保靖黄金茶1号工夫红茶加工工序对主要滋味物质形成的影响

doi:10.7506/spkx1002-6630-20190612-130

食品科学 ›› 2020, Vol. 41 ›› Issue (10): 185-191.doi: 10.7506/spkx1002-6630-20190612-130

保靖黄金茶1号工夫红茶加工工序对主要滋味物质形成的影响

余鹏辉,，陈盼，黄浩，赵熙，钟妮,，刘姝娟，郑红发，龚雨顺

（1.湖南省农业科学院茶叶研究所，湖南长沙 410125；2.湖南农业大学茶学教育部重点实验室，湖南长沙 410128；3.国家植物功能成分利用工程技术研究中心，湖南长沙 410128）

出版日期:2020-05-25 发布日期:2020-05-15
基金资助:
“十三五”国家重点研发计划重点专项（2017YFD0400802）；湖南省重点研发计划项目（2018NK2035）；国家自然科学基金面上项目（31270733）；湖南省农业科技创新资金项目（2018QN31）

Influence of Processing Steps on the Formation of Main Taste Compounds in Congou Black Tea Made from the Cultivar Baojing Huangjincha 1

YU Penghui,, CHEN Pan, HUANG Hao, ZHAO Xi, ZHONG Ni,, LIU Shujuan, ZHENG Hongfa, GONG Yushun

(1. Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;2. Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China;3. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Changsha 410128, China)

Online:2020-05-25 Published:2020-05-15

摘要/Abstract

摘要： 以保靖黄金茶1号鲜叶为原料，研究工夫红茶萎凋、揉捻、发酵和干燥工序对主要滋味物质形成的影响。结果表明：萎凋工序对干茶中游离氨基酸的形成影响最大，占游离氨基酸总变化的比例为375%，对其他滋味物质的形成影响轻微。揉捻工序可降低茶叶中水浸出物、茶多酚、儿茶素、游离氨基酸和可溶性糖含量，对干茶中茶黄素和茶红素的形成影响大于其他工序，两者含量总变化的工序占比分别为260%和164%。发酵工序可增加茶叶中总黄酮、可溶性糖、没食子酸、茶红素和茶褐素含量，对干茶中可溶性糖和游离氨基酸总变化的工序占比分别为195%和183%。干燥工序可轻微增加茶叶中没食子酸、总黄酮和咖啡碱含量，对干茶中可溶性糖和茶黄素总变化的工序占比分别为148%和98%。

关键词: 保靖黄金茶1号, 工夫红茶, 工序, 滋味物质, 总变化

Abstract: Fresh tea leaves of the cultivar Baojing Huangjincha 1 were used to manufacture Congou black tea by the sequential steps of withering, rolling, fermentation and drying. Our aim was to investigate the influence of these steps on the formation of main taste compounds. The results showed that withering had the greatest influence on the formation of free amino acids in tea, and the variation in total free amino acids after withering accounted for 375% of the total variation over the whole manufacturing process, whereas it had only a slight effect on the formation of other taste compounds. The contents of water extract, tea polyphenols, total catechins, soluble sugar, and free amino acids were decreased after rolling, which had greater effects than the other processing steps on the formation of theaflavins and thearubigins, and the variation in these two compounds after rolling accounted for 260% and 164% of the total variation, respectively. The fermentation process increased the contents of total flavones, soluble sugar, thearubigins, and theabrownins, and the variation in soluble sugar and total free amino acids accounted for 195% and 183% of the total variation, respectively. The drying process increased the contents of gallic acids, total flavones, and caffeine, and contributed 148% and 98% to the total variation of soluble sugar and theaflavins during the entire manufacturing process, respectively.

Key words: Baojing Huangjincha 1, Congou black tea, processing steps, taste compounds, total variation

中图分类号:

TS272

余鹏辉,，陈盼，黄浩，赵熙，钟妮,，刘姝娟，郑红发，龚雨顺. 保靖黄金茶1号工夫红茶加工工序对主要滋味物质形成的影响[J]. 食品科学, 2020, 41(10): 185-191.

YU Penghui,, CHEN Pan, HUANG Hao, ZHAO Xi, ZHONG Ni,, LIU Shujuan, ZHENG Hongfa, GONG Yushun. Influence of Processing Steps on the Formation of Main Taste Compounds in Congou Black Tea Made from the Cultivar Baojing Huangjincha 1[J]. FOOD SCIENCE, 2020, 41(10): 185-191.

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保靖黄金茶1号工夫红茶加工工序对主要滋味物质形成的影响

Influence of Processing Steps on the Formation of Main Taste Compounds in Congou Black Tea Made from the Cultivar Baojing Huangjincha 1

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