摘要
为了实现对不同茶类加工副产物的有效利用,本文研究了绿茶、乌龙茶和红茶的茶片、茶末、茶梗和大宗茶中化学成分含量,并进行比较分析。结果表明:绿茶是不发酵茶,其茶片和茶末中儿茶素含量分别为19.34%和18.52%,高于其他茶类和副产物,与绿茶大宗茶含量相近甚至高于大宗茶,茶梗中游离氨基酸和总糖含量分别为2.65%和22.85%,高于其他副产物和大宗茶;红茶为发酵茶,其茶片、茶末和茶梗中茶黄素和聚酯型儿茶素(TSs)含量较高,其中红茶茶末中茶黄素总量(TFs)、聚酯型儿茶素A(TSA)和聚酯型儿茶素B(TSB)含量最高,分别为0.96%、1.65%和0.53%;乌龙茶是半发酵茶,其加工副产物中儿茶素、TFs、TSs含量居于绿茶和红茶之间,氨基酸组分含量低于绿茶和红茶。研究表明,绿茶、乌龙茶和红茶茶片和茶末的茶多酚、水浸出物、总糖、可溶性蛋白、咖啡碱以及儿茶素和游离氨基酸组分等化学成分利用价值与大宗茶相近,甚至高于大宗茶,茶梗中总糖和游离氨基酸组分含量高,利用价值高于大宗茶,本研究明晰了不同茶类及其加工副产物的化学成分含量,可为茶叶加工副产物的进一步研究和开发利用提供基础。
In order to achieve effective utilization of processing by-products from different tea,the chemical compositions of tea sifting,tea dust,tea stem and bulk tea from green tea,oolong tea and black tea were analyzed and compared.The results showed that green tea was non-fermented tea,the catechins content of its sifting and dust was higher than other tea and by-products, it was similar or even higher than the bulk green tea,which content were 19.34% and 18.52%,the green tea stem had higher contents of amino acid and total sugar than other tea by-product and bulk tea,which were 2.65% and 22.85%.Black tea was fermented tea,there were more theaflavins and theasinensins in tea dust,tea sifting and tea stem,black tea dust had the highest content of theaflavins,theasinensin A and theasinensin B,which were 0.96%,1.65% and 0.53%.Oolong tea was semifermented tea,the catechins,TFs,TSs content of Oolong tea were between green tea and black tea,the amino acid of oolong tea were lower than green tea and black tea.The present research showed that the tea polyphenol,water extract,total sugar,soluble protein,caffeine,amino acid and catechin composition content in tea dust and tea sifting had the similar value or even higher than bulk tea,the tea stem had high content of total sugar and amino acid,which value was higher than bulk tea,this paper provided a theoretical basis for the further research and development of tea processing by-product after these chemical compositions were clear.
作者
王伟伟
施莉婷
俞露婷
江和源
张建勇
WANG Wei-wei;SHI Li-ting;YU Lu-ting;JIANG He-yuan;ZHANG Jian-yong(Tea Research Institute,Chinese Academy of Agricultural Seiences,Key Laboratory of Tea Plants Biology and Resources Utilization of Agrieuhure Ministry,Key Laboratory of Tea Processing Engineering of Zhejiang Province,Hangzhou 310008,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第24期260-265,共6页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项(201503142-11)
国家自然科学基金(31670692)
中国农业科学院科技创新工程(CAAS-ASTIP-2018-TRICAAS).