优质绿茶贮藏过程品质劣变的研究

以春季1芽2叶加工而成的优质绿茶为原料,对其进行12个月的贮藏试验,每隔两个月对其主要物理性状与生化成分进行检测;在贮藏前、贮藏二个月、四个月、十个月、十二个月时对其进行感官审评。结果表明,物理性状、生化含量、感官品质都随贮藏时间的延长而下降或劣变。茶汤亮度L、透光率T640逐渐下降,色泽a、b值逐渐上升且增幅较大;生化含量的下降幅度是简单儿茶素>茶多酚>酯型儿茶素>咖啡碱>水浸出物,且以前两个月的变化幅度最大;氨基酸在前六个月持续减少,后期呈起伏变化;水分持续上升,由贮藏前的6.07%上升到6.41%;感官品质劣变随时间延长而增大。

Study on Quality Worsening of Excellent Tea during Storage

By using the excellent tea made from the Spring tea leaves of one bud and two leaves as material,the 12 months storing experiment was carried out,during which the main physical characters and biochemical components were detected every two months,and the sensory quality was assessed at the time of 0,2,4,10,12 months.The results showed that the physical character,biochemical content and sensory quality were deteriorating.L and T_(640) declined continuously and a,b increased continuously and quickly.The declining range of the biochemical content was following the sequence of simple catechins>tea polyphenols>estered:catechins>caffeine>water extracts,and they reduced quickly in the first two months.The amino acid declined continuously in the first six months,later,it varied undulately.The content of moisture increased continuously and rose from 6.07% to 6.41%.The sensory quality deteriorated heavily with the time.