期刊论文

STUDIES ON THE PROCESSING TECHNOLOGY OF HUNAN OOLONG TEA——Ⅱ.STUDIES ON THE MECHANISM OF QUALITY FORMATION OF OOLONG TEA

中文

湖南农业大学学报(自然科学版)

1007-1032

1993

01

62-68

10.13331/j.cnki.jhau.1993.01.010

本校为第一机构

研究了乌龙茶初制过程中茶多酚、儿茶素、黄酮类、可溶性糖、氨基酸、叶绿素、茶黄素、茶红素和茶褐素等多种生化成分的变化规律,以及各种物理化学作用。采用对“叶缘”和“叶心”分别测定的手段,阐明了乌龙茶滋味醇爽回甘、叶底绿叶红镶边、汤色橙黄明亮、外形条索壮实或“蜻蜓头”等品质特点形成的实质,为完善乌龙茶品质形成的理论和改进加工技术打下了良好的基础。

The change trend materials related to the quality of Oolong tea during thestages of manufacture and its differances between the edge and the middle of the secondleaves during the leaf-doing were investigated respectively.In addition,factors affecting theappearance of manufactured tea were studied.The results show that the taste materials ofOolong tea were polyphenol,catechins,amino acid,soluble sugar,TF,TR and TB.Thecolour materials were chlorophyll,TF,TR,TB and anthoxanthin.The appearance of Oo-long tea was affected mainly by the process of Ro...