不同加工处理对工夫红茶呈味成分的影响  

Studies on Different Processing Treatments' Effect on Tasting Ingredients of Gongfu Black Tea

作　　者：周颖[1] 谭婷[1] 罗勇[1] 禹利君[1] 刘姝娟[2] 

机构地区：[1]湖南农业大学园艺园林学院,茶学教育部重点实验室,湖南长沙410128 [2]湖南省茶叶研究所,湖南长沙410125

出　　处：《茶叶通讯》2015年第2期29-34,共6页Journal of Tea Communication

基　　金：湖南省教育厅重点科学研究项目(12A069)

摘　　要：以碧香早为材料,对工夫红茶传统加工工艺进行鲜叶紫外光照射、做青处理、添加外源茶汁发酵等工艺改进。研究发现:经紫外光照射、做青处理、外源茶汁添加后,工夫红茶品质均较传统对照样有明显提高;经紫外光照射、做青处理的萎凋叶茶多酚含量上升,而干茶下降;水浸出物、茶多糖、氨基酸、生物碱、茶黄素等主要品质成分含量在干茶中增加。摇青120转能使水浸出物、多糖、茶黄素含量增加,多糖增加17%,茶黄素增加45%;紫外光照射2h能使生物碱的含量增加28%。添加外源茶汁,水浸出物、氨基酸、生物碱含量变化随着紫外光照射和摇青处理的程度不同而变化不明显,但提高了干茶中多糖、茶黄素含量。To improve the processing technology of Gongfu Black Tea, this study use treatments of UV radiation on fresh leaves, zuoqing and adding outer tea juice to deal with raw material from Bixiangzao cultivar. The result showed that UV radiation, Zuoqing and adding outer tea juice can all obviously improve the quality of Gongfu Black Tea, as compared to traditional processing. Tea polyphenols content increased in withering leaves, while lowered in finished dry tea and water infusion, tea polysaccharide, amino acid, caffeine, and theaflavins in finished dry tea leaves increased by UV radiation and zuoqing treatment. 120 rounds yaoqing increase the water infusion content, tea polysaccharide content by 17% and theaflavins content by 45%. UV radiation for two hours can increase the caffeine content by 28%. The water infusion, amino acid and caffeine content has not changed obviously as the different extent of UVradiation and yaoqing by adding outer tea juice treatment. While it significantly increase the content of tea polysaccharide and theaflavins in finished dry tea.

关 键 词：紫外光照射 做青 呈味成分 工夫红茶 

分 类 号：S571.1[农业科学—茶叶生产加工]