六堡茶渥堆过程中主要生化成分和茶汤色泽变化及其相关性研究
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摘要
通过测定六堡茶渥堆过程样品中的主要生化成分、茶汤色差值以及渥堆前后茶叶中香气成分含量,研究六堡茶渥堆过程中主要生化成分和茶汤色泽变化及其相关性,结果表明:六堡茶在渥堆过程中水浸出物、茶多酚、茶红素含量及茶汤L、b/a值呈减小趋势,茶褐素含量、茶汤的a、b和ΔE值呈增大趋势;香气成分中醛类、烯类的相对含量减小,而酯类、杂氧化合物的相对含量增加;L值与茶多酚、茶褐素呈显著相关;a值与水浸出物、茶多酚、茶褐素呈极显著正相关;b值与茶褐素呈显著负相关;ΔE与茶多酚、茶褐素呈显著正相关;b/a值与茶多酚、茶红素呈显著正相关。
The changes and correlations of main biochemical components and color of tea infusion of Liupao tea processing procedure of pile-fermentation were researched by determining the contents of main biochemical components and chromatic aberration value of tea infusion during pile-fermentation and the contents of aroma components of tea before and after of pile-fermentation. Results showed that the contents of water extract, tea polyphenol, thearubigin and L, b/a value of tea infusion showed decreasing trends, contents of theabrownin and a, b, ΔE value of tea infusion showed increasing trends. The relative contents of aldehydes and alkene decreased, the relative contents of esters and heterocyclic oxygen compounds increased; L value were significantly correlate with tea polyphenol and theabrownin, a value was high significantly positive correlate with water extract, tea polyphenol and theabrownin, b value was significantly negative correlate with theabrownin, ΔE value was significantly positive correlate with tea polyphenol and theabrownin, b/a value was significantly positive correlate with tea polyphenol and thearubigin.
The changes and correlations of main biochemical components and color of tea infusion of Liupao tea processing procedure of pile-fermentation were researched by determining the contents of main biochemical components and chromatic aberration value of tea infusion during pile-fermentation and the contents of aroma components of tea before and after of pile-fermentation. Results showed that the contents of water extract, tea polyphenol, thearubigin and L, b/a value of tea infusion showed decreasing trends, contents of theabrownin and a, b, ΔE value of tea infusion showed increasing trends. The relative contents of aldehydes and alkene decreased, the relative contents of esters and heterocyclic oxygen compounds increased; L value were significantly correlate with tea polyphenol and theabrownin, a value was high significantly positive correlate with water extract, tea polyphenol and theabrownin, b value was significantly negative correlate with theabrownin, ΔE value was significantly positive correlate with tea polyphenol and theabrownin, b/a value was significantly positive correlate with tea polyphenol and thearubigin.
引文
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[2]梁燕妮,田春林,俸雪.六堡茶研究的现状及发展前景[J].农业与技术,2014,34(11):10.
[3]柴硕,孙琪璐,肖蕾,等.安化黑茶渥堆工艺及品质形成研究进展[J].茶叶通讯,2015,42(1):26-31.
[4]陈保,刘新月,蒲泓君,等.不同普洱茶原料渥堆发酵过程中主要化学成分的变化研究[J].食品安全质量检测学报,2015,6(4):1279-1286.
[5]李适,龚雪,刘仲华,等.冠突散囊菌对茶叶品质成分的影响研究[J].菌物学报,2014,33(3):713-718.
[6]李伟,齐桂年,邹瑶,等.四川黑茶渥堆过程中感官品质的变化及影响因子研究[J].华南农业大学学报,2015,36(5):125-129.
[7]赵仁亮,谭吉慧,卢秦华,等.茯砖茶发花微生物生物学特性研究[J].茶叶科学,2016,36(2):160-168.
[8]黄意欢.茶学实验技术[M].北京:中国农业出版社,1997:126-127.
[9]曹中环,邱瑞谨,王登良,等.六堡茶加工过程中主要生化成分的变化[J].广东茶业,2016,(3):26-28.
[10]白晓丽,闫星,李长文.普洱茶发酵过程中主要成分变化及相关性研究[J].食品工业,2014,35(12):165-167.
[11]宛晓春.茶叶生物化学(3版)[M].北京:中国农业出版社,2008:181-189.
[12]萧力争.黑茶加工过程中色泽的形成机制[J].中国茶叶,1994,(1):2-3.
[13]隆升平,张小红,张玲玲,等.4个品种茶叶的香气成分比较[J].食品研究与开发,2013,34(15):66-70.
[14]孙慕芳,郭桂义,张洁.蒸青绿茶和炒青信仰毛尖绿茶香气品质GC-MS分析[J].食品科学,2014,35(12):151-155.
[15]张新亭,王梦馨,韩宝瑜.3个不同地域龙井茶香气组成异同的解析[J].茶叶科学,2014,34(4):344-354.
[16]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,2009,92(2):95-101.
[17]任洪涛,周涛,夏凯国,等.不同发酵程度普洱茶香气成分的比较分析[J].食品研究与开发,2011,32(11):23-26.
[18]洪涛,黄遵锡,李俊俊,等.普洱熟茶和生茶香气成分的提取和测定分析[J].茶叶科学,2010,30(5):336-342.