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

Abstract

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:

TS272.5⁺1

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.

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

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