摘要
为研究摊放时间对茶鲜叶香气组分的影响,对同一批鲜叶,在相同的温湿度条件下分别进行0~28h不同时间的摊放处理,微波固样。经GC-MS检测,结果表明：经过6~12h摊放处理的茶鲜叶香精油总量、香气组分数量和特征性香气组分含量都处于较高水平,而摊放时间过短（少于6h）或过长（12h以上）均不利于茶叶香气品质的形成。
In order to investigate the effect of spreading on aroma components in fresh tealeaves,the same batch of fresh tea leaves was spread respectively with 0~28 hours in the same temperature and humidity,microwave fixed sample.GC-MS analysis results showed that with a certain time（6~12 h）spreading,totalaroma oil,amount of aroma and the content of tea characteristic aroma of the fresh tea leaves were in higher level.But the shorter time（less than 6 h）or the longer time（more than 12 h）spreading was harmful for the tea aroma quality formation.
出处
《中国农学通报》
CSCD
北大核心
2011年第4期334-338,共5页
Chinese Agricultural Science Bulletin
基金
湖北省2009年度自然科学基金重点项目"夏秋中低档茶品质形成机理研究及品质改良"(2009CDA098)
国家现代农业(茶叶)产业体系资助
关键词
摊放时间
茶鲜叶
香气组分
spreading time
fresh tea leaves
aroma components
