炒青绿茶加工过程中糖胺化合物的变化

STUDY ON VARIATION OF AMADORI COMPOUND DURING PROCESSING OF ROASTED GREEN TEA

对炒青绿茶加工过程中糖胺化合物的变化以及温度对糖胺化合物的影响作了较为深入的研究。结果表明，在炒青绿茶加工过程中糖胺化合物含量呈先增后减的趋势，最大值出现在茶叶含水量２１％～１５％范围，即在炒三青后期或辉锅前期。温度对糖胺化合物的形成和降解影响较大。烘二青和炒三青不同温度处理表明，在一定范围内高温能促进糖胺化合物形成。但在辉锅过程高温则能促进糖胺化合物降解。

A thorough study was carried out on variation of Amadori compound and effect of temperature on it during processing of roasted green tea(RGT).The result showed that the content of Amadori compound increased first,then decreased during the processing of RGT,and its maximum content occurred in the range where the water content of tea was between 21 percent and 15 percent,namely in the later process of first drying or at the earlier stage of second drying.The formation and degradation of Amadori compound were greatly affected by temperature.Experiment with different temperatures was conducted.The result showed that the formation of Amadori compound was promoted by high temperature(HT)to a large extent,and that not only the degradation of Amadori compound,but also the conversion of amino acids and sugars into Amadori compound were accelerated by HT at the stage of the second drying.