杜仲茶风味化学的研究 Ⅲ.复火对杜仲红茶品质成分的影响  

Study on Flavour Chemistry of Eucommia Tea Ⅲ. Influence of Second Drying on Quality and Flavour Composition of Eucommia Black Tea

作　　者：董尚胜[1] 翁蔚[1] 查森俊 童启庆[1] 

机构地区：[1]浙江大学茶学系,浙江杭州310029

出　　处：《林业科学研究》2001年第1期73-77,共5页Forest Research

摘　　要：试验研究了复火温度 ( 95、110、12 5℃ )和复火时间 ( 1、2、3h)两因素三水平交叉试验对杜仲红茶精制加工过程中品质成分变化的影响。结果表明 :蛋白质、氨基酸、还原糖、茶黄素、黄酮类物质的含量均随复火温度的递增和复火时间的延长而递减 ;茶红素含量在 95℃复火时随时间的延长而增加 ,10 5℃复火 2h时达到最高值 ,12 5℃复火时则随着时间的延长而递减 ;糖胺化合物含量在复火处理的前 1h内均比对照有所增加 ,增幅以 95℃时最高 ,但复火 1h后均持续下降 ,且处理的温度越低 ,降速越快。结合综合品质的感官审评结果判断 ,110℃复火 1～ 2h较有利于杜仲红茶良好品质的形成。The effects of different temperature (95, 110, and 125 ℃) and duration (1, 2, and 3 hours) of second drying on the quality and composition of Eucommia black tea during refining process were studied. It is showed that the contents of protein, amino acid, reduced sugar, theaflavins (TFs) and flavonides decreased with the temperature increasing and duration prolonging. The content of thearubigins (TRs) increased at 95 ℃ and decreased at 125 ℃ with the duration prolonging, and the highest content of TRs was found at 110 ℃ for 2 h. The content of amodori compounds increased in the first hour of second drying with lower range at 95 ℃ than at 110 ℃ and 125 ℃, but it decreased later, and the lower the temperature, the faster the decreasing. With organoleptic evaluation on the comprehensive quality, it showed that second drying for 1 to 2 hours under the temperature of 110 ℃ benefits the formation of high quality Eucommia black tea.

关 键 词：杜仲红茶 品质成分 风味化学 保健饮料 复火温度 复火时间 

分 类 号：TS272.52[农业科学—茶叶生产加工] TS275.4[轻工技术与工程—农产品加工及贮藏工程]