固样方法对茶叶化学成分及品质的影响

对鲜叶、萎凋叶、做青叶和发醇叶进行了微波和蒸青固样研究，结果表明：微波样的多酚类化合物保留量均高于蒸青样，氨基酸保留量则相反，可生糖的保留量微波样高于蒸青样，叶绿素的保留量微波样亦稍高于蒸青样，咖啡碱的保留量微波样与蒸青样间差异较小，发醇叶茶黄素（TFs)的保留量微波样稍高于蒸青样，发醇叶茶红素（TRs）的保留量微波样高于蒸青样，发醇叶茶褐（TB）的保留量二者间无差异。同时，固样的品质表明：萎凋叶和做青叶微波样品质优于蒸青样；发醇叶品质则相反，蒸青样优于微波样。并就微波样对化学成份和品质的有效性进行了讨论。

Effect of Fixing Sample Methods on the Chemical Components and the Quality in Tea

In the paper,the fresh,withered,rocked and fermented leaf fixed by microwave and steam were studied.The results showed that the content of polyphenols of microwave samples was higher than those of steam samples;and the content of amino acids in steam samples was higher than those of microwave samples.There was a slight higher content of soluble sugars in microwave samples compared with steam samples. The content of chlorophyll of microwave samples was higher than steaming samples,and there was a small difference of caffeine content between microwave and steam samples.There was a little higher content of theaflavins (TFs) in microwave samples than steam samples.The content of thearubigins(TRs) in steam samples was higher than microwave samples,and there was no different theabrown(TB) between microwave and steam samples. Furthermeore,the sense quality of fixed sample also showed that the quality of microwave samples was prior to steam samples in the fresh, withered and rocked leaf,while the quality of the fermented leaf was opposite. The effectiveness of the microwave fixed sample for the content of chemical components and the quality were discussed.