| 白茶连续化加温萎凋过程中生化成分的变化 |
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| 引用本文： | 罗玲娜,刘琳燕,孙云.白茶连续化加温萎凋过程中生化成分的变化[J].茶叶科学简报,2014(2):8-11,17. |
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| 作者姓名： | 罗玲娜 刘琳燕 孙云 |
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| 作者单位： | 福建农林大学园艺学院茶学系,福建福州350002 |
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| 基金项目： | 福建省现代农业（茶叶）产业技术体系项目. |
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| 摘 要： | 对白茶连续化加温萎凋加工过程中生化成分变化进行测定分析,结果表明:主要生化成分随加工进程出现升降的动态变化,其变化幅度在各萎凋时间段之间存在差异;与鲜叶相比,毛茶含水率、水浸出物、茶多酚分别降低了71.10%、5.12%、5.96%,而咖啡碱、氨基酸和黄酮含量则分别增加了0.25%、1.70%、1.97mg/g;连续化生产线白茶的水浸出物含量显著高于传统工艺白茶(P0.05),但氨基酸、咖啡碱含量显著低于传统工艺白茶(P0.01)。毛茶感官品审评结果表明,连续化加温萎凋与传统工艺白茶,品质差异不显著。
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| 关 键 词： | 白茶 连续化加温萎凋 生化成分 感官品质 |
Variations of Main Biochemical Components in White Tea during the Continuous and Warmed Withering |
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| LUO Ling-na,LIU Lin-yan,SUN Yun.Variations of Main Biochemical Components in White Tea during the Continuous and Warmed Withering[J].Tea Science and Technology,2014(2):8-11,17. |
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| Authors: | LUO Ling-na LIU Lin-yan SUN Yun |
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| Institution: | (Department of tea, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China) |
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| Abstract: | In this paper,the contents of major biochemical components were measured and analysed in the continuous and warmed withering of white tea. The results showed that a significant differecnce in contents of major compositions emerged and depended on the withering time levels. Compared with fresh leaves, the contents of moisture, water extracts and tea polyphenols were decreased by 71.10%, 5.12%and 5.96%, respectively. However, the contents of caffeine, amino acid and flavonoids were increased by 0.25%、1.70%and 1.97mg/g. Compared with white tea processed by traditional technics, the content of water extracts was markedly （P〈0.05） enhanced by continuous producing line, but the contents of amino acid and caffeine presented an significant lower level （P〈0.01）. Sensory evaluation showed that there was no significantly different quality in the process of white tea by traditional technics and continuous producing line. |
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| Keywords: | white tea continuous and warmed withering biochemical components tea quality |
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