日照球形绿茶加工过程中主要生化成分变化的研究  

Variations of Main Biochemical Components during the Processing of Rizhao Pelleted Green Tea

作　　者：刘冉霞 丁立孝[1,2] 梁青[2] 丁新[2] 陈总发 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]日照职业技术学院,山东日照276826 [3]日照盛发农业科技有限公司,山东日照276826

出　　处：《安徽农业科学》2014年第21期7201-7204,共4页Journal of Anhui Agricultural Sciences

基　　金：日照市应用技术研究与开发计划项目

摘　　要：[目的]了解日照球形绿茶加工过程生化成分的变化。[方法]以日照球形绿茶为研究对象,研究了其加工过程中主要生化成分如茶多酚、儿茶素总量、游离氨基酸、咖啡碱以及儿茶素组分(EGC、C、EGCG、EC、ECG)等含量的变化。同时还对日照球形绿茶与日照绿茶及南方绿茶主要生化成分进行了比较分析。[结果]试验表明,日照球形绿茶的水浸出物含量远高于国家标准;茶多酚、儿茶素总量及儿茶素组分变化不明显;游离氨基酸、咖啡碱含量在整个加工过程中总体呈上升趋势;可溶性糖含量呈上升趋势;成品茶酚氨比为4.68。[结论]研究可为指导日照绿茶生产、提高日照绿茶品质提供一定的理论依据。[Objective] To obtain the variation of biochemical components during processing of Rizhao pelleted green tea.[Method] With Rizhao pelleted green tea as study object,the variations of main biochemical components,such as tea polyphenol,total catechins,free amino acid,caffeine and 5 catechins （EGC,C,EGCG,EC,ECG） etc.during the processing were investigated.[Result] The results showed that the contents of water extract were higher than GB.The contents of tea polyphenol,total catechins and 5 catechins were almost unchanged.Free amino acid,caffeine and soluble sugar increased in the processing.The ratio of tea polyphenols and amino acids was 4.68.[Conclusion]The study can provide a certain theoretical basis for guiding Rizhao green tea production and improving green tea quality.

关 键 词：日照球形绿茶 加工 生化成分 变化 

分 类 号：S571[农业科学—作物学]