雅安藏茶制作工艺的品质变化  

Quality Variation during the Processing of Ya′an Tibet Tea

作　　者：陈昌辉[1,2] 郭金龙[1] 汪艳霞[1] 杜晓[1,2] 赵涛[1] 赵正来[1] 

机构地区：[1]四川农业大学园艺学院,四川雅安625014 [2]四川省雅安市产品质量监督检验所,四川雅安625014

出　　处：《林产化学与工业》2011年第4期69-74,共6页Chemistry and Industry of Forest Products

基　　金：国家质检总局行业公益项目(200910202)

摘　　要：通过对雅安藏茶制作工艺品质成分的分析测定,结果表明,随着制作工艺递进茶叶的含水率递减,渥堆前3 d,含水率下降最少,失水率仅为3.01%,其他各工序含水率下降均较多;渥堆1～3 d,中层堆温上升了24.40℃,而上层和下层的堆温均下降,渥堆6～9 d,上、中、下3层的堆温均较稳定;鲜叶制成雅安藏茶后,儿茶素、茶多酚、游离氨基酸、咖啡碱和可溶性糖质量分数分别降低了69.88%、46.39%、68.53%、25.85%和7.11%;茶红素、茶黄素和茶褐素质量分数较鲜叶分别提高了24.33、53和5.67倍,而叶绿素总量下降了48%。分析表明,渥堆工序是雅安藏茶内含成分含量在各个工序下降(升高)最快的环节,温、湿度对其影响显著。The variation of quality components during the processing of Ya′an Tibet tea was investigated.The results showed that the water content decreased with the processing.During the first 3 days fermentation,water content decreased the least and water loss was 3.01 %.During other stage,water content decreased at high level.During the 1-3 days fermentation,the temperature of the middle part significantly increased 24.40 ℃,while the temperature of the top part and the bottom part decreased.During the 6-9 days fermentation,the temperature is kept steadily.From leaves to product,the contents of catechin,tea polyphenols,caffeine,free amino acid and soluble sugar decreased 69.88 %、 46.39 %、 68.53 %、 25.85 % and 7.11 %,respectively.The content of total chlorophyll decreased 48 % while the contents of the TR,TF and TB increased 24.33 times,53 times and 5.67 times respectively.Apparently,the quality components of Ya′an Tibet tea change fast during fermentation,and the temperature and humidity influenced it significantly.

关 键 词：雅安藏茶 制作工艺 品质成分 

分 类 号：TQ351[化学工程]