茶叶吸附茉莉花芳香成份规律的研究

ON JASMINE AROMA ABSORBTION OF TEA

本实验采用先进的测试手段,研究了茶叶吸附茉莉花芳香成份的规律.茶叶吸附的茉莉花芳香成份与茉莉花本身所含的芳香成份基本一致;茶叶表面积的增加可以增多对茉莉花芳香成份的吸附;茶坯颗粒大小与水浸出物的含量是极显著负相关;茶坯含水量在3～10%之间,吸附量与茶坯含水量呈直线相关.茶叶吸附量与配花量之间的关系,符合龚伯兹曲线模型;本实验采用隔离窨制的方法,研究了在45～85℃条件下,茶叶吸附茉莉花芳香成份的变化,各处理之间的差异均未达显著水平.

By means of gas chromatograPhy, the influencing factors for the aromatic absorbtion of jasmine by tea was determined with 64 examples of tea during the scenting Process of jasmine. The results showed that the aromatic mass absorbed by tea was effected by the surface area of grain and water content of dhool,the amount of jasmine flower and the scenting temperature. The absorbing capacity of jasmine was increased with the surface area of dhool increases. The difference between two treatments was statistically signifieant(F>0.01 or F>0.05). Additionally, the correlation between extract of tea and different area dhool given statitically significant(t=0.9104). Jasmine aromatic mass absorbed by tea was increased with the water content of dhool increases. This result is quite opposite to the traditional Principle that a dhool absorbes quite amount jasmine aroma when it dry enough. The correlation between quantity of jasmine flower and the jasmine aroma mass absorbed by tea was 'S' curve, Y=391577.85e-1,8810-0.248x, If the quantity of jasmine flower was from 30% to 80%, a quite well jasmine tea could be gained. Below 30% the jasmine tea was weak, above 80%, the jasmine flower was wasted. The jasmine aroma mass absorbed by tea was not affected by temperature when the temperature was from 45°C to 85°C.