不同光照强度晒青对单枞茶香气成分的影响

 采用不同的光照强度进行单枞茶鲜叶的晒青, 用气相色谱—质谱法分析其对茶香气成分的影响, 研究结果表明: 以波长大于520 nm, 光照强度为13 725～16 774 lx的光波进行晒青30 min, 制得的毛茶含有的芳香物质种类较多, 独具β - 紫罗酮、紫罗兰酮, 表现为香气浓郁, 品质较佳。

Effects of Withering with Different Light Intensities on Aromatic Constituents of Dancong Tea

Five different light intensities were employed in the withering process of Dancong tea. The analysis results of aromatic constituents with GC-MS are as follows: The fresh leaves withered by different light intensities resulted in different qualities of semi-made teas in terms of aromatic constituents. While the wave-length of the light was ≥ 520 nm, the light intensities 13 725 - 16 774 lx, withered the tea for 30 min, the corresponding semi2made tea had many sorts of aroma substances, contained β-Ionone and Ionone emitting unique sweet aroma of flower and smelled good and had better quality.