| 丹桂白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,王贵芳,陈荣冰.丹桂白茶加工过程主要生化成分的变化[J].福建农林大学学报(自然科学版),2009,38(6). |
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| 作者姓名： | 游小妹 陈常颂 钟秋生 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： | 国家科技支撑计划项目，福建省农业科学院青年人才创新基金资助项目 |
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| 摘 要： | 研究了茶树品种丹桂鲜叶在加工白茶过程中主要生化成分的变化.结果表明:丹桂在加工白茶的萎凋过程中,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,但成品毛茶的氨基酸总量显著高于鲜叶;茶多酚与氨基酸的比值减小;黄酮含量先增加后减少,总体上变化幅度不大;儿茶素总量先增加后减少,且在萎凋32 h至成品茶的加工过程中减幅较大;儿茶素组分中的表没食子儿茶素没食子酸酯减少最多,其次是表没食子儿茶素、没食子儿茶素没食子酸酯、表儿茶素没食子酸酯、D,L型儿茶素和表儿茶素.感官审评结果表明,丹桂加工的白茶香气清鲜,滋味醇爽,汤色橙黄明亮,叶底柔软,总体品质较好,且春茶品质比秋茶好.可见,丹桂较适宜加工白茶.
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| 关 键 词： | 丹桂 白茶 加工 生化成分 |
The dynamics of main biochemical components of white tea Dangui during processing |
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| YOU Xiao-mei,CHEN Chang-song,ZHONG Qiu-sheng,WANG Gui-fang,CHEN Rong-bing.The dynamics of main biochemical components of white tea Dangui during processing[J].Journal of Fujian Agricultural and Forestry University,2009,38(6). |
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| Authors: | YOU Xiao-mei CHEN Chang-song ZHONG Qiu-sheng WANG Gui-fang CHEN Rong-bing |
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| Abstract: | Variations of main biochemical components of white tea(Dangui) during processing were investigated.The contents of water extracts and tea polyphenols of Dangui gradually decreased.The contents of amino acid increased at beginning,but decreased later.The contents of amino acid in semifinished white tea were significantly higher than that in fresh leaf.The ratio of tea polyphenols and amino acid decreased;the contents of flavone increased at first,but decreased later,they changed little as a whole.The content... |
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| Keywords: | Dangui white tea processing biochemical component |
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