Study on the Content Change of Caffeine,Tea Polyphenols and Free Amino Acids in the Tie-guanyin Oolong Tea Machining Process
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摘要: 以铁观音加工过程中主要生化成分为研究对象,测定生产过程中各工序在制品的咖啡碱、茶多酚、游离氨基酸含量。结果表明:加工过程中铁观音的咖啡碱、茶多酚、游离氨基酸含量呈规律性变化。炒青是临界加工工序,其高温致使酶失活变性铁观音停止发酵,铁观音内含物质在炒青工序被固化。在此后揉捻、烘干等工序中咖啡碱、茶多酚含量趋于稳定,基本不再发生变化,游离氨基酸含量缓慢减少。Abstract: In this paper,study on the main biochemical composition in Tie-guanyin machining process and measure the content of caffeine,tea polyphenols,free amino acids in the different processes.The results showed that the content of caffeine,tea polyphenols,free amino acids with Tie-guanyin machining process change regularly. Chaoqing is the critical manufacturing process,high temperature causes degeneration of enzyme inactivation and stops fermentation,Tie-guanyin containing material is cured in Chaoqing process.Thereafter in the Rounian, Honggan and other processes,the content of caffeine,tea polyphenols is stabilized,the content of free amino acids reduces slowly.
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Key words:
- Tie-guanyin oolong tea /
- machining process /
- caffeine /
- tea polyphenols /
- free amino acids /
- content change
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