萎凋方式对黄化英红九号红茶品质的影响
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摘要
以黄化英红九号红茶为材料,研究日光萎凋和鼓风萎凋2种方式对红茶生化成分和色度值的影响,并对其相关性进行分析。结果表明:与日光萎凋方式相比,鼓风萎凋方式对茶叶水浸出物、茶多酚、咖啡碱、总黄酮、游离氨基酸和茶色素的影响较大;茶红素和茶褐素含量高。萎凋时间在10～15h的鼓风萎凋红茶茶汤色差值较大。随萎凋时间的延长,茶多酚、总黄酮和儿茶素显著降低,可溶性糖和咖啡碱变化不显著;茶汤ΔL*和ΔE*ab增加,Δa*和Δb*降低。相关性分析表明,萎凋叶含水量与总黄酮、Δa*、Δb*极显著正相关。茶黄素和茶红素对Δb*显著正向作用。茶黄素对Δa*有显著正向作用。
Taking yellowish yinghong NO.9 as the raw material,the effects of two methods,sun withering and air-blast withering,were analyzed on biochemical compositions and color value on black tea quality.The results showed that the biochemicals of water extracts,tea polyphenols,flavonoids,catechins,free amino acids and tea pigments could be easily influenced by air-blast withering,compared with sun withering.Theaflavins and theabrownines were higher for fan withering methods than that for sun withering in the samples.Tea polyphenols,flavonoids and catechins significantly decreased as well as theaflavins and thearubigins,caffeine significantly increased as long as withering time in the samples processed by two kinds of withering methods.The brightness(ΔL*)and total color difference(ΔE*ab)increased,while the redness(Δa*)and yellowish(Δb*)decreased.The correlation analysis showed that water content of withering leaves and flavonoids significantly had positive correlation with Δa*and Δb*.Theaflavins and thearubigins showed a significant positive effect onΔb*.Theaflavins had a significant positive effect onΔa*.
Taking yellowish yinghong NO.9 as the raw material,the effects of two methods,sun withering and air-blast withering,were analyzed on biochemical compositions and color value on black tea quality.The results showed that the biochemicals of water extracts,tea polyphenols,flavonoids,catechins,free amino acids and tea pigments could be easily influenced by air-blast withering,compared with sun withering.Theaflavins and theabrownines were higher for fan withering methods than that for sun withering in the samples.Tea polyphenols,flavonoids and catechins significantly decreased as well as theaflavins and thearubigins,caffeine significantly increased as long as withering time in the samples processed by two kinds of withering methods.The brightness(ΔL*)and total color difference(ΔE*ab)increased,while the redness(Δa*)and yellowish(Δb*)decreased.The correlation analysis showed that water content of withering leaves and flavonoids significantly had positive correlation with Δa*and Δb*.Theaflavins and thearubigins showed a significant positive effect onΔb*.Theaflavins had a significant positive effect onΔa*.
引文
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[8]师大亮,余继忠,郭敏明,等.不同程度日光萎凋下红茶的品质分析[J].杭州农业与科技,2017(2):39-42.
[9]李虎,董晓勇,刘中军,等.宁强红茶初制加工技术[J].中国茶叶,2016(2):23-23.
[10]自浩,钱和,王立新.提高滇红品质的工艺创新研究[J].安徽农业科学,2015(12):197-199.
[11]赖兆荣.广西茶树品种“桂红3号”制作花香型工夫红茶试验初探[J].广西农学报,2016,31(5):33-35.
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[13]DU Ying-ying,SHIN Sohee,WANG Kai-rong,et al.Effect of temperature on the expression of genes related to the accumulation of chlorophylls and carotenoids in albino tea[J].Journal of Horticultural Science and Biotechnology,2009,84(3):365-369.
[14]XU Yan-xia,CHEN Wei,MA Chun-lei,et al.Proteome and Acetyl-Proteome Profiling of Camellia sinensis cv.‘Anjin Baicha’during Periodic Albinism Reveals Alterations in Photosynthetic and Secondary Metabolite Biosynthetic Pathways[J].Frontiers in Plant Science,2017,8:1 024.
