Biluochun Green Tea During Storage Quality Deterioration And Preservation Technology Research

For providing theories and techniques support to storaging and keeping-fresh of Biluochun tea, this paper studied deterioration of the quality of Biluochun tea, packing material and environment factors' influence to Biluochun tea and keeping-fresh agent.Studies on accelerated shelf life testing(ASLT) of Biluochun tea.Using the principle of chemical kinetics,it is possible that changing the storage conditions can shorten the shelf life of tea.According to studies in this paper, Q₁0 (Q₁0=Storaging time at T℃/ Storaging time at (T+10)℃ ) of Biluochun tea is 2.Below 40℃, the velocity of deterioration of the quality is almost same to that of oxidation of Vc, polyphenols, free amino acids, chlorophyll and carbohydrate,so shortening time on studies is feasible when storaging at 40℃.Deterioration of the quality of Biluocchun tea. Changes of the biochemical compontents(water content,caffeine,free amino acids, carbohydrate, chloropsultshy, polyphenols, water soluble and Vc) of Biluochun tea,changes of the sensor quality and multiple linear regression analysis between the biochemical compontents and the sensor quality in storaging were analyzed in this paper.The result shows that Vc relates with sensor quality closely.By multiple linear regression analysis,y(mathematical expression of quality)=32.447+305.390x(Vc) is presented.Effects of Packing material and environment factors on the preservation of Biluochun tea. Serveal packing material were choosen to test their characteristic of Biluochun tea keeping-fresh. The result shows that there was close relationship between and effects on Biluochun tea storage(changes of sensor quality and biochemical compontents).Effects on biochemical compontents of Biluochun tea are not the same.Considering the influence of the packing material on every biochemical compontents,effects were in the order as Vc, chloropsultshy, free amino acids, water soluble, carbohydrate, polyphenols and caffeines.The result shows that ,for Biluochun tea, it is appropriate when temperature is 5℃ water content is 6% for preservation.Regardless sensor quality or biochemical compontents, temperature is the mostimportant environment factors for Biluochun tea storage,the next is oxygen,there is little effect for lighe and water content.Choose of keeping-fresh agents. Sixteen keeping-fresh agents are designed for the Biluochun green tea.By comparing and anylazing theirs effect of keeping-fresh for biochemical compontents and sensor quality during storage.The result shows that the keeping-fresh agents of iron powder and sodium chloride, iron powder and ferrous chloride and sodium bicarbonate and succinic acid with zeolite, silica gel and active desiccant are better,The keeping-fresh agents of silica gel with sodium ascorbate and sodium pyrosulfite and sodium ascorbate are the best.At the same time, correlation of biochemical compontents and sensor quality are studied.