Research on Flavour Chemistry of Eucommia Green TeaⅡ.Influence of Second Drying on Quality and Composition of Eucommia Green Tea

The effects of different temperature (80,100,120 ℃) and duration (1,2 and 3 hours) of second drying on the quality and ingredient composition of Eucommia green tea during refined processing were studied.The results showed that the contents of chlorophyll,phenophytin,protein,amino acid and flavonides declined with the temperature raising and duration prolonging,especially in the temperature of 120 ℃.The decline of chlorophyll and amino acid was faster than that of pheophytin and protein.The content of amodori compounds increased in the first hour of second drying with higher range in 100 ℃ and 120 ℃ than in 80 ℃,but it declined later continuously.The higher the temperature,the faster the decline.Organoleptic evaluation on the comprehensive quality,it is showed that second drying for 1～2 hours under the temperature of 100 ℃ or 2～3 hours under the temperature of 80 ℃ was benefit for the formation of high quality Eucommia green tea.