您好，欢迎访问湖北省农业科学院 机构知识库！
湖北省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots

文献类型： 外文期刊

作者： Xu, Yong-Quan 1 ; Liu, Pan-Pan 1 ; Shi, John 3 ; Gao, Ying 1 ; Wang, Qiu-Shuang 4 ; Yin, Jun-Feng 1 ;

作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, 9 South Meiling Rd, Hangzhou 310008, Zhejiang, Peoples R China

2.Hubei Acad Agr Sci, Inst Fruit & Tea, Wuhan 430064, Hubei, Peoples R China

3.Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada

4.Guangdong Acad Agr Sci, Tea Res Inst, Guangzhou 510640, Guangdong, Peoples R China

关键词： Oolong tea;Enzyme activity;Quality;Chemical components

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 249 卷

页码：

收录情况： SCI

摘要： 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 ss-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.

  • 相关文献

[1]Effects of Tea Polyphenol Combined with Nisin on the Quality of Weever (Lateolabrax japonicus) in the Initial Stage of Fresh-Frozen or Chilled Storage State. Ju, Jian,Qiao, Yu,Ju, Jian,Wang, Chao,Li, Dongsheng,Li, Wei.

[2]Analysis on Quality Characters Diversity of Wheat Landraces from Yangtze River Valley. Zheng, Wei,Sun, Dongfa,Zheng, Wei,Pan, Feng. 2012

[3]SOIL BIOLOGICAL AND BIOCHEMICAL QUALITY OF WHEAT-MAIZE CROPPING SYSTEM IN LONG-TERM FERTILIZER EXPERIMENTS. Qi, Ying-Chun,Hu, Cheng.

[4]Identification of organic acid-related genes and their expression profiles in two pear (Pyrus pyrifolia) cultivars with difference in predominant acid type at fruit ripening stage. Lu, Xiao-Peng,Liu, Yong-Zhong,Zhou, Gao-Feng,Wei, Qing-Jiang,Peng, Shu-Ang,Lu, Xiao-Peng,Liu, Yong-Zhong,Zhou, Gao-Feng,Wei, Qing-Jiang,Peng, Shu-Ang,Hu, Hong-Ju.

[5]The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus (Nelumbo nucifera G.) root. Min, Ting,Xie, Jun,Zheng, Menglin,Yi, Yang,Hou, Wenfu,Wang, Limei,Ai, Youwei,Wang, Hongxun,Yi, Yang,Hou, Wenfu,Wang, Hongxun.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：湖北省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台