杀青工艺对柿叶绿茶主成分的影响

Effects of blanching technology on major components of green persimmon leaves′ tea

研究了杀青条件对安溪油柿柿叶绿茶主成分的影响.结果表明:柿叶鲜叶不切,直接以炒青机炒青有利于柿叶绿茶叶绿素、类胡萝卜素和可溶性糖等主成分的保留;杀青温度150℃、杀青叶量0.60kg、杀青时间2或3min的杀青条件能较好地保持柿叶绿茶叶绿素、类胡萝卜素、可溶性糖和水浸出物等主成分.

Effects of blanching technology on major components of green persimmon (Diospyros kaki L.f.var.Sylvestris Makino cv. Anxi) leaves′ tea were investigated. The results showed that green persimmon leaves without cutting, blanching by panfiring machine directly were favorable to retaining the major components such as chlorophyll, carotenoid and soluble sugar in green persimmon leaves′ tea. Blanching conditions which were 0.6 kg persimmon leaves blanching with 150 ℃ for 2 or 3 minutes could better retain the major components such as chlorophyll, carotenoid, soluble sugar, water extracts in green persimmon leaves′ tea.