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Comparative Study on the Chemical Component and Frangrance of Roller and Steaming De-enzyming Needle-shaped Famous Green Tea in the Machine-processing

ZHAO Yao;NI De-jiang;College of Horticulture and Forestry Science,Huazhong Agricultural University,Key Laboratory of Horticultural Plant Biology,Ministry of Education;Faculty of Biological and Chemical Engineering Science,Hubei Three Gorges Polytechnic;  
By using of HPLC,GC-MS and other methods,the changing trends of main chemical components of roasted and steaming needle-shaped green tea during processing were studied in this paper.The results showed that tea polyphenol and catechin decreased in both two different processinges,with higher decreasing rate of steaming tea than roasted tea.The chlorophyll showed the same tendency as polyphenol.However,the chlorophyll content of steaming tea is more than roasted tea.It also showed that there was no significant difference in amino acid and soluble sugar contents between the two processes.The results of GC-MS showed that the aroma composition of those two needle-shaped green teas was extremely close.But the aroma content of roasted green tea was slightly above steaming green tea.The aroma pattern of the two green teas was similar,and the similarity rate is 0.98.By improving the process with dewatering and improving aroma,steaming needle-shaped famous green tea could achieve the same quality as roasted one with better color.
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