杀青方法对紫色芽叶加工绿茶品质的影响

目的：探讨紫芽绿茶的最佳杀青方法。方法：以自选紫芽品系9803的一芽二、三叶为原料，分别用微波、锅炒、蒸汽、热风4种杀青方法对鲜叶进行杀青处理制备绿茶，并选取具有代表性绿茶样进行感官审评、滋味品质和香气品质分析。结果：4种杀青方法中，微波绿茶样感官审评的综合得分最高（89.65），且微波绿茶样的主要理化成分——水浸出物、茶多酚、花青素、氨基酸和咖啡碱保留量显著高于其他3种绿茶（P＜0.05）；且酚氨比值、酯型儿茶素与总儿茶素的比值均为最低，分别为12.18和0.72。结论：4种杀青方法中以微波杀青工艺制备的紫芽绿茶品质最优。

Effects of different fixation methods on the quality of green tea processed by purple bud leaves

Objective: To explore the best fixation method of purple bud green tea. Methods: Using two or three leaves and a bud of self-selected purple bud strain 9803 as raw materials, fresh leaves were treated by microwave, pan-frying, steam and hot air to prepare green tea, and the representative green tea samples were selected for sensory evaluation and quality analysis of taste and aroma. Results: Among the four methods of fixation, the comprehensive score of sensory evaluation of microwave green tea was the highest (89.65), and the main physical and chemical components of microwave green tea, water extract, tea polyphenols, anthocyanins, amino acids, and caffeine remained significantly higher than the other three green tea(P<0.05); the phenol ammonia ratio, ratio of ester catechin to total catechin were the lowest, and were 12.18 and 0.72, respectively. Conclusion: The quality of purple bud green tea prepared by microwave method was the best among the four methods.