引用本文:罗红玉 、邓敏 、杨海滨 、盛忠雷 、袁林颖.加工工艺对茶叶硒组成及主要理化成分的影响[J].西南师范大学学报(自然科学版),2017,42(8):
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加工工艺对茶叶硒组成及主要理化成分的影响
罗红玉 、邓敏 、杨海滨 、盛忠雷 、袁林颖
作者单位
罗红玉 、邓敏 、杨海滨 、盛忠雷 、袁林颖 重庆市农业科学院 茶叶研究所/重庆市茶叶工程技术研究中心,重庆 永川,402160 
摘要:
比较了不同加工工艺对茶叶硒组成及茶叶主要理化成分的影响,结果表明:摊放2h,总硒、水溶性硒质量分数达最高,分别为237.87μg/kg,68.15μg/kg,比茶鲜叶提高了67.6%,86.5%;摊放8h,有机硒质量分数最高达169.9μg/kg,比茶鲜叶高出46.0%;摊放10h,氨基酸、咖啡碱、可溶性糖质量分数比茶鲜叶提高了13.0%,23.7%,2.9%,茶多酚质量分数显著降低3.5%;汽热杀青3种硒的质量分数显著高于微波杀青24.5%,10.1%,10.7%,分别为237.25μg/kg,163.7μg/kg,46.69μg/kg,茶多酚、氨基酸、可溶性糖、水浸出物质量分数显著高于微波杀青;揉捻处理2茶样中水溶性硒质量分数达44.43μg/kg,比处理1高12.5%,总硒、有机硒质量分数略有下降,茶多酚、可溶性糖质量分数显著高出3.6%,3.4%;理条处理3茶样中总硒、有机硒、水溶性硒、茶多酚、可溶性糖分别比处理1高出6.6%,0.8%,11.6%,3.3%,9.1%;微波干燥茶样中3种硒质量分数分别为160.43μg/kg,118.88μg/kg,31.12μg/kg,比热风干燥高了70.9%,42.9%,89.4%,茶多酚、咖啡碱保留较多.
关键词:  加工工艺    硒组成  理化成分
DOI:10.13718/j.cnki.xsxb.2017.08.011
分类号:TS272
基金项目:
Effects of Processing Technology on Selenium Composition and Main Nutritional Components of Tea
LUO Hong-yu,DENG Min,YANG Hai-bin,SHENG Zhong-lei,YUAN Lin-yin
Abstract:
The effects of processing technology on the selenium composition and main nutritional components of tea have been researched.The result shows that the contents of total and hydrosoluble selenium are 237.87 μg/kg and 68.15 μg/kg respectively which are 67.6% and 86.5% higher than the contents of the fresh tea leaves after 2h spread, the content of organic selenium reaches the highest level 169.9 μg/kg which is 46.0% higher than the contents of the fresh tea leaves after 8h spread, and moreover, the contents of amino acids, coffein and soluble sugars are 13.0%, 23.7% and 2.9% higher than those of fresh tea leaves after 10h spread, the polyphenols decreases by 3.5%;The three styles of selenium contents in the steamed tea leaves are 237.25 μg/kg, 163.7 μg/kg, 46.69 μg/kg respectively which were 24.5%, 10.1% and 10.7% higher than these of microwave fixed leaves, furthermore, the contents of tea polyphenols, amino acids, soluble sugars and water extract are obviously higher;The hydrosoluble selenium content in the leaves rolled with 2nd method is 44.43 μg/kg which is 12.5% higher than the other, the contents of total, organic selenium decreased slightly, otherwise, contents of polyphenols and soluble sugars are 3.6%, 3.4% more;The contents of total, organic and hydrosoluble selenium, polyphenols and soluble sugars in the leaves shaped with the 3rd method are 6.6%, 0.8%, 11.6%, 3.3%, 9.1% higher than other leaves.Lastly, the three styles of selenium in the microwave dried tea each attains 160.43 μg/kg, 118.88 μg/kg, 31.12 μg/kg which are 70.9%, 42.9%, 89.4% higher than these of sirocco dried tea, in addition, polyphenols and coffein remained more.
Key words:  processing technology  tea  selenium composition  nutritional components
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