摘要
以碧香早一芽二、三叶为原料,分别进行紫外光UV-B照射及做青处理加工成工夫红茶,结果表明,紫外照射与做青处理对成品茶品质均产生明显影响。紫外照射处理有利于多酚类物质积累,红茶茶多酚含量为115.19-121.48mg/g,比传统工艺红茶高2.29-8.58mg/g;茶黄素含量最高可达到3.41mg/g,较传统工艺红茶高0.55mg/g,且以1h处理效果最佳。做青处理则促进多酚物质的分解转化,适度做青处理能获得较高的茶黄素含量,且以120转中度摇青获得茶黄素含量最高,达3.49mg/g,较传统工艺成品茶高0.63mg/g。
One bud and two leaves of Bixiangzao cultivar was used as raw material of Gongfu black tea and was subject to UV-B irradiation and Zuoqing processing respectively during withering. The results showed that UV-B and Zuoqing processing have a significant effect on the quality of Gongfu back tea. UV-B treatment was beneficial to the accumulation of polyphenols. Compared with the traditional Gongfu black tea, UV-B treatment could obtain the content of tea polyphenol 115.19-121.48mg/g, which is 2.29-8.58mg/g higher than the traditional processing. And UV-B treatment can obtain a maximum content of theaflavins 3.41mg/g, which is 0.55mg/g higher than the traditional processing. And the UV-B treatment lasting 1 hour achieved the best effect. Zuoqing processing could promote the decomposition and transformation of polyphenols. And moderate Zuoqing processing can obtain higher content of theaflavins, and at 120 rpm for moderate Zuoqing processing could get the highest content of theaflavins up to 3.49mg/g, which is 0.63mg/g higher than the traditional process.
出处
《茶叶通讯》
2015年第1期34-37,共4页
Journal of Tea Communication
关键词
做青
紫外照射
工夫红茶
茶多酚
茶黄素
zuoqing processing, UV-B irradation, gongfu black tea, tea polyphenols, theaflavins
