Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2009, Vol. 29 ›› Issue (2): 102-110.doi: 10.13305/j.cnki.jts.2009.2.004

Previous Articles     Next Articles

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. 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

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

CLC Number: