食品工业科技2018，Vol.39Issue(10)：83-89,7.DOI:10.13386/j.issn1002-0306.2018.10.016
不同等级CTC红碎茶生化成分分析
Comparative analysis on chemical characteristics of different grades CTC black tea
摘要
Abstract
The different grades CTC (Crushing,tearing and curling) black tea as materials,those,sensory quality,chemical compositions and volatile flavor compounds(VFC) were measured to invest the chemical characteristics for the improvement of processing technology and quality.There were no significant differences in free amino acids and soluble sugars (p ＜ 0.05) between three grades CTC black tea.While caffeine contends increased significantly (p ＜ 0.05),tea polyphenols just decreased significantly(p ＜ 0.05).Catechins showed a downward trend.Theaflavins (TF),thearubigins (TR) and theabrownins (TB) contends increased in CTC black tea.The ratio of TR and TB could reflect its soup color observed.VFC originated from farnesyl diphosphate or granyl geranyl pyrophosphate degradation were the major VFC in black tea.So,tea polyphenols,caffeine and TR were the main reasons to regulate the quality of different grades CTC black tea,while the main VFC had not changed.关键词
CTC红碎茶/品质成分/挥发性成分Key words
CTC black tea/chemical component/volatile flavor compounds分类
轻工纺织引用本文复制引用
乔小燕,李崇兴,姜晓辉,吴华玲,陈栋..不同等级CTC红碎茶生化成分分析[J].食品工业科技,2018,39(10):83-89,7.基金项目
国家农业(茶叶)产业技术体系建设专项(CARS-23) （茶叶）
广东大叶种红茶产业技术创新平台建设(主体科研机构创新能力建设) （主体科研机构创新能力建设）
省农村科技领域项目(2017A020208020). （2017A020208020）
