不同工艺杀青对氨基酸组分含量的影响

本文分析了三种工艺杀青的扁形特种绿茶氨基酸的组分含量，三种工艺杀青氨基酸总量、必需氨基酸含量以及苏氨酸和茶氨酸、蛋氨酸含量均为蒸汽杀青＞锅炒杀青＞滚筒杀青，而且蒸汽杀青茶叶具有一种特殊的清香。结果表明，不同工艺杀青方法对氨基酸含量和组分有一定影响，通过工艺技术措施的作用对茶叶中氨基酸含量及组分进行调控，值得进一步研究

EFFECT ON THE COMPONENTS OF AMINO ACID IN THREE DIFFERENT PROCESSES DE-ENZYMING

The components of amino acid of the flat-shaped special green tea in three different processes de-enzyming were investigated. The total content of the amino acid and the essential amino acids and the contents of threonine+theanine and methionine in steaming-blasting were more than those in rotary drum-firing or panfire, respectively,and there is a special freshy aroma in tea of steamingblasting. Results showed that there were effects on the components of amino acid in different processes de-enzyming and that it should been studied to adjust and control the components of amino acid through the measures of process and technology.