摘要
茶叶生物系统内通过氧化还原所产生的基团,制约着茶叶品质的形成特征。研究结果证明,调控系统内的偶联氧化还原体系,可调节绿茶汤色品质的形成,改善绿茶汤色品质,并能充分体现绿茶绿色之品质特征。若以内源Vc绝对保留量(X:每100克干茶中的Vc毫克量)代表茶叶组织氧化还原势,则调控茶样色差测定值a,b,L与X的关系可以用回归方程来表示,这就客观地建立了绿茶汤色与组织氧化还原势的关系。借此进一步从生物势能变化角度讨论了绿茶色泽品质的形成和控制。
The quality formation of green tea infusion colour was significantly affected by the oxidation-reduction groups. A new method for improving the quality was developed through controlling the systematic oxidition-reiu-tion crrin by means of technical engineering . Under the control of oxidation-reduction, the fine infusion colour quality was acquired in the green tea processed by middle and low grade materials. The relationship between Hunter Values ( Y: L, a, b ) in the green tea infusion and oxidation-reduction potential of organ (X: endogenous parameter of oxidation-reduction Vcmg/100 D . W ) were the following:VL= 0.301/10 x + 79.59, rL = 0.971**; Y-a = 0.0268/10 x + 0.895, r-a=0.987**; Yb =-0.521/10x +41.33, rb = -0.952**. Therefore, the quantitative relation between them was Set up. This provided the possibility of further studying and controlling the quality formation for change of potential.
关键词
绿茶
汤色品质
氧化还原势
green tea
infusion colour
formation control
oxidation-reduction potential of organ
