萎凋及发酵时间对广东丹霞红茶香气及品质的影响
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摘要
为了筛选适合广东丹霞2号红茶的最适加工参数,采用顶空固相微萃取/气质联用(HS-SPME/GC-MS)、高效液相色谱(HPLC)等方法分析了不同萎凋和发酵时间对红茶香气及品质的影响。结果表明,随着萎凋时间延长,醇类香气物质增加显著,促进了花果香的形成和释放;醛类物质整体降低,青香气息减弱;茶多酚及儿茶素在萎凋33 h后显著下降,水浸出物含量增加;氨基酸总量降低。研究认为,萎凋33 h制成的红茶各项指标最佳,综合品质好。随着发酵时间延长,醇类物质总体出现降低→稳定→显著降低趋势,酯类物质整体变化不明显;酸类物质增加;氨基酸在发酵12 h以后显著降低;茶多酚和水浸出物含量均呈下降趋势,12 h后降低不显著。研究认为,丹霞2号红茶最佳发酵时间为12 h,此时各项品质指标及感官审评结果最佳,发酵过度则口感酸涩。
To identify the optimal parameters for processing Guangdong Danxia 2 black tea, Headspace Solid-Phase Microextraction(SPME) combined with GC-MS(HS-SPME/GC-MS) and HPLC, etc. methods were used to analyze the effects of withering and fermentation duration on the aroma and quality of black teas. The results show that with the increase of withering time, the contents of alcohols increased significantly, which induced the release of flowery and fruit like aroma. The aldehydes decreased and the grass like aroma weakened. The contents of tea polyphenols and catechins decreased significantly after withering for 33 h. The water extracts increased and the total amino acids decreased. The results show that black tea had the best index and sensory qualities when withering for 33 h. With the increase of fermentation duration, the contents of alcohols showed the tendency of decreasing-no changes-decreasing significantly. The changes of esters were not obvious. The acids increased when fermentation duration increased.Amino acids decreased significantly after 12 h fermentation. The contents of tea polyphenols and water extracts also decreased, but showed significant difference after 12 h. The research concluded that the best fermentation duration was 12 h for Danxia 2 black tea, with the best quality and sensory test result. The black tea had sour taste when fermented for more than 12 h.
To identify the optimal parameters for processing Guangdong Danxia 2 black tea, Headspace Solid-Phase Microextraction(SPME) combined with GC-MS(HS-SPME/GC-MS) and HPLC, etc. methods were used to analyze the effects of withering and fermentation duration on the aroma and quality of black teas. The results show that with the increase of withering time, the contents of alcohols increased significantly, which induced the release of flowery and fruit like aroma. The aldehydes decreased and the grass like aroma weakened. The contents of tea polyphenols and catechins decreased significantly after withering for 33 h. The water extracts increased and the total amino acids decreased. The results show that black tea had the best index and sensory qualities when withering for 33 h. With the increase of fermentation duration, the contents of alcohols showed the tendency of decreasing-no changes-decreasing significantly. The changes of esters were not obvious. The acids increased when fermentation duration increased.Amino acids decreased significantly after 12 h fermentation. The contents of tea polyphenols and water extracts also decreased, but showed significant difference after 12 h. The research concluded that the best fermentation duration was 12 h for Danxia 2 black tea, with the best quality and sensory test result. The black tea had sour taste when fermented for more than 12 h.
引文
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[17]吕海鹏,钟秋生,王力,等.普洱茶加工过程中香气成分的变化规律研究[J].茶叶科学,2009,29(2):95-101.
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[19]王秋霜,吴华玲,陈栋,等.广东英德红茶代表产品的香气成分鉴定研究[J].茶叶科学,2012,32(5):447-455.
[20]顾谦,陆锦时,叶宝存.茶叶化学[M].合肥:中国科学技术大学出版社,2002.
[21]王辉.主要滋味成分含量变化与制茶工艺的关系[J].茶叶,2009,35(1):7-11.
