制茶专用油脂对龙井茶品质及脂肪酸组分的影响  

Effect of special tea processing oil on quality and fatty acid composition of Longjing tea

作　　者：范方媛[1] 刘骥强 陆德彪 龚淑英[1] 杨节[1] 唐德松[1] 陈萍[1] 何乐芝 金晶 

机构地区：[1]浙江大学农业与生物技术学院茶学系,浙江杭州310058 [2]浙江省农业技术推广中心,浙江杭州310020 [3]诸暨市经济特产站,浙江诸暨311800

出　　处：《茶叶》2015年第1期29-33,共5页Journal of Tea

基　　金：浙江省农业标准化重点研究项目"炒茶专用油脂质量标准研究(201205)"

摘　　要：本文针对不同用量的制茶专用油脂对龙井茶的感官品质、物理性质及化学成分进行研究。结果表明:制茶专用油脂在茶叶炒制过程中对降低成茶碎裂程度有一定作用,添加量在0.3%时具有较好效果;处理组感官审评表现为外形色泽较绿润,香气高爽,略带花香,汤色嫩绿明亮,滋味较醇,表明制茶油能够提高茶叶内在品质,但过量使用使茶叶表面油脂氧化程度加重,不利于茶叶贮藏保鲜;制茶油的应用不会影响茶叶主要脂肪酸的组成,但能够影响成茶脂肪酸含量分布,尤其是棕榈酸、硬脂酸、油酸等含量的增加,推测与成茶内质提高有关。The effect of different doses of special tea processing oil on quality, physical property and chemical component of Longjing tea was investigated. The results showed that the special oil for tea processing played an important role in decreasing farmings during tea processing, with the optimal dosage 0.3% based on dry tea. The processed tea was jade green in color, had strong and refreshed tea aroma with flowery smell, the liquor was light green and had a mellow taste. These indicated that the special tea processing oil could improve tea quality. The tea processing oil had no effect on fatty acid composition of tea product, though the fatty acid content increased, especially palmitic acid, octadecanoie acid and oleic acid.

关 键 词：制茶专用油脂 龙井茶 感官品质 脂肪酸 

分 类 号：TS272[农业科学—茶叶生产加工]