摘要
对岭头单丛茶加工过程中整叶及两次摇青后的整叶、叶缘和叶芯的水分、水浸出物、可溶性糖、茶多酚、游离氨基酸、黄酮类化合物的含量及pH等几种品质指标进行测定。结果表明:在加工过程中整叶茶青水分、水浸出物、可溶性糖、游离氨基酸和黄酮类化合物含量分别减少了19.42 g/100 g,2.01 g/100 g,1.07 g/100 g,2.03g/100 g,1.06 g/100 g,茶多酚含量增加了2.99 g/100 g;pH降低了0.43。做青时对照样的水分、茶多酚、可溶性糖、黄酮类化合物含量及pH均高于处理样;而水浸出物、游离氨基酸含量低于处理样;摇青后茶青叶缘的水分、水浸出物、可溶性糖、茶多酚含量及pH低于叶芯,叶缘的游离氨基酸、黄酮类化合物含量高于叶芯。试验为岭头单丛茶加工工艺的改进提供了一定的理论依据。
The content of the water, the water extracts, the soluble sugars, the tea polyphenol, the amino acids, the flavonoids and pH of the whole leaf, the leaf-edge and the leaf-center were determined during the processing of Lingtoudancong Oolong tea. The samples of both the leaf-edge and the leaf-center were taken after one and two rotation courses The results showed that the water content, pH respectively decreased by 19.42 g/100 g and 0.43. The content of the water extracts, the soluble sugars, the amino acids and the flavonoids decreased by 2.01 g/100 g, 1.07 g/100 g, 2.03 g/100 g, 1.06 g/100 g, respectively. The tea polyphenol increased by 2.99 g/100 g during the processing. The contents of the water, the tea polyphenol, the soluble sugars, the flavonoids and pH of the control were higher than that of the samples, the content of the water extracts and the amino acids of the control were lower than that of the samples. The contents of water, the water extracts, the soluble sugars, and the tea polyphenol and pH of the leaf-edge were lower than that of leaf-center during rotation course. The contents of the amino acids and the flavonoids of the leaf-edge were higher than that of leaf-center during rotation course. The results showed a theoretical basis for improving manufacturing methods of Lingtoudancong Oolong tea.
出处
《食品工业》
CAS
北大核心
2014年第7期136-140,共5页
The Food Industry
关键词
岭头单丛茶
品质指标
摇青
Lintoudancong Oolong tea
quality indicators
shaking operation
