做青

做青强度对乌龙茶做青叶生化成分含量的影响

Effects of fine manipulation on biochemical constituent content in oolong tea

对做青间空气参数进行测定，结果表明：密闭的空调做青间新风量不足，CO2含量明显高于自然做青间；

The air parameters of fine manipulation room were assayed . The results were as follows : The new wind quantity of air conditioner room was not adequate and its CO 2 content was also higher than natural fine manipulation room ;

在做青前期适当晒青和轻摇青可以提高SOD活力；

SOD activity increased by light sun withering and leaf rotation .

结果表明，萎凋做青期间酶活性呈双峰变化趋势，做青结束前约2h达整个做青过程的最大值；

It showed that β glucosidase activity varied with two peaks . About 2 h before the end of shaking the highest enzyme activity of shaking appeared .

为探明做青后续加工过程中乌龙茶头香的变化规律，采用XAD-2树脂捕集头香，经溶剂洗脱，GC和GC/MS分析。

In order to study the headspace aroma changing law after the rotating process for Oolong tea , headspace aroma of samples is absorbed by XAD 2 and then analyzed by GC and GC / MS.

为探讨做青对乌龙茶香气形成的作用，采用XAD-2吸附剂捕集香气、GC和GC/MS分析，对乌龙茶做青及晒青工序的香气变化进行了研究。

In order to examine the effect of the rotating process on the aroma forming of Oolong tea , XAD 2 was used to absorb the headspace of samples and the headspace analyzed by GC and GC / MS.

做青间气流因子对做青环境的影响

Effects of airflow factors of fine manipulation room on air environment

春兰及其母本铁观音乌龙茶香气组分分析简报不同湿度做青环境对乌龙茶香气的影响

Effect of different green-making humid conditions on aromatic constituents of Oolong tea

香精油总量与茶叶品质有密切关系，随做青进程，急剧增加。

Aroma oil amount had a close relationship with Oolong tea quality .

乌龙茶做青过程茶梢水势的变化

Changes of the Water Potential of Oolong Tea Shoots During Fine Manipulation

做青后续加工过程中乌龙茶头香动态变化规律

Study on the Headspace Changing Law in the Continuing Processing of Oolong Tea

乌龙茶做青智能控制系统的构建及其若干技术研究

Study on Construction and Technology for Intelligent Control System of Oolong Tea Manipulation

乌龙茶萎凋做青中β-葡萄糖苷酶活性变化研究

Study on Variation of β Glucosidase Activity during Withering and Shaking of Oolong Tea

乌龙茶不同温度冷做青工艺试验及机理探讨

Discussion of mechanism and experimentation of Oolong tea cold fine manipulation at different temperature

乌龙茶机械化连续做青设备的研究

Studies on mechanized equipment for continuous withering and rotating green leaf of Oolong tea

乌龙茶切细做青工艺研究

A study on the technique of making the green leaf with cutting of Oolong tea

说明做青温度是影响乌龙茶香气的重要因素。

It was concluded that Zuo-qing temperature is the important factor to effect aroma of Oolong tea .

乌龙茶做青过程中果胶酶活性及相关生化成分的动态变化

The Dynamic Variation of Polygalacturonase Activity and Related Biochemical Components during Rotation ( Zuo-Qing ) Course of Oolong Tea

气流控制的空调做青环境的毛茶品质优于密闭空调做青环境的毛茶品质。

The quality of Oolong tea made under the blast environment is superior to that made under the other one .

做青环境对青叶生理生化变化及毛茶品质的影响新探

New Studies on Effect of Finely-manipulated Environment on Variations of Physiological and Biochemical of Leaves and Quality during Oolong Tea Process

以肉桂品种鲜叶为原料，研究了做青强度对做青叶脂质过氧化作用和茶叶品质的影响。

Lipid peroxidation induced by Zuoqing process during Oolong tea manufacture and its effect on tea quality were investigated using the fresh leaf of Camellia sinensis Var.

在相同温度（23℃），不同湿度做青环境生产的黄旦乌龙茶香气主要特征成分含量和精油总量各不相同，且香气品质以做青环境相对湿度75%为好，香气高且持久。

At the same temperature , the content of aromatic constituents were different , the aromatic quality in the 75 % humid condition was better , which was more fragrant and kept longer .

做青过程青叶的呼吸速率、失水速率、气孔导度和叶温受叶层气温、空气湿度和气流状况等的共同影响。

Firstly , the airflow factor , air temperature and air relative humidity all affect badly the transpiration rate , the vaporization of inner water , stomatal conductance and temperature of leaves during fine-manipulation process .

本文利用空调控制微域环境，探讨夏暑乌龙茶在微域环境下做青对品质形成的影响，探求人工微域环境对提高夏暑乌龙茶品质的可能性。

The micro-environmental condition was adjusted by using air-conditioner to probe its effect on Oolong tea quality during green-making procedure and the possibility to use artificial micro-environmental condition to improve Oolong tea quality produced in hot summer season .

上位机主要完成做青过程监控、实时数据显示、数据管理、参数设定、串行通讯、智能决策、人机交互等功能。

The upper microprocessor mainly completed makes the monitoring , the real-time demonstration of data , the management of data , the setting of parameter , the serial communication , the intelligent decision-making , the human computer interaction , and so forth .

本文介绍乌龙茶做青环境电脑控制系统中的温、湿度测量、A/D转换卡、输出控制电路的硬件、接口设计原理以及系统软件与控制方式。

This article introduces that the temperture and humidity is measured , A / D conversion card , the hardware of export control circuit , the principle of interface designing , the systematic software and the control method in environmental microcomputer control system in Oolong tea " zuoqing processing " .