| 蒸青固样方式对茶叶主要生化成分的影响 |
| |
| 引用本文： | 周国兰. 蒸青固样方式对茶叶主要生化成分的影响[J]. 贵州农业科学, 2009, 37(7) |
| |
| 作者姓名： | 周国兰 |
| |
| 作者单位： | 贵州省茶叶研究所,贵州,湄潭,564100 |
| |
| 基金项目： | 贵州省科技重大专项"贵州茶产业关键技术研究与产业化示范"子课题"优质高产茶园测土配方施肥技术研究与示范" |
| |
| 摘 要： | 为探讨蒸青时间对茶叶生化成分的影响,筛选出能最大限度地保留茶叶本身的内合成分,客观、科学、充分地反映茶树品种固有的生化品质,采用福鼎大白茶、鄂荼5号、农抗早3个茶树品种的二芽2叶为原料,进行了不同蒸青时间处理鲜叶试验,并测定其常规生化成分.结果表明:不同蒸青时间对茶叶水浸出物的影响较大,对氨基酸、茶多酚、咖啡碱影响较小,最宜茶叶蒸青时间控制在4～5min,茶叶中内含成分尤其是水浸出物含量的保留量最大.
|
| 关 键 词： | 茶叶 蒸青固样方式 生化成分 |
The Effect of Different Steaming Time on Main Biochemical Components of Tea |
| |
| ZHOU Guo-lan. The Effect of Different Steaming Time on Main Biochemical Components of Tea[J]. Guizhou Agricultural Sciences, 2009, 37(7) |
| |
| Authors: | ZHOU Guo-lan |
| |
| Affiliation: | Guizho Tea Institute;Meitan;Guizhou 564100;China |
| |
| Abstract: | The fresh tea leaves with a bud and two leaves of three tea varieties were steamed under different steaming time and then the conventional biochemical components were analyzed to study the effect on main biochemical components of tea and select the proper steaming time for reserving itself original biochemical quality to the utmost limit.The results showed that different steaming time had the great effect on water extraction of tea and the little effect on amino acid,tea polyphenol and caffeine,and the rese... |
| |
| Keywords: | tea steaming pattern biochemical component |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
