闷黄工艺因子对黄茶品质及滋味化学组分的影响研究
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摘要
闷黄工艺是黄茶形成"黄汤黄叶"品质特征的关键工艺。本研究采用相同原料基础,对闷黄工艺中叶温、在制叶含水率、闷黄环境相对湿度、通气频率等工艺因子对黄茶品质形成的影响作用进行了系统研究。同时,深入分析工艺因子与黄茶主要滋味贡献物质变化的相关性,进而探索黄茶滋味品质的工艺调节机制。结果表明,在传统闷黄温度及在制叶含水率范围内,基于同一原料基础,通气状况与闷黄环境相对湿度是闷黄工艺优化的关键因子,一定范围内适当提高通气频率及闷黄环境相对湿度能够明显提升黄茶品质。同时主成分分析显示,通气频率与闷黄环境相对湿度与多种儿茶素组分(CG、ECG、GCG等)、主要黄酮组分Myr-rha、Que-gal,以及多种氨基酸组分(茶氨酸、Ser、Gln、Arg、His、GABA)具有较高相关性,说明闷黄工艺因子通过调控滋味化学组分进而影响黄茶滋味的醇厚度和甘爽度。综合感官审评及滋味化学分析表明,在闷黄叶温为(45±2)℃、在制叶含水率为(37±3)%、环境相对湿度为(80±5)%、通气频率为每10 min 1次的参数下进行闷黄处理,形成的黄茶风格特征明显,内质滋味甘润、醇厚。
The yellowing process is the unique step during yellow tea process, which causes the tea to change bright yellow in tea-infusion and tea-leaf colors. This study focused on the effects of leaf-temperature, moisture content, relative humidity and ventilation frequency on the formation of yellow-tea using the uniform raw fresh-leaves. In addition, the correlations of yellowing-process technological-factors and chemical constituents were analyzed. The results show that the ventilation frequency and relative humidity were the key factors for yellowing-process and quality improvement using the uniform raw fresh-leaves and under the traditional temperature and moisture content. The yellow tea quality would be improved by increasing ventilation frequency and relative humidity under traditional yellowing temperature and moisture content. The principal component analysis indicates that ventilation frequency and relative humidity had high correlation with many taste-constituents, including catechins CG, ECG, GCG, flavones Myr-rha, Que-gal, and amino acids theanine, Ser, Gln, Arg, His, GABA. The results indicates that yellowing-process factors influenced the mellow-, thick-and sweet-tastes of yellow tea by affecting the taste-chemical constituents. As a result, the following yellowing process parameters were suitable for preparation of premium yellow tea with the taste of mellow, thick and sweet: leaf temperature of(45±2)℃, leaf moisture content of(37±3)%, relative humidity of(80±5)%, and ventilation frequency of once per 10 min.
The yellowing process is the unique step during yellow tea process, which causes the tea to change bright yellow in tea-infusion and tea-leaf colors. This study focused on the effects of leaf-temperature, moisture content, relative humidity and ventilation frequency on the formation of yellow-tea using the uniform raw fresh-leaves. In addition, the correlations of yellowing-process technological-factors and chemical constituents were analyzed. The results show that the ventilation frequency and relative humidity were the key factors for yellowing-process and quality improvement using the uniform raw fresh-leaves and under the traditional temperature and moisture content. The yellow tea quality would be improved by increasing ventilation frequency and relative humidity under traditional yellowing temperature and moisture content. The principal component analysis indicates that ventilation frequency and relative humidity had high correlation with many taste-constituents, including catechins CG, ECG, GCG, flavones Myr-rha, Que-gal, and amino acids theanine, Ser, Gln, Arg, His, GABA. The results indicates that yellowing-process factors influenced the mellow-, thick-and sweet-tastes of yellow tea by affecting the taste-chemical constituents. As a result, the following yellowing process parameters were suitable for preparation of premium yellow tea with the taste of mellow, thick and sweet: leaf temperature of(45±2)℃, leaf moisture content of(37±3)%, relative humidity of(80±5)%, and ventilation frequency of once per 10 min.
引文
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[15]张英娜,陈根生,刘阳,等.烘青绿茶苦涩味及其滋味贡献物质分析[J].茶叶科学,2015,35(4):377-383.
