绿茶鲜汁加工工艺及品质研究
|
摘要
在初步确立一套较适合的绿茶鲜汁加工工艺基础上，对绿茶鲜汁的感观、理化品质进行了研究；对几种外源酶应用于绿茶鲜汁的最佳作用参数、作用效果进行了探讨；对UHT超高温瞬时灭菌技术在绿茶鲜汁灭菌工艺上的应用及其对绿茶鲜汁香气成分的影响进行了分析，得出以下结果：
1．比较了龙井43、福鼎大白茶和鸠坑种三个不同绿茶品种的鲜叶加工鲜茶汁的适制性，以龙井43所制绿茶鲜汁的品质较优。
2．绿茶鲜汁的加工工艺为：采摘嫩度为一芽三叶的鲜叶，摊放6h后，蒸汽杀青90s，杀青标准为鲜叶嫩茎不能折断。杀青叶稍做摊放，然后用板框式榨汁机榨汁，将榨取的粗汁离心，离心参数为8000rpm、15℃、15min。添加单宁酶／果胶酶／木瓜蛋白酶复合酶，45℃水浴60min，采用UHT超高温瞬时灭菌方式在135℃条件下灭菌5s，无菌热罐装，即得品质优良的绿茶鲜汁。
3．不同的提取工艺制得的绿茶鲜汁品质有较大差异，通过研究比较物理压榨法、水浸提法和微波萃取法三种茶汁提取方法，发现物理压榨法制得的绿茶鲜汁浓度最高，且较好的保留和体现了绿茶鲜叶的特质；常规水浸提法可以大大提高绿茶原料的利用率，且从品质来看也基本符合绿茶鲜汁的特征，不足的是浸提液浓度太低；微波萃取法省时节能提取率高，但由于微波及高温作用，对茶汁品质有一定的负面影响。从生产角度可以将物理压榨法同水浴浸提法结合起来，在提高茶汁浓度的同时又提高了茶叶原料的利用率。
4．分析用各种提取方法制得的茶汁儿茶素单体，结果显示：鲜茶汁里EGC占儿茶素总量的比例远高于常规干茶中EGC占到的比例。物理压榨法提取的非酯型儿茶素总量高于酯型儿茶素。而水浴浸提法和微波萃取法制取的茶汁非酯型儿茶素总量低于酯型儿茶素。
5．在绿茶鲜汁加工过程中使用单宁酶、果胶酶、木瓜蛋白酶，可以有效的防止沉淀的产生，提高绿茶鲜汁的稳定性，并且从一定程度上改善茶汁的品质。在三种酶里面以单宁酶去除绿茶鲜汁沉淀的作用最明显；木瓜蛋白酶特异性的水解茶汁中的蛋白，释放出氨基酸，对改善茶汁的香气及滋味的鲜爽度效果较之澄清茶汁的作用更显著；果胶酶的作用效果不明显，可去除一定量的果胶，但未能达到澄清茶汁、去除沉淀的作用。三种酶复合添加效果好于单种酶。
硕士学位论文
6.绿茶鲜汁的香气特征为花果香，其特征香气成分以醇、酮、醛及酷
类香气为主。UHT瞬时高温灭菌处理对绿茶鲜汁的香气组分影响主要表现
在醇类成分减少、生成新的酮类单体及酮类香气总量增长以及酷类香气的
大量增加。由于茉莉酮酸甲酷、苯乙酮的大量增加，花香及甜香表现得更
为明显。
7.运用本试验确定的绿茶鲜汁加工工艺，制得的绿茶鲜汁品质特点为:
游离氨基酸、水溶性蛋白等成分的含量较高，酚氨比及酷型/非酷型儿茶素
之比值均较小。滋味较鲜醇爽口，富于浓厚感。香气以清香为主，略带花
果香。茶汁色泽绿明亮，沉淀较少。
Establishing a set of processing technique of the fresh green tea juice, researching the organoleptic testing and chemical quality of the fresh green tea juice; discussing the suitable parameter and the effect of applying enzyme(pectinase tannase papain) to the fresh green tea juice. Analysising the effect of applying UHT to the fresh green tea juice on the VFC. Result showed as follow:
1. Compared the quality of fresh green tea juices from three different breeds : Longjing 43, Fuding white tea and Jiukeng . And Longjing 43 is more suitable for processing the fresh green tea juice.
