摘要
研究了不同工艺对杜仲茶品质的影响。感官审评结果表明,杜仲茶感官品质差异明显,体现了绿茶、乌龙茶和红茶的基本品质特征。色差分析结果显示,按照杜仲绿茶-杜仲乌龙茶-杜仲红茶顺序,干茶和茶汤的L*值减少,a*值增加,干茶b*值降低,茶汤b*值升高,干茶和茶汤的色相角(Ha*b*)减小。杜仲茶各色泽指标间的差异均达到显著水平。对主要化学成分进行了分析,结果表明,按照杜仲绿茶-杜仲乌龙茶-杜仲红茶顺序,绿源酸、黄酮、氨基酸、可溶性糖、叶绿素a、总叶绿素、水浸出物等成分的含量减少,且不同工艺间差异显著,而可溶性蛋白质、叶绿素b和粗纤维含量变化不大。
The different techniques on Du-zhong tea quality was studied, Results of organoleptic appreciation showed that organoleptic quality of these Du-zhong Tea (DZT) was different, and consistent with the basic quality characteristics of GT, OT and BT, The color of different DZT was investigated, Results revealed that the value of a* and Ha*b* of drying DZT and/or liquor of DZT was significant(P〈0.01) in the order DG〉DO〉DB, and on the order of DG-DO-DB, b* value of dring DZT decreased significantly (P〈0.01), but that of liquor increased significantly (P〈0.01). The main chemical components of DZT were analyzed. On the order of DG-DO-DB, the contents of chlorogenic acid, flavonoid, amino acid, soluble sugar, chlorophyll a, total chlorophyll and water extract of DZT declined significantly(P〈0.01 ), but the contents of soluble protein, chlorophyll b and crude fiber remained stable.
出处
《湖北农业科学》
北大核心
2008年第3期334-337,共4页
Hubei Agricultural Sciences
基金
湖北省科技攻关项目(991P1001)
关键词
杜仲茶
加工
品质
Du-zhong tea
Eucommia ulmoides Oliv
processing
quality