不同加工工艺对杜仲茶品质的影响  

Study on Quality Changes of Du-zhong(Eucommia ulmoides Oliv.) Tea with Different Processing Techniques

作　　者：周继荣[1] 臧中华[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：《湖北农业科学》2008年第3期334-337,共4页Hubei Agricultural Sciences

基　　金：湖北省科技攻关项目(991P1001)

摘　　要：研究了不同工艺对杜仲茶品质的影响。感官审评结果表明,杜仲茶感官品质差异明显,体现了绿茶、乌龙茶和红茶的基本品质特征。色差分析结果显示,按照杜仲绿茶-杜仲乌龙茶-杜仲红茶顺序,干茶和茶汤的L*值减少,a*值增加,干茶b*值降低,茶汤b*值升高,干茶和茶汤的色相角(Ha*b*)减小。杜仲茶各色泽指标间的差异均达到显著水平。对主要化学成分进行了分析,结果表明,按照杜仲绿茶-杜仲乌龙茶-杜仲红茶顺序,绿源酸、黄酮、氨基酸、可溶性糖、叶绿素a、总叶绿素、水浸出物等成分的含量减少,且不同工艺间差异显著,而可溶性蛋白质、叶绿素b和粗纤维含量变化不大。The different techniques on Du-zhong tea quality was studied, Results of organoleptic appreciation showed that organoleptic quality of these Du-zhong Tea （DZT） was different, and consistent with the basic quality characteristics of GT, OT and BT, The color of different DZT was investigated, Results revealed that the value of a＊ and Ha＊b＊ of drying DZT and/or liquor of DZT was significant（P〈0.01） in the order DG〉DO〉DB, and on the order of DG-DO-DB, b＊ value of dring DZT decreased significantly （P〈0.01）, but that of liquor increased significantly （P〈0.01）. The main chemical components of DZT were analyzed. On the order of DG-DO-DB, the contents of chlorogenic acid, flavonoid, amino acid, soluble sugar, chlorophyll a, total chlorophyll and water extract of DZT declined significantly（P〈0.01 ）, but the contents of soluble protein, chlorophyll b and crude fiber remained stable.

关 键 词：杜仲茶 加工 品质 

分 类 号：TS272.5[农业科学—茶叶生产加工]