2. The technical flow is: plucking the fresh green tea with one bud and three leaves, tedding six hours, fixing the enzyme by steam until the stem cannot be broken off. Then press ing the fixed leaves, centrifuging the rough juice with 8000rpm 15@ 15min. Applying the tannase/pectinase/papain compound enzyme to the centrifuged juice under 45@ bathing for 60 minutes. Finally, sterilizing the juice with UHT under 135@ for 5 seconds. A fresh green tea juice with excellent quality is made.
3. The fresh green tea juice with different extracting techniques have big difference in quality. Comparing the juice extracted by pressing drawing extraction microwave extraction separately, finding that the juice extracted by pressing has the higher concentration, and presents the original character of the fresh green tea leaves. Drawing extraction could increase the utilizing efficiency of the tea leaves, and the quality of the juice accord with the fresh juice's character, but the disadvantage is the concentration of the juice is much lower than the juice extracted by pressing. Microwave extracting method could shorten time save energy and increase the utilizing rate, but the high temperature and microwave extraction have negative effect on the quality of the juice. An advisable way is combining the pressing method with
the drawing extraction, it could increase the concentration and the utilizing ratio of the tea leaves.
4. Analysising the monomer of the catechins in the juice. The result showed as bellow: the ratio of the EGC in total catechins is far higher than the normal in the made tea infusion. And the amount of the non-estered catechins is much higher than the estered catechins in the juice by pressing. But in the juice by drawing extraction or microwave is on the contrary.
5. The application of tannase pectinase and papain to the juice could prevent the tea cream improve the quality of the juice and stabilize the juice. In this three kind of enzymes, tannase is the best for preventing the tea cream. Papain could hydrolyze the soluble protein and release the free amino acids in the juice, so it could improve the fragrance and the taste. The effect of application of pectinase is inferior for preventing the tea cream, though it could hydrolyze the pectic in the juice. The compound enzyme treatment is better than the single enzyme treatment.
6. The aroma characteristic of the fresh green tea juice is constituted by the alcohols, phenols aldehyde and ester aromas which represent the flower and fruit. The influence on the VFC of the juice by UHT is : the alcohols reducing, the ketone producing and increasing, the ester aroma increasing in large amount. Because the large increase of Methyl jasmonate and Acetophenone , the fragrance of flower and sweet is more obvious.
7. The quality character of the fresh green tea juice by making use of the technique craft confirmed in this research is: the amount of the free amino acids and soluble protein, etc., are high, the ratio of phenols/amino acid and ester catechins/non- ester catechins are low. The taste is fresh heavy and brisk, the aroma is fresh and flowery.
1．比较了龙井43、福鼎大白茶和鸠坑种三个不同绿茶品种的鲜叶加工鲜茶汁的适制性，以龙井43所制绿茶鲜汁的品质较优。
2．绿茶鲜汁的加工工艺为：采摘嫩度为一芽三叶的鲜叶，摊放6h后，蒸汽杀青90s，杀青标准为鲜叶嫩茎不能折断。杀青叶稍做摊放，然后用板框式榨汁机榨汁，将榨取的粗汁离心，离心参数为8000rpm、15℃、15min。添加单宁酶／果胶酶／木瓜蛋白酶复合酶，45℃水浴60min，采用UHT超高温瞬时灭菌方式在135℃条件下灭菌5s，无菌热罐装，即得品质优良的绿茶鲜汁。
3．不同的提取工艺制得的绿茶鲜汁品质有较大差异，通过研究比较物理压榨法、水浸提法和微波萃取法三种茶汁提取方法，发现物理压榨法制得的绿茶鲜汁浓度最高，且较好的保留和体现了绿茶鲜叶的特质；常规水浸提法可以大大提高绿茶原料的利用率，且从品质来看也基本符合绿茶鲜汁的特征，不足的是浸提液浓度太低；微波萃取法省时节能提取率高，但由于微波及高温作用，对茶汁品质有一定的负面影响。从生产角度可以将物理压榨法同水浴浸提法结合起来，在提高茶汁浓度的同时又提高了茶叶原料的利用率。
4．分析用各种提取方法制得的茶汁儿茶素单体，结果显示：鲜茶汁里EGC占儿茶素总量的比例远高于常规干茶中EGC占到的比例。物理压榨法提取的非酯型儿茶素总量高于酯型儿茶素。而水浴浸提法和微波萃取法制取的茶汁非酯型儿茶素总量低于酯型儿茶素。
