文档介绍：安徽农业科学,Journal of Anhui Agri .Sci .2008 ,36(10) :4155 - 4157 责任编辑张彩丽责任校对马君叶
杜仲绿茶杀青技术研究
周继荣,秦志华( 华中农业大学园艺林学学院, 湖北武汉430070)
摘要[ 目的] 为杜仲茶的开发提供参考依据。[ 方法] 比较了炒青、蒸青、烫青和微波杀青4 种杀青技术对杜仲绿茶品质的影响。[ 结
果] 感官审评结果表明, 微波杀青杜仲绿茶的综合得分最高(90 .0) , 在干茶色泽、香气、滋味、汤色和叶底等方面明显优于采用其他杀青方
式的杜仲绿茶; 色差分析结果显示, 微波杀青杜仲绿茶干茶和茶汤的亮度( L * ) 值最高, 而炒青杜仲绿茶最低;4 种杀青技术的干茶色相
角( Ha * b * ) 的大小顺序是: 微波杀青> 炒青> 蒸青> 烫青; 而茶汤色相角的大小顺序是: 微波杀青> 烫青> 蒸青> 炒青。理化分析结
果表明, 除叶绿素b 外, 不同杀青技术对杜仲绿茶的绿原酸、黄酮等主要品质化学成分影响均达极显著水平。[ 结论] 微波杀青效果较
好, 炒青和蒸青次之, 烫青效果较差。
关键词杜仲茶; 杀青; 品质
中图分类号 S571 .1 文献标识码 A 文章编号 0517 - 6611(2008) 10 - 04155 - 03
Pri mary Studies on the Green- Removing Technologies in Green mia Tea
ZHOU Ji-rong et al ( College of Horticulture and Forestry Sciences , Huazhong Agricultural University , Wuhan, Hubei 430070)
Abstract [ Objective] The purpose was to provide references for developi ng miatea . [ Method] The effects of 4 green-re moving technologies such as
parching , steaming , scalding and microwave green-removing onthe quality of miatea were co mpared . [ Result] The results fro msensory evalu-
ation showed that the integrated score of green euco mmia tea by microwave green-removing was highest (90 .0) . It was significantly superior to the green
mia tea by other green-removing methods onthe aspects such as color of dry tea , aroma , flavor , soup color and infused leaf . The results fromchro-
matisman