摘要
本文就二青含水量对绿针茶主要内含成分和感官品质的影响进行了研究。结果表明，除茶多酚外，二青含水量对氨基酸、可溶性糖和叶绿素影响较大。随二青含水量的降低，氨基酸、茶多酚含量减少，可溶性糖和叶绿素含量增加，绿针茶外形品质下降，内质提高。根据绿针茶品质要求，生产上应避免使用揉捻叶做形技术，二青叶含水量控制在４０％～５０％。
A study was carried out on effects of water content of baking leaf on main chemical compounds and qualities of Luzhen famous tea. The results showed that amino acids, soluble sugars and chlorophylls except polyphenols were remarkably affected by water content of baking leaf. Contents of amino acid and polyphenol decreased, and that of soluble sugar and chlorophyll increased with the reducing of water content of baking leaf. The tasting results also revealed that the appearance quality declined, but infusion character improved with the reducing of water content of baking leaf. According to the quality requirements of Luzhen famous tea, it was suggested that the technique, the rolled leaf was shaped directly, shouldn't be adopted, and that the appropriate water content of baking leaf was between 40% and 50% during the process of Luzhen famous tea.
出处
《湖北农业科学》
1996年第5期35-37,共3页
Hubei Agricultural Sciences
基金
湖北省"八五"科技攻关项目
关键词
绿针茶
二青含水量
品质
化学成分
茶叶加工
Luzhen famous tea, water content of baking leaf, quality, chemical compounds
