摘要
本文分析了三种工艺杀青的扁形特种绿茶氨基酸的组分含量，三种工艺杀青氨基酸总量、必需氨基酸含量以及苏氨酸和茶氨酸、蛋氨酸含量均为蒸汽杀青＞锅炒杀青＞滚筒杀青，而且蒸汽杀青茶叶具有一种特殊的清香。结果表明，不同工艺杀青方法对氨基酸含量和组分有一定影响，通过工艺技术措施的作用对茶叶中氨基酸含量及组分进行调控。
The components of amino acid of the flat-shaped special green tea in three different processes de-enzyming were investigated. The total content of the amino acid and the essential amino acids and the contents of threonine+theanine and methionine in steaming-blasting were more than those in rotary drum-firing or panfire, respectively,and there is a special freshy aroma in tea of steamingblasting. Results showed that there were effects on the components of amino acid in different processes de-enzyming and that it should been studied to adjust and control the components of amino acid through the measures of process and technology.
出处
《四川农业大学学报》
CSCD
1997年第4期524-527,共4页
Journal of Sichuan Agricultural University
基金
四川省星火重点项目
关键词
氨基酸组分
杀青方法
品质
绿茶
THE COMPONENTS OF AMINO ACID
DE-ENZYMING METHODS
QUALITY
GREEN TEA.
