不同杀青方式对茶叶中氟及主要呈味物质含量的影响  

Effects of Different Fixation Methods on Fluorine and Mainly Flavored Substance Content in Tea

作　　者：杨天铭 马玉青 梁名志[2] YANG Tianming;MA Yuqing;LIANG Mingzhi(Yunnan University,Kunming,Yunnan 650091,China;Tea Research Institute,Yunnan Academy of Agricultural Sciences,Kunming,Yunnan 650205,China)

机构地区：[1]云南大学,云南昆明650091 [2]云南省农业科学院茶叶研究所,云南昆明650205

出　　处：《农产品加工》2022年第22期19-22,共4页Farm Products Processing

基　　金：云南省生物种业和农产品精深加工专项项目(202102AE090033)。

摘　　要：为了探究加工方式对茶叶氟含量及品质的影响,以云南省农业科学院茶叶研究所科研示范基地的“云抗10号”茶树鲜叶为原料,分别研究了蒸青、煮青、微波、炒青4种杀青方式对茶叶氟含量及主要呈味物质的影响,结果表明,相同的鲜叶在经不同杀青处理后其茶叶中的氟及主要呈味物质含量存在一定的差异性和规律性,总体呈现出煮青<微波杀青<蒸青<炒热杀青的规律(仅蒸青的水浸出物含量稍高于炒青)。为砖茶的杀青推荐了煮青和微波杀青2种可供选择方式。In order to understand the influence of processing on the fluorine content and quality of tea,the fresh leaves of“Yunkang No.10”tea tree from the Research Demonstration Base of Tea Research Institute of Yunnan Academy of Agricultural Sciences were used as raw materials to study steamed green,boiled green,microwave,and stir-fried green tea.The effects of different curing methods on the fluorine content and main taste substances in tea.The results showed that the same fresh leaves had a certain difference and regularity in the content of fluorine and main taste substances in the tea after different curing treatments.The law of boiling<microwave finishing<steaming<stir-fried ginger(only the content of water extract of steamed ginger is slightly higher than that of scrambled and thawed).Two methods of boiling and microwave finishing were recommended for the finishing of brick tea.

关 键 词：茶叶 杀青 氟含量 呈味物质 理化成分 

分 类 号：TS272.5[农业科学—茶叶生产加工]