CAJ | 학술논문

利用美能达CT310色差计测定了金萱、翠玉、黄棪、白叶单枞茶4个品种闽南工艺传统乌龙茶加工过程中的色差变化.结果表明,原料经晒青、晾青后,L值(明亮度)和b值(黄蓝色度)增加,a值(红绿色度)减少(即绿度增加),其可能与茶青经摊放后"回水返阳"有关;做青使L值和b值降低,a值增加,白叶单枞茶表现尤为明显,这与其多酚类物质含量和多酚氧化酶活性高有关;随着工序进程的不断深入,L值、b值继续下降,a值不断增加,4个品种趋势相同,仅在量上稍有差异.
이용미능체CT310색차계측정료금훤、취옥、황염、백협단종다4개품충민남공예전통오룡다가공과정중적색차변화.결과표명,원료경쇄청、량청후,L치(명량도)화b치(황람색도)증가,a치(홍록색도)감소(즉록도증가),기가능여다청경탄방후"회수반양"유관;주청사L치화b치강저,a치증가,백협단종다표현우위명현,저여기다분류물질함량화다분양화매활성고유관;수착공서진정적불단심입,L치、b치계속하강,a치불단증가,4개품충추세상동,부재량상초유차이.
Changes of color difference during the Oolong tea processing of 4 cultivates-Jinxuan, Cuiyu, Huangdan and Baiye Dancong, were measured by Minoha CT310 color difference meter. The results showed that the values of L (bright degree) and b (yellow degree) increased and the value of a reduced (green degree increased) after sunshine wither and leaf cooling. The values of L and b reduced and a increased after making green. This phenomenon was notable on Baiye Dancong. Following the processing, the values of L and b reduced and a increased continuously. The tendencies were similar among 4 euhivars, there were only some slightly difference in quatity.