加工工艺对香茶儿茶素组分含量的影响

Effect of Processing Technology on the Components of Catechin in Fragrant Tea

为了探明不同加工工艺对香茶儿茶素组分含量的影响,采用不同杀青方式、不同初干方式、不同做形温度、不同提香方式制备香茶,分析不同工艺处理香茶产品中儿茶素(C)、表儿茶素(EC)、没食子儿茶素(GC)、表没食子儿茶素(EGC)等非酯型儿茶素和表儿茶素没食子酸酯(ECG)、表没食子儿茶素没食子酸酯(EGCG)等酯型儿茶素组分的含量差异。结果表明:蒸汽杀青工艺、滚筒杀青机初干工艺、中温做形工艺及链板式烘干机提香工艺有利于降低香茶中酯型儿茶素含量,适当提高非酯型儿茶素含量,使香茶的酯型儿茶素与非酯型儿茶素比值和苦涩味指数降低,有利于香茶滋味品质的提高。研究结果可为香茶加工工艺的优化和品质的提高提供科学依据。

In order to investigate the effect of different processing technology on the content of catechins in fragrant tea,fragrant tea samples were processed with different fixation methods,different initial drying methods,different shaping temperature and different aroma improving methods,and the contents of C,EC,GC,EGC,ECG,EGCG in the samples were determined.Results showed that the steam fixation method,the roller blasting initial drying method,the medium-temperature shaping method and the chain dryer aroma improving method were favorable to reduce the content of galloylated catechins and improve the content of non-galloylated catechins,which make the ration of galloylated catechins and non-galloylated catechins and the index of astringency decreased,and benefit to improve the quality of fragrant tea.The study provided theoretical evidence to the optimization of processing and quality increasing of fragrant tea.