CAJ | 학술논문

以一芽二叶茶鲜叶为原料，设置20、28、36℃3个萎凋温度梯度，取不同含水率的萎凋叶，测定茶多酚、氨基酸、黄酮、可溶性蛋白质和可溶性糖等含量，以及多酚氧化酶和过氧化物酶的酶活，并对后续加工叶的主要生化成分进行测定，研究萎凋温度对鲜叶主要生化成分和酶活性动态变化规律的影响。结果表明，随着萎凋过程鲜叶含水率的逐渐下降，茶多酚、可溶性蛋白质、可溶性糖等含量均呈现下降的趋势，36℃和28℃处理下茶多酚含量无显著差异，均高于20℃处理，可溶性蛋白质和可溶性糖含量与温度呈负相关；氨基酸和黄酮含量呈上升趋势，不同处理间36℃>28℃>20℃；CO2释放量总体呈“降-升-降”的变化趋势，以36℃处理样的释放量相对最大；多酚氧化酶活性呈缓慢下降的趋势，过氧化物酶活性呈上升趋势，且均以28℃处理酶活性最高。成品茶中28℃处理样的茶黄素、茶红素、茶多酚等含量最高，感官审评结果也表明28℃处理样的汤色、滋味等得分最高，品质最优。
이일아이협다선협위원료，설치20、28、36℃3개위조온도제도，취불동함수솔적위조협，측정다다분、안기산、황동、가용성단백질화가용성당등함량，이급다분양화매화과양화물매적매활，병대후속가공협적주요생화성분진행측정，연구위조온도대선협주요생화성분화매활성동태변화규률적영향。결과표명，수착위조과정선협함수솔적축점하강，다다분、가용성단백질、가용성당등함량균정현하강적추세，36℃화28℃처리하다다분함량무현저차이，균고우20℃처리，가용성단백질화가용성당함량여온도정부상관；안기산화황동함량정상승추세，불동처리간36℃>28℃>20℃；CO2석방량총체정“강-승-강”적변화추세，이36℃처리양적석방량상대최대；다분양화매활성정완만하강적추세，과양화물매활성정상승추세，차균이28℃처리매활성최고。성품다중28℃처리양적다황소、다홍소、다다분등함량최고，감관심평결과야표명28℃처리양적탕색、자미등득분최고，품질최우。
By using oftwoleavesand a bud shoot as fresh tea leave material,setting three different withering temperature(20, 28, 36℃),sampledleaves with different moisture content, thenthe contents oftea polyphenols, total amino acids,flavonoids, total soluble protein,soluble sugar, PPO activity, and POD activity were determined to studythe effect ofwitheringtemperature ondynamicchangesofmainbiochemicalcomponents andenzymatic activity ofteafreshleaves, andthe effects of different witheringtemperature onmainbiochemicalcomponents of rolled leaves, fermented leaves and fired tea were also analysed.The results show thatwith the increasing of withering time, moisture content of tea fresh leaves decreasegradually,the contents oftea polyphenols,totalsoluble protein and soluble sugar decrease graduallyaccordingly, andthe contents of tea polyphenols wereno difference between28℃and36℃, butareobviously higher thanthat in20℃; thecontents of soluble protein and soluble sugar arenegatively correlated with temperature;the contents oftotal amino acidsand flavonoidsincrease gradually, and arepositively correlated with temperature; the released amount of CO2decreased at first, then increase and decrease finally, and the amountisthe largest when the withering lighttemperatureis36℃; polyphenol oxidaseactivity showsa slow downward trend, peroxidaseactivityshowsanupward trend, and theyarethe highest at 28℃. The contents oftheaflavins, thearubigins,andpolyphenolsarealsothehighest at 28℃; the results of sensory evaluation alsoshowsthat the liquor color and taste of black tea at 28℃had the highest score, with the best quality.