碾茶加工过程中品质成分变化研究

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中图分类号：S571.1；TS272.5文献标志码：A

文章编号：1000-3150（2026）02-55-7

Study on the Changes of Quality Components During Tencha Processing

CAO Wenjing'， YAO Xinzhuan²，MOLilai³，LULitang1 1. College ofLife Sciences，Guizhou University， Guiyang 550o25， China; 2.College of Tea Sciences， Guizhou University， Guiyang 550o25， China; 3.Guizhou Tongren Gui Cha Tea Industry Co.，Ltd.，Tongren 554499，China

Abstract： Tenchais atype offlakysteamed green tea，serves as theraw material for matcha.It is rich innutrients and has excellentsensoryqualities.The procesing technology isstrict，and the existing processing technologycaneasily causethe loss of qualitycomponentsof tencha，which in turn afects the product's colorand flavor.To elucidate the dynamic changes inqualitycomponentssuchaschlorophyll，aminoacids，andcatechins during theprocesingof techa， this study employed spectrophotometry and high-performance liquid chromatography （HPLC）to analyze tea samples throughout the processng.Theresults reveal that，apart froman increase in amino acid andcaffeinecontents，tea polyphenols，hlorophyllarotenoids，protein，solublesugars，andcatechinsallsowedvayingdegreesofdreasete processing.Notably，chlorophyllandcarotenoidssuffered the mostsignificantlossduringthedrying stageI.Thecontents of soluble sugars and total catechins decreased most during the spreading and greening process.The protein content consistently declined throughout the entire processng.This study provided data support for optimizing the processing techniques of tencha and offered guidance for improving the color and quality of matcha.

Keywords：Matcha，Tencha processing，chlorophyll， quality components

抹茶起源于我国唐代，宋代达到鼎盛，并形成了独特的文化体系[。（剩余12850字）