绿茶加工中主要滋味物质动态变化及其对绿茶品质的影响
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摘要
以茶树品种‘碧香早’春季一芽二叶为原料,按照摊放、杀青、揉捻、干燥工艺将其加工成绿茶,在分析绿茶加工中水浸出物、茶多酚、氨基酸、咖啡碱、可溶性糖、儿茶素等主要滋味物质质量分数动态变化基础上,通过酚/氨比、简单儿茶素/酯型儿茶素比以及感官品质分析,探讨绿茶加工中主要滋味物质的动态变化及其对滋味品质的影响。结果表明:绿茶加工过程中,水浸出物、茶多酚、儿茶素、氨基酸、咖啡碱、可溶性糖等滋味物质质量分数整体上均呈逐渐下降的趋势,其中水浸出物、氨基酸、咖啡碱、可溶性糖质量分数在摊放过程中呈上升趋势;这些滋味物质的动态变化使得酚/氨比在摊放阶段由11.45下降到6.21,在杀青阶段逐渐上升到8.01,在揉捻和干燥阶段趋于稳定;而简单儿茶素/酯型儿茶素比在摊放阶段由0.43上升至0.45,在杀青阶段由0.47下降到0.44,在揉捻和干燥过程中逐渐缓慢降低至0.35;同时,这些滋味物质质量分数与绿茶滋味品质明显相关,当酚/氨比为5.5～6.5、简单儿茶素/酯型儿茶素比为0.3～0.5时,绿茶滋味品质由粗淡、苦涩逐渐转化为醇厚、鲜爽。
Green tea was made from the one bud two leaves in spring of ‘Bixiangzao' tree plants by spreading, fixation,rolling and drying processes. The dynamic changes in water extract content and the contents of taste substances in the water extract of green tea such as tea polyphenols, amino acid, caffeine, soluble sugar and catechins were analyzed during the processing of green tea and the ratio of phenol to ammonia, the ratio of non-esterified to esterified catechins and sensory quality were measured. The aim of this study was evaluate the impact of the dynamic changes in taste substances during green tea processing on its taste quality. The results showed that overall the contents of water extract and all taste compounds gradually declined during all processing stages, while the contents of water extract, amino acids, caffeine and soluble sugar increased during the spreading process. Correspondingly, the ratio of phenol to ammonia dropped from 11.45 to 6.21 at the spreading stage, then increased up to 8.01 at the fixation stage, and finally tended to stable at the rolling and drying stages.The ratio of non-esterified to esterified catechins increased from 0.43 to 0.45 at the spreading stage, followed by a decrease from 0.47 to 0.44 at the fixation stage, and then gradually declined to 0.35 at the rolling and drying stages. At the same time,these taste substances were significantly associated with the taste quality of green tea. When the phenol/ammonia ratio was in the range of 5.5–6.5, and the ratio of non-esterified to esterified catechins was 0.3–0.5, the taste quality of green tea turned from light and bitter to mellow and refreshing.
Green tea was made from the one bud two leaves in spring of ‘Bixiangzao' tree plants by spreading, fixation,rolling and drying processes. The dynamic changes in water extract content and the contents of taste substances in the water extract of green tea such as tea polyphenols, amino acid, caffeine, soluble sugar and catechins were analyzed during the processing of green tea and the ratio of phenol to ammonia, the ratio of non-esterified to esterified catechins and sensory quality were measured. The aim of this study was evaluate the impact of the dynamic changes in taste substances during green tea processing on its taste quality. The results showed that overall the contents of water extract and all taste compounds gradually declined during all processing stages, while the contents of water extract, amino acids, caffeine and soluble sugar increased during the spreading process. Correspondingly, the ratio of phenol to ammonia dropped from 11.45 to 6.21 at the spreading stage, then increased up to 8.01 at the fixation stage, and finally tended to stable at the rolling and drying stages.The ratio of non-esterified to esterified catechins increased from 0.43 to 0.45 at the spreading stage, followed by a decrease from 0.47 to 0.44 at the fixation stage, and then gradually declined to 0.35 at the rolling and drying stages. At the same time,these taste substances were significantly associated with the taste quality of green tea. When the phenol/ammonia ratio was in the range of 5.5–6.5, and the ratio of non-esterified to esterified catechins was 0.3–0.5, the taste quality of green tea turned from light and bitter to mellow and refreshing.