5．在绿茶鲜汁加工过程中使用单宁酶、果胶酶、木瓜蛋白酶，可以有效的防止沉淀的产生，提高绿茶鲜汁的稳定性，并且从一定程度上改善茶汁的品质。在三种酶里面以单宁酶去除绿茶鲜汁沉淀的作用最明显；木瓜蛋白酶特异性的水解茶汁中的蛋白，释放出氨基酸，对改善茶汁的香气及滋味的鲜爽度效果较之澄清茶汁的作用更显著；果胶酶的作用效果不明显，可去除一定量的果胶，但未能达到澄清茶汁、去除沉淀的作用。三种酶复合添加效果好于单种酶。
硕士学位论文
6.绿茶鲜汁的香气特征为花果香，其特征香气成分以醇、酮、醛及酷
类香气为主。UHT瞬时高温灭菌处理对绿茶鲜汁的香气组分影响主要表现
在醇类成分减少、生成新的酮类单体及酮类香气总量增长以及酷类香气的
大量增加。由于茉莉酮酸甲酷、苯乙酮的大量增加，花香及甜香表现得更
为明显。
7.运用本试验确定的绿茶鲜汁加工工艺，制得的绿茶鲜汁品质特点为:
游离氨基酸、水溶性蛋白等成分的含量较高，酚氨比及酷型/非酷型儿茶素
之比值均较小。滋味较鲜醇爽口，富于浓厚感。香气以清香为主，略带花
果香。茶汁色泽绿明亮，沉淀较少。
Establishing a set of processing technique of the fresh green tea juice, researching the organoleptic testing and chemical quality of the fresh green tea juice; discussing the suitable parameter and the effect of applying enzyme(pectinase tannase papain) to the fresh green tea juice. Analysising the effect of applying UHT to the fresh green tea juice on the VFC. Result showed as follow:
1. Compared the quality of fresh green tea juices from three different breeds : Longjing 43, Fuding white tea and Jiukeng . And Longjing 43 is more suitable for processing the fresh green tea juice.
2. The technical flow is: plucking the fresh green tea with one bud and three leaves, tedding six hours, fixing the enzyme by steam until the stem cannot be broken off. Then press ing the fixed leaves, centrifuging the rough juice with 8000rpm 15@ 15min. Applying the tannase/pectinase/papain compound enzyme to the centrifuged juice under 45@ bathing for 60 minutes. Finally, sterilizing the juice with UHT under 135@ for 5 seconds. A fresh green tea juice with excellent quality is made.
3. The fresh green tea juice with different extracting techniques have big difference in quality. Comparing the juice extracted by pressing drawing extraction microwave extraction separately, finding that the juice extracted by pressing has the higher concentration, and presents the original character of the fresh green tea leaves. Drawing extraction could increase the utilizing efficiency of the tea leaves, and the quality of the juice accord with the fresh juice's character, but the disadvantage is the concentration of the juice is much lower than the juice extracted by pressing. Microwave extracting method could shorten time save energy and increase the utilizing rate, but the high temperature and microwave extraction have negative effect on the quality of the juice. An advisable way is combining the pressing method with
the drawing extraction, it could increase the concentration and the utilizing ratio of the tea leaves.
4. Analysising the monomer of the catechins in the juice. The result showed as bellow: the ratio of the EGC in total catechins is far higher than the normal in the made tea infusion. And the amount of the non-estered catechins is much higher than the estered catechins in the juice by pressing. But in the juice by drawing extraction or microwave is on the contrary.
5. The application of tannase pectinase and papain to the juice could prevent the tea cream improve the quality of the juice and stabilize the juice. In this three kind of enzymes, tannase is the best for preventing the tea cream. Papain could hydrolyze the soluble protein and release the free amino acids in the juice, so it could improve the fragrance and the taste. The effect of application of pectinase is inferior for preventing the tea cream, though it could hydrolyze the pectic in the juice. The compound enzyme treatment is better than the single enzyme treatment.
6. The aroma characteristic of the fresh green tea juice is constituted by the alcohols, phenols aldehyde and ester aromas which represent the flower and fruit. The influence on the VFC of the juice by UHT is : the alcohols reducing, the ketone producing and increasing, the ester aroma increasing in large amount. Because the large increase of Methyl jasmonate and Acetophenone , the fragrance of flower and sweet is more obvious.
