杜仲茶风味化学的研究Ⅰ 杜仲绿茶初制工艺对品质成份的影响

Study on flavor chemistry of eucommia tea (Ⅰ)——Effect of primary processing on the flavor composition of green encommia tea

对杜仲绿茶初制加工过程中叶绿素、氨基酸、蛋白质、多酚类、黄酮类、总糖量共七类物质的变化作了研究 ,结果表明 :杀青工艺对各种成分的影响最大 ;在加工过程中 ,除氨基酸基本呈增加趋势外 ,其它成分均表现出减势 ;从各工艺的不同处理看 ,杀青 15分钟、轻揉、干燥 30分钟有利于叶绿素、氨基酸、蛋白质的保留 ,杀青 2 0分钟有利于多酚类、黄酮类保留 ,重揉对总糖量积累略有利。

The variation of chlorophyll,amino acid,protein,polyphenol,flavonol and total saccaride were studied during primary processing of geen eucommia tea.Fixation influenced the composition of flavor distinctively compared with other process technique.During processing,the amount of amino acid increased while other flavor composition decreased.The technique of 15 minute fixing,light rolling and 30 minute drying was to be good for keeping the amount of chlorophyll,amino acid,protein,and 20 minute fixing was to be the advantage ous for polyphenol and flavonol contents.Heavy rolling technique was to be good for accumulating of total saccaride [WT5”HZ]key words Eucommia ulmoides Oliv.,Green eucommia tea,Processing,Composition of flavour concered. Angle of petiole, petiole length, leaf length and leaf width and area varied with leaf layer between 7th and 10th nodes of main stem. Shade-non-enduring varieties were more sensitive while shade-enduring varieties were dull on the reaction to weak light evironment. In contrast with shade-non-enduring varieties. Shade-enduring varieties perform the following peculiarties: smallery and ticker leaves, leaf shape longer and narrower. Shorter petiote with smaller petiole angle, more convergent plant type, shorter internode length and elastic main stem.