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乌龙茶加工过程中色差变化研究
引用本文:苗爱清,舒爱民,胡海涛,凌彩金,庞式.乌龙茶加工过程中色差变化研究[J].广东农业科学,2009(12):136-138.
作者姓名:苗爱清  舒爱民  胡海涛  凌彩金  庞式
作者单位:1. 广东省农科院茶叶研究所,广东,英德,513042;农业部茶叶化学工程重点开放实验室,浙江,杭州,310008
2. 农业部茶叶化学工程重点开放实验室,浙江,杭州,310008
3. 广东省农科院茶叶研究所,广东,英德,513042
基金项目:农业部茶叶化学工程重点开放实验室开放基金项目 
摘    要:利用美能达CT310色差计测定了金萱、翠玉、黄棪、白叶单枞茶4个品种闽南工艺传统乌龙茶加工过程中的色差变化.结果表明,原料经晒青、晾青后,L值(明亮度)和b值(黄蓝色度)增加,a值(红绿色度)减少(即绿度增加),其可能与茶青经摊放后"回水返阳"有关;做青使L值和b值降低,a值增加,白叶单枞茶表现尤为明显,这与其多酚类物质含量和多酚氧化酶活性高有关;随着工序进程的不断深入,L值、b值继续下降,a值不断增加,4个品种趋势相同,仅在量上稍有差异.

关 键 词:乌龙茶  加工  色差

Changes of color difference during the Oolong tea processing
MIAO Ai-qing,SHU Ai-min,HU Hai-tao,LING Cai-jin,PANG Shi.Changes of color difference during the Oolong tea processing[J].Guangdong Agricultural Sciences,2009(12):136-138.
Authors:MIAO Ai-qing  SHU Ai-min  HU Hai-tao  LING Cai-jin  PANG Shi
Institution:MIAO Ai-qing1,2,SHU Ai-min2,HU Hai-tao1,LING Cai-jin1,PANG Shi1(1.Tea Research Institute,Guangdong Academy of Agricultural Sciences,Yingde 513042,China,2.Key Lab of Tea Chemical Engineering,Ministry of Agriculture,Hangzhou 310008,China)
Abstract:Changes of color difference during the Oolong tea processing of 4 cultivates-Jinxuan,Cuiyu,Huangdan and Baiye Dancong,were measured by Minolta CT310 color difference meter.The results showed that the values of L(bright degree) and b(yellow degree) increased and the value of a reduced(green degree increased) after sunshine wither and leaf cooling.The values of L and b reduced and a increased after making green.This phenomenon was notable on Baiye Dancong.Following the processing,the values of L and b reduced...
Keywords:Oolong tea  processing  color difference
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