摘要
【目的】探明德昂族酸茶储藏过程中化学成分含量及感官品质的变化,为其加工与储藏工艺的改进和品质鉴定提供科学依据。【方法】采用紫外可见分光光度法、高效液相色谱法检测储藏2年、储藏4年、储藏5年、储藏7年和储藏8年德昂族酸茶样品中茶多酚、游离氨基酸和咖啡碱等含量的变化,并对其感官品质进行评价。【结果】随着储藏时间的延长,德昂族酸茶的水浸出物、游离氨基酸和咖啡碱呈降-升-降、降-升和降-升-降-升的变化趋势,水分含量与儿茶素组分的总量呈先升后降趋势,儿茶素组分中,除儿茶素(+C)含量呈逐渐下降趋势外,表没食子儿茶素(EGC)、表儿茶素(EC)、表没食子儿茶素没食子酸酯(EGCG)和表儿茶素没食子酸酯(ECG)含量均呈先升后降趋势;不同储藏时间德昂族酸茶茶多酚、游离氨基酸、咖啡碱、水浸出物、可溶性糖和水分含量分别为21.14%~29.61%、2.46%~2.69%、3.11%~3.28%、42.28%~46.24%、3.59%~5.30%和7.37%~8.37%;没食子酸(GA)、EGC、EC、EGCG、ECG、+C和儿茶素总量分别为0.66%~1.32%、2.58%~4.93%、4.03%~7.08%、3.19%~7.41%、1.86%~3.41%、1.86%~2.52%和15.06%~22.47%,感官评价综合得为87.20~90.25分,依次为储藏2年>储藏8年>储藏5年>储藏7年>储藏4年。【结论】在自然仓储过程中德昂族酸茶的理化成分与感官品质均有不同程度的变化,适当延长储藏时间,有利于提升其品质。
【Objective】The changes of chemical composition and sensory quality of De’ang acid tea during storage are explored to provide scientific basis for the improvement of processing and storage technology and quality identification.【Method】The contents of tea polyphenols,free amino acids and caffeine in De’ang acid tea stored for 2 years,4 years,5 years,7 years and 8 years were detected by UV-visible spectrophotometry and high performance liquid chromatography,and the sensory quality was evaluated.【Result】With the extension of storage time,the water extracts,free amino acids and caffeine of De’ang acid tea showed a trend of descrease-increase-descrease,descrease-inscrease and descrease-increase-descrease-increase,and the water content and total catechin content showed a trend of first increasing and then decreasing.In the catechin components,except for the catechin(+C)content which showed a continually downward trend,the contents of epigallocatechin(EGC),epicatechin(EC),epigallocatechin gallate(EGCG)and epicatechin gallate(ECG)showed a trend of first increasing and then decreasing.The contents of tea polyphenols,free amino acids,caffeine,water extract,soluble sugar and water in De’ang acid tea with different storage times were 21.14%~29.61%,2.46%~2.69%,3.11%~3.28%,42.28%~46.24%,3.59%~5.30%and 7.37%~8.37%,respectively.The total contents of gallic acid(GA),EGC,EC,EGCG,ECG,+C and catechins were 0.66%~1.32%,2.58%~4.93%,4.03%~7.08%,3.19%~7.41%,1.86%~3.41%,1.86%~2.52% and 15.06%~22.47%,respectively.The comprehensive sensory evaluation score was 87.20~90.25,followed by 2 years of storage>8 years of storage>5 years of storage>7 years of storage>4 years of storage.【Conclusion】In the process of natural storage,the physical and chemical components and sensory quality of De’ang acid tea have varying degrees of change.Appropriate extension of storage time is conducive to improving its quality.
作者
马玉青
赵碧
杨天铭
潘联云
冉隆珣
梁名志
杨世达
杨明帮
MA Yuqing;ZHAO Bi;YANG Tianming;PAN Lianyun;RAN Longxun;LIANG Mingzhi;YANG Shida;YANG Mingbang(Tea Research Institute,Yunnan Academy of Agricultural Sciences,Yunnan Provincial Key Laboratory for Tea Science,Menghai,Yunnan 666201;Yunnan University,Kunming,Yunnan 650504;Dehong Tea Technology Extension Station,Mangshi,Yunnan 678400;Dehong Mangshi Tea Technology Extension Station,Mangshi,Yunnan 678499,China)
出处
《贵州农业科学》
CAS
2022年第9期83-89,共7页
Guizhou Agricultural Sciences
基金
云南省生物种业和农产品精深加工专项“德昂族酸茶的挖掘与提升研究”(202102AE090033)。
