闷堆和摊放对黄茶品质及生化成分的影响.pdfVIP

山西农业科学2015 ， 43(7):823-827 ， 869 }oumal of Shanxi Agricultura1 Sciences dO i: 1 0.3969/j.issn.l∞2-2481.2015.07.14 闷堆和摊放对黄茶晶质及生化成分的影晌 刘晓，王云，张厅，唐晓波，王小萍，马伟伟 (四川省农业科学院茶叶研究所，四川成都6H刷刷 摘 要:通过闷堆和摊放组合试验，探究不同闷堆和摊放工艺组合对黄茶品质的影响。结果表明，闷堆对黄茶的品 质变化起到主要的作用，摊放起着次要的作用。重闷堆(闷堆时间为 110 - 120 min)茶样中的游离氨基酸、可溶性 糖和茶色素含量均比轻闷堆(闷堆时间为ω-70 min)高，而茶多盼，JL茶素总量和水漫出物含量则比轻闷堆低; 长摊放(摊放 24 h)茶样中游离氨基酸总量、可榕性糖、水浸出物和茶褐素含量较短摊放(摊放 12 h)增加，儿茶素 总量、茶黄素和茶红素的含量则下降，荼多盼的含量变化不大。 关键词:闷堆;摊放;黄荼;品质;生化成分 中图分类号:S57 1.1 文献标识码:A 文章编号:1 ∞2-2481(2015)07-0823-06 EtTects of Piling and Spreading on Quality and Biochemical Components of YeUow Tea 口U Xiao ,W ANG Yun ,ZHANG Ting ,TANG Xiao-bo ,W ANG Xiao-ping ,MA Wei-wei (Institute of Tea ,Sichuan Academy Of A伊cultural Sciences ,Chengdu 61脱6， China) Abstract: The twO types Of cOmmercial yellow tea, delicate and strong 町oma， have different flavOr characteristics, likely due tO the different processing technOlogies. The article studied the effects Of piling and spreading On 由e quality of yellow tea. The result showed that pilling mainly affected 出e quality Of yellOw tea, which were Only litÙe affected by spreading. The contents Of amino acid, soluble sugar and tea pigments in heavy-piling yellow tea (piling time was between 110-120 min) were higher than in light-piling One (piling time was 60-70 min) , while the contents Of tea POlyphenOl, catechin and water extract were lOwer. During lOng-time spreading (spreading time was 24 hOU时，出e cOntents of aminO acid, sOluble sugar, water extract and theabrownins increased , but 由e cOnten也 Of catechin , theaflavins and flavOnOids decreased , and the cOntents of tea polyphenols changed Only slighùy. Key words: piling; spreading; yellOw tea; quality; biochemical cOmponen怡