| 绿针茶加工过程中叶绿素的变化与色泽品质的形成 |
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| 引用本文： | 倪德江,陈玉琼.绿针茶加工过程中叶绿素的变化与色泽品质的形成[J].华中农业大学学报,1996,15(6):594-597. |
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| 作者姓名： | 倪德江 陈玉琼 |
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| 作者单位： | 华中农业大学林学系 |
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| 摘 要： | 用薄层层析扫描分析法测定了绿针茶叶绿素组成在加工过程中的动态变化，以及不同采摘期制成的绿针茶叶绿素组成的差异。结果表明，随着加工过程的推进，叶绿素ａ（Ｃｈｌａ）、叶绿素ｂ（Ｃｈｌｂ）呈下降趋势，脱镁叶绿素ａ（Ｐｙａ）、脱镁叶绿素ｂ（Ｐｙｂ）呈上升趋势，叶绿素酸酯ａ（Ｃｄａ）、叶绿素酸酯ｂ（Ｃｄｂ）变化较小。杀青工序和揉捻后做形前期是叶绿素破坏和脱镁叶绿素形成的主要阶段。随着采摘期的推移，成品茶叶的Ｃｈｌａ、Ｃｈｌｂ的含量逐渐下降，而Ｐｙａ、Ｐｙｂ的含量则逐渐上升，使叶色发暗
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| 关 键 词： | 绿针茶 叶绿素 色泽品质 茶叶加工 |
VARIATION OF CHLOROPHYLLS AND FORMATION OF COLOR QUALITY DURING THE PROCESSING OF LUZHEN FAMOUS TEA |
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| Ni Dejiang,Chen Yuqiong,Yuan Fangting,Tian Boping.VARIATION OF CHLOROPHYLLS AND FORMATION OF COLOR QUALITY DURING THE PROCESSING OF LUZHEN FAMOUS TEA[J].Journal of Huazhong Agricultural University,1996,15(6):594-597. |
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| Authors: | Ni Dejiang Chen Yuqiong Yuan Fangting Tian Boping |
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| Abstract: | Variations of chlorophylls and their decomposed products in Luzhen famous tea during processing were analyzed by TLC.The results showed that the contents of chlorophyll a and chlorophyll b decreased,and contents of pheophytin a and pheophytin b increased, but chlorophyllide a and chlorophyllide b changed slightly.The main steps, in which chlorophylls decomposed and pheophytins formed greatly, were de-enzyming and in the earlier peried of shaping after rolling.The main reason causing the color dark was that chlorophylls decompsed and pheophytins formed greatly during the processing of Luzhen famous tea made of later spring,summer and autumn fresh leaf. It was also discussed how to improve the color quality of excellent green tea. |
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| Keywords: | Luzhen famous tea chlorophyll color quality processing |
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