茶叶微波固样技术研究

以苹云和福鼎大毫两个品种的一芽二叶为材料，进行微波固样研究，并以蒸青固样进行比较，结果表明：微波固样效果优于蒸青固样；不同茶树品种其主要生化成分及水浸出物等存在不同程度的差异性；不同微波时间对水浸出物、茶多酚、儿茶素总量的影响差异显著，而对氨基酸、总黄酮、可溶性糖和咖啡碱的影响不明显；对苹云来说，微波时间控制在80s时茶多酚、氨基酸、水浸出物、儿茶素总量的保留量最大；福鼎大毫则以微波时间控制在60s时，各生化成分可获得最大保留量。所以，茶叶微波固样时间宜控制在60～80s。

A Study of Fixing Sample Technique of Tea through Microwave

In this paper,the standard one bud and two leaves of Pingyun and Fudingdahao fixed by microwave were studied,and the main biochemical components and extracting substances handled by different time were tested and analyzed.The results showed that there exist distinct difference in main biochemical components and extracting substances in different tea clones;and the effect of microwave sample method is superior to steam sample method.Furthermore,the influence of different microwave time on polyphenol,extracting substances and the total catechins is distinct;but the effect on amino acids,total flavone,soluble sugars and caffeine is not distinct.To Pingyun,when the microwave time is controlled in 80 second,the main components and extracting substances are preserved at maximum.But to Fudingdahao,the appropriate microwave time is 60 second.Analysis showed that the microwave time of tea fixing should be controlled from 60 to 80 second.