焙火温度对条形乌龙茶品质的影响  

Effects of baking temperature on quality of oolong tea

作　　者：江山[1] 宁井铭[1] 方世辉[1] 夏涛[1] 卢雯静[1] 韦欢[1] 

机构地区：[1]安徽农业大学教育部,农业部茶叶生物化学与生物技术重点开放实验室,合肥230036

出　　处：《安徽农业大学学报》2012年第2期221-224,共4页Journal of Anhui Agricultural University

基　　金：安徽省重点科研计划项目(07020303037);农业部现代农业产业体系(农科教发[2008]10)共同资助

摘　　要：为了研究条形乌龙茶加工过程中焙火工艺的最适宜温度,试验以足火后茶样为材料,设定高温(140℃)、中温(130℃)和低温(120℃)3个不同的温度进行焙火。结果表明,随着焙火温度的升高,各处理样的茶多酚、氨基酸等主要化学成分含量呈现不同程度的减少趋势,咖啡碱和多糖的含量减少不显著。中温焙火处理茶样的香气指数比低温处理和高温处理分别高6.09%和43.48%。感官审评结果亦表明,中温焙火处理的条形乌龙茶香气高长,品质最优。In order to investigate the optimum baking temperature for strip shaped oolong tea processing,fi-nal firing tea was used to bake at 140℃,130℃ and 120℃,respectively.The result showed that the contents of the major biochemical components of oolong tea,such as tea-polyphenols and amino acid decreased with the in-crease of baking temperature,but the contents of caffeine and soluble sugar revealed no significant reduction.The FI（fragrance index） under medium temperature treatment（130℃）was higher than that under low and high tem-perature treatment of 6.09% and 43.48%,respectively.The results of sensory evaluation also showed that the aroma of strip shaped oolong tea baked at 130℃ was stronger and could last longer.The quality of oolong tea baked with medium-temperature is the best.

关 键 词：乌龙茶 焙火 成分 品质 

分 类 号：TS272.59[农业科学—茶叶生产加工]