摘要
用气相色谱(GC)、气相色谱(GC)/质谱(MS)法分析了炒青绿茶不同温度辉锅过程中茶叶香气的变化,结果表明,提高辉锅温度能明显增加芳香醇和萜烯醇类含量,而具青气的脂肪醇、醛保留较少,有利于茶叶香气的发展。用高效液相色谱法分析辉锅过程氨基酸、可溶性糖的变化,结果表明,提高辉锅温度有利于2类物质向香气成分转化。根据茶叶外形和香气品质要求,提出了辉锅前期低温长炒,后期逐渐升温干燥的分段干燥技术。
The aroma constituents of roasted green tea during second drying of different temperatures were analyzed by GC and GC/MS.The results showed that the contents of aromatic alcohols and terpenols increased remarkably and contents of fatty alcohols and aldehydes decreased by raising temperature during second drying. So this was benificial to develop tea flavor. Also by HPLC analysis,the compound of amino acids and soluble sugars was proved to be changed into aroma matter in a accelerative way with the raising temperature in second drying. According to the quality requirements of tea shape and flavor,the technology of different-period drying,namely long time roasting under lower temperature in the earlier period and gradual temperature raising at the later stage of second drying, was suggested.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
1996年第1期94-99,共6页
Journal of Huazhong Agricultural University
基金
湖北省科委"八五"攻关项目
关键词
炒青
绿茶
辉锅
温度
香气
茶叶加工
roasted green tea
second drying
temperature
flavor