| 丹桂品种红茶加工过程主要生化成分的变化 |
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| 引用本文： | 游小妹,陈常颂,钟秋生,陶湘辉,王贵芳,陈荣冰.丹桂品种红茶加工过程主要生化成分的变化[J].福建农业学报,2010,25(1):67-71. |
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| 作者姓名： | 游小妹 陈常颂 钟秋生 陶湘辉 王贵芳 陈荣冰 |
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| 作者单位： | 福建省农业科学院茶叶研究所,福建,福安,355015 |
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| 基金项目： | 国家茶叶产业技术体系(nycytx-23);;农业部公益性行业科研专项3-35-3;;福建省农科院青年人才创新基金资助项目(2008QC-13);;福建省财政专项-福建省农科院创新团队基金(STIF-Y06) |
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| 摘 要： | 研究了茶树新品种丹桂鲜叶在加工红茶过程中主要生化成分的变化。结果表明:丹桂在加工红茶的过程中,水浸出物含量和茶多酚总量逐渐减少;氨基酸总量先增加后减少;茶多酚与氨基酸的比值变小;茶黄素、茶红素、茶褐素含量和"茶三素"总量逐渐增加;儿茶素总量在加工过程中大幅度减少,毛茶中的儿茶素总量仅为鲜叶的1/10,儿茶素各组分含量也都减少,其中表没食子儿茶素没食子酸酯减幅最大,其次为表没食子儿茶素、没食子儿茶素没食子酸酯、表儿茶素没食子酸酯、表儿茶素和D,L型儿茶素。感官审评表明,丹桂加工的红茶有甜香,滋味醇厚,汤色红艳明亮,品质较优。
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| 关 键 词： | 丹桂 红茶 加工 生化成分 |
Biochemical changes in Dangui black tea in processing |
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| YOU Xiao-mei,CHEN Chang-song,ZHONG Qiu-sheng,TAO Xiang-hui,WANG Gui-fang,CHEN Rong-bing.Biochemical changes in Dangui black tea in processing[J].Fujian Journal of Agricultural Sciences,2010,25(1):67-71. |
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| Authors: | YOU Xiao-mei CHEN Chang-song ZHONG Qiu-sheng TAO Xiang-hui WANG Gui-fang CHEN Rong-bing |
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| Institution: | Tea Research Institute;Fujian Academy of Agricultural Sciences;Fu'an;Fujian 355015;China |
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| Abstract: | Changes of biochemical composition of black tea,Dangui,in processing were investigated.The results indicated that(a) the water extract and tea polyphenols in Dangui decreased gradually;(b) the amino acids content increased in the beginning,but decreased in the later stage;(c) the ratio of polyphenols to amino acid decreased;(d) the contents of TFs,TRs and TB as well as the total amount of the three tea pigments increased gradually;(e) the total catechins content in the finished black tea decreased considera... |
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| Keywords: | Dangui black tea tea processing biochemical composition |
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