Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan 430064, China.
Food Chem. 2018 May 30;249:176-183. doi: 10.1016/j.foodchem.2018.01.019. Epub 2018 Jan 3.
The Tieguanyin oolong tea is popular in China. However, the quality development and chemical change during processing were still unclear. This study aimed to investigate the chemical compositions and quality of Tieguanyin oolong teas processed from different leaves of fresh shoots. The results showed the fermentation degree of oolong teas decreased from the first leaves to the fourth-fifth leaves, and was associated with the changes in infusion color (b) and chroma, as well as the contents of total theaflavins, (E)-nerolidol and indole. After shaking and setting, the differences in the water contents and the activities of polyphenoloxidase, peroxidase, and β-glucosidase of the tea leaves, significantly influenced the oxidation of catechins. The hydrolysis of volatile compounds might influence the fermentation degrees of the oolong teas processed from different leaves of fresh shoots. The results generated from the present study can be used in guiding the production of oolong teas.
铁观音乌龙茶在中国很受欢迎。然而，其在加工过程中的品质发展和化学变化仍不清楚。本研究旨在调查不同嫩梢叶片加工的铁观音乌龙茶的化学成分和品质。结果表明，乌龙茶的发酵程度从第一叶到第四-五叶逐渐降低，与浸出液颜色（b）和色差值以及总儿茶素、（E）-香叶醇和吲哚含量的变化有关。摇青和做青后，茶叶含水量和多酚氧化酶、过氧化物酶和β-葡萄糖苷酶活性的差异，显著影响儿茶素的氧化。挥发性化合物的水解可能影响不同嫩梢叶片加工的乌龙茶的发酵程度。本研究的结果可用于指导乌龙茶的生产。