7. The quality character of the fresh green tea juice by making use of the technique craft confirmed in this research is: the amount of the free amino acids and soluble protein, etc., are high, the ratio of phenols/amino acid and ester catechins/non- ester catechins are low. The taste is fresh heavy and brisk, the aroma is fresh and flowery.
引文
Roberts E.H. The phenolic substances of manufactured tea-the creaming down of liquor.J.Sci.Food Agric,1963 (14):700-705
Smith R.F.Studies on the formation and composition of cream in tea infusions. J.Sci.Food Agric ,1968(9):530-534
Seshadri R.and Dhanaraj N.New hydrophobic lipid interactions in tea cream. J.Sci.Food Agric ,1988(45):79-86
M.Godefroot et al. New method for quantitative essential oil analysis. J. of Chromatography, 1981,203:325
Zhang Tangheng, Extracting of fresh tea juice for processing instant tea. Acta Arieulture University Zhejianggensis, 1992,18(5):99-103
Takino.Y.(1976) Enzymatic solubilization of tea cream, USA P3959497
Tsai.C.H. and Ohio.C. 1987,Enzymatic treatment of black tea leaf.USA P4483876
Copper.H.S. 1963,Tea product and method of making the same,USA P3108877)
Siebert,K.J.,Carrasco,A.&Lynn,P.Y.Formation of protein-polyphenol haze in beverages. J.Agric.Food Chem., 1996a.44(8): 1997-2005
Siebert,K.J.,Troukhanova,N.V.&Lynn,P. Y. Nature of polyphenol-protein interacxtions.J.Agric.Food Chem., 1996b.44(1):80-85
Van Buren.J.P.&Robinson,W.B.Formation of complexes between protein an dtannic acid.J.Agric.Food Chem.,1969.17(4):772-777
Takahashi,N.,Yasuda,Y.,Goto,K.,Miyake,T.&Murachi,T.Multiple molecular forms of stem bromelain.Isolation and characterization of two closely related components SB1 and SB2.J.Biochem., 1973.74:355-373
梅宇译．2003年度全球茶叶产量的初次评估．茶叶经济信息，2004
江用文．我国茶业面临的环境与发展趋势．中国茶叶，2004(1)：8-10
江用文．我国茶叶产销现状与居民消费水平．消费与流通，2003：1-10
张是求．绿茶鲜汁的超滤分离及反渗透浓缩．硕士毕业论文，浙江农业大学，1987
辜博厚．鲜茶汁榨取工艺试验报告．茶叶，1987(3)：26-29，
吴小崇．鲜茶汁化学组成的初步研究．硕士毕业论文，浙江农业大学，1985
赵学仁，刘祖生．不同茶树品种芽叶榨汁浓度的研究．
龚淑英，张堂恒．酸化茶鲜叶原料对鲜茶汁压榨提取的作用．浙江农业大学学报，1992(18)：13-17
张凌云，梁月荣等．不同茶树品种绿茶鲜汁饮料热加工与老化特性初探．2003，第三届海峡两岸茶业学术研讨会论文集
王元凤，王登良，魏新林．酶技术在茶叶深加工中的应用研究．饮料工业，2000(6)：18-22
