CAJ | 학술논문

以铁观音为原料,根据闽南乌龙茶做青原理,以自然摊晾叶为对照,研究了振动摇青时间、频率对乌龙茶做青过程中生理生化变化及毛茶品质的影响。结果表明：叶温、呼吸作用、相对电导率随振动时间的加长、振动频率的加快而增加,而水浸出物总量、茶多酚含量、儿茶素总量随着振动强度的加大,减少的越多,振动摇青使氨基酸总量上升,黄酮类含量的变化趋势呈不规则波浪形。第1、2、3摇时间分别为5、7、9 min,振动频率300 r/min的毛茶品质最佳,自然摊放的毛茶品质最差。
이철관음위원료,근거민남오룡다주청원리,이자연탄량협위대조,연구료진동요청시간、빈솔대오룡다주청과정중생리생화변화급모다품질적영향。결과표명：협온、호흡작용、상대전도솔수진동시간적가장、진동빈솔적가쾌이증가,이수침출물총량、다다분함량、인다소총량수착진동강도적가대,감소적월다,진동요청사안기산총량상승,황동류함량적변화추세정불규칙파랑형。제1、2、3요시간분별위5、7、9 min,진동빈솔300 r/min적모다품질최가,자연탄방적모다품질최차。
Taking TieGuanYin as material,the experiment studied the influence of vibration times and frequencies on physiological and biochemical changes,quality of raw tea of oolong tea during zuo-qing process,which based on zuo-qing principle of minnan oolong tea and took natural airing leaf as the control.The results showed that leaf temperature,respiration and relative conductivity increased with vibration times extending and vibration frequencies accelerating,with vibration intensity increasing,but waterextraction totals,tea polyphenols contents and catechin totals decreased more and more.Vibration zuo-qing enhanced the rising of amino acid totals,but the change trend of flavonoid contents was anomalous waviness.When the first,second and third period vibration time was 5 min,7 min,9 min,the vibration frenquency was 300 r/min,quality of raw tea was the best,quality of raw tea with natural airing was the worst.