丹桂品种红茶加工过程主要生化成分的变化  

Biochemical changes in Dangui black tea in processing

作　　者：游小妹[1] 陈常颂[1] 钟秋生[1] 陶湘辉[1] 王贵芳[1] 陈荣冰[1] 

机构地区：[1]福建省农业科学院茶叶研究所,福建福安355015

出　　处：《福建农业学报》2010年第1期67-71,共5页Fujian Journal of Agricultural Sciences

基　　金：国家茶叶产业技术体系(nycytx-23);农业部公益性行业科研专项3-35-3;福建省农科院青年人才创新基金资助项目(2008QC-13);福建省财政专项-福建省农科院创新团队基金(STIF-Y06)

摘　　要：研究了茶树新品种丹桂鲜叶在加工红茶过程中主要生化成分的变化。结果表明:丹桂在加工红茶的过程中,水浸出物含量和茶多酚总量逐渐减少;氨基酸总量先增加后减少;茶多酚与氨基酸的比值变小;茶黄素、茶红素、茶褐素含量和"茶三素"总量逐渐增加;儿茶素总量在加工过程中大幅度减少,毛茶中的儿茶素总量仅为鲜叶的1/10,儿茶素各组分含量也都减少,其中表没食子儿茶素没食子酸酯减幅最大,其次为表没食子儿茶素、没食子儿茶素没食子酸酯、表儿茶素没食子酸酯、表儿茶素和D,L型儿茶素。感官审评表明,丹桂加工的红茶有甜香,滋味醇厚,汤色红艳明亮,品质较优。Changes of biochemical composition of black tea, Dangui, in processing were investigated. The results indicated that （a） the water extract and tea polyphenols in Dangui decreased gradually; （b） the amino acids content increased in the beginning, but decreased in the later stage; （c） the ratio of polyphenols to amino acid decreased; （d） the contents of TFs, TRs and TB as well as the total amount of the three tea pigments increased gradually; （e） the total catechins content in the finished black tea decreased considerably, only 1/10 of what was in the fresh leaves; and （f） the individual catechins also decreased, with the greatest reduction on epigalloeatechine gallate followed by epigallocatechine, gallocatechine gallate, epicatechine gallate, epicatechine and D, L-catechine. Sensory evaluation showed that the beverage steeped from Dangui black tea had a strong sweet note, attractive reddish color, a mellow but flavorful aroma and excellent general quality.

关 键 词：丹桂 红茶 加工 生化成分 

分 类 号：TS202[轻工技术与工程—食品科学]