加工工艺对名优绿茶主要品质化学成分的影响

EFFECT OF PROCESSING TECHNOLOGY ON MAIN BIOCHEMISTRY COMPONENTS IN FAMOUS GREEN TEA

对用相同鲜叶加工成８种名优绿茶的茶多酚、氨基酸和可溶性糖的分析结果表明，各名茶间差异较大。未经揉捻的名茶茶多酚含量高于经过揉捻的名茶；扁形茶中氨基酸和可溶性糖的含量高于其它名茶。叶绿素分析表明，各名茶间Ｃｈｌａ、Ｐｙａ的差异较大，其次是Ｃｈｌｂ，而Ｃｄｂ、Ｃｄａ、Ｐｙｂ的差异较小。凡经揉捻的名茶Ｃｈｌａ的含量低于未经揉捻的名茶（龙井制法的扁形茶例外），而Ｐｙａ的含量则相反。

Contents of polyphenols, amino acids and soluble sugars in eight kinds of famous green tea (FGT) made of the same leaf were analysed. The results showed that there were great differences among those components, and the content of polyphenol in FGT without rolling was more than that in FGT with rolling. The contents of amino acid and soluble sugar in flatshaped tea were more than that in the others. Variations of chlorophylls and their decomposed products in these FGT were also determined with TlC. The results revealed that there were more differences in the content of chlorophyll a and pheophytin a than chlorophyll b in the main kinds of FGT except chlorophyllide a, chlorophyllide b and pheophytin b. The content of chlorophyll a in FGT without rolling was more than that in FGT with rolling, but the content of pheophytin a in the former was the opposite.