期刊
JOURNAL OF FOOD QUALITY
卷 -, 期 -, 页码 -出版社
WILEY-HINDAWI
DOI: 10.1155/2018/5427302
关键词
-
资金
- Technological System for Black Tea Processing Project of the National Tea Industry [CARS-23]
- Technological Innovation Project of the China Academy of Agricultural Sciences (CAAS-ASTIP-TRICAAS)
- National Natural Science Foundation of China for Young Scholars [31601516]
The effects of variety, region, and season on the theaflavins content of fermented Congou black tea were determined. Fresh tea leaves from 5 varieties, 3 tea-growing regions, and 3 harvesting seasons were treated by withering, rolling, fermenting, and drying. Contents of theaflavins, polyphenol oxidase (PPO), peroxidase (POD), and individual catechins in each treatment process were determined. The results showed that the varieties of Yinghong 9 and Hongyan 12 produced high concentrations of theaflavin, as much as 0.5% and 0.6%, respectively. The production capacity of theaflavin in different regions had the trend of Yingde > Changsha > Hangzhou. Fresh leaves plucked in spring season produced the strongest theaflavins. In tea leaves, high ratio of PPO to POD activity and high contents of certain individual catechins lead to high yield of theaflavin production during the whole process.
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