[15]王松琳,马春雷,黄丹娟,等.基于SSR标记的白化和黄化茶树品种遗传多样性分析及指纹图谱构建[J].茶叶科学,2018,38(1):58-68.
[16]田月月,张丽霞,侯剑,等.泰安气候条件对‘黄金芽’茶树新梢呈色及生化成分的影响[J].山东农业科学,2018(3):45-49.
[17]郭水连,吴春燕,郭卫平.江西宜春引种安吉白茶的气候适应性分析[J].茶叶学报,2010(3):34-37.
[18]黄国资,黄华林.英红九号品种加工红条茶的试验初报[J].广东茶业,2003(4):22-24.
[19]黄意欢.茶学实验技术[M].北京:中国农业出版社,1995.
[20]乔小燕,吴华玲,韩雪文,等.仁化白毛茶生化成分与成品白茶品质的相关性研究[J].核农学报,2015,29(12):2 327-2 333.
[21]何书美,刘敬兰.茶叶中总黄酮含量测定方法的研究[J].分析化学,2007,35(9):1 365-1 368
[22]曹藩荣,罗锡元,邓向进,等.不同萎凋方式对红茶和乌龙茶品质的影响[J].广东茶业,2012(1):27-29.
[23]潘玉华,黄先洲,杨晓滨,等.花果香型坦洋工夫红茶品质形成探究[J].福建茶叶,2017(10):3-4.
[24]刘少群,孙彬妹,段莹,等.不同萎凋程度处理对单芽红茶品质的影响[J].茶叶通讯,2015,42(4):30-34.
[25]虞昕磊,姚燕妮,朱雯,等.夏秋鲜叶加工红茶的萎凋技术研究[J].湖北农业科学,2015,54(2):424-427.
[26]OWUOR P O,ORCHARD J E.Variations of the chemical composition of clonal black tea(Camellia sinensis)due to delayed withering[J].J Sci Food Agric,1990(52):55-61.
[27]BHUYAN L P,MAHANTA P K.Studies on fatty acid composition in tea Camellia Sinensis[J].J Sci Food Agric,1989,46(3):325-330.
[28]BOKUCHAVA M A,SKOBELEVA N I.The biochemistry of tea manufacture[J].C R C Critical Reviews in Food Technology,1980,12(4):303-370.
[29]仇方方,郝晴晴,邓余良,等.不同加工工艺对宜红茶品质的影响[J].茶叶通讯,2016,43(3):23-26.
[30]ULLAH M R,GCGOI N,BARUAH D,等.萎凋对茶叶发酵和红茶茶汤特征发展的影响[J].广东茶叶科技,1985(3):22,44-47.
[31]杨娟,袁林颖,钟应富,等.工夫红茶色泽与品质相关性研究[J].西南农业学报,2014,27(6):2 605-2 610.
[32]吴昊玥,潘科,陈贤明,等.八种工夫红茶的茶汤色泽与感官品质之间的相关性分析[J].贵州茶叶,2015(4):22-25.
[2]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.
[3]王伟伟,江和源,江用文,等.红茶萎凋处理温湿度条件对PPO、POD及茶多酚和色素的影响[J].食品工业科技,2013,34(13):86-90.
[4]仇方方,余志,艾仄宜,等.萎凋温度、湿度及风速对红茶品质的影响[J].中国茶叶,2014(11):22-25.
[5]滑金杰,袁海波,江用文,等.萎凋过程鲜叶理化特性变化及其调控技术研究进展[J].茶叶科学,2013(5):465-472.
[6]黄建琴,王文杰,丁勇,等.冷冻萎凋对工夫红茶品质的影响[J].中国茶叶,2005,27(2):18-19.
[7]黄藩,陈琳,周小芬,等.蓝光、红光对工夫红茶萎凋中鲜叶氨基酸和儿茶素组分含量的影响[J].福建农业学报,2015,30(5):509-515.
[8]师大亮,余继忠,郭敏明,等.不同程度日光萎凋下红茶的品质分析[J].杭州农业与科技,2017(2):39-42.
[9]李虎,董晓勇,刘中军,等.宁强红茶初制加工技术[J].中国茶叶,2016(2):23-23.
