低温保鲜优质绿茶货架期品质劣变的研究  

On Quality Worsening in Storage Shelf Period of Excellent Green Tea Freshened in Low Temperature

作　　者：萧力争[1] 胡祥文[2] 龚志华[1] 肖文军[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128 [2]湖南省农业厅农业技术推广总站,湖南长沙410007

出　　处：《湖南农业大学学报（自然科学版）》2006年第3期316-319,共4页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省重大科技专项(05-NK1004)

摘　　要：以优质绿茶为材料,在-15,0,4℃及室温下贮藏10个月后,进行2个月的货架期贮藏试验.在贮藏前、贮藏10个月、货架期第1个月、货架期第2个月后分别对样品的物理性状、品质成分进行检测,同时进行感官审评.结果表明,优质绿茶在货架期内,物理性状、品质成分、感官品质都逐渐下降或劣变.茶汤亮度L,透光率T640逐渐下降,色泽a,b值逐渐上升;水浸出物、茶多酚、咖啡碱等含量均下降;氨基酸含量在货架期第1个月有所减少,而在货架期第2个月稍有回升;低温贮藏后的优质绿茶在货架期内的感官品质下降幅度较大.With the excellent green tea materials stored under-15℃, 0℃, 4℃ and formal temperature for 10 months, a shelf storing experiment on them was continously carried out for 2 months. The main physical characters and quality component contents were decided and the sensory quality was assessed at the beginning of the experiment, the end of the 10 month＇s storing period, 1 or 2 months after shelf storage. The result shows that the physical characters, quality component contents and sensory quality of the sample teas were deteriorated during shelf period. The value of L, T640 declined and the value of a, b increased. The quality component contents such as water extracts, tea polyphenol, caffeine reduced. The amino acid declined in the first month of shelf period, but in the next month it increased a little. The sensory quality of excellent green tea stored under low temperatures deteriorated heavily in the shelf period.

关 键 词：优质绿茶 贮藏 货架期 品质劣变 

分 类 号：TS272.51[农业科学—茶叶生产加工]