CAJ | 학술논문

试验研究了复火温度(95、110、125 ℃)和复火时间(1、2、3 h)两因素三水平交叉试验对杜仲红茶精制加工过程中品质成分变化的影响。结果表明：蛋白质、氨基酸、还原糖、茶黄素、黄酮类物质的含量均随复火温度的递增和复火时间的延长而递减；茶红素含量在95 ℃复火时随时间的延长而增加，105 ℃复火2 h时达到最高值，125 ℃复火时则随着时间的延长而递减；糖胺化合物含量在复火处理的前1 h内均比对照有所增加，增幅以95 ℃ 时最高，但复火1 h后均持续下降，且处理的温度越低，降速越快。结合综合品质的感官审评结果判断，110 ℃复火1～2 h较有利于杜仲红茶良好品质的形成。
시험연구료복화온도(95、110、125 ℃)화복화시간(1、2、3 h)량인소삼수평 교차시험대두중홍다정제가공과정중품질성분변화적영향。결과표명：단백질、안기산、환 원당、다황소、황동류물질적함량균수복화온도적체증화복화시간적연장이체감；다홍소함 량재95 ℃복화시수시간적연장이증가，105 ℃복화2 h시체도최고치，125 ℃복화시칙수착 시간적연장이체감；당알화합물함량재복화처리적전1 h내균비대조유소증가，증폭이95 ℃ 시최고，단복화1 h후균지속하강，차처리적온도월저，강속월쾌。결합종합품질적감관심 평결과판단，110 ℃복화1～2 h교유리우두중홍다량호품질적형성。
The effects of different temperature (95, 110, and 125 ℃) and duratio n (1, 2, and 3 hours) of second drying on the quality and composition of Eucommi a black tea during refining process were studied. It is showed that the contents of protein, amino acid, reduced sugar, theaflavins (TFs) and flavonides decreas ed with the temperature increasing and duration prolonging. The content of thear ubigins (TRs) increased at 95 ℃ and decreased at 125 ℃ with the duration prolo nging, and the highest content of TRs was found at 110 ℃ for 2 h. The content o f amodori compounds increased in the first hour of second drying with lower rang e at 95 ℃ than at 110 ℃ and 125 ℃, but it decreased later, and the lower the t emperature, the faster the decreasing. With organoleptic evaluation on the compr ehensive quality, it showed that second drying for 1 to 2 hours under the te mperature of 110 ℃ benefits the formation of high quality Eucommia black tea.