| 条形绿名茶揉捻技术对其色泽品质的影响 |
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| 引用本文： | 钟应富,李中林,袁林颖,周正科,蔡伦红.条形绿名茶揉捻技术对其色泽品质的影响[J].西南园艺,2005,33(4):12-13,16. |
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| 作者姓名： | 钟应富 李中林 袁林颖 周正科 蔡伦红 |
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| 作者单位： | 重庆市茶叶研究所,永川,402160 |
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| 基金项目： | 重庆市科委资助项目(02-7298)部分内容。 |
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| 摘 要： | 通过对揉捻压力、揉捻叶含水量、揉捻次数进行对比试验发现，揉捻工序对条形绿茶色泽品质影响显著；增加揉捻压力、次数会增大叶绿素的破坏程度，加速多酚类物质的氧化，不利于绿茶色泽，适当降低揉捻叶含水量对色泽品质有利。
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| 关 键 词： | 绿茶 揉捻 含水量 叶绿素 色泽 品质 |
| 文章编号： | 1008-1488(2005)04-012-03 |
The Effect on Rolling Technology for the Colour and Lustre of Straight Famous Green Tea |
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| Zhong Yinfu,Li Zhonglin,Yuan Linyin,Zhou Zhengke,Cai Lunhong.The Effect on Rolling Technology for the Colour and Lustre of Straight Famous Green Tea[J].Southwest Horticulture,2005,33(4):12-13,16. |
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| Authors: | Zhong Yinfu Li Zhonglin Yuan Linyin Zhou Zhengke Cai Lunhong |
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| Abstract: | The study tested the press,water percent degree in rolling technics. It was found that the colour and luster,which may be destroyed by rolling pressure and times,are significantly affected by rolling technic,but can be approved by appropriate water content. |
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| Keywords: | Green Tea Rolling technic Water content Chlorophyll Colour and lustre |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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