[16]Fan F Y,Shi M,Nie Y,et al.Differential behaviors of tea catechins under thermal processing:Formation of non-enzymatic oligomers[J].Food Chemistry,2016,196:347-354.
[17]杨涵雨,周跃斌,王准,等.闷黄过程中供氧量对黄茶品质的影响[J].农产品加工(学刊),2014(11):15-17.
[18]刘晓,张厅,刘飞,等.蒙顶黄茶闷堆过程中主要品质成分及酶活性变化研究[J].中国农学通报,2017,33(27):97-101.
[19]徐茂,刘玲,童华荣.鲜味及茶叶鲜味研究[J].茶叶,2010,36(2):84-86.
[20]Charlton A J,Davis A L,Jones D P,et al.The self-association of the black tea polyphenol theaflavin and its complexation with caffeine[J].J chem Soc perkin Trans,2000,2(2):317-322.
[2]Hor?i?D,Jambrak A R,Bel??akcvitanovi?A,et al.Comparison of conventional and ultrasound assisted extraction techniques of yellow tea and bioactive composition of obtained extracts[J].Food&Bioprocess Technology,2012,5(7):2858-2870.
[3]Qiang W,Xin Z,Qian Y U,et al.In vitro antioxidative activity of yellow tea and its in vivo preventive effect on gastric injury[J].Experimental&Therapeutic Medicine,2013,6(2):423-426.
[4]Hashimoto T,Goto M,Sakakibara H,et al.Yellow tea is more potent than other types of tea in suppressing liver toxicity induced by carbon tetrachloride in rats[J].Phytotherapy Research,2007,21(7):668-670.
[5]Kujawska M,Ewertowska M,Adamska T,et al.Protective effect of yellow tea extract on N-nitrosodiethylamine-induced liver carcinogenesis[J].Pharmaceutical Biology,2016,54(9):1891-1900.
[6]滑金杰,江用文,袁海波,等.闷黄过程中黄茶生化成分变化及其影响因子研究进展[J].茶叶科学,2015,35(3):203-208.
[7]朱小元,宁井铭.黄茶加工技术研究进展[J].茶业通报,2016,38(2):74-79.
[8]陈玲.黄茶闷黄工序及适制品种筛选研究[D].长沙:湖南农业大学,2012.
[9]周继荣,陈玉琼,孙娅,等.鹿苑茶加工过程中品质的变化[J].华中农业大学学报,2005,24(1):88-92.
[10]杨涵雨,周跃斌.黄茶品质影响因素及加工技术研究进展[J].茶叶通讯,2013,40(2):20-23.
[11]王治会,童华荣,岳翠男,等.黄茶闷黄过程中主要化学成分变化的动力学模型[J].现代食品科技,2017,33(2):107-114.
[12]李明,张龙杰,石萌,等.遮光对光照敏感型新梢白化茶春梢化学成分含量的影响[J].茶叶,2016,42(3):150-154.
[13]Narukawa M,Kimata H,Noga C,et al.Taste characterisation of green tea catechins[J].International Journal of Food Science&Technology,2010,45(8):1579-1585.
[14]Scharbert S,Hofmann T.Molecular definition of black tea taste by means of quantitative studies,taste reconstitution,and omission experiments[J].J Agric Food Chem,2005,53(13):5377-5384.
[15]张英娜,陈根生,刘阳,等.烘青绿茶苦涩味及其滋味贡献物质分析[J].茶叶科学,2015,35(4):377-383.
[16]Fan F Y,Shi M,Nie Y,et al.Differential behaviors of tea catechins under thermal processing:Formation of non-enzymatic oligomers[J].Food Chemistry,2016,196:347-354.
[17]杨涵雨,周跃斌,王准,等.闷黄过程中供氧量对黄茶品质的影响[J].农产品加工(学刊),2014(11):15-17.
[18]刘晓,张厅,刘飞,等.蒙顶黄茶闷堆过程中主要品质成分及酶活性变化研究[J].中国农学通报,2017,33(27):97-101.
[19]徐茂,刘玲,童华荣.鲜味及茶叶鲜味研究[J].茶叶,2010,36(2):84-86.
[20]Charlton A J,Davis A L,Jones D P,et al.The self-association of the black tea polyphenol theaflavin and its complexation with caffeine[J].J chem Soc perkin Trans,2000,2(2):317-322.