摘要
研究了茶树品种丹桂鲜叶在加工白茶过程中主要生化成分的变化.结果表明:丹桂在加工白茶的萎凋过程中,水浸出物含量和茶多酚总量逐渐减少;氨基酸总量先增加后减少,但成品毛茶的氨基酸总量显著高于鲜叶;茶多酚与氨基酸的比值减小;黄酮含量先增加后减少,总体上变化幅度不大;儿茶素总量先增加后减少,且在萎凋32 h至成品茶的加工过程中减幅较大;儿茶素组分中的表没食子儿茶素没食子酸酯减少最多,其次是表没食子儿茶素、没食子儿茶素没食子酸酯、表儿茶素没食子酸酯、D,L型儿茶素和表儿茶素.感官审评结果表明,丹桂加工的白茶香气清鲜,滋味醇爽,汤色橙黄明亮,叶底柔软,总体品质较好,且春茶品质比秋茶好.可见,丹桂较适宜加工白茶.
Variations of main biochemical components of white tea（Dangui） during processing were investigated.The contents of water extracts and tea polyphenols of Dangui gradually decreased.The contents of amino acid increased at beginning,but decreased later.The contents of amino acid in semifinished white tea were significantly higher than that in fresh leaf.The ratio of tea polyphenols and amino acid decreased;the contents of flavone increased at first,but decreased later,they changed little as a whole.The contents of the total catechins of white tea in the course of withering increased at beginning,but decreased later,and the decreased extent was bigger between 32 h after withering and semifinished tea.The decreased extent of epigallocatechine gallate in the catechins was biggest,the next were epigallocatechine,gallocatechine gallate,epicatechine gallate,D,L-catechine and epicatechine.By sensory evaluation,we found that the score of flavor and aroma,taste,liquor color of white tea made from Dangui fresh leaves picked in spring was higher than that picked in autumn.Dangui has advantage to process white tea.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2009年第6期639-643,共5页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
国家科技支撑计划项目(2007BAD07B02)
福建省农业科学院青年人才创新基金资助项目(2008QC-13)
关键词
丹桂
白茶
加工
生化成分
Dangui
white tea
processing
biochemical component
