鹿苑茶加工过程中品质的变化  

Change of Quality of Luyuan Yellow Tea during Processing

作　　者：周继荣[1] 陈玉琼[1] 孙娅[1] 袁芳亭[1] 倪德江[1] 

机构地区：[1]华中农业大学园艺林学学院,武汉430070

出　　处：《华中农业大学学报》2005年第1期88-92,共5页Journal of Huazhong Agricultural University

基　　金：湖北省科技攻关项目(991P1001);华中农业大学与远安县人民政府科技合作项目资助

摘　　要：　对鹿苑茶加工过程中主要化学成份的变化进行了研究。结果表明,随着加工进程,茶多酚总量降低,表没食子儿茶素没食子酸酯(EGCG)、表没食子儿茶素 (EGC)和表儿茶素没食子酸酯 (ECG)含量降低,儿茶素(C)和表儿茶素(EC)含量增加,茶黄素、茶红素和茶褐素含量呈增加趋势;氨基酸、可溶性糖和蛋白质含量先增后降;叶绿素a、叶绿素b和总叶绿素含量呈下降趋势。首次应用测色技术对鹿苑茶加工过程色泽的变化进行研究,结果显示鹿苑茶干茶和茶汤a*值均为负值,随加工的进程而增加,绝对值减少;干茶和茶汤b*值都为正值,其中干茶b*值随加工的进程而减少,茶汤b*值的变化趋势则相反。The changing trend of main biochmistry components of Luyuan yellow tea during processing was studied. Results showed that during the processing of Luyuan yellow tea, tea polyphenols contents decreased, the contents of EGCG, EGC and ECG decreased, but that of C and EC increased, the contents of TF, TR and TB took on an increased trend, and the contents of amino acid and soluble sugar increased in early stage and decreased at last, chlorophyll contents declined significantly. Chromatic evaluation method was first applied in the color determination of yellow tea. Results revealed that the values of a~* of drying tea and liquor were all negative and their absolute values dropped during processing, the values of b~*of drying tea and liquor were all positive, b~* value of drying tea decreased, but that of liquor increased.

关 键 词：黄茶 鹿苑茶 加工 品质 

分 类 号：S571.109[农业科学—茶叶生产加工]