黄金茶绿茶贮藏过程中色泽和叶绿素组成的相关性研究

Study on Correlation between Color and Chlorophyll Component of Huangjin Green Tea in Storage Process

以11个黄金茶株系(品种)和福鼎大白茶(CK)制成的烘青绿茶为材料,研究了常温贮藏条件下,干茶色泽及叶绿素组成的动态变化及相关性,结果表明:a*、C*值逐渐升高,L*、b*值逐渐降低;叶绿素a与叶绿素b含量均呈现出递减的趋势。叶绿素a含量与L*、b*、C*值呈正相关,与a*值呈负相关;叶绿素b含量与a*、C*值呈正相关,与L*、b*值呈负相关。叶绿素a含量对绿茶色泽的影响大于叶绿素b含量。黄金茶各株系(品种)制成烘青绿茶,在各个时期的a*值均低于福鼎,表现出良好的保绿特性。

Using the baked dry green teas made of 11 Huangjincha strains （varieties） and Fudingdabaicha （CK） as test mate- rials, the author studied the dynamic changes in their color and chlorophyll components in the process of room - temperature storage, as well as the correlation between the two. The results showed that ： in storage process, the values of chroma a＂ and saturation C ＊ of green tea gradually increased, the values of lightness L＂ and chroma b ＊ gradually reduced, and the contents of both chlorophyll a and chlorophyll b revealed a decreasing trend. The content of chlorophyll a in green tea was positively correlated with the values of L＂ , b＂ and C＂ , and was negatively correlated with the value of a＂. The content of chlorophyll b in green tea was positively corre- lated with the values of a＂ and C ＊ , and was negatively correlated with the values of L ＊ and b＂ . The content of chlorophyll a had a greater influence on the color of green tea than the content of chlorophyll b. The baked green teas made of Huangjincha strains （ va- rieties） had lower a＂ value at various stages than those mode of Fudingdabaicha, exerting better green - keeping character.