关键词: 杀青叶, 冷冻存贮, 茶多酚, 氨基酸, 香气

Abstract: The changes of main biochemical components and aroma in de-enzyming leaf of quality-tea were studied during its frozen storage. Results indicated that changes of its total amino acids and its tea polyphenols reached distinct or extremely distinct levels during the frozen storage. It is consistent with the changes of the biochemical components in made tea, but the changing speed, especially the tea polyphenols, is slower in de-enzyming leaf than in those in made tea. This expressed that the biochemical reaction within tea leaves is lower in de-enzyming leaf than that in made tea. After stored six months, the remaining percentage of aromas is 26.86% higher in de-enzyming leaf than those in made tea. The frozen storage of de-enzyming leaf is particularly favorable to the preserving of aromatic compounds. This probably related to a lot of the precursor of aroma was stored in de-enzyming leaf during the storage. The late processing of the frozen de-enzyming leaf, unfreezing for example, influenced the biochemical components and aroma of tea. Quick unfreezing with microwave is more favorable the tea quality.

Key words: De-enzyming leaves, Frozen storage, Tea polyphenols, Amino acids, Aromas.