鲜叶摊放对条形绿茶品质的影响研究.pdfVIP

马d !技术研究 才理 E 中国茶叶加工 2013 ， (4):14町18 鲜叶摊放对条形绿茶品质的影响研究 黄建琴，丁勇，徐奕鼎，雷攀登，吴琼 (安徽省农科院茶叶研究所，安徽祁门 2456∞) 摘 要:以一芽一叶鲜叶为原料，进行摊放处理，取不同时间摊放叶测定含水率和生化成分含量(水浸出物、 茶多盼总量、氨基酸总量、可溶性总糖等);取不同时间摊放叶加工千茶样、相同时间摊放叶不同加工工艺加工干茶 样，测定其生化成分含量与感官审4平。结果表明，摊放中，鲜叶水泛出物含量中期下降，后期增加;茶多盼含量在不 同阶段有所增减，但总体呈增加趋势;咖啡碱、氨基酸总量逐渐增加，盼氨比下降;可溶性糖含量有所减少。不同摊 放时间对绿茶生化成分与感官品质影响表明，摊放4-5h 鲜叶制成的条形绿茶水浸出物、氨基酸含量较高，叶绿素 含量则减少，其感官品质表现出外形色泽绿润，内质香气清香高长、滋味醇厚鲜爽，品质总分也较高。相同摊放时间 不同加工工艺制作的千茶在品质上有较大差异。 关键词:鲜叶摊放，生化成分，千茶品质，加工工艺 文章编号:2095-0306(2013)04-0014-05 中图分类号:S571.1 文献标识码:A EtTects of Fresh Tea Leaves Spreadiog 00 the Quality of Greeo Tea HUANG Jian-qin, DING Yong , XU Yi-ding, LEI Pan-deng, WU Qiong ( Tea Research Institute, Anhui Academy of Agricultural Sciences, Qimen 2456∞) Abstract: Fresh green one leaf and a bud of tea leaves we陀 plucked as raw material , followed by spreading continuously. 币le moisture content, water extract, total polyphenols , total amino acids and total soluble sugar of the different time spreaded tea leaves were determined. Dry green tea sample processed by di?erent spreading periods leaves and same spreading periods leaves used different processing technology. 白le green tea samples were subjected to chemical analyses and sensory evaluation. It was demonstrated that water extract, ca?eine and total amino acids increased with spreading time. 币le total soluble sugar and phenol-ammonia ratio of green tea decreased with spreading time. Polyphenols increased or reduced during the spreading stages, finally