杜仲茶风味化学的研究 Ⅱ.复火对杜仲绿茶品质成分的影响  

Research on Flavour Chemistry of Eucommia Green Tea Ⅱ.Influence of Second Drying on Quality and Composition of Eucommia Green Tea

作　　者：董尚胜[1] 翁蔚[1] 韩颖生 童启庆[1] 

机构地区：[1]浙江大学茶学系,浙江杭州310029

出　　处：《林业科学研究》2000年第1期93-96,共4页Forest Research

摘　　要：试验设计了复火温度(80、100、120℃)和复火时间(1、2、3h)二因素三水平试验对杜仲绿茶精制加工过程中品质成分变化的影响。结果表明:叶绿素、脱镁叶绿素、蛋白质、氨基酸、黄酮类物质的含量均随复火温度的递增和复火时间的延长而递减,这种递减在120℃时尤为明显,且叶绿素、氨基酸的减少分别快于脱镁叶绿素和蛋白质;糖胺化合物在复火处理的前1h内有所增加,增幅以100、120℃明显大于80℃,但以后均持续下降,且温度越高下降越快。结合综合品质的感官审评判断,100℃复火1～2h或80℃复火2～3h有利于杜仲绿茶良好品质的形成。The effects of different temperature (80,100,120 ℃) and duration (1,2 and 3 hours) of second drying on the quality and ingredient composition of Eucommia green tea during refined processing were studied. The results showed that the contents of chlorophyll,phenophytin,protein,amino acid and flavonides declined with the temperature raising and duration prolonging,especially in the temperature of 120 ℃. The decline of chlorophyll and amino acid was faster than that of pheophytin and protein. The content of amodori compounds increased in the first hour of second drying with higher range in 100 ℃ and 120 ℃ than in 80 ℃,but it declined later continuously. The higher the temperature,the faster the decline. Organoleptic evaluation on the comprehensive quality,it is showed that second drying for 1～2 hours under the temperature of 100 ℃ or 2～3 hours under the temperature of 80 ℃ was benefit for the formation of high quality Eucommia green tea.

关 键 词：杜仲茶 复火 品质成分 加工工艺 风味化学 绿茶 

分 类 号：TS272.51[农业科学—茶叶生产加工] TS201.2[轻工技术与工程—农产品加工及贮藏工程]