不同光照强度晒青对单枞茶香气成分的影响  

Effects of Withering with Different Light Intensities on Aromatic Constituents of Dancong Tea

作　　者：王登良[1] 张灵枝[1] 毛明辉 

机构地区：[1]华南农业大学茶业科学研究所,广州510642 [2]广州市和润堂保健食品实业有限公司,广州510410

出　　处：《园艺学报》2005年第4期669-672,共4页Acta Horticulturae Sinica

基　　金：广东省‘九五’攻关项目(E96011)

摘　　要：采用不同的光照强度进行单枞茶鲜叶的晒青,用气相色谱-质谱法分析其对茶香气成分的影响,研究结果表明:以波长大于520 nm,光照强度为13 725～16 774 lx的光波进行晒青30 min,制得的毛茶含有的芳香物质种类较多,独具β-紫罗酮、紫罗兰酮,表现为香气浓郁,品质较佳.Five different light intensities were employed in the withering process of Dancong tea. The analysis results of aromatic constituents with GC-MS are as follows： The fresh leaves withered by different light intensities resulted in different qualities of semi-made teas in terms of aromatic constituents. While the wavelength of the light was ≥520 nm, the light intensities 13 725 - 16 774 1x, withered the tea for 30 min, the corresponding semi-made tea had many sorts of aroma substances, contained β-Ionone and Ionone emitting unique sweet aroma of flower and smelled good and had better quality.

关 键 词：茶 光照强度 晒青 香气成分 

分 类 号：S571.1[农业科学—茶叶生产加工]