食品科学 ›› 2014, Vol. 35 ›› Issue (2): 91-95.doi: 10.7506/spkx1002-6630-201402017

• 工艺技术 • 上一篇    下一篇

做青和烘焙对单丛茶品质及生化成分的影响

赖幸菲1,黄亚辉1,2,*,赖榕辉1,赵文霞1,张 敏1,吴春兰1,赵文芳1   

  1. 1.华南农业大学园艺学院,广东 广州 510642;
    2.华南园艺作物种质创新与利用广东省普通高校重点实验室(华南农业大学),广东 广州 510642
  • 收稿日期:2012-12-11 修回日期:2013-11-11 出版日期:2014-01-25 发布日期:2014-02-19
  • 通讯作者: 黄亚辉 E-mail:13501513191@163.com
  • 基金资助:

    广东省重点科技攻关项目(2009B020201013)

Effects of Shaking and Baking on Quality and Biochemical Components of Dancong Oolong Tea

LAI Xing-fei1, HUANG Ya-hui1,2,*, LAI Rong-hui1, ZHAO Wen-xia1, ZHANG Min1, WU Chun-lan1, ZHAO Wen-fang1   

  1. 1. College of Horticulture, South China Agricultural University, Guangzhou 510642, China; 2. Key Laboratory of Innovation and
    Utilization for Germplasm Resources in Horticultural Crops in Southern China of Guangdong Higher Education Institutes,
    South China Agricultural University, Guangzhou 510642, China
  • Received:2012-12-11 Revised:2013-11-11 Online:2014-01-25 Published:2014-02-19
  • Contact: HUANG Ya-hui E-mail:13501513191@163.com

摘要:

通过做青和烘焙的组合实验,探究做青和烘焙工艺对单丛茶生化成分的影响。结果表明:做青对单丛 茶的品质及生化成分变化起到主要的作用,烘焙起着次要的作用。轻做青单丛茶的茶多酚、黄酮类、可溶性 糖、茶红素和水浸出物含量均比重做青的高,氨基酸、茶黄素、茶褐素的含量相差不大;长时间烘焙,茶多酚 和黄酮类的含量变化不大,可溶性糖、氨基酸、茶黄素、茶红素的含量下降,茶褐素和水浸出物含量增加。

关键词: 单丛茶, 加工, 做青, 烘焙, 生化成分

Abstract:

The two types of commercial Dancong Oolong tea, delicate and strong aroma, have different flavor characteristics,
likely due to the different processing technologies. In this article, we studied the effects of shaking and baking on the quality
and biochemical components of Dancong Oolong tea. The fresh leaves were processed by light or heavy shaking and
baking for a short or a long time. The results showed that shaking had an evident influence on the quality and biochemical
components of Dancong Oolong tea, which were only little affected by baking. The contents of polyphenols, flavonoids,
soluble sugar, thearubigins and water extract in light-shaking oolong tea were higher than in heavy-shaking one, while the
contents of amino acids, theaflavin and theabrownins showed no significant difference between both. During long-time
baking, the contents of water extract and theabrownins increased, but the contents of soluble sugar, amino acids, theaflavins
and flavonoids decreased, and the contents of polyphenols and flavonoid changed only slightly.

Key words: Dancong Oolong tea, processing, shaking, baking, biochemical components

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