摘要
本研究在原有的薄层层析技术测定叶绿素组分方法基础上,对茶叶样品供试液制备和色谱扫描条件作了改进和优化,测定了茶叶中的叶绿素组分在热处理模拟系统中的变化。研究结果表明:茶叶含水率较低情况下,叶绿素a比叶绿素b易受高温处理的变化,同时处理时间是另一个非常重要的条件。综合考虑两个因子,认为热处理刘茶叶色泽影响以温度120℃,时间10min左右为好。
The changes of constituents of chlorophyll of green tea caused by heating treatmemt in a model system were systematically investigated with the means of improved TLC method. The results showed that chlorophyll ( a ) in tea with less water contents was easier to be destroyed by heating than chlorophyll ( b ) . The main possible reason was the difference of their melting point. Another important factor pffecting the destruction of chlorophyll was the interval time. It seemed that 120癎 and 10 minutes should be chosen as the suitable conditions of heating process so 籹 to improve the color of green tea.
关键词
茶叶
叶绿素
感官审评
chlorophyll
green tea
organic taste
