欢迎访问《中国农学通报》，
中国农学通报

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

摊放时间对茶鲜叶香气组分影响初报

郑鹏程 叶飞 高士伟 王雪萍 龚自明   

  • 收稿日期:2010-10-19 修回日期:2010-11-24 出版日期:2011-02-10 发布日期:2011-02-10
  • 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

Effect of Spreading Time on Aroma Components in Fresh Tea Leaves

  • Received:2010-10-19 Revised:2010-11-24 Online:2011-02-10 Published:2011-02-10

PDF (PC)

1002

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.