不同年代茯砖茶感官品质和化学成分的差异性

doi:10.7506/spkx1002-6300-201002058

食品科学 ›› 2010, Vol. 31 ›› Issue (2): 228-232.doi: 10.7506/spkx1002-6300-201002058

不同年代茯砖茶感官品质和化学成分的差异性

黄亚辉^1,2，陈建华^1,*，周筠²，陈晓阳³

1.中南林业科技大学林学院 2.华南农业大学园艺学院 3.湖南省三利进出口有限公司

收稿日期:2009-08-03 修回日期:2009-12-03 出版日期:2010-01-15 发布日期:2010-12-29
通讯作者: 陈建华1,*， E-mail:cjh11135@sina.com

Differences in Sensory Quality and Chemical Composition of Fuzhuan Tea of Different Storage Ages

HUANG Ya-hui1,2，CHEN Jian-hua1,*，ZHOU Yun2，CHEN Xiao-yang3

1. Forest College, Central South University of Forestry and Technology, Changsha 410007, China；
2. College of Horticulture, South China Agricultural University, Guangzhou 510642, China；
3. Hunan Tea Import and Export Corporation, Changsha 410001, China

Received:2009-08-03 Revised:2009-12-03 Online:2010-01-15 Published:2010-12-29
Contact: CHEN Jian-hua1,*， E-mail:cjh11135@sina.com

摘要/Abstract

摘要：

以1952、1985 年和2008 年生产的茯砖茶为材料，分别对其感官品质以及水浸出物、茶多酚、氨基酸、咖啡碱、水溶性糖、果胶、花青素、茶黄素、茶红素和茶褐素等生化成分进行分析。结果表明：陈年茯砖茶的水浸出物、茶多酚、氨基酸、茶红素果胶的含量均减少，而水溶性糖、茶褐素的含量增加，咖啡碱含量则变化不明显。感官审评结果表明：在一定时间内，茯砖茶的陈化有助于内含物质的转化，茶汤香气宜人、滋味甘醇，但存放时间过久，其茶香消尽、陈气扑鼻、滋味淡薄。可以分别从茶叶的感官特征和理化成分两条途径对茯砖茶陈化时间进行鉴别。

关键词: 茯砖茶, 陈化时间, 品质特征

Abstract:

Fuzhuan brick-tea is a popular Chinese dark tea fermented by Eurotium cristatum, which contributes its typical fungal aroma. Samples of Fuzhuan tea of different storage ages (produced in 2008, 1985 and 1952) were analyzed for sensory quality and main chemical components such as tea polyphenols, amino acids, caffeine, procyanidins, water-soluble sugar, pectin, anthocyanins, TF, TR and TB. Results showed that after aging, Fuzhuan tea exhibited a decrease in the contents of water extract, tea polyphenols, amino acids, TF and TR and an increase in the content of pectin, water-soluble sugars, anthocyanins and TB, whereas no obvious change in caffeine content was observed. Sensory quality evaluation demonstrated that appropriate aging made a contribution to the conversion of internal substances in Fuzhuan tea and its pleasant aroma and mellow and heavy taste, while Fuzhuan tea exhibited exhausted aroma, offensive stale odor and plain and thin taste after excessive aging. Based on sensory attributes and chemical composition profile of Fuzhuan tea, two approaches to the identification of aging time of this tea were put forward. Moreover, the correlation between aging time and TB/tea polyphenols ratio was preliminarily analyzed.

Key words: Fuzhuan tea, aging time, quality characteristics

中图分类号:

TS272.4

黄亚辉1,2，陈建华1,*，周筠2，陈晓阳3. 不同年代茯砖茶感官品质和化学成分的差异性[J]. 食品科学, 2010, 31(2): 228-232.

HUANG Ya-hui1,2，CHEN Jian-hua1,*，ZHOU Yun2，CHEN Xiao-yang3. Differences in Sensory Quality and Chemical Composition of Fuzhuan Tea of Different Storage Ages[J]. FOOD SCIENCE, 2010, 31(2): 228-232.

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不同年代茯砖茶感官品质和化学成分的差异性

Differences in Sensory Quality and Chemical Composition of Fuzhuan Tea of Different Storage Ages

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