| 不同加工工艺对杜仲茶品质的影响 |
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| 引用本文： | 周继荣,臧中华,倪德江.不同加工工艺对杜仲茶品质的影响[J].湖北农业科学,2008,47(3):334-337. |
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| 作者姓名： | 周继荣 臧中华 倪德江 |
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| 作者单位： | 华中农业大学园艺林学学院,武汉,430070 |
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| 摘 要： | 研究了不同工艺对杜仲荼品质的影响.感官审评结果表明,杜仲茶感官品质差异明显,体现了绿茶、乌龙茶和红茶的基本品质特征.色差分析结果显示,按照杜仲绿茶-杜仲乌龙荼-杜仲红茶顺序,干茶和茶汤的L*值减少.a*值增加.干茶b*值降低,茶汤b*值升高,干茶和茶汤的色相角(Ha*b*)减小.杜仲茶各色泽指标间的差异均达到显著水平.对主要化学成分进行了分析,结果表明,按照杜仲绿茶-杜仲乌龙茶-杜仲红茶顺序,绿源酸、黄酮、氨基酸、可溶性糖、叶绿素a、总叶绿素、水浸出物等成分的含量减少,且不同工艺问差异显著,而可溶性蛋白质、叶绿素b和粗纤维含量变化不大.
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| 关 键 词： | 杜仲茶 加工 品质 |
| 文章编号： | 0439-8114(2008)03-0334-03 |
| 修稿时间： | 2007年11月21 |
Study on Quality Changes of Du-zhong(Eucommia ulmoides Oliv.) Tea with Different Processing Techniques |
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| ZHOU Ji-rong,ZANG Zhong-hua,NI De-jiang.Study on Quality Changes of Du-zhong(Eucommia ulmoides Oliv.) Tea with Different Processing Techniques[J].Hubei Agricultural Sciences,2008,47(3):334-337. |
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| Authors: | ZHOU Ji-rong ZANG Zhong-hua NI De-jiang |
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| Institution: | ZHOU Ji-rong,ZANG Zhong-hua,NI De-jiang(College of Horticulture , Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,China) |
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| Abstract: | The different techniques on Du-zhong tea quality was studied.Results of organoleptic appreciation showed that organoleptic quality of these Du-zhong Tea(DZT) was different,and consistent with the basic quality characteristics of GT,OT and BT.The color of different DZT was investigated.Results revealed that the value of a* and Ha*b* of drying DZT and/or liquor of DZT was significant(P<0.01) in the order DG>DO>DB,and on the order of DG-DO-DB,b* value of dring DZT decreased significantly(P<0.01),but that of li... |
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| Keywords: | Du-zhong tea Eucommia ulmoides Oliv processing quality |
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