林产化学与工业2011，Vol.31Issue(4)：69-74,6.
雅安藏茶制作工艺的品质变化
Quality Variation during the Processing of Ya′an Tibet Tea
摘要
Abstract
The variation of quality components during the processing of Ya'an Tibet tea was investigated. The results showed that the water content decreased with the processing. During the first 3 days fermentation, water content decreased the least and water loss was 3.01 %. During other stage, water content decreased at high level. During the 1-3 days fermentation, the temperature of the middle part significantly increased 24.40℃, , while the temperature of the top part and the bottom part decreased. During the 6-9 days fermentation, the temperature is kept steadily. From leaves to product, the contents of catechin, tea polyphenols, caffeine, free amino acid and soluble sugar decreased 69.88 % ,46.39% ,68.53% , 25.85 % and 7.11% , respectively. The content of total chlorophyll decreased 48 % while the contents of the TR, TF and TB increased 24. 33 times, 53 times and 5.67 times respectively. Apparently, the quality components of Ya'an Tibet tea change fast during fermentation, and the temperature and humidity influenced it significantly.关键词
雅安藏茶/制作工艺/品质成分Key words
Ya'an Tibet tea/processing/quality components分类
化学化工引用本文复制引用
陈昌辉,郭金龙,汪艳霞,杜晓,赵涛,赵正来..雅安藏茶制作工艺的品质变化[J].林产化学与工业,2011,31(4):69-74,6.基金项目
国家质检总局行业公益项目(200910202) （200910202）
