摘要
对白茶连续化加温萎凋加工过程中生化成分变化进行测定分析,结果表明:主要生化成分随加工进程出现升降的动态变化,其变化幅度在各萎凋时间段之间存在差异;与鲜叶相比,毛茶含水率、水浸出物、茶多酚分别降低了71.10%、5.12%、5.96%,而咖啡碱、氨基酸和黄酮含量则分别增加了0.25%、1.70%、1.97mg/g;连续化生产线白茶的水浸出物含量显著高于传统工艺白茶(P<0.05),但氨基酸、咖啡碱含量显著低于传统工艺白茶(P<0.01)。毛茶感官品审评结果表明,连续化加温萎凋与传统工艺白茶,品质差异不显著。
In this paper,the contents of major biochemical components were measured and analysed in the continuous and warmed withering of white tea. The results showed that a significant differecnce in contents of major compositions emerged and depended on the withering time levels. Compared with fresh leaves, the contents of moisture, water extracts and tea polyphenols were decreased by 71.10%, 5.12%and 5.96%, respectively. However, the contents of caffeine, amino acid and flavonoids were increased by 0.25%、1.70%and 1.97mg/g. Compared with white tea processed by traditional technics, the content of water extracts was markedly （P〈0.05） enhanced by continuous producing line, but the contents of amino acid and caffeine presented an significant lower level （P〈0.01）. Sensory evaluation showed that there was no significantly different quality in the process of white tea by traditional technics and continuous producing line.
出处
《茶叶科学技术》
2014年第2期8-11,17,共5页
Tea Science and Technology
基金
福建省现代农业(茶叶)产业技术体系项目
关键词
白茶
连续化加温萎凋
生化成分
感官品质
white tea
continuous and warmed withering
biochemical components
tea quality
