金萱红碎茶加工与检测分析
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摘要
为客观评价金萱红碎茶的品质,提高金萱的市场竞争力。采用秋季鲜叶→摇青→萎凋(4～8 h)→揉切→发酵(控温控湿) 4～5 h→烘干(70℃,120 min)→提香(95℃,40 min)→分筛(8目)→成品茶的加工方法制作金萱红碎茶。通过顶空固相微萃取(HS-SPME)-气质联用(GC-MS)技术测香气成分,结合茶叶内含物检测和感官审评,分析茶叶综合品质。茶样共检出68种挥发性香气物质,其中具花果香及奶香的苯甲醇、苯甲醛、芳樟醇、香叶醇、己酸等为金萱红碎茶的主要香气物质,占检出总量的88.9%。金萱红碎茶酚氨比较高(10.53),滋味略涩,但香气和汤色是金萱的优势。
Objectively evaluated the quality of Jinxuan broken black tea aiming to improve its market competitiveness. Processing operation: autumn tea leaves → rocking green→ withering (4～8 h) → rolling and cutting → fermentation(controlling temperature and humidity) 4～5 h → drying(70℃,120 min) → improving fragrance(95 ℃,40 min) → sieving(mesh8) → made tea.A total of 68 volatile compounds were detected in the tea samples by HS-SPME and GC-MS.The main aroma components with floral and fruity aroma and milk taste were phenylcarbinol, benzaldehyde, linalool, geraniol, caproic acid, which account for 88.9 % of the total compounds.The aroma and liquor color of Jinxuan broken black tea are excellent,but its taste is astringent due to the high ratio of polyphenols to amino acids(10.53).
Objectively evaluated the quality of Jinxuan broken black tea aiming to improve its market competitiveness. Processing operation: autumn tea leaves → rocking green→ withering (4～8 h) → rolling and cutting → fermentation(controlling temperature and humidity) 4～5 h → drying(70℃,120 min) → improving fragrance(95 ℃,40 min) → sieving(mesh8) → made tea.A total of 68 volatile compounds were detected in the tea samples by HS-SPME and GC-MS.The main aroma components with floral and fruity aroma and milk taste were phenylcarbinol, benzaldehyde, linalool, geraniol, caproic acid, which account for 88.9 % of the total compounds.The aroma and liquor color of Jinxuan broken black tea are excellent,but its taste is astringent due to the high ratio of polyphenols to amino acids(10.53).
引文
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[2]赖幸菲,潘顺顺,李裕南,等.不同季节和茶类的金萱品种茶叶香气成分分析[J].食品工业科技,2015(10):62-72.
[3]马仙花,蓝庆江,梁光志,等.金萱乌龙茶品种制作黄金龙茶工艺初探[J].广西热带农业,2008(6):53-54.
[4]莫小燕,李子平,梁光志,等.广西红碎茶的发展前景[J].农业研究与应用,2016(5):40-44.
[5]国家质量监督检验检疫总局.GB/T23776-2009茶叶感官审评方法[S].北京:中国标准出版社,2009.
[6]李晓霞,杨盛美,宋维希,等.云南优质红碎茶资源与肯尼亚品种6/8的品质成分比较研究[J].湖南农业科学,2014,2(11):25-30.
[7]方维亚,陈萍.不同地区红茶特异性香气成分比较研究[J].茶叶,2014(3):138-145.
[8]冯林,刘学,杨坚,等.肯尼亚红碎茶的香气成分分析[J].蚕桑茶叶通讯,2015(1):17-24.
[9]苗爱清,凌彩金,庞式,等.金萱乌龙茶香气成分的分析研究[J].广东农业科学,2007(9):82-83.