引文
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[28]陈美丽,唐德松,龚淑英,等.绿茶滋味品质的定量分析及其相关性评价[J].浙江大学学报(农业与生命科学版),2014,40(6):670-678.DOI:10.3785/j.issn.1008-9209.2013.12.042.
[29]张英娜,嵇伟彬,许勇泉,等.儿茶素呈味特性及其感官分析方法研究进展[J].茶叶科学,2017,37(1):1-9.
[30]陈昌辉,齐桂年,董俊杰.新型绿茶高绿加工中主要品质的变化[J].贵州农业科学,2011,39(4):195-197.DOI:10.3969/j.issn.1001-3601.2011.04.060.
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[32]肖文军,刘仲华,龚志华,等.膜系统加工冷溶型去苦味速溶绿茶研究[J].茶叶科学,2005,25(2):146-152.DOI:10.3969/j.issn.1000-369X.2005.02.012.
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[2]崔宏春,余继忠,张建勇,等.加工工艺对绿茶儿茶素组分和茶多酚保留率的影响[J].江苏农业科学,2014,42(4):209-212.DOI:10.3969/j.issn.1002-1302.2014.04.079.
[3]徐准盾,龚淑英.茶汤浓度对绿茶水浸出物含量及其感官审评的影响[J].茶叶,2005,31(3):166-169.DOI:10.3969/j.issn.0577-8921.2005.03.010.
[4]金孝芳,曹丹,马林龙,等.不同产地绿茶茶汤中主要滋味成分含量研究[J].安徽农业科学,2016,44(35):119-120;164.DOI:10.3969/j.issn.0517-6611.2016.35.041.
[5]祁丹丹,戴伟东,谭俊峰,等.杀青方式对夏季绿茶化学成分及滋味品质的影响[J].茶叶科学,2016,36(1):18-26.DOI:10.3969/j.issn.1000-369X.2016.01.003.
[6]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.DOI:10.3969/j.issn.1000-369X.2015.04.016.
[7]乔小燕,饶幸霞,黄国资,等.传统客家绿茶在连续化生产线加工过程中主要品质成分的变化趋势研究[J].江西农业学报,2015,27(4):74-77.DOI:10.3969/j.issn.1001-8581.2015.04.019.
[8]李自勇,喻宗沅,徐小军,等.茶多酚含量与儿茶素含量关系研究[J].化学与生物工程,2007,24(11):73-75.DOI:10.3969/j.issn.1672-5425.2007.11.023.
[9]邵静娜,何卫中,叶建军,等.降低夏季绿茶苦涩味的方法初探[J].茶叶,2016,42(1):13-15.DOI:10.3969/j.issn.0577-8921.2016.01.004.
[10]银霞,黄建安,张曙光,等.绿茶滋味物质的研究进展[J].茶叶通讯,2018,45(1):9-13;19.
[11]周天山,米晓玲,王衍成,等.不同加工工艺对“陕茶1号”绿茶品质的影响[J].食品科学,2017,38(3):148-154.DOI:10.7506/spkx1002-6630-201703025.
[12]郭颖,黄峻榕,陈琦,等.茶叶中儿茶素类测定方法的优化[J].食品科学,2016,37(6):137-141.DOI:10.7506/spkx1002-6630-201606024.
[13]王丽丽,宋振硕,陈键,等.茶鲜叶萎凋过程中儿茶素和生物碱的动态变化规律[J].福建农业学报,2015,30(9):856-862.DOI:10.3969/j.issn.1008-0384.2015.09.006.
[14]李婷,吕春秀,杨远帆,等.脱咖啡因绿茶汤与普通绿茶汤的品质对比分析[J].食品研究与开发,2018,39(4):157-162.DOI:10.3969/j.issn.1005-6521.2018.04.029.
