复式萎凋、加温萎凋对白茶品质的影响

【作者】 李金辉； 袁弟顺； 岳文杰； 于欣阳； 李聪；

【机构】 福建农林大学园艺学院； 福建农林大学白茶研究所； 山东省枣庄市台儿庄区水务局；

【摘要】 研究了白茶不同萎凋方式过程中主要生化成分的变化,分析茶多酚、氨基酸、水浸出物等多种主要生化成分含量变化,及其与白茶品质形成的关系。结果表明,不同萎凋方式茶多酚含量总是由高到低,氨基酸含量由少到多,水浸出物含量亦表现降低的趋势,黄酮表现为上升的趋势,萎凋过程中咖啡碱含量升高,烘干过程含量下降;多糖含量呈现动态变化规律。更多还原

【Abstract】 Take the samples of different withering stage by different withering methods process of white tea, we can analyze the variation of contents of main biochemical components including tea polyphenol,amino acids,water extract and so on and the relationship of the quality of white tea and withering. The results indicate that whatever the withering methods,the content of tea polyphenol is always from high to low, the amino acids content is always from low to high , the contentsof water extract has the decreased trend, the content of flavonoid has the increased trend, the caffeine content goes up in the process of withering , in the process of drying, the caffeine content descend; In the process of withering, polysaccharide be placed in bornly with the depletion of the dynamic equilibrium.更多还原