| 乌龙茶做青过程脂质过氧化作用及其对茶叶品质的影响 |
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| 引用本文： | 黄福平,陈伟,陈荣冰,柯玉琴,梁月荣. 乌龙茶做青过程脂质过氧化作用及其对茶叶品质的影响[J]. 茶叶科学, 2002, 22(2): 147-151. DOI: 10.13305/j.cnki.jts.2002.02.011 |
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| 作者姓名： | 黄福平 陈伟 陈荣冰 柯玉琴 梁月荣 |
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| 作者单位： | 浙江大学茶学系,福建农林大学生命科学学院,福建省农科院茶叶研究所,福建农林大学生命科学学院,浙江大学茶学系 浙江杭州310029;福建省农科院茶叶研究所,福建 福安355000 ,福建福州350002 ,福建福安355000 ,福建福州350002 ,浙江杭州310029 |
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| 基金项目： | 福建省自然科学基金（B010023）资助项目 |
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| 摘 要： | 以肉桂品种鲜叶为原料，研究了做青强度对做青叶脂质过氧化作用和茶叶品质的影响。结果表明，摇青可以加速做青叶水分散失和可溶性蛋白质降解；摇青和自然萎凋均能促进MDA累积。在做青前期适当晒青和轻摇青可以提高SOD活力；重摇青降低SOD活力，进而O2.-产生速率加快，脂质过氧化加速，从而促进具有青草味的化合物散失，乌龙茶特征香气提高。
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| 关 键 词： | 食品加工 乌龙茶 晒青 摇青 脂质过氧化 品质。 |
| 文章编号： | 1000-369X(2002)02-0147-05 |
| 修稿时间： | 2001-12-19 |
Lipid Peroxidation Induced by Zuoqing Process of Oolong Tea and Its Effect on Tea Quality |
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| HUANG Fu-ping.,CHEN Wei,CHEN Rong-bin,KE Yu-qin,LIANG Yue-rong. Lipid Peroxidation Induced by Zuoqing Process of Oolong Tea and Its Effect on Tea Quality[J]. Journal of Tea Science, 2002, 22(2): 147-151. DOI: 10.13305/j.cnki.jts.2002.02.011 |
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| Authors: | HUANG Fu-ping. CHEN Wei CHEN Rong-bin KE Yu-qin LIANG Yue-rong |
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| Affiliation: | HUANG Fu-ping1.2,CHEN Wei3,CHEN Rong-bin2,KE Yu-qin3,LIANG Yue-rong1 |
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| Abstract: | Lipid peroxidation induced by Zuoqing process during Oolong tea manufacture and its effect on tea quality were investigated using the fresh leaf of Camellia sinensis Var. Rougui. The results showed that leaf rotation stimulated moisture loss and degradation of soluble protein. MDA was accumulated during leaf rotation and natural withering process. SOD activity increased by light sun withering and leaf rotation. Heavy rotation of leaf decreased SOD activity and accelerated O2.- and lipid peroxidation, resulting in the volatilization of compounds with grass odor and the increase of characteristic flavor of Oolong tea. |
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| Keywords: | Food processing Oolong Tea Sun Withering Leaf Rotation Lipid Peroxidation Quality |
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