5%, 0.98% compared with fresh leaves, respectively.However, the content of amino acid, soluble sugar and water extracts in raw tea were increased by 0.39%, 0.29% and 2.2%.In addition, organoleptic evaluating score were increased as the clean processed, although there were little difference in the sensory quality of tea between automatically produce line and traditional techniques.

Key words: Mengding Ganlu, cleanly processing, biochemical components, tea quality

中图分类号:

S571.1

范仕胜, 徐萍, 黎美, 龚雪蛟, 杜晓. 蒙顶甘露自动化清洁加工过程中品质成分的变化[J]. 四川农业大学学报, 2011, 29(04): 508-511,523.

FAN Shi-sheng, XU Ping, LI Mei, GONG Xue-jiao, DU Xiao. Changes in Main Biochemical Components of a Tea (Mengding Ganlu) During Automatically Clean Processes[J]. jsau, 2011, 29(04): 508-511,523.

蒙顶甘露自动化清洁加工过程中品质成分的变化

Changes in Main Biochemical Components of a Tea (Mengding Ganlu) During Automatically Clean Processes

PDF (PC)

赞

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 1

Metrics

本文评价

推荐阅读 10