【作者】 郭丽； 郭雅玲； 邓长海；

【Author】 GUO Li1 ,GUO Ya-ling1*,DENG Chang-hai2 (1., Horticulture College of Fujian Agriculture and Forestry University ,Fuzhou 350002, China ; 2. Zhangping Agriculture Bureau of Fujian Province, Zhangping 364400 ,China)

【机构】 福建农林大学园艺学院； 福建省漳平市农业局；

【摘要】 采用微波1次-热风、微波2次-热风、微波1次-远红外、微波2次-远红外等4种新干燥工艺和传统干燥工艺焙干水仙茶饼,研究不同干燥工艺对水仙茶饼中儿茶素类及其氧化产物的影响。结果表明:干燥工艺对水仙茶饼中儿茶素及其氧化产物量的影响达不到显著水平。同传统工艺相比,4种新工艺制水仙茶饼中的儿茶素量与之相近,其氧化产物量均低于之;茶黄素和儿茶素的转化与之相同,增加或基本不变,而茶红素和茶褐素的转化却与之相反,均降低;4种新工艺中,微波2次-热风和微波1次-远红外干燥工艺增加茶黄素含量与降低茶红素和茶褐素含量的效果较为明显,有利于使其含量与传统干燥工艺接近。更多还原

【Abstract】 In order to study the effect of drying technics on catechins and its oxide.using four new drying ways: once microwave and twice microwave with hot wind ,once microwave and twice microwave with far infrared ray to dry Shuixian cake tea and traditional one.The results showed that the effect of drying technics on catechins and its oxide in Shuixian cake tea wasn’t obvious ;the content of catechins in Shuixian cake tea made by new technics was near to traditional one ,and the content of its oxide was lower ;the change of theaflavins and catechins that increased or were invariable was similar to the traditional one ,but thearubigins and theabrowns which declined was opposite to it .What’s more , both twice microwave with hot wind and once microwave with far infrared ray drying technics had an obvious effect on improving the content of theaflavins and reducing the content of thearubigins and theabrowns among four new drying technics and it was helpful to approach to the level of the traditional one .更多还原