摊放(萎凋)技术对茶鲜叶游离氨基酸影响的研究进展  

Research Progress of the Influence of Spreading or Withering Technology on Free Amino Acids of Fresh Tea Leaves

作　　者：廖珺[1] LIAO Jun(Tea Research Institution, Anhui Academy of Agricultural Sciences, Huangshan 245000, Anhui, Chin)

机构地区：[1]安徽省农业科学院茶叶研究所,安徽黄山245000

出　　处：《氨基酸和生物资源》2016年第4期15-19,共5页Amino Acids & Biotic Resources

基　　金：安徽省2015年科技攻关项目(1501031100);黄山市2015年科技攻关项目(2015KN-05)

摘　　要：鲜叶原料是制茶品质的基础,而其游离氨基酸是构成茶叶品质的重要成分,是茶叶鲜爽味和香气的主要组分。合理利用茶叶初制加工过程的鲜叶摊放(萎凋)工序可提高游离氨基酸含量,且不同的摊放(萎凋)环境将直接影响到后续的制茶工序及成茶的品质。本文从茶鲜叶摊放(萎凋)过程中的环境温度、光照、气压、含水量等内外因子对茶叶游离氨基酸含量影响作一综述和展望,以期为不同茶类初制鲜叶摊放(萎凋)工艺优化,提高成品茶游离氨基酸含量探索新的技术组合提供参考。Fresh leaf material is the basis of tea production. Free amino acids are important indicator of the quality of tea. Using tea fresh leaves spreading or withering process can improve amino acid concentration levels. Different environments will directly affect the follow-up of tea production process and the quality of tea. This paper illustrates that the environmental temperature, light, pressure, moisture content and other factors influence the free amino acid content during the spreading or withering process. It will provide reference for the]process optimization of different teas and improve the contents of free amino acids.

关 键 词：茶鲜叶 摊放(萎凋)技术 游离氨基酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]