| 杀青工艺对柿叶绿茶主成分的影响 |
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| 引用本文： | 林娇芬,林河通,陈绍军,赵云峰,瓮红利.杀青工艺对柿叶绿茶主成分的影响[J].福建农林大学学报(自然科学版),2005,34(2):229-233. |
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| 作者姓名： | 林娇芬 林河通 陈绍军 赵云峰 瓮红利 |
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| 作者单位： | 1. 福建农林大学食品科学学院
2. 福建农林大学食品科学学院;福建农林大学教育部生物农药与化学生物学重点实验室,福建,福州,350002 |
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| 基金项目： | 福建省自然科学基金;福建省博士后科研项目 |
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| 摘 要： | 研究了杀青条件对安溪油柿柿叶绿茶主成分的影响.结果表明:柿叶鲜叶不切,直接以炒青机炒青有利于柿叶绿茶叶绿素、类胡萝卜素和可溶性糖等主成分的保留;杀青温度150℃、杀青叶量0.60kg、杀青时间2或3min的杀青条件能较好地保持柿叶绿茶叶绿素、类胡萝卜素、可溶性糖和水浸出物等主成分.
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| 关 键 词： | 柿 柿叶绿茶 杀青条件 主成分 |
| 文章编号： | 1006-7817(2005)02-0229-05 |
| 修稿时间： | 2004年10月13 |
Effects of blanching technology on major components of green persimmon leaves' tea |
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| LIN Jiao-fen,LIN He-tong,CHEN Shao-jun,ZHAO Yun-feng,WENG Hong-li.Effects of blanching technology on major components of green persimmon leaves'''' tea[J].Journal of Fujian Agricultural and Forestry University,2005,34(2):229-233. |
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| Authors: | LIN Jiao-fen LIN He-tong CHEN Shao-jun ZHAO Yun-feng WENG Hong-li |
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| Abstract: | Effects of blanching technology on major components of green persimmon (Diospyros kaki L.f.var.Sylvestris Makino cv. Anxi) leaves′ tea were investigated. The results showed that green persimmon leaves without cutting, blanching by panfiring machine directly were favorable to retaining the major components such as chlorophyll, carotenoid and soluble sugar in green persimmon leaves′ tea. Blanching conditions which were 0.6 kg persimmon leaves blanching with 150 ℃ for 2 or 3 minutes could better retain the major components such as chlorophyll, carotenoid, soluble sugar, water extracts in green persimmon leaves′ tea. |
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| Keywords: | persimmon green persimmon leaves′ tea blanching condition major components |
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