不同原料嫩度对青砖茶品质的影响
DOI:
作者:
作者单位:

1.华中农业大学园艺林学学院茶学系;2.农业部华中都市农业重点实验室

作者简介:

通讯作者:

中图分类号:

基金项目:

国家重点基础研究发展计划(973计划);中央高校基金项目


The effects of raw materials with different tenderness on Qingzhuan tea quality
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    摘要:探究原料不同嫩度对青砖茶品质的影响。采用福鼎大白茶树品种的4种不同嫩度原料分别加工成青砖茶,采用感官审评评价茶叶感官品质,通过化学分析和GC-MS法比较分析主要品质成分及香气成分含量。不同嫩度原料制成的青砖茶感官品质表现为:随原料嫩度下降,外形和汤色品质下降,而香气和滋味品质上升。主要品质成分分析显示,1芽1叶和1芽2、3叶水浸出物含量、茶多酚、儿茶素、氨基酸和可溶性糖含量都较高,1芽4、5叶和修剪叶所制青砖茶含量相对较低;随原料嫩度降低,茶黄素含量下降,氟含量上升。香气成分总量随着原料成熟度增加显著升高,1芽1叶原料青砖茶香气总量最低,为12.88,以醇类(47.28%)含量最高,其次是酮类(14.13%)、醛类(13.74%)和杂氧类(6.99%);1芽2、3叶原料香气总量为62.43,以醇类(36.14%)最高,其次是醛类(19.09%)和烃类(14.50%);1芽4、5叶原料香气总量为72.43,以酮类(25.21%)含量最高,其次是醛类(20.35%)和醇类(19.34%);修剪枝叶香气总量为79.61,以酮类(32.58%)含量最高,其次是醛类(27.71%)和醇类(16.40%)。结合青砖茶香味品质和氟含量安全要求,可考虑选用以1芽4叶为主的鲜叶作为青砖茶原料。

    Abstract:

    Abstract: To explore the influence of tea leaves with different tenderness on the quality of Qingzhuan tea. Qingzhuan teas were made from 4 different tender tea leaves of Fudingdabai tea tree cultivar. The sensory quality of Qingzhuan teas was evaluated according to the way of sensory evaluation. The main chemicals and aroma components were analyzed by chemical analysis and GC-MS method. The sensory evaluations showed, as the decrease of tenderness, the sensory score of appearance and liquor color decreased while the score of aroma and taste increased. The main quality components analysis showed that, Qingzhuan teas with 1 bud with 1 leaf and 1 bud with 2 or 3 leaves were richer in content of water extract, tea polyphenols, catechins, amino acids and soluble sugars than that of 1 bud with 4 or 5 leaves or pruned leaves. With the decrease of tea leaves tenderness, theaflavin content decreased while fluorine content increased. The total amount of aroma components increased significantly with the increase of raw material maturity. The aroma amount of Qingzhuan tea from 1 bud with 1 leaf was the lowest (12.88) , with the highest percentage of alcohols, next ketones and heteroxygens, as 47.28%, 14.13%, 13.74% and 6.99% respectively; The total aroma of 1 bud with 2 or 3 leaves was 62.43, with the highest percentage of alcohols, next to aldehydes and hydrocarbons, as 36.14%, 19.09% and 14.50% respectively; The total aroma of 1 bud with 4 or 5 leaves was 72.43, with the highest percentage of ketones, then aldehydes and alcohols, as 25.21%, 20.35% and 19.34% respectively; The total aroma of pruned leaves was 79.61, with the highest percentage of ketones (32.58%), followed by aldehydes (27.71%) and alcohols (16.40%). According to the quality of Qingzhuan tea and the safety requirement of fluorine content, the fresh leaves of 1 bud with 4 leaves can be considered as the main raw materials of Qingzhuan tea.

    参考文献
    相似文献
    引证文献
引用本文
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2020-11-17
  • 最后修改日期:2021-02-13
  • 录用日期:2021-02-14
  • 在线发布日期:
  • 出版日期: