摘要
对影响扁形名茶氨基酸含量的因素初步研究结果表明，茶树品种是其主要的原因，７个品种鲜叶氨基酸总量存在着较大的差异，尤其是游离氨基酸组分含量差异更加悬殊，高低可达１．５倍至２０几倍；其次是鲜叶摊放，鲜叶摊放至含水量约７０％时，由于蛋白质的水解作用，氨基酸总量及多数氨基酸组分含量均达到最大值，但摊放过度，其含量又会下降；第三是制茶工艺，与炒青和烘青工艺比较，半烘炒工艺的成茶中的多数游离氨基酸含量较高，炒青工艺次之，但３种工艺对氨基酸总量的影响不大。
Effective factors on the amino acid content in the flat-shaped famous tea were investigated. Va riety wasthe most important factor that affected the amino acid content. Significant differences existed among theamino acid contents,especially the free amino acid contents, of the 7 investigated varieties.Fresh leaf spreading,a procedure during the processing,was the second important factor.The total amino acid content and thecontents of most free amino acids reached the maximum when the moisture content of the spread leavesdropped to 70%。The processing technology was the third.Contents of most free amino acids of the tea pro-cessed by the half-roasting technology was higher than those of the tea processed by either full-roasting orfull-baking technology。But the processing technology didn'taffect seriously the total amino acid content ofthe made tea。
出处
《茶叶科学》
CAS
CSCD
1995年第2期121-126,共6页
Journal of Tea Science
基金
四川省科委和四川省农科院资助课题
关键词
扁形茶
氨基酸
影响因素
茶叶
Flat-shaped tea Amino acid content Effective factor
