四川农业大学学报 ›› 1995, Vol. 13 ›› Issue (03): 284-287.doi: 10.16036/j.issn.1000-2650.1995.03.006

• 研究论文 • 上一篇    下一篇

茶叶中的氨基酸在加工过程中的变化及对茶品质的影响

朱宇   

  1. 农业部食品质量监督检验测试中心, 成都市 610066
  • 收稿日期:1995-04-02 出版日期:1995-09-30 发布日期:2017-04-22

THE CHANGE OF AMINO ACID DURING TEA PROCESSING AND THEIR EFFECT ON TEA QUALITY

Zhu Yu   

  1. Center of Supervision and Inspection for Food of Agricultural Ministry, Chengdu, Sichuan, China 610066
  • Received:1995-04-02 Online:1995-09-30 Published:2017-04-22

摘要: 本文通过对四川省两家茶厂的红、绿茶在不同加工工序中的氨基酸含量进行测定。结果发现在萎凋和杀青工序,氨基酸含量有明显增加;在发酵工序,氨基酸含量有所减少;在揉捻工序,氨基酸含量无明显变化;在成品茶中,氨基酸含量又有所减少,但仍高干鲜叶中的含量。正是由于氨基酸在茶叶加工过程中的这一变化,对最终形成红、绿茶芳香、清醇、鲜爽的风味起了重要作用。

关键词: 茶叶, 氨基酸, 制茶

Abstract: A study on amino acid change during tea processing has been finished. The result shows amino scid increase more in the first process, reduce in the final process but the final total amount of amino acid is more than the volume in fresh tea leaf. These have great influence on tea quality.

Key words: TEA LEAVES, AMINO ACID, TEA MAKING

中图分类号: 

  • S5711