滚筒和蒸汽杀青针形名优绿茶机制过程中主要化学成分及香气组成的对比研究  

Comparative Study on the Chemical Component and Frangrance of Roller and Steaming De-enzyming Needle-shaped Famous Green Tea in the Machine-processing

作　　者：赵瑶[1,2] 倪德江[1] 

机构地区：[1]华中农业大学园艺林学学院,园艺植物生物学教育部重点实验室,湖北武汉430070 [2]湖北三峡职业技术学院生物化工学院,湖北宜昌443000

出　　处：《中国茶叶加工》2014年第1期19-24,共6页China Tea Processing

基　　金：国家科技支撑计划项目(2011BAD01B03-1);科技部成果转化资金项目(2009GB23600524);湖北省基金重点项目(2009CDA112)

摘　　要：文章采用高效液相色谱、气相色谱/质谱等方法,分析比较了炒青型和蒸青型机制针形名优绿茶加工过程主要品质成分的变化。结果表明,茶多酚和儿茶素含量在两种工艺加工过程中均呈下降趋势,下降幅度蒸青型针形茶大于炒青型针形茶;叶绿素含量在两种工艺加工过程中也呈下降趋势,但蒸青型针形茶的含量显著高于炒青型针形茶;两种工艺过程可溶性糖和氨基酸含量变化差异不显著。GC/MS分析表明,两类针形名茶香气物质的组成十分接近,但香气含量炒青型针形名茶略高于蒸青型针形名茶;二者的香型相似率为0.98,香气类型相近。通过改善热风脱水和提香工艺,蒸青型针形名优绿茶可以达到炒青型针形名优绿茶的品质要求,并且色泽比炒青型针形名优绿茶更绿。By using of HPLC, GC-MS and other methods, the changing trends of main chemical componentsof roasted and steaming needle-shaped green tea during processing were studied in this paper. The results showedthat tea polyphenol and catechin decreased in both two different processinges, with higher decreasing rate ofsteaming tea than roasted tea. The chlorophyll showed the same tendency as polyphenol. However, the chlorophyllcontent of steaming tea is more than roasted tea. It also showed that there was no significant difference in amino acidand soluble sugar contents between the two processes. The results of GC-MS showed that the aroma composition ofthose two needle-shaped green teas was extremely close. But the aroma content of roasted green tea was slightlyabove steaming green tea. The aroma pattern of the two green teas was similar, and the similarity rate is 0.98. Byimproving the process with dewatering and improving aroma, steaming needle-shaped famous green tea couldachieve the same quality as roasted one with better color.

关 键 词：针形名优绿茶 机械化加工 化学成分 

分 类 号：O657.63[理学—分析化学] TS272.51[理学—化学]