杜仲绿茶杀青技术研究  

Primary Studies on the Green-Removing Technologies in Green Eucommia Tea

作　　者：周继荣[1] 秦志华[1] 

机构地区：[1]华中农业大学园艺林学学院,湖北武汉430070

出　　处：《安徽农业科学》2008年第10期4155-4157,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为杜仲茶的开发提供参考依据。[方法]比较了炒青、蒸青、烫青和微波杀青4种杀青技术对杜仲绿茶品质的影响。[结果]感官审评结果表明,微波杀青杜仲绿茶的综合得分最高(90.0),在干茶色泽、香气、滋味、汤色和叶底等方面明显优于采用其他杀青方式的杜仲绿茶;色差分析结果显示,微波杀青杜仲绿茶干茶和茶汤的亮度(L*)值最高,而炒青杜仲绿茶最低;4种杀青技术的干茶色相角(Ha*b*)的大小顺序是:微波杀青>炒青>蒸青>烫青;而茶汤色相角的大小顺序是:微波杀青>烫青>蒸青>炒青。理化分析结果表明,除叶绿素b外,不同杀青技术对杜仲绿茶的绿原酸、黄酮等主要品质化学成分影响均达极显著水平。[结论]微波杀青效果较好,炒青和蒸青次之,烫青效果较差。[Objective]The purpose was to provide references for developing eucommia tea. [Method]The effects of 4 green-removing technologies such as parching, steaming, scalding and microwave green-removing on the quality of green eucommia tea were compared. [ Result]The results from sensory evaluation showed that the integrated score of green eucommia tea by microwave green-removing was highest （90.0）. It was significantly superior to the green eucommia tea by other green-removing methods on the aspects such as color of dry tea, arow.a, flavor, soup color and infused leaf. The results from chrow.atism analysis showed that the brightness values （L ＊ ） of chy lea and tea soup of green eucommia tea by microwave green-removing were highest and that in parching green-removing were lowest. The hue angels （Ha ＊ b ＊ ） of dry tea by 4 green-removing technologies in order were microwave green-removing 〉 parching green-removing 〉 steaming green-removing 〉 scalding green-removing, and that of tea soup were microwave green-removlng 〉 scalding green-removing 〉 steaming green-removing 〉 parching green-removing. The results from physical and chemical analysis showed that except for chlorophyl b, the effects of different green-removing technologies on the chemical components components of main qualities such as chlorngenic acid and tlavone in green eucommia tea reached extremely significant level. [ Conclusion] The effect of microwave green-removing was better, that of parching and steaming green-removings were secondary and that of tea scalding was worse.

关 键 词：杜仲茶 杀青 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]