[15]许四五,江平.绿茶加工技术与主要化学成分的协调研究[J].安徽农业科学,2012,40(29):14459-14460;14467.DOI:10.3969/j.issn.0517-6611.2012.29.105.
[16]廖珺.摊放(萎凋)技术对茶鲜叶中游离氨基酸影响的研究进展[J].氨基酸和生物资源,2016,38(4):15-19.DOI:10.14188/j.ajsh.2016.04.004.
[17]邓余良,袁海波,许勇泉,等.名优绿茶鲜叶摊放微域环境自控系统的设计与开发[J].中国茶叶,2011,33(3):15-16.DOI:10.3969/j.issn.1000-3150.2011.03.006.
[18]李倩,王玉,丁兆堂,等.崂山绿茶儿茶素组分含量变化分析[J].西南农业学报,2 0 1 0,2 3(3):6 7 0-6 7 3.D O I:1 0.3 9 6 9/j.issn.1001-4829.2010.03.012.
[19]齐桂年,刘勤晋.不同杀青工艺对绿茶中儿茶素组分含量影响的研究[J].中国食品学报,2001,1(2):1-4.DOI:10.3969/j.issn.1009-7848.2001.02.001.
[20]杨伟丽,肖文军,邓克尼.加工工艺对不同茶类主要生化成分的影响[J].湖南农业大学学报(自然科学版),2001,27(5):384-386.DOI:10.3321/j.issn:1007-1032.2001.05.016.
[21]王彬,刘青茹,叶兴乾,等.加工工艺对绿茶丙烯酰胺生成的影响[J].食品科学,2017,38(8):220-224.DOI:10.7506/spkx1002-6630-201708034.
[22]胡云铃,黄建安,施兆鹏.不同杀青方式对绿茶品质的影响[J].茶叶,2008,34(1):24-28.DOI:10.3969/j.issn.0577-8921.2008.01.007.
[23]牟杰.绿茶滋味与加工工艺的关系[J].现代农业科技,2013(16):289-290.DOI:10.3969/j.issn.1007-5739.2013.16.186.
[24]刘盼盼,邓余良,尹军峰,等.绿茶滋味量化及其与化学组分的相关性研究[J].中国食品学报,2014,14(12):173-181.
[25]刘爽,杨停,谭俊峰,等.绿茶滋味定量描述分析及其化学成分的相关性研究[J].中国农学通报,2014,30(24):40-46.
[26]莫婷,张婉璐,李平.茶叶加工中品质关键组分的变化与调控机制[J].中国食品学报,2011,11(9):176-180.DOI:10.3969/j.issn.1009-7848.2011.09.018.
[27]金孝芳,罗正飞,童华荣.绿茶茶汤中主要滋味成分及滋味定量描述分析的研究[J].食品工业科技,2012,33(7):343-346.
[28]陈美丽,唐德松,龚淑英,等.绿茶滋味品质的定量分析及其相关性评价[J].浙江大学学报(农业与生命科学版),2014,40(6):670-678.DOI:10.3785/j.issn.1008-9209.2013.12.042.
[29]张英娜,嵇伟彬,许勇泉,等.儿茶素呈味特性及其感官分析方法研究进展[J].茶叶科学,2017,37(1):1-9.
[30]陈昌辉,齐桂年,董俊杰.新型绿茶高绿加工中主要品质的变化[J].贵州农业科学,2011,39(4):195-197.DOI:10.3969/j.issn.1001-3601.2011.04.060.
[31]刘冉霞,丁立孝,梁青,等.日照球形绿茶加工过程中主要生化成分变化的研究[J].安徽农业科学,2014,42(21):7201-7204.DOI:10.3969/j.issn.0517-6611.2014.21.109.
[32]肖文军,刘仲华,龚志华,等.膜系统加工冷溶型去苦味速溶绿茶研究[J].茶叶科学,2005,25(2):146-152.DOI:10.3969/j.issn.1000-369X.2005.02.012.
[33]杨选民,惠康杰,黄凤琴.浅谈绿茶拼配技术[J].茶叶科学技术,2012(1):18-21.DOI:10.3969/j.issn.1007-4872.2012.01.008.