【罗勇】做青、紫外处理对红茶多酚和茶黄素的影响研究.docVIP

做青、紫外处理对红茶多酚和茶黄素的影响研究 罗勇1，谭婷1，刘淑娟2*，禹利君1*，徐仲溪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：以碧香早一芽二、三叶为工夫红茶加工原料，对萎凋叶进行紫外光UV-B（简称紫外）照射及做青处理，后续与传统工艺加工的工夫红茶一并进行发酵、干燥，研究结果表明：紫外照射、做青处理对工夫红茶成品茶的品质产生明显影响，紫外处理利于多酚类物质的积累，与传统工艺成品红茶相比，紫外处理获得茶多酚含量为95.93-148.02mg/g，比传统工艺成品茶多酚含量高出5.59-12.56mg/g；紫外处理能获得茶黄素含量最高达到4.53mg/g，明显比传统加工工艺成品茶高出0.46mg/g，且以紫外照射1h效果最佳；做青处理则促进多酚物质的分解转化，适度做青处理能获得较高的茶黄素含量，且以120转中度摇青获得茶黄素含量最高，达4.42mg/g，较传统工艺成品茶茶黄素含量高出0.34mg/g。 关键词：做青；紫外照射；工夫红茶；茶多酚；茶黄素 中图分类号：N34 文献标识码：A 文章编号： 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 Zuoqi