茶叶科学2016，Vol.36Issue(2)：149-159,11.
光照强度对发酵叶主要生化成分动态变化的影响
Effect of Light Intensity on Dynamic Changes of Main Biochemical Components of Tea Fermented Leaves
摘要
Abstract
By using two leaves and a bud shoot of Fuding Dabai as fresh leaves material, the dynamic effects of six different fermenting light intensities (0 lx, 3000 lx, 6000 lx, 9000 lx, 12000 lx and 15000 lx) on major biochemical components of tea fermented leaves were studied. Tea samples were collected every 30 min and the contents of tea polyphenols, flavonoids, total amino acids, soluble protein, soluble sugar, catechin compositions, theaflavins and amino acids were detected. The results showed that with the increasing of fermentation time, the contents of tea polyphenols and catechins compositions decreased gradually. The contents of flavonoids, total amino acids and soluble sugar showed opposite trends. Both the soluble protein and theaflavins components increased at first and then dropped, with its peak at around 120 min. Comparing different light intensity processings, 15000 lx strong light treatment significantly decreased the contents of tea polyphenols, catechins compositions, the accumulation of flavonoids and the amino acid compositions. The highest contents of soluble protein and soluble sugar were identified in samples under 9000 lx light treatment. While, the highest contents of theaflavins components and theanine were found in samples under 3000 lx light treatment. The sensory evaluation also showed that the liquor color and taste of samples under 3000 lx light treatment got the highest score, indicating a good quality.关键词
光照强度/发酵/生化成分/动态变化Key words
light intensity/fermentation/biochemical composition/dynamic change分类
轻工纺织引用本文复制引用
俞露婷,袁海波,王伟伟,陈根生,滑金杰,江用文..光照强度对发酵叶主要生化成分动态变化的影响[J].茶叶科学,2016,36(2):149-159,11.基金项目
国家茶叶产业技术体系红茶加工岗位(CARS-23)、中国农业科学院科研经费项目(201205)、浙江省农业科技推广项目(浙江省工夫红茶发酵工序参数优化研究与推广). （CARS-23）
