小种红茶与工夫红茶品质特性的比较分析

doi:10.7506/spkx1002-6630-201620009

食品科学 ›› 2016, Vol. 37 ›› Issue (20): 51-56.doi: 10.7506/spkx1002-6630-201620009

小种红茶与工夫红茶品质特性的比较分析

曾亮，王杰，柳岩，罗理勇，马梦君

1.西南大学食品科学学院，重庆 400715；2.西南大学茶叶研究所，重庆 400715；
3.咸宁市农业科学院，湖北咸宁 437100

收稿日期:2016-10-27 修回日期:2016-10-27 出版日期:2016-10-25 发布日期:2016-12-01
基金资助:
中央高校基本科研业务费专项（XDJK2015C136）；国家级大学生创新创业训练计划项目（201510635022）

Comparative Analysis of Quality Characteristics of Souchong and Congou

ZENG Liang, WANG Jie, LIU Yan, LUO Liyong, MA Mengjun

1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Tea Research Institute, Southwest University,
Chongqing 400715, China; 3. Xianning Agriculture Academy of Sciences, Xianning 437100, China戞偆D?

Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01

摘要/Abstract

摘要：

以同一茶树品种、同一等级鲜叶制成的小种红茶和工夫红茶为研究对象，通过检测其主要生化成分、茶汤物理特性和挥发性化合物，对小种红茶和工夫红茶的品质特性进行比较分析。结果表明：小种红茶的茶多酚含量显著高于工夫红茶，咖啡碱、茶黄素、茶红素含量显著低于工夫红茶，可溶性糖、可溶性蛋白、游离氨基酸含量与工夫红茶相比差异不显著；工夫红茶的色差a*、b*值分别为8.38、39.19，沉淀量为246.78 mg/L，均显著高于小种红茶，小种红茶的色差L*值为29.16，透光率为76.53%，均显著高于工夫红茶，表明工夫红茶汤色较黄和较红，而小种红茶的茶汤澄清度更高；经检测和计算挥发性化合物的气味活度值（odor activity values，OAVs），小种红茶和工夫红茶中OAVs大于1的香气成分分别有11 种和13 种，两者的香型分别为甜香浓郁和花香明显，其中小种红茶的主要呈香物质包括β-紫罗酮、苯甲酸甲酯、芳樟醇等，工夫红茶的主要呈香物质包括β-大马酮、β-紫罗酮、苯甲酸甲酯、己醛等；工夫红茶特有且OAVs大于1的香气成分为β-大马酮和己醛，这2 种成分可能是工夫红茶香型区别于小种红茶的有效呈香化合物。

关键词: 小种红茶, 工夫红茶, 品质特性, 气味活度值

Abstract:

Souchong and congou made with the same class of fresh tea leaves obtained from the same tea variety were
compared and analyzed for their quality characteristics in terms of the main biochemical components, physical characteristics
of tea infusion and volatile compounds. The results indicated that the content of tea polyphenols was significantly higher in
souchong while the contents of caffeine, theaflavins and thearubigins were significantly higher in congou. There were no
significant differences in the contents of soluble sugar, soluble protein and free amino acids between souchong and congou.
The color parameters a* and b* and precipitate amount were significantly higher in congou at 8.38, 39.19 and 246.78 mg/L,
respectively, while L* value and transmittance were significantly higher in souchong at 29.16 and 76.53%, indicating that
congou possessed a yellower and redder infusion while souchong had a more transparent one. The odor activity values (OAVs)
of samples were examined and calculated. There were 11 and 13 kinds of aroma components, respectively, in souchong and
congou whose OAVs reached over 1. The main aroma substances were β-ionone, methyl benzoate and linalool in souchong,
which can exhibit significant sweet aroma and β-damascenone, β-ionone, methyl benzoate and hexanal in congou showing
flowery flavor. β-Damascenone and hexanal were probably the effective aroma components to differentiate the aroma type of
congou from souchong given that they particularly existed in congou and both had high OAVs reaching over 1.

Key words: souchong, congou, quality characteristics, odor activity values (OAVs)

中图分类号:

TS272.5

曾亮，王杰，柳岩，罗理勇，马梦君. 小种红茶与工夫红茶品质特性的比较分析[J]. 食品科学, 2016, 37(20): 51-56.

ZENG Liang, WANG Jie, LIU Yan, LUO Liyong, MA Mengjun. Comparative Analysis of Quality Characteristics of Souchong and Congou[J]. FOOD SCIENCE, 2016, 37(20): 51-56.

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小种红茶与工夫红茶品质特性的比较分析

Comparative Analysis of Quality Characteristics of Souchong and Congou

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