名优绿茶鲜叶摊放过程中主要生化成分的动态变化

doi:10.13305/j.cnki.jts.2009.2.004

茶叶科学 ›› 2009, Vol. 29 ›› Issue (2): 102-110.doi: 10.13305/j.cnki.jts.2009.2.004

名优绿茶鲜叶摊放过程中主要生化成分的动态变化

尹军峰¹, 许勇泉¹, 袁海波¹, 余书平², 韦坤坤¹, 陈建新¹, 汪芳¹, 吴荣梅²

1. 中国农业科学院茶叶研究所/国家茶产业工程技术研究中心/农业部茶及饮料植物产品加工与质量控制重点实验室,浙江杭州 310008;
2. 浙江省开化县林业局,浙江开化 324300

收稿日期:2008-09-17 修回日期:2009-02-24 出版日期:2009-04-15 发布日期:2019-09-06
作者简介:尹军峰（1968— ），男，浙江桐庐人，副研究员，主要从事茶及茶饮料加工工程研究，Email: yinjf@mail.tricaas.com。
基金资助:
农业部“948”引进项目(2006-G16(2)),浙江省重大科技攻关项目(2005C12011)及浙江省“三农五方”科技协作项目(Sn200615)内容之一

Dynamic Change of Main Biochemical Components of Premium Green Tea Fresh Leaves during Spreading

YIN Jun-feng¹, XU Yong-quan¹, YUAN Hai-bo¹, YU Shu-ping², WEI Kun-kun¹, CHEN Jian-xin¹, WANG Fang¹, WU Rong-mei²

1. Tea Research Institute, Chinese Academy of Agricultural Sciences; National Engineering Technology Research Center for Tea Industry; Key Laboratory of Processing and Quality Control of Tea and Beverage Plants, Ministry of Agriculture; Hangzhou 310008, China;
2. Foorestry Bureau of Kaihua County, Kaihua 324300, China

Received:2008-09-17 Revised:2009-02-24 Online:2009-04-15 Published:2019-09-06

摘要/Abstract

摘要： 以一芽一叶茶鲜叶为原料,进行连续摊放（水分78%~61%）处理,取不同含水率摊放叶,分别进行液氮速冻和冷冻干燥,测定茶多酚、儿茶素各组分、氨基酸及各游离组分、咖啡碱、叶绿素、维生素C及可溶性总糖等含量,研究茶鲜叶摊放过程中主要生化成分的动态变化。结果表明,随着摊放时间的增加,茶鲜叶中含水率下降逐渐加快,干物质质量下降;茶多酚和儿茶素总量呈现前期下降后期有所上升的趋势,酯型儿茶素总量逐渐下降,鲜叶和摊放叶中检测不到没食子酸儿茶素(GC);氨基酸总量呈上升趋势,不同游离组分呈现不同的变化趋势;咖啡碱和可溶性总糖含量呈逐渐上升趋势,叶绿素和维生素C含量呈逐渐下降趋势。摊放过程中茶鲜叶不同生化成分具有不同的动态变化规律,本研究为提高名优绿茶品质提供一定的理论基础。

关键词: 名优绿茶, 摊放, 生化成分, 动态变化

Abstract: By using of a leaf and a bud shoot as fresh tea leaves material, and spread continuously (78%~61%), spread leaves with different moisture content were fixed with liquid nitrogen and freeze-dried. then the contents of tea polyphenols and catechin components, total amino acids and free components, caffeine, total chlorophyll, Vc and total soluble sugar were determined to study the dynamic change of biochemical components of fresh tea leaves during spreading. Results showed that with increasing of spreading time, moisture content of fresh tea leaves decreased rapidly gradually, weight of dry substance decreased; contents of tea polyphenols and total catechins decreased at first and then increased during spreading, total esters-catechins decreased gradually, but GC could not be detected in fresh tea leaves and spread tea leaves, content of total amino acids increased, but different free amino acid have different changing trends during spreading; content of caffeine and total soluble sugar increased while total chlorophyll and Vc decreased gradually. Different biochemical components of fresh tea leaves changes in different rules during spreading. This study provides supplied some theory for improving the quality of premium green tea.

Key words: famous green tea, spread, biochemistry components, dynamic change

中图分类号:

TS272.5⁺1

尹军峰, 许勇泉, 袁海波, 余书平, 韦坤坤, 陈建新, 汪芳, 吴荣梅. 名优绿茶鲜叶摊放过程中主要生化成分的动态变化[J]. 茶叶科学, 2009, 29(2): 102-110. doi: 10.13305/j.cnki.jts.2009.2.004.

YIN Jun-feng, XU Yong-quan, YUAN Hai-bo, YU Shu-ping, WEI Kun-kun, CHEN Jian-xin, WANG Fang, WU Rong-mei. Dynamic Change of Main Biochemical Components of Premium Green Tea Fresh Leaves during Spreading[J]. Journal of Tea Science, 2009, 29(2): 102-110. doi: 10.13305/j.cnki.jts.2009.2.004.

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名优绿茶鲜叶摊放过程中主要生化成分的动态变化

Dynamic Change of Main Biochemical Components of Premium Green Tea Fresh Leaves during Spreading

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