[10]自浩,钱和,王立新.提高滇红品质的工艺创新研究[J].安徽农业科学,2015(12):197-199.
[11]赖兆荣.广西茶树品种“桂红3号”制作花香型工夫红茶试验初探[J].广西农学报,2016,31(5):33-35.
[12]MA Cheng-ying,CAO Jun-xi,LI Jun-xing,et al.Phenotypic,histological and proteomic analyses reveal multiple differences associated with chloroplast development in yellow and variegated variants from Camellia sinensis[J].Scientific Reports,2016,6:33369.
[13]DU Ying-ying,SHIN Sohee,WANG Kai-rong,et al.Effect of temperature on the expression of genes related to the accumulation of chlorophylls and carotenoids in albino tea[J].Journal of Horticultural Science and Biotechnology,2009,84(3):365-369.
[14]XU Yan-xia,CHEN Wei,MA Chun-lei,et al.Proteome and Acetyl-Proteome Profiling of Camellia sinensis cv.‘Anjin Baicha’during Periodic Albinism Reveals Alterations in Photosynthetic and Secondary Metabolite Biosynthetic Pathways[J].Frontiers in Plant Science,2017,8:1 024.
[15]王松琳,马春雷,黄丹娟,等.基于SSR标记的白化和黄化茶树品种遗传多样性分析及指纹图谱构建[J].茶叶科学,2018,38(1):58-68.
[16]田月月,张丽霞,侯剑,等.泰安气候条件对‘黄金芽’茶树新梢呈色及生化成分的影响[J].山东农业科学,2018(3):45-49.
[17]郭水连,吴春燕,郭卫平.江西宜春引种安吉白茶的气候适应性分析[J].茶叶学报,2010(3):34-37.
[18]黄国资,黄华林.英红九号品种加工红条茶的试验初报[J].广东茶业,2003(4):22-24.
[19]黄意欢.茶学实验技术[M].北京:中国农业出版社,1995.
[20]乔小燕,吴华玲,韩雪文,等.仁化白毛茶生化成分与成品白茶品质的相关性研究[J].核农学报,2015,29(12):2 327-2 333.
[21]何书美,刘敬兰.茶叶中总黄酮含量测定方法的研究[J].分析化学,2007,35(9):1 365-1 368
[22]曹藩荣,罗锡元,邓向进,等.不同萎凋方式对红茶和乌龙茶品质的影响[J].广东茶业,2012(1):27-29.
[23]潘玉华,黄先洲,杨晓滨,等.花果香型坦洋工夫红茶品质形成探究[J].福建茶叶,2017(10):3-4.
[24]刘少群,孙彬妹,段莹,等.不同萎凋程度处理对单芽红茶品质的影响[J].茶叶通讯,2015,42(4):30-34.
[25]虞昕磊,姚燕妮,朱雯,等.夏秋鲜叶加工红茶的萎凋技术研究[J].湖北农业科学,2015,54(2):424-427.
[26]OWUOR P O,ORCHARD J E.Variations of the chemical composition of clonal black tea(Camellia sinensis)due to delayed withering[J].J Sci Food Agric,1990(52):55-61.
[27]BHUYAN L P,MAHANTA P K.Studies on fatty acid composition in tea Camellia Sinensis[J].J Sci Food Agric,1989,46(3):325-330.
[28]BOKUCHAVA M A,SKOBELEVA N I.The biochemistry of tea manufacture[J].C R C Critical Reviews in Food Technology,1980,12(4):303-370.
[29]仇方方,郝晴晴,邓余良,等.不同加工工艺对宜红茶品质的影响[J].茶叶通讯,2016,43(3):23-26.
[30]ULLAH M R,GCGOI N,BARUAH D,等.萎凋对茶叶发酵和红茶茶汤特征发展的影响[J].广东茶叶科技,1985(3):22,44-47.
[31]杨娟,袁林颖,钟应富,等.工夫红茶色泽与品质相关性研究[J].西南农业学报,2014,27(6):2 605-2 610.
[32]吴昊玥,潘科,陈贤明,等.八种工夫红茶的茶汤色泽与感官品质之间的相关性分析[J].贵州茶叶,2015(4):22-25.