加工工艺对不同茶类主要生化成分的影响

为探明加工工艺对不同茶类主要生化成分的影响，采用相同鲜叶原料，同时加工成六类茶样，分别测定其主要成分的含量。结果表明，水浸出物、茶多酚和儿茶素总量以绿茶中最高，红茶中最低。氨基酸、黄酮和水溶性碳水化合物，则以白茶中含量最多，红茶中最少，这些差异与加工过程中影响生化成分变化的机制有关。认为以茶多酚的氯化程度作为中国茶叶分类的依据比较合理。为有效利用茶叶中的营养、保健成分，饮用白茶和绿茶最好，红茶不及青茶（乌龙茶）和黄茶；若加工液体茶饮料，采用各类茶的在制品为原料最佳。

Effects of Processing Technology of Different Teas on the Main Biochemistry Components

In order to investigate the effects of technology of different kinds of teas species on the main biochemistry components,the contents of main chemical components of the six kinds of teas manunfactured with the same material were determined.The results showed that the conents of water extracts,polyphenol,catechin are the most in the green tea and the least in the black tea,and the content of amino acid,flavones,soluble carbohydrate are the most in the white tea the black tea has the least.This may have something to do with the motive forces which could affect the changes of biochemistry component during the processing.The classification basis of China tea is more rational by using the oxidation degree of the polyphenol.Drinking the white tea or green tea is the best in order to utilize the nutritional and phyarmacological compositions.Furthermore,oolong tea and yellow tea is better than the black tea.If processing the beverage ,the processing tea is the best raw material.