传统手工信阳毛尖加工过程中主要滋味物质变化规律

The change pathern of the main taste substances during the traditional processing technologies of Xinyang Maojian

以3个不同茶企的传统手工信阳毛尖各工艺在制品为原料,分析纯手工信阳毛尖主要滋味物质在加工过程中变化规律。结果显示:水浸出物、茶多酚由鲜叶到生锅减少,在后面的工艺中逐渐增加;氨基酸由鲜叶到生锅减少,生锅到熟锅增加,熟锅到干燥减少;咖啡碱与简单儿茶素在各工艺中差异不显著(P<0.05);可溶性糖、酯型儿茶素、儿茶素总量不同企业变化规律不一致。

Taking the semi-products of Xinyang Maojian made by three enterprises using traditional processing technologies as raw materials,the change patterns of its main taste substances during the process were explored.The result shows that the amount of water extract,tea polyphenols decreased from’fresh leaves’level to’shengguo’level while increased gradually in subsequent processes.And the amount of amino acid decreased from’fresh leaves’level to’shengguo’level while increased from’shengguo’level to’shuguo’level.And it decreased from’shuguo’level to dried level.Caffeine and nonester catechins have no significant change in each process(P<0.05).The change patterns of soluble sugar,ester catechins and total catechins are inconsistent in different enterprises.