安溪油柿叶茶加工过程中叶片形态和细胞组织结构变化  

Changes of Leaf Morphology and Cell Tissue Structure of An'xi Persimmon Leaf Tea during Processing

作　　者：林娇芬[1,2] 林河通[1] 林艺芬[1] 陈艺晖[1] 孔祥佳[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]漳州师范学院生物科学与技术系,福建漳州363000

出　　处：《热带作物学报》2010年第9期1611-1615,共5页Chinese Journal of Tropical Crops

基　　金：福建省重点科技项目(2004N046);福建省教育厅科技项目(JB05142);福建省高等学校新世纪优秀人才支持计划资助(闽教科〔2007〕20号)

摘　　要：运用显微技术,观察安溪油柿叶茶加工过程中的萎凋、杀青、揉捻工序对柿叶形态和细胞组织结构的影响。结果表明:与鲜叶对比,经萎凋、杀青、揉捻等工序加工后的柿叶细胞器和细胞组织结构受到严重破坏,叶片萎蔫揉卷、具有茶叶性状特征。The effects of withering,blanching and rolling on leaf morphology and cell tissue structure during An’xi persimmon（Diospyros kaki L.f.cv.Anxi） leaf tea processing were observed by microscopy.The results showed as follows： as compared to fresh leaf,serious breakdown of organelle and cell tissue structure in persimmon leaves were observed during withering,blanching and rolling,and the leaves had tea characteristics with withered and crimped shape.

关 键 词：安溪油柿 加工工艺 柿叶茶 叶形态 显微结构 

分 类 号：TS201.1[轻工技术与工程—食品科学] S665.2[轻工技术与工程—食品科学与工程]