摘要
[目的]探究不同杀青温度处理对条形“宜宾早茶”品质的影响,为条形“宜宾早茶”加工提供理论依据。[方法]选择1芽2叶福选9号为原料,比较3种不同的杀青温度(190、220、250℃)对茶样感官品质以及水浸出物、茶多酚、游离氨基酸、咖啡碱、儿茶素组分、氨基酸组分、香气组成等理化成分的影响。[结果]3种处理茶样的感官评分为89.38~91.96分;3种处理茶样茶多酚和游离氨基酸含量在21.10%~21.97%、3.46%~3.98%,190℃处理茶样茶多酚最高,220℃处理茶样游离氨基酸含量最高(3.98%),且其酚氨比值最低(5.37);3种处理茶样儿茶素总量在18.00%~21.34%,190℃处理茶样的儿茶素总量最高,其次为250℃处理茶样,最低为220℃处理茶样,儿茶素单体、简单儿茶素、酯型儿茶素含量变化一致;3种处理茶样含量较高的游离氨基酸为茶氨酸,其次为天冬氨酸、谷氨酰胺和谷氨酸。3种处理茶样得到香气物质41种,其中氧化芳樟醇等醇类12种,苯乙醛等醛类9种,罗勒烯等烯烃类7种,酮类4种。[结论]220℃杀青,其水浸出物为47.95%,茶多酚为21.37%,游离氨基酸为3.98%,咖啡碱为3.65%,茶氨酸为20.53 mg/g,其感官审评总分最高(91.96分),儿茶素品质指数最高(344.14),呈味氨基酸最多(32.29 mg/g),酯类香气物质占比最多。220℃杀青有利于条形“宜宾早茶”品质形成。
[Objective]To explore the effect of different fixing temperature on the quality of Long-shape Yibin Early Tea,and to provide reference for the processing.[Method]1 bud and 2 leaves Fuxuan No.9 was selected as raw materials,the effects of three different fixing temperatures(190,220,250℃)on the sensory quality of tea samples and the physical and chemical components such as water extract,tea polyphenols,free amino acids,caffeine,catechin components,amino acid components and aroma composition were compared.[Result]The sensory scores of the three treatments were 89.38-91.96 points;the contents of tea polyphenols and free amino acids were 21.10%-21.97%,3.46%-3.98%.The contents of tea polyphenols in the treatment at 190℃ was the highest,and the free amino acids in the treatment at 220℃ was the highest,and the phenol-ammonia ratio was the lowest(5.37).The total amount of catechins were 18.00%-21.34%.The total amount of catechins in the treatment at 190℃ was the highest,followed by the treatment at 250℃,and the lowest was the treatment at 220℃.Catechin monomer,simple catechins and ester catechins were consistent.The higher content of the three treatments was theanine,followed by aspartic acid,glutamine and glutamic acid in flavored amino acids.There were 41 kinds of aroma substances,including 12 kinds of alcohols such as linalool oxide,9 kinds of aldehydes such as phenylacetaldehyde,7 kinds of olefins such as basilene,and 4 kinds of ketones.[Conclusion]The water extract was 47.95%,tea polyphenols 21.37%,free amino acids 3.98%,caffeine 3.65%,and theanine 20.53 mg/g after being fixed at 220℃;that had the highest total sensory evaluation score(91.96 points),the highest catechin quality index(344.14),the most flavored amino acids(32.29 mg/g),and the most ester aroma substances.Fixing at 220℃ was conducive to the quality formation of Long-shape Yibin Early Tea.
作者
刘跃云
黄立
赵先明
LIU Yue-yun;HUANG Li;ZHAO Xian-ming(Yibin University,Yibin,Sichuan 644000;Yibin Research Institute of Tea Industry,Yibin,Sichuan 644000;Pingshan County Mingzhu Tea Industry Co.,Ltd.,Yibin,Sichuan 645650)
出处
《安徽农业科学》
CAS
2022年第7期176-180,共5页
Journal of Anhui Agricultural Sciences
基金
现代农业产业技术体系专项(CARS-19)
四川省科技厅农业农村领域重点研发项目企业创新能力培育项目(2019YFN0037)。
关键词
条形“宜宾早茶”
杀青温度
品质差异
Long-shape Yibin Early Tea
Fixing temperature
Quality difference
