不同嫩度原料对藏茶主要品质及香气的影响
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摘要
为提高藏茶品质,通过实验室模拟渥堆,比较了7种嫩度鲜叶所制藏茶的感官品质、化学成分和香气组分。结果表明,随嫩度降低,藏茶氟、铅含量均呈现为逐渐升高的趋势;感官评分表现为先升高后降低的趋势,以一芽三叶藏茶最高为89.55分,同时具有较高的水浸出物、可溶性糖、茶多糖、茶褐素含量和较低的咖啡碱含量,分别为41.02%、6.71%、2.15%、10.48%和3.06%。不同嫩度藏茶均检测出45种相同的香气成分,包括醇类16种,酮类8种,醛类6种,酯类5种,酸类4种,吡咯类3种,其它类3种,且均以醇类物质相对含量最高和检出香气组分数量最多,但嫩度对藏茶香气物质的相对含量和组成比例影响明显。研究表明,鲜叶嫩度过高或过低都不适合藏茶加工,适度成熟的一芽三叶具有形成良好藏茶品质的物质基础。
To improve the quality of Tibetan tea,the sensory quality,chemical composition and aroma components of Tibetan tea made from 7 different tenderness materials were compared through laboratorial post-fermentation.The results showed that,the content of fluorine and lead in Tibetan tea increased gradually with the decrease of tenderness. The sensory score increased firstly and then decreased with the decrease of tenderness,and the highest score was 89.55 scores with one bud and three leaves of Tibetan tea,which had high water extract,soluble sugar,tea polysaccharide,theabrownin contents and low caffeine content 41.02%,6.71%,2.15%,10.48% and 3.06% respectively. 45 kinds of aroma components were detected in different tenderness Tibetan tea,including 16 kinds of alcohols,8 kinds of ketones,6 kinds of aldehydes,5 kinds of esters,4 kinds of acids,3 kinds of pyrrole and 3 other kinds,and all of them had the highest relative content and detectable aroma component quantity of alcohols. However,the relative content and composition proportion of aroma chemicals in Tibetan tea were significantly affected by tenderness. The research showed that fresh leaves with too high or too low tenderness were not suitable for Tibetan tea processing,and the moderate maturity of one bud and three leaves had a good material basis for the formation of Tibetan tea quality.
To improve the quality of Tibetan tea,the sensory quality,chemical composition and aroma components of Tibetan tea made from 7 different tenderness materials were compared through laboratorial post-fermentation.The results showed that,the content of fluorine and lead in Tibetan tea increased gradually with the decrease of tenderness. The sensory score increased firstly and then decreased with the decrease of tenderness,and the highest score was 89.55 scores with one bud and three leaves of Tibetan tea,which had high water extract,soluble sugar,tea polysaccharide,theabrownin contents and low caffeine content 41.02%,6.71%,2.15%,10.48% and 3.06% respectively. 45 kinds of aroma components were detected in different tenderness Tibetan tea,including 16 kinds of alcohols,8 kinds of ketones,6 kinds of aldehydes,5 kinds of esters,4 kinds of acids,3 kinds of pyrrole and 3 other kinds,and all of them had the highest relative content and detectable aroma component quantity of alcohols. However,the relative content and composition proportion of aroma chemicals in Tibetan tea were significantly affected by tenderness. The research showed that fresh leaves with too high or too low tenderness were not suitable for Tibetan tea processing,and the moderate maturity of one bud and three leaves had a good material basis for the formation of Tibetan tea quality.
引文
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[28]韩文炎,杨亚军,梁月荣,等.茶树体内铅的吸收累积特性研究[J].茶叶科学,2009,29(3):200-206.
[29]赵先明,汪艳霞,杜晓,等.水培茶树对铅的吸收与累积特性研究[J].茶叶科学,2011,31(3):237-246.
[30]丁建.不同因素对老青砖毛茶品质形成的影响[D].武汉:华中农业大学,2010.
[31]唐飞.青砖茶改善小鼠胃肠道功能的研究[D].武汉:华中农业大学,2017.
[32]卢素芳,王胜鹏.茶色素及其生物活性功能研究[J].湖北农业科学,2015(24):6117-6119.
[33]陈浩.普洱茶多糖降血糖及抗氧化作用研究[D].杭州:浙江大学,2013.
[34]宋励修,秦建.茶叶中茶多糖含量的比较分析[J].安徽农业科学,2016,44(23):35-36.
[35]王华夫.茶叶香型与芳香物质[J].中国茶叶,1989(2):16-17.
[36]邹瑶,齐桂年,谭礼强,等.绿陈茶发酵后主要品质及香气成分的变化[J].食品工业科技,2014,35(18):113-117.
[37]郑淑娟,盛耀,欧小群,等.渥堆黑茶香气和主要功效研究进展[J].食品工业科技,2016,37(20):366-370.
[38]何华锋,朱宏凯,董春旺,等.黑茶香气化学研究进展[J].茶叶科学,2015(2):121-129.
[2]姜爱丽,何煜波,胡文忠,等.雅安藏茶的工艺特点与传承发展[J].食品工业科技,2012,33(17):391-394.
