传统客家绿茶在连续化生产线加工过程中主要品质成分的变化趋势研究  

Research on Changes in Main Quality Components of Traditional Hakka Green Tea in Processing through Continuous Production Line

作　　者：乔小燕[1,2] 饶幸霞 黄国资[1,2] 黄秀新[4] 丘亮伟[4] 黄海英[4] 陈栋[1] 

机构地区：[1]广东省农业科学院饮用植物研究所,广东广州510640 [2]广东省茶树资源创新利用重点实验室,广东广州510640 [3]广东马山龙岗茶叶有限公司,广东梅州514000 [4]广东省梅州市农业科学研究所,广东梅州514000

出　　处：《江西农业学报》2015年第4期74-77,共4页Acta Agriculturae Jiangxi

基　　金：国家农业(茶叶)产业技术体系建设专项(CARS-23)

摘　　要：以传统客家本土茶树品种——马图种为原料,利用国内第一条客家长炒青绿茶连续化生产线实时研究加工过程7个关键工序茶叶主要品质成分的变化趋势及对品质风格的影响。结果表明:茶叶含水量在加工过程呈现明显的下降趋势,以"一炒"干燥工序最为显著,茶叶主要品质成分均在"动态失水"和"一炒"两个工序中呈现出显著增加的趋势;"二炒"后茶多酚含量没有显著变化,可溶性糖显著增加,游离氨基酸和咖啡碱含量减少;加工过程中,儿茶素和非酯型儿茶素总量变化同茶多酚一致;酯型儿茶素总量在加工过程中增加,EGCG在酯型儿茶素中的比例并没有显著变化,在"动态失水"工序后,酯型儿茶素总量显著增加,EGCG所占酯型儿茶素比例却显著下降。The traditional Hakka green tea variety Matuzhong in Meizhou was processed through a continuous production line , and the changes in its main quality components in the course of processing were real -timely studied , and the influences of 7 key processes on the quality style of the green tea were analyzed .The results showed that the water content in tea reduced notably in the processing, especially in the process of “first roasting”.The main quality components of tea presented a significant rising trend in the process of“dynamic water loss” and“first roasting”.After“second roasting”, the content of tea polyphenols did not change sig-nificantly, but the content of soluble sugar increased significantly , and the contents of free amino acids and caffeine reduced .In the processing , the total content of catechins and non-ester catechins revealed the same changing trend as the content of tea polyphe -nols;the total content of ester catechins increased , but the proportion of EGCG in ester catechins did not change significantly .After the process of “dynamic water loss”, the total content of ester catechins increased significantly , but the proportion of EGCG in ester catechins declined significantly .

关 键 词：客家炒青绿茶 半连续化生产线 加工工序 品质成分 

分 类 号：TS272.5[农业科学—茶叶生产加工]