| 摘要: |
| 以不同年份和加工过程中的安茶为研究材料，采用高效液相色谱技术对儿茶素和茶黄素在储存、加工中的变化进行定量分析，结合感官审评，对加工和存放过程中物质变化和感官进行分析。结果表明，儿茶素与茶黄素含量在加工过程中和陈化期间均有降低的趋势，储存6年的安茶呈现出明显的陈醇特点。研究结果对于适度陈化安茶，提高产品质量，推动安茶产业的发展具有重要的意义。 |
| 关键词: 安茶 陈化 儿茶素 茶黄素 |
| DOI：10.13610/j.cnki.1672-352x.20160311.013 |
| 投稿时间：2015-11-10 |
| 基金项目:安徽省自然科学基金项目(1408085MC61)资助。 |
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| Changes of catechins and theaflavins in Ann tea during processing and storage |
| NING Jingming,ZHANG Chunquan,ZHANG Zhengzhu |
| (State?Key?Laboratory?of?Tea?Plant?Biology?and?Utilization, Anhui Agricultural University, Hefei 230036) |
| Abstract: |
| Ann tea samples from different aging years and processing methods were used to measure the catechins and theaflavins using high performance liquid chromatography (HPLC) combined with sensory analysis to analyze the changes of quality during the storage and processing of Ann tea. Results showed a reducing trend of catechins and an increase firstly and decrease later of theaflavins in processing. In the storage test, the longer the storage, the lower the contents of catechins and theaflavins. Ann tea showed significant differences after six-year storage with a tasted mellow and smelled stale flavor. The result will help improve product quality and promote the development of Ann tea industry. |
| Key words: Ann tea aging catechins theaflavins |
