摘要
对梯田秀峰茶加工过程中的茶多酚、儿茶素、氨基酸、可溶性糖、咖啡碱、叶绿素等主要生化成分的变化进行了分析。结果表明:梯田秀峰茶在加工过程中,叶绿素呈递减趋势,茶叶色泽和绿色度下降;氨基酸和可溶性糖呈先增后减的趋势,该2类物质加工后期含量的降低有助于香气的发展;茶多酚、儿茶素呈下降趋势,其中干茶表没食子儿茶素没食子酸酯(EGCG)和表儿茶素没食子酸酯(ECG)的含量下降幅度最大,而表没食子儿茶素(EGC)、表儿茶素(EC)和儿茶素(C)的含量增加。
Changes of major biochemistry composition during the process of green tea from Titian Xiufeng in terraced field were investigated.The results showed that the content of chlorophyll decreased and the green hue of color decreased.The content of amino acids and soluble sugar firstly increased and then decreased.The increase of amino acids and soluble sugar in drying period were useful for the formation of aroma substance.Tea polyphenols and the catechins contents decreased,among which contents of the EGCG and ECG decreased significantly while contents of the EGC,C and EC increased.It was important for good quality of Titian Xiufeng tea to select reasonable processing technology and proper technical parameters based on changes of the contents of major chemical compositions.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2010年第5期644-647,共4页
Journal of Huazhong Agricultural University
基金
科学技术部农业科技成果转化资金项目(2009GB23600524)
华中农业大学与云南省红河州科技合作项目(037005)资助
关键词
梯田秀峰茶
加工
生化成分
品质
Titian xiufeng green tea
processing technology
biochemistry compositions
quality
