茶叶固样方法研究

On Tea Fixing Method

为茶树种质资源筛选寻找准确的鲜叶固样方法,以湖南农业大学茶树资源圃中槠叶齐品种的春茶1芽1叶至1芽2叶为材料,在筛选出蒸青固样、热空气固样、微波固样较优技术参数的基础上,比较了蒸青固样、热空气固样、微波固样、冷冻固样、低温固样和锅炒杀青固样等固样方法对茶叶内含成分的影响.结果表明,当茶鲜叶固样量为50g时,蒸青固样时间以75s最佳,微波固样时间以70s最佳,热空气固样温度以165℃最佳;蒸青固样在总体上保留各内含成分较多,微波固样能促进儿茶素的转化,热空气165℃固样所保留的茶多酚和氨基酸较多,低温固样与冷冻固样所保留的蛋白质和可溶性糖较多,锅炒杀青固样使一部分内含成分发生了氧化,分解或转化.综合考虑,冷冻固样是较好的固样方法.

In order to look for the accurate fixing method of fresh tea leaves for the sceening of tea plant plasm, the experiments of tea fixing by evaporating, hot-air, microwave, freezing, low-temperature and hotter-pan were carried out by using one bud and two or three leaves of Zhu Ye Qi variety in Hunan Agricultural University planarian in spring. Based on screening of the better parameter of evaporating, hot-air, microwave, different fixing methods were compared. The results read as follows： 75 s evaporating fixing, 70 s microwave fixing and 165 ℃ hot-air fixing had the best results in each kind of fixing method when the fixing amout is 50 g; Evaporating fixing could revered more component in all; Microwave fixing could accelerate catechin to transform, Tea polyphenol and amine acid revered most by hot-air 165 ℃ ; While solubility saccharine and protein could be revered more by the low-temperature; Hotter-pan fixing could cause a part of component to oxidize, divide or transform; Therefore, freezing fixing is the better tea fixing method.