茉莉花茶窨制的机理与化学变化

The Mechanism of the Fumigation For Jasmine Scented Tea and its Chemical Change

扼要分析了花茶窨制理论研究的新成就．指出茶叶对香气的吸附以表面的物理吸附为主，并伴有渗透扩散作用．茶坯含水率为１０％－２５％时，以茉莉鲜花着香效果好．是与维护鲜花生机及茶内含物质吸香有关．窨制对茶叶生化成分产生影响．并指出茉莉花茶的香气主要是来自窨制过程吸附鲜花释放出的香气挥发油而形成的，其芳香油总含量及组分与品质等级呈正相关．这些研究已为改革传统窨制工艺、推行新的窨制技术提供理论依据．

The new achievements of the theoretical reserarch on the famigation for scented tea wrer ex Pounded in this paper.The absorption of aroma on the tea leaves was dominatod by physical absorption with Permeation and diffusion.The aroma of jasmine was well absorbed when the water content of the tea ranged 10%-25%,which was attributed to the maintance of the vitality of the fresh jasmine and the absorption of the aroma onto the substances in the tea.The fumigation influenced the aroma onto the substances in the tea.The fumigation influenced the biochcmical components of the tea.The aroma of jasmine scented tea was produced mainly by the absorption of the aromatio oil liberated from the fresh jasmine during the fumigauon.The content and the component of the aromatio oil was positively correlated to the quality of the sceated tea.Certain theoretical basis for the reformation of the traditional funcigation technique and the extansion of new ones hasexisted.