杀青工艺对杜仲绿茶活性成分的影响  

Study on Effects of the Fixing Technology on the Active Components of Green Eucommia Tea

作　　者：黄友谊[1] 罗新飞 阳永学[1] 刘波[1] 李洪发 冀志霞[2] 

机构地区：[1]华中农业大学,茶学专业武汉430070 [2]农业部食品质检中心,武汉430064

出　　处：《食品科学》2002年第1期80-84,共5页Food Science

摘　　要：探讨了杀青工艺对杜仲绿茶活性成分的影响,结果表明:1)杜仲鲜叶直接采用复干机杀青有利于减少活性成分的损失;2)低温短时杀青利于活性成分的保留,杀青条件以100℃、3min最佳。Effects of the fixing technology on the active components of green Eucommia tea were discussed.The results showed:1)It was helpful to abate the loss of the active components of green Eucommia tea fixed by redrying machinery directly;2)Low fixing temperature and short fixing time were more useful to retain theactive components of green Eucommia tea,while the optimum fixing conditions were 100℃,3min。

关 键 词：杀青工艺 杜仲绿茶 活性成分 

分 类 号：TS272.51[农业科学—茶叶生产加工]