微波杀青时间对昭君白茶茶花品质及抗氧化活性的影响

以不同微波杀青时间处理白茶花,经感官审评和主要成分理化分析表明:不同微波杀青时间对白茶花的感官品质有极显著影响;对白茶花中水浸出物、茶多酚、可溶性糖、黄酮含量以及清除羟自由基、清除DPPH自由基和总抗氧化能力有极显著影响;对游离氨基酸含量有显著影响。白茶花经微波杀青180s的感官品质最优,外观黄绿紧结,汤色绿黄明亮、熟香,滋味熟略甜,花底黄绿匀整。微波杀青150~180s更有利于白茶花内含成分的保留,其中可溶性糖和黄酮类物质的含量在不经微波杀青时其含量也相对较高;微波杀青180~240s的白茶花抗氧化能力较强,且微波杀青180s的抗氧化能力最强。因此,以微波杀青180s进行白茶花杀青更有利于白...

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Bibliographic Details
Published in广东农业科学 Vol. 44; no. 12; pp. 130 - 135
Main Author 龚成云;王芹;李述举;王春光;赵云青;李传恺;朱雯
Format Journal Article
LanguageChinese
Published 兴山县特产局,湖北 兴山,443711%竹山县农业局,湖北 竹山,442200%华中农业大学园艺林学学院,湖北 武汉,430070 2017
Subjects
昭君白茶;微波杀青;加工;品质;抗氧化性
抗氧化性
微波杀青
microwave fixation
processing
昭君白茶
white tea flower
品质
antioxidant activity
加工
quality
Online AccessGet full text
ISSN1004-874X
DOI10.16768/j.issn.1004-874X.2017.12.020

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Summary:以不同微波杀青时间处理白茶花,经感官审评和主要成分理化分析表明:不同微波杀青时间对白茶花的感官品质有极显著影响;对白茶花中水浸出物、茶多酚、可溶性糖、黄酮含量以及清除羟自由基、清除DPPH自由基和总抗氧化能力有极显著影响;对游离氨基酸含量有显著影响。白茶花经微波杀青180s的感官品质最优,外观黄绿紧结,汤色绿黄明亮、熟香,滋味熟略甜,花底黄绿匀整。微波杀青150~180s更有利于白茶花内含成分的保留,其中可溶性糖和黄酮类物质的含量在不经微波杀青时其含量也相对较高;微波杀青180~240s的白茶花抗氧化能力较强,且微波杀青180s的抗氧化能力最强。因此,以微波杀青180s进行白茶花杀青更有利于白茶花品质的形成。
Bibliography:white tea flower;microwave fixation;processing;quality;antioxidant activity
44-1267/S
White tea flower was processed by different microwave fixing times,the results of sensory evaluation and main biochemical composition analysis showed that microwave fixing time had significant impact on sensory quality(P<0.01),had a very significant impact on water extracts,tea polyphenols,amino acids,soluble sugars flavonoids content and DPPH free radical scavenging capacity and total antioxidant capacity(P<0.01),had a significant impact on hydroxyl free radicals scavenging capacity(P<0.05).White tea flower's sensory quality was the best by microwave fixing for180s,the shape was yellow-green and tight,the soup was green and yellow bright,the aroma was cooked incense,the taste was cooked slightly sweet,the flower bottom was yellow-green leveling.The contents of white tea flower were higher by microwave fixing for150-180s and the soluble sugars and flavonoids were relatively higher without microwave treatment,the
ISSN:1004-874X
DOI:10.16768/j.issn.1004-874X.2017.12.020