贺稚非，周泽杨，刘勤晋等．酶制剂在饮料加工中的应用及发展前景．饮料工业，2001(3)：1-5
方元超，梅丛笑．溶菌酶及其在茶饮料生产中的应用前景．江苏食品与发酵，1999(4)：21-25
王华夫，陈瑞锋，徐向群．茶叶高活性天然抗氧化剂的制备工艺．茶叶科学，1995(1)：49-56
王征，谢达平，谭淑宜等．单宁酶的研究与应用．湖南农业大学学报，1998，24(4)：331-336
陈玉琼，倪德江，张家年．罐装绿茶水浸提条件的研究．茶叶科学，2000(2)：119-123
王泽农主编．茶叶生物化学．北京：农业出版社，1984
梅成．微波萃取技术的应用．中成药，2002，24(2)：134-135
刘新，金寿珍．微波加热在茶叶加工中的应用．食品科学，2002(10)：73-75
商业部茶叶畜产局，商业部杭州茶叶加工研究所．茶叶品质理化分析．上海：上海科学技术出版社，1989
安徽农学院．茶叶生物化学．北京：农业出版社，1984
陆建良，梁月荣，龚淑英等．茶汤色差与茶叶感官品质相关性研究．茶叶科学，2002，22(1)：57-61
Takino.Y.(1976) Enzymatic solubilization of tea cream. USA P3959497
夏元洵．化学物质毒性全书．上海：上海科学技术文献出版社，1991，544
汪秋安，廖头根．茉莉酮酸酯类香料的合成进展．北京日化，2003(1)：22-27
王日为，张丽霞．乌龙茶做青过程中香气的动态变化规律．湖南农业大学学报，1999(3)：194-199
杨贤强，沈生荣．炒青绿茶香气形成机理初探．茶叶，1988 (3)：28
梁靖，陈利燕．UHT灭菌对茶饮料香气的影响．福建茶叶，2003 (2)
梁靖．绿茶饮料加工过程中香气变化研究．浙江大学硕士毕业论文，2003
赵菁．绿茶特征香气成分及与品质关系的研究．浙江大学硕士毕业论文，2002
末松伸一，久延羲弘，西绑英昭等．茶类饮料制造工程中的成分变化．日本食品工业会志，1992，39(2)：178-182
杨贤强，陈席卿．炒青绿茶制造中香气组分变化的研究．食品科学，1989(8)：1-7
白堃元．中国茶树品种志．上海：上海科学技术出版社，2001
韩雅珊．食品化学实验指导．北京：中国农业大学出版社。1996
苏益平，吉克温，金心怡等．酶制剂在鲜绿茶饮料中的应用研究．2003，9，第三届海峡两岸茶业学术研讨会论文集
谭淑宜，曾晓雄，罗泽民．提高速溶茶品质的研究Ⅰ酶法提取．湖南农业大学学报，1991，17(4)：708-712
张凌云．不同茶树品种绿茶饮料适制性研究．浙江大学博士毕业论文，2003
罗龙新．茶饮料加工过程中主要化学成分的变化及对品质的影响．饮料工业，1999，2(2)：26-30
郑宝东，曾绍校．酶处理对绿茶浸提液成分及膜过滤通量影响的研究．农业工程学报，2003(6)：212-214
王华夫，李名君，刘仲华．茯砖茶在发花过程中的香气变化．茶叶科学，1991(11)：81-86
黄惠华，王少斌，王志．茶多酚—蛋白质之间的络合及沉淀回收研究．食品科学，2002(1)：26-30
Smith R.F.Studies on the formation and composition of cream in tea infusions. J.Sci.Food Agric ,1968(9):530-534
Seshadri R.and Dhanaraj N.New hydrophobic lipid interactions in tea cream. J.Sci.Food Agric ,1988(45):79-86
M.Godefroot et al. New method for quantitative essential oil analysis. J. of Chromatography, 1981,203:325
Zhang Tangheng, Extracting of fresh tea juice for processing instant tea. Acta Arieulture University Zhejianggensis, 1992,18(5):99-103
Takino.Y.(1976) Enzymatic solubilization of tea cream, USA P3959497
Tsai.C.H. and Ohio.C. 1987,Enzymatic treatment of black tea leaf.USA P4483876
Copper.H.S. 1963,Tea product and method of making the same,USA P3108877)
Siebert,K.J.,Carrasco,A.&Lynn,P.Y.Formation of protein-polyphenol haze in beverages. J.Agric.Food Chem., 1996a.44(8): 1997-2005
