焙火工艺对黄大茶主要风味物质的影响
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摘要
焙火对黄大茶特有品质的形成有非常重要的作用。本文选用黄大茶毛茶为原料,在低火(130~140°C)、中火(150~160°C)、高火(170~180°C)三个温度下,分别对其进行焙火处理。利用HPLC法对主要呈味物质进行定量分析。结果表明:经低、中、高火处理后,表型儿茶素(EGCG,ECG,EC和EGC)、苦味氨基酸(Tyr, Val, Lys, Ile, Leu, Phe, Arg和His)、鲜味氨基酸(Asp, Theanine和Gln)和可溶性糖含量不断减少,而非表型儿茶素含量(GCG, C和GC)有上升趋势,但在高火时其含量开始下降,水浸出物含量随焙火温度的升高而增加。结合感官审评结果:低火(130~140°C)焙火有利于黄大茶焦糖香,醇和口感的形成。
引文
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[2]施兆鹏.茶叶审评与检验[M].北京:中国农业出版社,2010.
[3]Hayashi N,Chen R,Hiraoka M,Ujihara T,Ikezaki H.Beta-cyclodextrin/surface plasmon resonance detection system for sensing bitter-astringent taste intensity of green tea catechins[J].Journal of Agricultural and Food Chemistry,2010,58(14):8351-8356.
[4]Narukawa M,Kimata H,Noga C,Watanabe T.Taste characterization of green tea catechins[J].International Journal of Food Science&Technology,2010,45(8),1579-1585.
[5]陈宗道,包先进,王碧芹.咖啡碱的味觉特性[J].食品科学,1992,1:1-2.
[6]程启坤,阮宇成,王月根,等.绿茶滋味化学鉴定法[J].茶叶科学,1985,5(1):7-17.
[7]张燕忠,张凌云,王登良.烘焙技术在乌龙茶精制中的应用研究现状与探讨[J].茶叶,2008,34(2):75-77.
[8]曾国渊.精制乌龙茶烘焙作用的原理与要求[J].福建茶叶,2004,(1):33-34.
[9]Chen Y J,Kuo P C,Yang M L,Li F Y,Tzen J T C.Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas[J].Food Research International,2013,53:732-743.
[10]Wan L F,Kim D M,Lee C Y.Effects of heat processing and storage on flavanols and sensory qualities of green tea beverage[J].Journal of Agricultural and Food Chemistry,2000,48:4227-4232.
[11]Wang C,Lv S D,Wu Y S,Gao X M,Li J B,Zhang W R,et al.Oolong tea made from tea plants different from locations in Yunnan and Fujian China showed similar aroma but different taste characteristics[J].Springer Plus,2016,576(5):1-15.
[12]罗学平,李丽霞,赵先明,敬廷桃.不同焙火处理对四川乌龙茶香味与化学品质的影响[J].食品科学,2016,17:104-108.
[13]张伟,师大亮.焙火工序对传统铁观音茶品质的影响[J].浙江农业科学,2012,53(9):1288-1290.
[14]陈贤明,冯林,罗赛,等.HS-SPME-GC/MS法分析焙火对铁观音品质及挥发性香气组分的影响[J].食品工业科技,2015,36(20):53-58.
[15]Ning J M,Ding D,Song Y S,et al.Chemical constituents analysis of white tea of different qualities and different storage times[J].Eur Food Res Technol.2016,242:2093-2104.
[16]Haldar D,Sen D,Gayen K.Development of Spectrophotometric Method for the Analysis of Multi-component Carbohydrate Mixture of Different Moieties[J].Appl Biochem Biotechnol,2017,181(4):1416-1434.
[17]Chen Y Y,Fu X M,Mei X,Zhou Y,Cheng S H,Zeng L T,et al.Proteolysis of chloroplast proteins is responsible for accumulation of free amino acids in dark-treated tea(Camellia sinensis)leaves[J].Journal of Proteomics,2017,157:10-17.
[18]钟兴刚,刘淑娟,郑红发,等.酒石酸亚铁法和福林酚法测定茶多酚的差异原因研究[J].茶叶通讯,2013,40(3):28-29.
[19]Seto R,Nakamura H,Nanjo F,Hara Y.Preparation of Epimers of Tea Catechins by Heat Treatment[J].Bioscience,Biotechnology,and Biochemistry,2014,61(9):1434-1439.
[20]Dou J,Lee V S Y,Tzen J T C,Lee M R.Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes[J].Journal of Agricultural and Food Chemistry,2007,55:7462-7468.
[21]Chen Y J,Kuo P C,Yang M L,Li F Y,Tzen J T C.Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas[J].Food Research International,2013,53:732-743.