茶鲜叶萎凋过程中游离氨基酸的动态变化规律.pdf

茶叶学报 56 （4 ）：206 ～213 ，2015 Acta Tea Sinica  宋振硕，王丽丽，陈键，杨军国，张应根，陈林* 355015 10 2022 RH 35%45% 0%15%30%45%60% 30% TS272.7A Changes on Free Amino Acids in Fresh Tea Leaves during Withering * SONG Zhen-shuoWANG Li-liCHEN JianYANG Jun-guoZHANG Ying-genCHEN Lin Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu’an, Fujian 355015, China Abstract: Withering in tea processing significantly affects the flavor of white, black and oolong teas. The spring shoots (i.e., a bud, 2nd and 3rd leaves, or 2nd to 4th leaves on a banjhi bud) harvested from 10 tea cultivars were used in the experimentation. The withering chamber was controlled at 2022 and 35%45% RH. The changes on free amino acid contents in the tea leaves at various withering stages were monitored. The results showed that the leaf samples could be classified into two groups based on the maturity of the shoots. All teas prepared could be differentiated by their weight losses (i.e., 0%, 15%, 30%, 45% and 60%) at different stages of withering. As the leaf weight decreased, changes were apparent on the typical free amino acids found in teas, including Thea, Asp, Glu, Arg, Thr, and Ser. Especially after the leaves lost 30% of their original fresh weight, the tea samples showed a significant spreading on the 2nd order dimension distribution, indicating diversified amino acid compositions among different varieties of the teas during withering. There app