| 做青温度对岭头单枞乌龙茶香气成分影响的研究 |
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| 引用本文： | 王登良,魏新林,张灵枝. 做青温度对岭头单枞乌龙茶香气成分影响的研究[J]. 茶叶科学, 2002, 22(1): 30-33. DOI: 10.13305/j.cnki.jts.2002.01.006 |
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| 作者姓名： | 王登良 魏新林 张灵枝 |
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| 作者单位： | 华南农业大学茶学教研室,无锡轻工大学食品学院,华南农业大学茶学教研室 广东广州510642 ,江苏无锡214036 ,广东广州510642 |
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| 基金项目： | 广东省(九五)攻关课题“单枞茶做青微域环境与品质关系的研究”资助项目 |
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| 摘 要： | 用气相色谱—质谱法分析了岭头单枞乌龙茶不同温度下做青香气组分的变化,结果表明:高温(29℃)做青芳香物质种类少、精油总量低、特征组分含量低,中温(25℃)、低温(21℃)做青芳香物质种类多、精油总量高、特征组分含量高。说明做青温度是影响乌龙茶香气的重要因素。
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| 关 键 词： | 岭头单枞 乌龙茶 做青温度 香气成分 |
| 文章编号： | 1000-369X(2002)01-0030-04 |
| 修稿时间： | 2001-06-01 |
Effect of Different Zuo-qing Temperature on Aromatic Constituents in Lingtoudancong Oolong Tea |
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| WANG Deng-liang,WEI Xin-lin,ZHANG Ling-zhi. Effect of Different Zuo-qing Temperature on Aromatic Constituents in Lingtoudancong Oolong Tea[J]. Journal of Tea Science, 2002, 22(1): 30-33. DOI: 10.13305/j.cnki.jts.2002.01.006 |
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| Authors: | WANG Deng-liang WEI Xin-lin ZHANG Ling-zhi |
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| Affiliation: | WANG Deng-liang1,WEI Xin-lin2,ZHANG Ling-zhi1 |
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| Abstract: | The effect of different Zuo-qing temperature on aromatic constituents in Lingtoudancong Oolong tea was studied by gas chromatography and mass spectrometry. Results showed that the tea with high Zuo-qing temperature possessed less kinds of aromatic constituents,lower total of essential oil and lower concentration of characteristic aromatic constituents, and the tea processed under the moderate and low temperature possessed more kinds of aromatic constituents, higher amounts of essential oil and higher concentration of characteristic aromatic constituents. It was concluded that Zuo-qing temperature is the important factor to effect aroma of Oolong tea. |
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| Keywords: | Lingtoudancong Oolong tea Zuo-qing temperature Aromatic constituents |
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