[1]王春光,龚成云,王芹,等.杀青方式对白茶花品质的影响[J].黑龙江农业科学,2018,(05):129-134.[doi:10.11942/j.issn1002-2767.2018.05.0129]
　WANG Chun-guang,GONG Cheng-yun,WANG Qin,et al.Effects of Deenzyming Methods on Quality of White Tea Flowe[J].HEILONGJIANG AGRICULTURAL SCIENCES,2018,(05):129-134.[doi:10.11942/j.issn1002-2767.2018.05.0129]
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杀青方式对白茶花品质的影响

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2018年05期 页码: 129-134 栏目: 出版日期: 2018-05-10
Title:
Effects of Deenzyming Methods on Quality of White Tea Flowe
作者:
王春光1; 龚成云1; 王芹1; 李述举1; 赵云青1; 唐光炎2; 朱雯3
1.兴山县特产局，湖北 宜昌 443711；2.湖北昭君生态农业有限公司，湖北 宜昌 443711；3.华中农业大学 园艺林学学院，湖北 武汉 430070
Author(s):
WANG Chun-guang1; GONG Cheng-yun1; WANG Qin1; LI Shu-ju1; ZHAO Yun-qing1; TANG Guang-yan2; ZHU Wen3
1.Department of Specialty of Xingshan County,Yichang 443711,China;2.Zhaojun White Tea Ecological Agriculture Limited Company,Yichang 443711,China;3.Horticulture and Forestry Science College,Huazhong Agricultural University,Wuhan 430070,China
关键词:
白茶花; 杀青方式; 感官品质; 抗氧化能力
Keywords:
white tea flower;  deenzyming methods;  sensory quality;  antioxidant capacity
DOI:
10.11942/j.issn1002-2767.2018.05.0129
文献标志码:
A
摘要:
为充分利用茶树花资源，以不同杀青方式（未杀青、微波杀青、蒸汽杀青、滚筒杀青）加工白茶花，进行感官审评、理化分析和抗氧化活性测定。结果表明：杀青方式对白茶花的感官品质有显著影响（P<0.05），对水浸出物、茶多酚、游离氨基酸、可溶性糖、黄酮及清除DPPH自由基能力和总抗氧化能力均有极显著影响（P<0.01），对清除羟自由基的能力没有显著影响（P>0.05）。白茶花以未杀青的感官品质最佳，其次为微波杀青和蒸汽杀青；以微波杀青更有利于内含成分的保留，且微波杀青的抗氧化能力最强，可见以微波杀青更有利于白茶花品质的形成。
Abstract:
In order to make full use of tea tree flower resources，white tea flowers were processed by different deenzyming methods of no deenzyme,microwave deenzyme,steam deenzyme and roller deenzyme, main biochemical composition and antioxidant activity were analyzed by sensory evaluation.The results showed that deenzyming methods had a significant impact on the sensory quality (P<0.05),had a very significant impact on water extracts,tea polyphenols,amino acids,soluble sugars,flavonoids,DPPH free radical scavenging capacity,and total antioxidant capacity(P<0.01),and had no effect on hydroxyl free radicals scavenging capacity(P>0.05).The dried white tea flower had the best sensory quality by no deenzyme,followed by microwave deenzyme and steam deenzyme.Microwave deenzyme was more beneficial to retain the components of white tea flower,and its antioxidant capacity was the strongest.Therefore,microwave deenzyme was the most conducive to the quality formation of white tea flower.

备注/Memo

收稿日期：2018-01-03第一作者简介：王春光（1967-），男，学士，农艺师，从事茶叶育种研究。 E-mail：1026471394@qq.com。

更新日期/Last Update: 2018-09-11