摘要:
研究了茶树新品种丹桂鲜叶在加工红茶过程中主要生化成分的变化.结果表明:丹桂在加工红茶的过程中,水浸出物含量和茶多酚总量逐渐减少;氨基酸总量先增加后减少;茶多酚与氨基酸的比值变小;茶黄素、茶红素、茶褐素含量和"茶三素"总量逐渐增加;儿茶素总量在加工过程中大幅度减少,毛茶中的儿茶素总量仅为鲜叶的1/10,儿茶素各组分含量也都减少,其中表没食子儿茶素没食子酸酯减幅最大,其次为表没食子儿茶素、没食子儿茶素没食子酸酯、表儿茶素没食子酸酯、表儿茶素和D,L型儿茶素.感官审评表明,丹桂加工的红茶有甜香,滋味醇厚,汤色红艳明亮,品质较优.
Abstract:
Changes of biochemical composition of black tea,Dangui,in processing were investigated.The results indicated that(a) the water extract and tea polyphenols in Dangui decreased gradually;(b) the amino acids content increased in the beginning,but decreased in the later stage;(c) the ratio of polyphenols to amino acid decreased;(d) the contents of TFs,TRs and TB as well as the total amount of the three tea pigments increased gradually;(e) the total catechins content in the finished black tea decreased considerably,only 1/10 of what was in the fresh leaves;and(f) the individual catechins also decreased,with the greatest reduction on epigallocatechine gallate followed by epigallocatechine,gallocatechine gallate,epicatechine gallate,epicatechine and D,L-catechine.Sensory evaluation showed that the beverage steeped from Dangui black tea had a strong sweet note,attractive reddish color,a mellow but flavorful aroma and excellent general quality.
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