摘要
以肉桂品种鲜叶为原料，研究了做青强度对做青叶脂质过氧化作用和茶叶品质的影响。结果表明，摇青可以加速做青叶水分散失和可溶性蛋白质降解；摇青和自然萎凋均能促进MDA累积。在做青前期适当晒青和轻摇青可以提高SOD活力；重摇青降低SOD活力，进而O2.-产生速率加快，脂质过氧化加速，从而促进具有青草味的化合物散失，乌龙茶特征香气提高。
Lipid peroxidation induced by Zuoqing process during Oolong tea manufacture and its effect on tea quality were investigated using the fresh leaf of Camellia sinensis Var. Rougui. The results showed that leaf rotation stimulated moisture loss and degradation of soluble protein. MDA was accumulated during leaf rotation and natural withering process. SOD activity increased by light sun withering and leaf rotation. Heavy rotation of leaf decreased SOD activity and accelerated O2.- and lipid peroxidation, resulting in the volatilization of compounds with grass odor and the increase of characteristic flavor of Oolong tea.
出处
《茶叶科学》
CAS
CSCD
北大核心
2002年第2期147-151,共5页
Journal of Tea Science
基金
福建省自然科学基金(B010023)资助项目
关键词
乌龙茶
做青过程
脂质
过氧化作用
品质
Food processing
Oolong Tea
Sun Withering
Leaf Rotation
Lipid Peroxidation
Quality
