【摘 要】
：
试验设计了复火温度(80、100、120℃)和复火时间(1、2、3h)二因素三水平试验对杜仲绿茶精制加工过程中品质成分变化的影响。结果表明:叶绿素、脱镁叶绿素、蛋白质、氨基酸、
【机 构】
：
浙江大学茶学系!浙江杭州310029,浙江大学茶学系!浙江杭州310029,浙江大学茶学系!浙江杭州310029,浙江大学茶学系!浙江杭州310029
论文部分内容阅读
试验设计了复火温度(80、100、120℃)和复火时间(1、2、3h)二因素三水平试验对杜仲绿茶精制加工过程中品质成分变化的影响。结果表明:叶绿素、脱镁叶绿素、蛋白质、氨基酸、黄酮类物质的含量均随复火温度的递增和复火时间的延长而递减,这种递减在120℃时尤为明显,且叶绿素、氨基酸的减少分别快于脱镁叶绿素和蛋白质;糖胺化合物在复火处理的前1h内有所增加,增幅以100、120℃明显大于80℃,但以后均持续下降,且温度越高下降越快。结合综合品质的感官审评判断,100℃复火1～2h或80℃复火2～3h有利于杜仲绿茶良好品质的形成。
The effects of complex temperature (80, 100, 120 ℃) and compounding time (1,2,3h) two-factor three-level test on the quality components of Eucommia ulmoides Green Tea were studied. The results showed that the contents of chlorophyll, pheophytin, protein, amino acids and flavonoids decreased with the increasing of the complexing temperature and the prolongation of the complexing time. The decrement was especially obvious at 120 ℃ with the decrease of chlorophyll and amino acids Respectively, faster than the pheophytin and protein; sugar amine compounds increased within the first 1h after the complex fire treatment, the increase rate was 100 and 120 ℃ significantly greater than 80 ℃, but continued to decline afterwards, and the higher the temperature decreased rapidly. Combined with the sensory evaluation of comprehensive quality, it is beneficial to the formation of good quality of Eucommia green tea that the complex fire at 100 ℃ for 1 ~ 2h or the complex fire at 80 ℃ for 2 ~ 3h.
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