[22]朱宇.茶叶中的氨基酸在加工过程中的变化及对茶叶品质的影响[J].四川农业大学学报,1995,13(3):284-287.
[23]夏涛.试析茶叶红变原理及红茶色泽形成的调控[J].福建茶叶,1996(4):15-18,27.
[24]李辉.红茶发酵技术研究进展[J].蚕桑茶叶通讯,2001(2):21-23.
[2]江用文.中国茶产品加工[M].上海:科学技术出版社,2011.
[3]孙西杰,陆国富,徐乾等.轻萎凋与轻发酵工艺对祁门红茶感官品质的影响[J].中国茶叶加工,2013(4):27-28,33.
[4]李辉.红茶发酵技术研究进展[J].蚕桑茶叶通讯,2001(2):21-23.
[5]尹杰,范仕胜,宋勤飞,等.工夫红茶发酵过程中的品质变化[J].四川农业大学学报,2012,30(4):415-418.
[6]乔小燕,吴华玲,陈栋,等.丹霞2号红茶加工关键技术参数研究[J].广东农业科学,2013,40(1):3-6,237.
[7]陈栋,李家贤,卓敏,等.高香型红(白)茶兼用新品种丹霞2号的选育[J].广东农业科学,2010,37(11):46-52,56.
[8]乔小燕,吴华玲,陈栋,等.广东仁化白毛茶优异株系遗传多样性的EST-SSR分析[J].广东农业科学,2010,37(11):57-59.
[9]卓敏,乔小燕,操君喜,等.丹霞系列白毛茶新品种(系)加工白茶的感官品质比较[J].广东农业科学,2013,40(16):98-100.
[10]王秋霜,陈栋,许勇泉,等.广东红茶香气成分的比较研究[J].茶叶科学,2012,32(1):9-16.
[11]孙世利,曾琼,刘军,等.丹霞红茶体外抗氧化与抗胃癌活性研究[J].广东农业科学,2013,40(1):1-2,6.
[12]Haipeng Lv,Qiusheng Zhong,Zhi Lin,et al.Aroma characterisation of pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J].Food Chemistry,2012,130(4):1074-1081.
[13]黄意欢.茶学实验技术[M].北京:中国农业出版社,1997.
[14]Yongquan Xu,Weibin Ji,Peigen Yu,et al.Effect of extraction methods on the chemical components and taste quality of green tea extract[J].Food Chemistry,2018,248:146-154.
[15]Yongquan Xu,Panpan Liu,John Shi,et al.Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots[J].Food Chemistry,2018,249:176-183.
[16]鲁成银,段家祥,龚淑英,等.茶叶感宫审评通用方法:NY/T 787-2004[S].北京:中华人民共和国农业部,2004.
[17]吕海鹏,钟秋生,王力,等.普洱茶加工过程中香气成分的变化规律研究[J].茶叶科学,2009,29(2):95-101.
[18]Rizzo WB.Fatty aldehyde and fatty alcohol metabolism:Review and importance for epidermal structure and function[J].Biochim et Biophys Acta(BBA)-Mol Cell Biol Lipids,2014,1841(3):377-389.
[19]王秋霜,吴华玲,陈栋,等.广东英德红茶代表产品的香气成分鉴定研究[J].茶叶科学,2012,32(5):447-455.
[20]顾谦,陆锦时,叶宝存.茶叶化学[M].合肥:中国科学技术大学出版社,2002.
[21]王辉.主要滋味成分含量变化与制茶工艺的关系[J].茶叶,2009,35(1):7-11.
[22]朱宇.茶叶中的氨基酸在加工过程中的变化及对茶叶品质的影响[J].四川农业大学学报,1995,13(3):284-287.
[23]夏涛.试析茶叶红变原理及红茶色泽形成的调控[J].福建茶叶,1996(4):15-18,27.
[24]李辉.红茶发酵技术研究进展[J].蚕桑茶叶通讯,2001(2):21-23.