| 龚成云1，王 芹1，李述举1，王春光1，赵云青1，李传恺2，朱 雯3.微波杀青时间对昭君白茶茶花品质及抗氧化活性的影响[J].广东农业科学,2017,44(12):130-135 |
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微波杀青时间对昭君白茶茶花品质及抗氧化活性的影响 |
| Effect of microwave fixing time on quality and antioxidant activity of Zhaojun white tea flower |
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| DOI：10.16768/j.issn.1004-874X.2017.12.020 |
| 中文关键词: 昭君白茶 微波杀青 加工 品质 抗氧化性 |
| 英文关键词: white tea flower microwave fixation processing quality antioxidant activity |
| 基金项目: |
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| 摘要点击次数: 1866 |
| 全文下载次数: 695 |
| 中文摘要: |
| 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180
s 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150～180
s 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180～240 s 的白茶花抗氧化能力较强，且微波杀青180 s 的抗氧化能力最强。因此，以微波杀
青180 s 进行白茶花杀青更有利于白茶花品质的形成。 |
| 英文摘要: |
| 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 for 180 s，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 for 150-180 s and the soluble sugars and flavonoids were
relatively higher without microwave treatment，the antioxidant capacity was relatively higher by microwave fixing for
180-240 s，and the highest was 180 s. Therefore，microwave fixing for 180 s was more conducive to the formation of
white tea flower’s quality. |
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