| 不同工艺杀青对夏秋绿茶化学成分及品质影响的研究 |
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| 引用本文： | 齐桂年,刘勤晋.不同工艺杀青对夏秋绿茶化学成分及品质影响的研究[J].四川农业大学学报,1997,15(3):355-357. |
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| 作者姓名： | 齐桂年 刘勤晋 |
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| 作者单位： | 四川农业大学茶学系(齐桂年)，西南农业大学食品科学学院(刘勤晋) |
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| 摘 要： | 本文利用夏秋季鲜叶原料对不同工艺杀青绿茶化学成分的含量和品质进行了研究。湿热杀青有利于茶多酚物质和蛋白质的水解，茶多酚含量降低、氨基酸含量增加，有利于绿茶品质。干热不同杀青方法中，虽然锅炒杀青氨基酸含量较高，但同时茶多酚含量也较高，品质总分较低。
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| 关 键 词： | 夏秋绿茶 化学成分 品质 杀青工艺 绿茶［49F］ |
STUDIES ON THE CHEMICAL COMPONENTS AND QUALITIES OF SUMMER-AUTUMN GREEN TEA IN DIFFERENT PROCESSES DE-ENZYMING |
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| Qi Guinian,Liu Qinjin.STUDIES ON THE CHEMICAL COMPONENTS AND QUALITIES OF SUMMER-AUTUMN GREEN TEA IN DIFFERENT PROCESSES DE-ENZYMING[J].Journal of Sichuan Agricultural University,1997,15(3):355-357. |
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| Authors: | Qi Guinian Liu Qinjin |
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| Abstract: | The chemical components and qualities of summer-autumn green tea in different processes de-enzyming were studied. The contents of low polyphenols and of high aminic acid were of advantage to green tea because of hydrolysis of the polyphenols and protein in wet-heating de-enzyming. The score of sensory evaluation was low in panfire of dry-heating de-enzyming because the content of aminic acid was high, but that of the polyphenols also high. |
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| Keywords: | SUMMER-AUTUMN GREEN TEA CHEMICAL COMPONENTS QUALITY PROCESSES DE-ENZYMING GREEN TEA |
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