【罗勇】做青、紫外处理对红茶多酚和茶黄素的影响应用研究.docVIP

做青、紫外处理对红茶多酚和茶黄素的影响研究 1，禹利君1*1* (1. 湖南农业大学园艺园林学院茶学系，茶学教育部重点实验室，湖南 长沙 410128 2. 湖南省农业科学院茶叶研究所，湖南 长沙 410125) 摘 要：对萎凋叶紫外光UV-B（）照射青处理，工夫红茶，结果表明：多酚物质的，与传统工艺红茶相比，茶黄素含量明显酚物质的能获得较高的茶黄素，且以中摇青关键词：；；茶多酚；茶黄素 Studies on UV-B irradiation and Zuoqing Treatments Effect on the Concentrations of Tea Polyphenols, Theaflavins in Black Tea Procession LUO Yong1, TAN ting1, LIU Shu-juan2*, YU Li-jun1*, XU Zhong-xi1* (1. Key Lab of Tea Science of Ministry of Education, Tea Science Department, College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128, China; 2. Tea Research Institute of Hunan Academy of Agricultural Science, Changsha 410125, China) Abstract: Using one bud and two leaves of Bixiaozao cultivar as raw material of Gongfu black tea,irradiating UV-B and Zuoqing processing for wither leaves, the followed fermentation and drying go along with traditional Gongfu black tea manufacture. Research results showed that irradiating UV-B and Zuoqing processing have a significant effect on the quality of Gongfu Black Tea, irradiating UV-B treatment was beneficial to the accumulation of polyphenols, Compared with the traditional Gongfu Black Tea, irradiating UV-B treatment could obtain the content of tea polyphenol of 95.93-148.02mg/g, 5.59-12.56mg/g higher than the traditional process; irradiating UV-B treatment can obtain the content of theaflavins reached 4.53mg/g, which was obviously 0.46mg/g higher than the traditional processing technology, and by the irradiating UV-B treatment of 1H has the best effect; Zuoqing processing could promote the transformation of polyphenol material decomposition, moderate Zuoqing processing can obtain higher content of theaflavins, and at 120 rpm for moderate Zuoqing processing could get the highest content of theaflavins, it is up to 4.42mg/g, 0.34mg/g higher than the traditional process of theaflavin content. Key words: Zuoqing processing; irradiating UV-B processing ; Gongfu black tea; Tea polyphenols; Theaflavins. 红茶的茶黄素具有