黄橙光晒青对岭头单丛茶香气成分的影响  

Effect of Withering with Yellow-Orange Light on Aromatic Components of Dancong Tea

作　　者：覃玉[1] 熊忠平[1] 厉进山[1] 张汝媛[1] 王登良[1] 黄亚亚[1] 焦杨[1] 

机构地区：[1]华南农业大学园艺学院,广东广州510642

出　　处：《食品科学》2012年第8期137-141,共5页Food Science

基　　金：国家自然科学基金面上项目(30872058);华南农业大学大学生植物生物学研究性实验项目(zwys0916)

摘　　要：为实现乌龙茶晒青的人工控光,利用黄色滤光膜从日光中获得黄橙光来对单丛茶进行晒青,用气相色谱-质谱法分析其对茶香气成分的影响。研究经此光波晒青前后,鲜叶及晒青叶芳香物质组分与含量,及部分与滋味相关的主要内含物的变化规律。结果表明:以黄橙光晒青制得的毛茶含有的芳香物质种类、含量均较多,香气更加浓郁。Yellow-orange light was obtained from sunlight using a yellow filter film and used to wither Dancong tea and its aromatic components were analyzed by gas chromatography-mass spectroscopy（GC-MS） to explore the effect of withering with yellow-orange light on aromatic components.The composition and contents of aroma substances were tested before and after withering.Meanwhile,the change trend of its major components related to taste was also investigated.The results showed that semi-made tea obtained through withering with yellow-orange light had more varieties and higher contents of aroma substances and a stronger aroma.

关 键 词：黄橙光 晒青 单丛茶 香气成分 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]