Processing Suitability And Anthocyanins Component Of Boluo ’ZiYa’ Tea

In the thesis,the basic research on the fine application of bo luo small leaf purple bud(’ziya’)tea is a special tea resource for its higher contents of anthocyanins as its characteristic components.The paper mainly includes:chemical features and antioxidant capacity in vitro of purple bud tea contains ingredients;The influence of different processing on aroma substances of purple bud tea;identification of anthocyanins in the purple bud in fresh leaves.Sensory evaluation showed that the’ziya’ roasted green tea has heavy bitterness and astringency although the aroma is batter;the ’ziya’steamed green tea appearance and liquor color which can better express the characteristics of purple bud tea products,;the’ziya’ black tea was characterized by rich in red color and high concentration of tea soup,consistent with the small leaf black teacharacteristics.Based on the analysis of the characteristics of three kinds of ’ziya’ tea products,the content of anthocyanin was 65.20 mg/100g in ’ziya’ steamed green tea,60.50 mg/100g in ’ziya’ roasted green tea,5.21 mg/100gin ’ziya’ black tea,which was more than the content of anthocyanin in local green tea.The polyphenols in the ’ziya’ leaves are about 11.070%higher than the local green leaves,so it is beneficial to the formation of the quality of the black tea.Their higher content of polyphenols,anthocyanins and caffeine was mainly responsible to the bitterness and astringency of ’ziya’leaves.The experiment found that,adding 0.2%casein into purple tea leaf during green tea processing could reduce the bitterness and astringency,the sensory score reached the highest 86 points.It is mainly because of thepolyp he no ls,ester-catechins,anthocyanins chelated with casein,so that the content of three were reduced by 10.73%,9.20%10.480%,but the effect of caffeine is not obvious.The antioxidant capacity in vitro show that,total antioxidant capacity and the scavenging ability of DPPH were improved continuously during the black tea processing.The total antioxidant capacity from 23.47U/mg(fresh ’ziya’ leaves)to 57.73U/mg(’ziya’black tea),increased by 2.46 times.Experimental showed thescavenging DPPHability(91.94-93.27%)was very strong and increasing,in the ’ziya’black tea whole process,The reason for the above situation may be the gallic acid and tea pigmentproduced in during the processing of black tea.Catechins,flavonoids and anthocyanin compounds decreased may be the reason of the ability to inhibit hydroxyl radical and superoxide anion capacity decreased during the ’ziya’black tea processeing,such as the ability of inhibit superoxide anion decreased as high as 87.17%,it also from the side show that tea material overlap in scavenging the two kinds of free radicals.Zijuan tea and local tea as a control,we found that ’ziya’greentea had the existence of certain advantages in the antioxidant capacity.Especially in the total antioxidant capacity and inhibit hydroxyl radical,the ’ziya’leaves were greater than Zijuan and local leaves.Taking GC-MS to analyzed the dynamic change on aroma quality components of black tea in the processing.81 kinds of aroma components were detected,The main group of high content divided into 24 kinds,including 11 kinds of alcohols,4 kinds offatty acids,4 aldehydes,2 lipids,3 kinds of ketones,fresh leaves,withering leaves,rollingleaves,fermenting leaves,drying leaves were 55,59,66,61,61.1n the process of ’ziya’ black tea,the main aroma compounds are aromatic alcohols and their oxidation products,offatty acids and their oxidation products,and monoterpene alcohols,such as nerol,geraniol.Analysis aroma of the’ziya’roasted green tea and ’ziya’steamed green tea,we found that both kinds of tea were mainly composed of alcohols,but the kinds and proportions of these dominant aroma components were somewhat different.The relative content of aromatic alcohols and terpenic alcohols,responsible for the flowery-fruity flavour,representing 53.25%of the total aroma compounds.The content of indole,pyrrole,pyrazine,furfural in e’ziya’roasted green tea also more than ’ziya’steamed green tea.But the streamed ’ziya’green tea contained exclusively terpenic compounds such as a-cubebene,copaene,a-farnesene,D-limonene.In the structural elucidation,15 anthocyanins were preliminarily identified:Delphini-din-3-O-galactoside、Cyanidin-3-O-ggalactoside.Pelargonidin-3-O-rmtino-side.Delphinidin-3-O-(6-p-coumaryl)-5-O-diglucoside、Delphinidin-3-O-β-D-(6--p-courmaroyl)galactopy-ranoside、Delphinidin-3-O-β-D-(6--p-coumaroyl)glucopyra-noside.Cyanidin-3-O-sophoro-side-5-O-rhamno side.Petunidin-3-O-(6-coumaryl)-5-O-diglucoside.Cyanidin-3-O-p-D-(6-p-coumaryl)glucoside、Malvidin-3-O-galactoside/glucoside.Pelargonidin、Cyanidin、Malvidin、Petunidin。Cyanidin-3-O-sophoroside-5-O-rhamnoside、Petunidin-3-O-(6-coumaryl)-5-O-diglucoside were found for the first time in the tea.