四川农业大学学报

• 研究论文 • 上一篇    下一篇

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. 四川农业大学园艺学院
  • 收稿日期:2011-10-14 修回日期:2011-11-25 出版日期:2011-12-25 发布日期:2011-12-26
  • 通讯作者: 范仕胜

Variations of main biochemical components of Mengding Ganlu during automatically and cleanly manufacture process

fan shisheng   

  1. horticulture college of sichuan agriculture university
  • Received:2011-10-14 Revised:2011-11-25 Online:2011-12-25 Published:2011-12-26
  • Contact: fan shisheng

摘要:

对蒙顶甘露自动化清洁加工过程中品质成分的变化做了测定分析。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%、47.98mg/g、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品质上无明显差异。

关键词: 名优绿茶, 清洁化加工, 生化成分, 茶叶品质

Abstract:

Measured and analyzed variations of main biochemical components of Mengding Ganlu during automatically and cleanly manufacture process. The results showed that components were increased or decreased with process, variety ranges were different among them. Compared with fresh leaves, the contents of moisture, polyphenol, catechins, chlorophyll, caffeine were decreased by 71.71%, 4.95%, 47.98mg/g, 17.5%, 0.98% respectively, while amino acid, soluble sugar and water extracts were increased by 0.39%, 0.29% and 2.2%. Organoleptic evaluate score were increased in the mass; the quality of Mending Ganlu produced between automatically producing line and traditional technics had no obvious different.

Key words: famous green tea, cleanly processing, biochemical components, tea quality