中国农学通报 ›› 2011, Vol. 27 ›› Issue (4): 334-338.
所属专题: 园艺
• 食品 营养 检测 安全 • 上一篇 下一篇
郑鹏程 叶飞 高士伟 王雪萍 龚自明
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基金资助:
湖北省2009年度自然科学基金重点项目;国家现代农业(茶叶)产业技术体系
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摘要:
为研究摊放时间对茶鲜叶香气组分的影响,对同一批鲜叶,在相同的温湿度条件下分别进行0~28 h不同时间的摊放处理,微波固样。经GC-MS检测,结果表明:经过6~12 h摊放处理的茶鲜叶香精油总量、香气组分数量和特征性香气组分含量都处于较高水平,而摊放时间过短(少于6 h)或过长(12 h以上)均不利于茶叶香气品质的形成。
关键词: 谷胱甘肽, 谷胱甘肽
Abstract:
In order to investigate the effect of spreading on aroma components in fresh tealeaves, the same batch of fresh tea leaves was spread respectively with 0~28 hours in the same temperature and humidity, microwave fixed sample. GC-MS analysis results showed that with a certain time (6~12 h) spreading, total aroma oil, amount of aroma and the content of tea characteristic aroma of the fresh tea leaves were in higher level. But the shorter time (less than 6 h) or the longer time (more than 12 h) spreading was harmful for the tea aroma quality formation.
郑鹏程 叶飞 高士伟 王雪萍 龚自明. 摊放时间对茶鲜叶香气组分影响初报[J]. 中国农学通报, 2011, 27(4): 334-338.
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