做青和烘焙对单丛茶品质及生化成分的影响  

Effects of Shaking and Baking on Quality and Biochemical Components of Dancong Oolong Tea

作　　者：赖幸菲[1] 黄亚辉[1,2] 赖榕辉[1] 赵文霞[1] 张敏[1] 吴春兰[1] 赵文芳[1] 

机构地区：[1]华南农业大学园艺学院,广东广州510642 [2]华南园艺作物种质创新与利用广东省普通高校重点实验室(华南农业大学),广东广州510642

出　　处：《食品科学》2014年第2期91-95,共5页Food Science

基　　金：广东省重点科技攻关项目(2009B020201013)

摘　　要：通过做青和烘焙的组合实验,探究做青和烘焙工艺对单丛茶生化成分的影响。结果表明:做青对单丛茶的品质及生化成分变化起到主要的作用,烘焙起着次要的作用。轻做青单丛茶的茶多酚、黄酮类、可溶性糖、茶红素和水浸出物含量均比重做青的高,氨基酸、茶黄素、茶褐素的含量相差不大;长时间烘焙,茶多酚和黄酮类的含量变化不大,可溶性糖、氨基酸、茶黄素、茶红素的含量下降,茶褐素和水浸出物含量增加。The two types of commercial Dancong Oolong tea, delicate and strong aroma, have different flavor characteristics, likely due to the different processing technologies. In this article, we studied the effects of shaking and baking on the quality and biochemical components of Dancong Oolong tea. The fresh leaves were processed by light or heavy shaking and baking for a short or a long time. The results showed that shaking had an evident influence on the quality and biochenaical components of Dancong Oolong tea, which were only little affected by baking. The contents of polyphenols, flavonoids, soluble sugar, thearubigins and water extract in light-shaking oolong tea were higher than in heavy-shaking one, while the contents of amino acids, theaflavin and theabrownins showed no significant difference between both. During long-time baking, the contents of water extract and theabrownins increased, but the contents of soluble sugar, amino acids, theaflavins and flavonoids decreased, and the contents of polyphenols and flavonoid changed only slightly.

关 键 词：单丛茶 加工 做青 烘焙 生化成分 

分 类 号：TS272.4[农业科学—茶叶生产加工] TS272.5[轻工技术与工程—农产品加工及贮藏工程]