绿茶超微粉碎后和贮藏过程中主要内含成分变化研究

Studies on Major Components Changes after Ultramicrofine Comminution and during Storing of Green Tea

以蒸青绿茶为原料,比较分析了其超微粉碎前后和贮藏过程中水分及主要内含成分变化。结果表明:超微粉碎后300目、800目茶粉水分含量均明显下降;茶多酚、叶绿素的含量均略有下降并随目数的增大而降低;氨基酸、咖啡碱的含量均略有下降,但目数大的降低反而较少;可溶性总糖、水浸出物含量均明显增加并随目数的增大而上升。两种贮藏方式(常温、低温冷藏)贮藏过程中对300目的茶粉茶多酚含量影响不大,但对800目来说,低温贮藏方式的茶多酚含量基本保持平稳,而常温状态下的茶多酚含量在后期急剧下降;300目茶粉常温贮藏下氨基酸一直是下降的趋势而低温贮藏的氨基酸含量呈先下降后上升的趋势,800目超微绿茶粉的氨基酸含量在两种贮藏方式下从最终结果来看降低量不大;300目超微绿茶粉在低温贮藏条件下叶绿素下降不明显,但常温贮藏及800目低温贮藏对叶绿素损失较大。

In order to study the major components changes after ultramicrofine comminution and during storing of green tea,steaming green tea was used as material.The results showed that the water content significantly declined,and the tea polyphenol,amino acids,caffeine and chlorophyll contents slightly declined,the soluble sugar and water extract contents were markedly increased after ultramicrofine comminution.The tea polyphenol contents in 300 mesh tea powder were not affected seriously by low temperature and normal temperature storage,but that in 800 mesh tea powder were significantly affected by normal temperature storage.The amino acids contents in 300 mesh tea powder decreased during normal temperature storage,but firstly decreased and then increased during low temperature storage.The amino acids contents in 800 mesh tea powder slightly declined in two storing ways from the final result.The chlorophyll contents in 300 mesh tea powder slightly declined during low temperature storage,but that in the other conditions significantly declined.