CAJ | 학술논문

对茶鲜叶采用阳光、紫外灯、近红外灯三种不同光源照射，处理后的摊青叶紫外组的芳樟醇、反式氧化芳樟醇、α-甲基～苯甲醇、橙花叔醇、β-紫罗酮、棕榈酸甲酯、柠檬醛等有鲜爽花香和甜浓花香的精油成分显著多于其他组，百分含量为0．60％-5．27％。不同光源照射同时进行碰青处理，发现阳光组精油含量多，且芳樟醇、顺／反式氧化芳樟醇、香叶醇、橙花叔醇、2，4-二叔丁基-苯酚、十六炕酰胺、n-棕桐酸等有鲜爽花香和甜浓花香的精油成分显著多于其他组．百分含量分别为1．18％-5．68％。研究还发现，光源照射有利于具有花香或者清香的芳香化合物的转化与积累，碰青处理有利于糖苷类酶水解产生醇系化合物，但是碰青一定要适度，否则会抵消光源照射处理的效果。
대다선협채용양광、자외등、근홍외등삼충불동광원조사，처리후적탄청협자외조적방장순、반식양화방장순、α-갑기～분갑순、등화숙순、β-자라동、종려산갑지、저몽철등유선상화향화첨농화향적정유성분현저다우기타조，백분함량위0．60％-5．27％。불동광원조사동시진행팽청처리，발현양광조정유함량다，차방장순、순／반식양화방장순、향협순、등화숙순、2，4-이숙정기-분분、십륙항선알、n-종동산등유선상화향화첨농화향적정유성분현저다우기타조．백분함량분별위1．18％-5．68％。연구환발현，광원조사유리우구유화향혹자청향적방향화합물적전화여적루，팽청처리유리우당감류매수해산생순계화합물，단시팽청일정요괄도，부칙회저소광원조사처리적효과。
The purpose of this paper was to investigate the effect of three kinds of radio frequency lights treatments combined with different processing teehnology on releasing aroma components of fresh tea leaves. The results showed that the quantity of amora components with floral fragrance, such as 3,7-dimethyl-l,6- Oetadien-3-ol, cis-Linaloloxide, α-methyl-Benzenemethanol, 3,7,11-trimethyl-l,6,10-Dodeeatrien-3-ol, （E）-4- （2,6,6-trimethyl-l-eyelohexen-l-yl）-3-Buten-2-one, Hexadecanoie acid, methyl ester, （E）-3,7-dimethyl-2,6- Octadienal,, ranging from0.60% to 5.27%, which obviously more than untreated with irradiated lights of fresh tea leaves. Meanwhile, we added Peng-qing treatment （clair the tea fresh leaves with two hands gently） on the lights treatments, the amount of total essencial oil components became maximum for the treatment of sunlight irradiation compared with other treatments, the over percentage is between 1.18%-5.68%. The study also indicated the light irradiating was conductive to the transformation and accumulation of the oils components with floral fragrance, and appropriate treatment was in favour of the produetlon of alcohol glyeosldes from enzymatic hydrolysis of compounds when Peng-qing treatment was added. In conclusion, the treatments of lights irradation comhined with differents processing technology can improve the flavor of tea leaves aroma.