CAJ | 학술논문

以传统客家本土茶树品种———马图种为原料，利用国内第一条客家长炒青绿茶连续化生产线实时研究加工过程7个关键工序茶叶主要品质成分的变化趋势及对品质风格的影响。结果表明：茶叶含水量在加工过程呈现明显的下降趋势，以“一炒”干燥工序最为显著，茶叶主要品质成分均在“动态失水”和“一炒”两个工序中呈现出显著增加的趋势；“二炒”后茶多酚含量没有显著变化，可溶性糖显著增加，游离氨基酸和咖啡碱含量减少；加工过程中，儿茶素和非酯型儿茶素总量变化同茶多酚一致；酯型儿茶素总量在加工过程中增加， EGCG在酯型儿茶素中的比例并没有显著变化，在“动态失水”工序后，酯型儿茶素总量显著增加，EGCG所占酯型儿茶素比例却显著下降。
이전통객가본토다수품충———마도충위원료，이용국내제일조객가장초청록다련속화생산선실시연구가공과정7개관건공서다협주요품질성분적변화추세급대품질풍격적영향。결과표명：다협함수량재가공과정정현명현적하강추세，이“일초”간조공서최위현저，다협주요품질성분균재“동태실수”화“일초”량개공서중정현출현저증가적추세；“이초”후다다분함량몰유현저변화，가용성당현저증가，유리안기산화가배감함량감소；가공과정중，인다소화비지형인다소총량변화동다다분일치；지형인다소총량재가공과정중증가， EGCG재지형인다소중적비례병몰유현저변화，재“동태실수”공서후，지형인다소총량현저증가，EGCG소점지형인다소비례각현저하강。
The traditional Hakka green tea variety Matuzhong in Meizhou was processed through a continuous production line , and the changes in its main quality components in the course of processing were real -timely studied , and the influences of 7 key processes on the quality style of the green tea were analyzed .The results showed that the water content in tea reduced notably in the processing, especially in the process of “first roasting”.The main quality components of tea presented a significant rising trend in the process of“dynamic water loss” and“first roasting”.After“second roasting”, the content of tea polyphenols did not change sig-nificantly, but the content of soluble sugar increased significantly , and the contents of free amino acids and caffeine reduced .In the processing , the total content of catechins and non-ester catechins revealed the same changing trend as the content of tea polyphe -nols;the total content of ester catechins increased , but the proportion of EGCG in ester catechins did not change significantly .After the process of “dynamic water loss”, the total content of ester catechins increased significantly , but the proportion of EGCG in ester catechins declined significantly .