做青强度对乌龙茶做青叶生化成分含量的影响  

Effects of fine manipulation on biochemical constituent content in oolong tea

作　　者：黄福平[1] 陈伟[2] 陈洪德[3] 陈荣冰[1] 

机构地区：[1]福建省农科院茶叶研究所,福建福安355000 [2]福建农林大学生命科学学院,福建福州350002 [3]福建农林大学茶厂,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2002年第2期199-202,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省自然科学基金资助项目 (B0 0 10 0 2 3 )

摘　　要：以武夷肉桂鲜叶为原料 ,研究做青强度对做青叶生化成分的影响 .结果表明 ,做青过程中水浸出物总量、多酚类总量、儿茶素总量、氨基酸总量和可溶性总糖减少 ;做青强度越大 ,水浸出物总量、多酚类总量、儿茶素总量和氨基酸总量也减少较多 ;可溶性糖含量持续下降 ,但强度不同 ,下降幅度有差异 .Fresh leaves of an oolong tea cultivar, Wuyi Rougui, were used as the raw materials to investigate the effects of fine manipulation on biochemical constituent content of the tea. In the process of fine manipulation, the total contents of extracts, polyphenols, catechins, amino acids and soluble saccharide decreased along with lengthening of the duration. Meanwhile, the relationship between the decrease of biochemical constituents and the quality of oolong tea is also discussed.

关 键 词：乌龙茶 做青强度 生化成分 品质 

分 类 号：TS272.59[农业科学—茶叶生产加工]