摊放对茶鲜叶生化成分的影响研究  

Effects of Fresh Tea Leaves Spreading on Tea Chemical Components

作　　者：靖翠翠 谭蓉[1,3] 杨秀芳[1,3] 王静[1,3] 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]浙江农林大学,浙江杭州311300 [3]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016

出　　处：《中国茶叶加工》2015年第3期9-12,22,共5页China Tea Processing

基　　金：浙江省重大科技专项(2013C02024-5)

摘　　要：以夏秋茶鲜叶（一芽三、四叶）为原料,通过对摊放过程中茶鲜叶生化成分变化的动态研究,探索了摊放过程中茶鲜叶生化成分的变化规律。结果表明,摊放中,茶鲜叶的质量、含水率不断下降;茶多酚、水浸出物含量在不同阶段有所增减,但总体呈下降趋势;咖啡碱、氨基酸含量逐渐升高;叶绿素含量总体呈下降趋势。考虑到摊放时间延长,能耗增加,影响色泽,用于深加工制备的茶鲜叶最佳摊放条件为室内自然摊放2 h、温度20℃左右、茶鲜叶摊放厚度2~3 cm。This research chose fresh tea leaves（a bud with three or four leaves） plucked in summer or autumn as raw material to study the effect of different spreading times on its chemical components. Results showed that during the spreading period, moisture content of fresh tea leaves and the weight of fresh leaves decreased gradually; Polyphenols and water extracts changed, generally decreased, during the spreading stages; Caffeine and amino acids steadily raised while total chlorophyll decreased gradually. Taking into account the increase in energy consumption and change of tea color caused by prolonged the spreading time, this paper suggested that the best natural spreading time for comprehensive process was 2 hours with a spreading temperature of 20 ℃ and a spreading thickness of 2~3 cm.

关 键 词：茶鲜叶 夏秋茶 摊放 生化成分 

分 类 号：S571.1[农业科学—茶叶生产加工]