Siebert,K.J.,Troukhanova,N.V.&Lynn,P. Y. Nature of polyphenol-protein interacxtions.J.Agric.Food Chem., 1996b.44(1):80-85
Van Buren.J.P.&Robinson,W.B.Formation of complexes between protein an dtannic acid.J.Agric.Food Chem.,1969.17(4):772-777
Takahashi,N.,Yasuda,Y.,Goto,K.,Miyake,T.&Murachi,T.Multiple molecular forms of stem bromelain.Isolation and characterization of two closely related components SB1 and SB2.J.Biochem., 1973.74:355-373
梅宇译．2003年度全球茶叶产量的初次评估．茶叶经济信息，2004
江用文．我国茶业面临的环境与发展趋势．中国茶叶，2004(1)：8-10
江用文．我国茶叶产销现状与居民消费水平．消费与流通，2003：1-10
张是求．绿茶鲜汁的超滤分离及反渗透浓缩．硕士毕业论文，浙江农业大学，1987
辜博厚．鲜茶汁榨取工艺试验报告．茶叶，1987(3)：26-29，
吴小崇．鲜茶汁化学组成的初步研究．硕士毕业论文，浙江农业大学，1985
赵学仁，刘祖生．不同茶树品种芽叶榨汁浓度的研究．
龚淑英，张堂恒．酸化茶鲜叶原料对鲜茶汁压榨提取的作用．浙江农业大学学报，1992(18)：13-17
张凌云，梁月荣等．不同茶树品种绿茶鲜汁饮料热加工与老化特性初探．2003，第三届海峡两岸茶业学术研讨会论文集
王元凤，王登良，魏新林．酶技术在茶叶深加工中的应用研究．饮料工业，2000(6)：18-22
贺稚非，周泽杨，刘勤晋等．酶制剂在饮料加工中的应用及发展前景．饮料工业，2001(3)：1-5
方元超，梅丛笑．溶菌酶及其在茶饮料生产中的应用前景．江苏食品与发酵，1999(4)：21-25
王华夫，陈瑞锋，徐向群．茶叶高活性天然抗氧化剂的制备工艺．茶叶科学，1995(1)：49-56
王征，谢达平，谭淑宜等．单宁酶的研究与应用．湖南农业大学学报，1998，24(4)：331-336
陈玉琼，倪德江，张家年．罐装绿茶水浸提条件的研究．茶叶科学，2000(2)：119-123
王泽农主编．茶叶生物化学．北京：农业出版社，1984
梅成．微波萃取技术的应用．中成药，2002，24(2)：134-135
刘新，金寿珍．微波加热在茶叶加工中的应用．食品科学，2002(10)：73-75
商业部茶叶畜产局，商业部杭州茶叶加工研究所．茶叶品质理化分析．上海：上海科学技术出版社，1989
安徽农学院．茶叶生物化学．北京：农业出版社，1984
陆建良，梁月荣，龚淑英等．茶汤色差与茶叶感官品质相关性研究．茶叶科学，2002，22(1)：57-61
Takino.Y.(1976) Enzymatic solubilization of tea cream. USA P3959497
夏元洵．化学物质毒性全书．上海：上海科学技术文献出版社，1991，544
汪秋安，廖头根．茉莉酮酸酯类香料的合成进展．北京日化，2003(1)：22-27
王日为，张丽霞．乌龙茶做青过程中香气的动态变化规律．湖南农业大学学报，1999(3)：194-199
杨贤强，沈生荣．炒青绿茶香气形成机理初探．茶叶，1988 (3)：28
梁靖，陈利燕．UHT灭菌对茶饮料香气的影响．福建茶叶，2003 (2)
梁靖．绿茶饮料加工过程中香气变化研究．浙江大学硕士毕业论文，2003
赵菁．绿茶特征香气成分及与品质关系的研究．浙江大学硕士毕业论文，2002
末松伸一，久延羲弘，西绑英昭等．茶类饮料制造工程中的成分变化．日本食品工业会志，1992，39(2)：178-182
杨贤强，陈席卿．炒青绿茶制造中香气组分变化的研究．食品科学，1989(8)：1-7
白堃元．中国茶树品种志．上海：上海科学技术出版社，2001
韩雅珊．食品化学实验指导．北京：中国农业大学出版社。1996
苏益平，吉克温，金心怡等．酶制剂在鲜绿茶饮料中的应用研究．2003，9，第三届海峡两岸茶业学术研讨会论文集
谭淑宜，曾晓雄，罗泽民．提高速溶茶品质的研究Ⅰ酶法提取．湖南农业大学学报，1991，17(4)：708-712
张凌云．不同茶树品种绿茶饮料适制性研究．浙江大学博士毕业论文，2003
罗龙新．茶饮料加工过程中主要化学成分的变化及对品质的影响．饮料工业，1999，2(2)：26-30
郑宝东，曾绍校．酶处理对绿茶浸提液成分及膜过滤通量影响的研究．农业工程学报，2003(6)：212-214
王华夫，李名君，刘仲华．茯砖茶在发花过程中的香气变化．茶叶科学，1991(11)：81-86
黄惠华，王少斌，王志．茶多酚—蛋白质之间的络合及沉淀回收研究．食品科学，2002(1)：26-30