摘要
本文研究了广西金秀红茶加工过程中主要生化成分的变化。结果表明:金秀茶鲜叶内含物质丰富,为金秀红茶的优良品质奠定了良好的物质基础。金秀红茶在加工过程中水分含量、水浸出物含量、茶多酚含量均呈下降趋势;游离氨基酸总量在萎凋过程呈增加趋势,在揉捻、发酵和烘干过程呈减少趋势;咖啡碱含量在萎凋、发酵和烘干过程呈上升趋势,在揉捻过程呈下降趋势。
This paper studies the changes of major biochemical composition of Jinxiu black tea of Guangxi during processing. The results showed that there were rich materials in the fresh tea leaves, which lay a good material foundation for the fine quality of Jinxiu black tea. The contents of moisture, water extract and tea polyphenols decreased during processing; the content of free amino acid increased in withering process and decreased in rolling, fermentation and drying process; the content of caffeine increased in withering, fermentation and drying process and decreased in rolling process.
出处
《农业研究与应用》
2017年第4期30-33,共4页
Agricultural Research and Application
基金
广西热作所基础科研业务专项(桂热研201502)
关键词
金秀红茶
加工
生化成分
Jinxiu black tea
processing
biochemical composition
