【摘要】 文章探讨了红茶加工过程中不同萎凋处理下主要氨基酸和儿茶素含量的动态变化,结果表明:(1)萎凋过程中氨基酸都呈现增加趋势,且总量增幅都大于50%,揉捻过程大量减少,发酵及干燥过程趋于稳定,变化不大;在不同萎凋处理的比较中,空调29℃处理的萎凋叶氨基酸含量较高,日光萎凋的干毛茶氨基酸含量最高。(2)萎凋过程中儿茶素都呈现增加趋势,揉捻过程大量氧化减少,发酵及干燥过程趋于稳定,变化不大;在不同萎凋处理的比较中,自然萎凋处理的萎凋叶儿茶素含量较高,日光萎凋的干毛茶儿茶素含量最高。红茶加工中对萎凋过程进行调控可以有效改善红茶品质。更多还原

【Abstract】 The dynamic changes of amino acids and catechins contents in black tea processed with different withering treatments were studied in this paper. The results showed that:(1) the total amino acids contents increased by more than 50% during different withering processes, while it decreased significantly during the rolling process, and showed a stable state during the fermentation and drying process; The content of amino acids in samples treated with sunlight and the air conditioner at 29 ℃ were highest.(2) the catechins contentincreased in the withering processes and decreased significantly in the rolling process, and showed a stable state in the fermentation and drying process. By comparison, the catechins content of withering leaves treated with natural way and the catechins content of primary processed tea treated with sunlight was higher than other way. Thus, the quality of black tea can be improved by controlling the withering process.更多还原