CAJ | 학술논문

目的：确定茶叶内质成分保留量最佳的微波杀青工艺参数及干燥方式。方法以夏秋茶鲜叶为研究对象,以茶多酚、咖啡碱、叶绿素、儿茶素保留量为考量指标,研究微波干燥、微波-远红外干燥、热风干燥对夏秋茶叶内质成分的影响,并对微波杀青工艺进行参数优化。通过对微波杀青时间、投叶量及微波功率进行单因素试验；并在此基础上进行 L9(33)正交试验,运用方差、极差分析确定最佳微波杀青工艺参数。结果微波杀青时,投叶量50 g、微波功率800 W及微波杀青时间150 s,茶叶中内质成分保持最佳；比较三种干燥方式,得出微波干燥对茶叶内质成分在总体水平上保留效果最好。结论本研究建立的实验室微波干燥茶鲜叶方法可以为实验室微波固样方法提供参考,为工厂微波杀青及干燥提供一定的理论依据。
목적：학정다협내질성분보류량최가적미파살청공예삼수급간조방식。방법이하추다선협위연구대상,이다다분、가배감、협록소、인다소보류량위고량지표,연구미파간조、미파-원홍외간조、열풍간조대하추다협내질성분적영향,병대미파살청공예진행삼수우화。통과대미파살청시간、투협량급미파공솔진행단인소시험；병재차기출상진행 L9(33)정교시험,운용방차、겁차분석학정최가미파살청공예삼수。결과미파살청시,투협량50 g、미파공솔800 W급미파살청시간150 s,다협중내질성분보지최가；비교삼충간조방식,득출미파간조대다협내질성분재총체수평상보류효과최호。결론본연구건립적실험실미파간조다선협방법가이위실험실미파고양방법제공삼고,위공엄미파살청급간조제공일정적이론의거。
ObjectiveTo obtain optimum microwave parameters of both fixationand drying by measuring the index of inner components of fresh tea leaves.MethodsThe contents of tea polyphenols, catechins, caffeine and chlorophyll in tea were chosen as main indexes to study the effect on chemical components by different drying methods (microwave drying, microwave far infrared drying and hot-air drying) and the microwave fixation process parameters were optimized. Based on the single factor experiments of the microwave blanching time, leaf weight and microwave power and further orthogonal experiment L9(33), optimal parameters of microwave fixation process were determined by variance and range analysis.ResultsThe optimal parameters of microwave fixation process for the best chemical components reserving was leaf weight 50 g, microwave power 800 W and microwave blanching time 150 s. Comparing the efficient of three drying methods on the best reserving of tea chemical components, the microwave drying was the best choice.ConclusionThis microwave fixed method for fresh tea leaves can provide a reference for laboratory microwave fixed method and partly provide theoretical foundation for microwave fixation and dryness of fresh tea leaves for factories.