摘要
为探讨超高压处理对普洱茶品质的影响,研究了普洱生茶经100-500 MPa超高压处理后的咖啡碱、茶多酚和氨基酸含量、香气组分的变化规律,最后进行了感官品质的评价。结果表明：咖啡碱、茶多酚、氨基酸等理化成分含量经超高压处理后均有不同程度的降低,符合普洱茶自然陈化的一般趋势;生茶在300-400 MPa下处理时感官评分较对照组高,口感和自然陈化的2年普洱茶相仿;经300 MPa下处理的生茶样品的香气组分与对照组相比,萜烯、酯类、醇类和醛类的质量分数明显增加,烷烃类和酮类有所下降,并且新增了α-柏木烯（1.26%）、4（14）,11-桉叶二烯（1.55%）、癸醛（0.71%）等香气成分,这对普洱茶的风味改善起到良好效果,并与感官评定结果相符合,说明适当的超高压处理对加速普洱茶的陈化具有一定的作用。
To study the effect of ultra high pressure（UHP） treatment on the quality of Purr tea, the changes of caffeine, tea polyphenols, amino acid content and the aroma components of Purr tea after UHP ti＇eatment （100-500 MPa） was studied. The sensory evaluation was also tested. The results indicated that caffeine, polyphenols and a mino acids after UHP treatment were significantly lower, which was in line with the natural aging of Purr tea; Sensory score of the raw tea under treatment at 300 - 400 MPa is higher than that of the control group, and the taste is similar to two years tea of natural aging. Compared with the control group, the mass fraction of tcrpenes, esters, alcohols and aldehydes increased obviously after the treatment at 300 MPa, while the alkanes and ketones decreased, ct-cedrene （1.26%）, 4 （14）,11- Eucalyptus diene （1.55%）, deeanal （0.71%） and other aroma components were only found in UHP treated Purr tea. It is beneficial to improve the Purr tea flavor, and is consistent with the results of sensory evaluation. Therefore, UHP can accelerate the aging of Purr tea.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第8期142-148,共7页
Food and Fermentation Industries
关键词
普洱茶
超高压
陈化
品质
Pu＇ er tea, ultra high pressure treatment, maturation, quality
