福建农业学报2018，Vol.33Issue(5)：525-529,5.DOI:10.19303/j.issn.1008-0384.2018.05.015
不同固样方法对茶鲜叶主要品质成分的影响
Effect of Preservation Methods on Retention of Main Quality Compnents in Fresh Tea Leaves
摘要
Abstract
Fresh leaves plucked from tea bushes of 11 varieties were preserved by freezing , hot-air drying or microwave heating to compare the retention of polyphenols ,free amino acids and caffeine in the leaves .The two-dimensional point set distribution and principal component analyses were performed to determine the data variances among the samples .The results showed that the contents of polyphenols ,EGCG ,EC ,ECG ,aspartate ,arginine , serine and cystine were significantly lower in the tea leaves treated by hot-air than by freezing .Either microwaved or frozen leaves could largely retain the original composition .However ,being convenient and efficient in handling and for preservation ,the microwave method was recommended for the application .关键词
茶鲜叶/冷冻固样/热风固样/微波固样Key words
fresh tea leaves/freezing/hot-air drying/microwave heating分类
轻工纺织引用本文复制引用
项丽慧,林清霞,王丽丽,陈林,余文权..不同固样方法对茶鲜叶主要品质成分的影响[J].福建农业学报,2018,33(5):525-529,5.基金项目
福建省科技计划重大专项(2017NZ0002-1) （2017NZ0002-1）
福建省自然科学基金项目(2016J01121) （2016J01121）
福建省财政专项——福建省农业科学院科技创新团队建设项目(STIT2017-1-3) （STIT2017-1-3）
