作 者：
董晨;曲凤凤;艾仄宜;郑时兵;黎先岭;冉茂全;倪德江
单 位：
宣恩县农业局;宣恩县伍台昌臣茶业有限公司;华中农业大学茶学系;园艺植物生物学教育部重点实验室
摘 要：
以鄂茶10号优质鲜叶为原料,比较了滚筒杀青、电磁杀青及蒸汽杀青方式对绿茶品质的影响。结果表明,滚筒杀青与电磁杀青处理的绿茶外形色泽更翠,滋味更鲜醇、花香明显,感官品质极显著优于蒸汽杀青处理;茶多酚、水浸出物、叶绿素a和叶绿素b含量以滚筒杀青处理最高,显著高于其它2种处理;氨基酸和咖啡碱各处理间差异不显著。滚筒杀青处理的酯类、酮类香气成分含量最高,电磁杀青处理碳氢化合物和醛类香气物质丰富,而蒸汽杀青处理的醇类香气成分最多。色差分析表明,滚筒杀青处理干茶及茶汤L*值和b*值最高,茶汤a*值最低,与其它2种处理达到显著水平,说明其干茶和茶汤明亮度,黄绿色度优于其他两种杀青处理。结合感官和理化品质,滚筒杀青方式最有利于鄂茶10号鲜叶的绿茶加工,其次是电磁杀青方式。
译 名：
Study on De-enzyming Methods of E-Cha No.10 High Quality Fresh Leaves
作 者：
DONG Chen;QU Feng-feng;AI Ze-yi;ZHENG Shi-bing;LI Xian-ling;RAN Mao-quan;NI De-jiang;College of Horticulture and Forestry Science, Huazhong Agricultural University;Key Laboratory of Horticultural Plant Biology, Ministry of Education;Wutai Changchen Tea Co., Ltd.;Xuanen County Bureau of Agriculture;
单 位：
DONG Chen%QU Feng-feng%AI Ze-yi%ZHENG Shi-bing%LI Xian-ling%RAN Mao-quan%NI De-jiang%College of Horticulture and Forestry Science, Huazhong Agricultural University%Key Laboratory of Horticultural Plant Biology, Ministry of Education%Wutai Changchen Tea Co., Ltd.%Xuanen County Bureau of Agriculture
关键词：
E-Cha No.10;;Green tea;;De-enzyming methods;;Quality
摘 要：
This study examined the effects of different de-enzyming methods,on quality of E-Cha No.10 green tea products. Results showed that the viridity color, fresh and mellow taste and floral aroma of green tea produced by rotary de-enzyming and electromagnetic de-enzyming methods were superior to steaming de-enzyming, suggesting that the former two methods could improve sensory quality of green tea significantly. The rotary de-enzyming method significantly increased the contents of polyphenols, water extract as well as chlorophyll a and chlorophyll b when compared to electromagnetic and steaming de-enzyming methods. Whereas the contents of catechins and amino acids among these three methods of deactivating enzyme varied with no remarkable difference. GC-MS analysis indicated that the contents of esters and ketone reached the highest level when the green tea was produced by rotary de-enzyming method; steaming de-enzyming method boosted the highest contents of alcohols; while for the contents of hydrocarbon and aldehyde, electromagnetic de-enzyming method did the best. The analysis of color difference elaborated the value of L* and b* peaked when green tea was produced by rotary de-enzyming method in spite of the minimum value of a* in comparison with other methods, implying that the brightness and green color could be improved effectively by rotary deenzyming method. In conclusion, rotary de-enzyming method was considered as the best choice of processing E-Cha No.10 s high quality green tea, followed by the electromagnetic de-enzyming method.