[3]郭金龙,王春梅,杜晓.雅安藏茶对氧自由基清除能力评价[J].四川农业大学学报,2009,27(2):189-192.
[4]袁野,章斌,姚永秀,等.雅安藏茶调脂保肝及抗氧化作用研究[J].扬州大学学报:农业与生命科学版,2017(1):40-44.
[5]许靖逸,李祥龙,李解,等.雅安藏茶茶褐素对60Co γ辐射损伤的防护作用[J].核技术,2017,40(4):7-14.
[6]李解,陈雪皎,郭承义,等.雅安藏茶和低聚木糖复配物润肠通便作用[J].食品科学,2015,36(1):220-224.
[7]张亚,黄亚亚,梁艳,等.黑茶渥堆工艺研究进展[J].食品与机械,2017,33(3):216-220.
[8]陈昌辉,郭金龙,汪艳霞,等.雅安藏茶制作工艺的品质变化[J].林产化学与工业,2011,31(4):69-74.
[9]银霞.茯茶适制性品种筛选研究[D].长沙:湖南农业大学,2010.
[10]刘晓东,杨春,汤周斌,等.适制六堡茶茶树品种部分遗传标记特征及其在六堡茶选育种中的作用[J].中国农学通报,2013,29(4):136-140.
[11]夏涛.制茶学[M].北京:中国农业出版社,2016:189-190.
[12]中国国家标准化管理委员会.GB/T 21728-2008砖茶含氟量的检测方法[S].北京:中国标准出版社,2008.
[13]国家食品药品监督管理总局.GB5009.12-2017食品中铅的测定[S].北京:中国标准出版社,2017.
[14]黄意欢.茶学实验技术[M].中国农业出版社,1997.
[15]张正竹.茶叶生物化学实验教程[M].中国农业出版社,2009.
[16]中国国家标准化管理委员会.GB/T 8305-2013茶水浸出物测定[S].北京:中国标准出版社,2013.
[17]中国国家标准化管理委员会.GB/T 8313-2008茶叶中茶多酚和儿茶素类含量的检测方法[S].北京:中国标准出版社,2008.
[18]中国国家标准化管理委员会.GB/T 8312-2013茶咖啡碱测定[S].北京:中国标准出版社,2013.
[19]中国国家标准化管理委员会.GB/T 8314-2013茶游离氨基酸总量的测定[S].北京:中国标准出版社,2013.
[20]中国国家标准化管理委员会.GB/T 23776-2009茶叶感官审评方法[S].北京:中国标准出版社,2009.
[21]吕世懂,姜东华,杨凡,等.顶空固相微萃取/GC-MS分析普洱熟茶与安化黑茶香气成分[J].热带作物学报,2013,34(8):1583-1591.
[22]施兆鹏.茶叶审评与检验[M].北京:中国农业出版社,2010.
[23]陈玉琼,余志,张芸,等.茶树品种、部位和嫩度对茶多糖含量和活性的影响[J].华中农业大学学报,2005,24(4):406-409.
[24]宛晓春.茶叶生物化学[M].中国农业出版社,2003.
[25]Wong M H,Fung K F,Carr H P. Aluminium and fluoride contents of tea,with emphasis on brick tea and their health implications[J].Toxicology Letters,2003,137(1-2):111.
[26]石元值.茶树中铅元素的吸收累积特性及污染来源研究[D].杭州:浙江大学,2003.
[27]李戎娟.边销茶氟含量检测及茶树体氟的来源与分布表征[D].雅安:四川农业大学,2013.
[28]韩文炎,杨亚军,梁月荣,等.茶树体内铅的吸收累积特性研究[J].茶叶科学,2009,29(3):200-206.
[29]赵先明,汪艳霞,杜晓,等.水培茶树对铅的吸收与累积特性研究[J].茶叶科学,2011,31(3):237-246.
[30]丁建.不同因素对老青砖毛茶品质形成的影响[D].武汉:华中农业大学,2010.
[31]唐飞.青砖茶改善小鼠胃肠道功能的研究[D].武汉:华中农业大学,2017.
[32]卢素芳,王胜鹏.茶色素及其生物活性功能研究[J].湖北农业科学,2015(24):6117-6119.
[33]陈浩.普洱茶多糖降血糖及抗氧化作用研究[D].杭州:浙江大学,2013.
[34]宋励修,秦建.茶叶中茶多糖含量的比较分析[J].安徽农业科学,2016,44(23):35-36.
[35]王华夫.茶叶香型与芳香物质[J].中国茶叶,1989(2):16-17.
[36]邹瑶,齐桂年,谭礼强,等.绿陈茶发酵后主要品质及香气成分的变化[J].食品工业科技,2014,35(18):113-117.
[37]郑淑娟,盛耀,欧小群,等.渥堆黑茶香气和主要功效研究进展[J].食品工业科技,2016,37(20):366-370.
[38]何华锋,朱宏凯,董春旺,等.黑茶香气化学研究进展[J].茶叶科学,2015(2):121-129.