试验研究了水潦青、蒸青、炒青3种杀青方式以及水潦青时间对青砖茶原料氟含量的影响,结果表明,杀青方式对茶叶氟含量有极显著的影响,氟含量高低依次为蒸青＞炒青＞水潦青,水潦青杀青方式的氟含量极显著的低于蒸青,与炒青的差异不显著.水潦青时间处理的结果表明,随着水潦青时间的延长,氟含量呈现逐渐降低的趋势,以4min处理的茶叶氟含量最低,与蒸青相比下降了31.97%.水潦青各处理对茶叶中的氨基酸、可溶性糖含量无显著的影响,对水浸出物、茶多酚的影响较大.结合氟含量和品质成分分析,水潦青时间可以掌握在1 min以内.%The effects of water boiling, steaming and pan-fired fixation ways and water boiling time on the Fluoride contents of Qingzhuan tea material were studied. The results showed that fixation ways had great effect on the Fluoride contents. Fluoride contents by steaming fixation was was the highest, by pon-fired the next and by water boiling the last. The water boiling method was more effective to decrease the tea′s Fluoride content than the steaming method and the Fluoride contents decreased with the water boiling time increasing. Water boiling method also had great effect on water extraction and polyphenols but amino acids and soluble sugar. The Fluoride content in tea with the treatment of 4 min was the lowest and decreased by 31.97％ compared with the steaming method. The influence of the water boiling method was significant on water extracts and polyphenols content and not significant on amino acid and soluble sugar content. The water boiling time should be within 1 min.
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