四川直条形乌龙茶加工过程中品质成分变化  

Variations in Quality-Related Components during the Manufacturing Process of Bar-Type Sichuan Oolong Tea

作　　者：杨清[1] 蒋丹[1] 刘庆玲[1] 董燕灵 杜晓[1,2] 

机构地区：[1]四川农业大学国家茶检中心(四川)研发中心,四川雅安625014 [2]国家茶叶产品质量监督检验中心(四川),四川雅安625014

出　　处：《食品科学》2014年第6期146-151,共6页Food Science

基　　金：四川科技厅茶叶现代产业链关键技术研究与集成示范项目(2009NZ0015)

摘　　要：通过对直条形四川乌龙茶加工过程中各工序茶样的主要品质成分含量的分析测定,确定其加工工艺参数,优化加工工艺。结果表明,随着制作工艺递进,茶叶的含水率递减,晒青及做青步骤失水最低,仅4.61%及4.07%,其他工序失水均较高;鲜叶制成乌龙茶后,儿茶素、叶绿素总量、茶多酚、可溶性糖、游离氨基酸含量分别降低了88.63 mg/g(相对比例)、3.03%、15.94%、1.66%、0.20%;而茶黄素、茶红素和茶褐素含量较鲜叶分别升高了2.91%、1.38%、0.74%。分析表明,做青和初炒工序是整个直条形四川乌龙茶加工过程中部分内含物变化最显著的环节,鲜叶水分含量的变化规律也验证了关于做青过程中保持水分适度的传统经验。The present study investigated the changes in quality-related components during the manufacturing process of bar type Sichuan oolong tea. The results showed that the water content in Sichuan oolong tea decreased during the manufacturing process, by the smallest percentage at the sunshine withering and green-making stages, only 4.61% and 4.07%, respectively. From leaves to crude products, the contents of catechin, chlorophyll, tea polyphenols, soluble sugar and free amino acids were reduced by 88.63 mg/g, 3.03%, 15.94%, 1.66% and 0.20%, respectively, while the contents of TFs, TRs and TBs were increased by 2.91%, 1.38% and 0.74%, respectively. Our analyses indicated that both the green-making and initial frying stages could result in the most marked changes in some quality-related components of Sichuan oolong tea. Moreover, the changes in water content in the fresh tea leaves support the necessity of maintaining appropriate water content during the traditional green-making procedure.

关 键 词：四川直条形乌龙茶 加工过程 成分变化 

分 类 号：S571.1[农业科学—茶叶生产加工]