藤茶新工艺加工过程品质化学成分的变化

采用传统加工和新加工的方法测定了藤茶加工过程中主要成分品质的变化.结果表明,随着加工的进程,黄酮、蛋白质和叶绿素含量逐渐减少,氨基酸、可溶性糖含量呈先增后减的趋势.传统工艺加工过程黄酮和叶绿素破坏量较大,不利于活性成分的保留和色泽品质的形成,藤茶茶汤黄暗、香味浓浊.藤茶新工艺比传统工艺更有利于品质的形成,加工出的藤茶有效成分保留较多,色绿、香高、味醇.

Changes of the Main Chemical Components during the Processing of Tengcha

The changes of the main characters during Tengcha processing by using a traditional and a new way were studied systematically.The result showed that the contents of flavones,proteins and chlorophylls reduced gradually in the processing,while the contents of amino acid and soluble saccharide went up first and then went down.Flavones and chlorophylls were damaged a lot in the traditional processing which had a bad effect on the reservations of active ingredients and formation of color,resulting in the strong ...