黄茶加工中主要品质成分的动态变化

doi:10.7506/spkx1002-6630-20181004-015

食品科学 ›› 2019, Vol. 40 ›› Issue (16): 200-205.doi: 10.7506/spkx1002-6630-20181004-015

黄茶加工中主要品质成分的动态变化

张娇，梁壮仙，张拓，李宗琼，朱静静，张鹏程，肖文军

1.湖南农业大学茶学教育部重点实验室，国家植物功能成分利用工程技术研究中心，湖南长沙 410128；2.湖南省植物功能成分利用协同创新中心，湖南长沙 410128

出版日期:2019-08-25 发布日期:2019-08-26
基金资助:
“十三五”国家重点研发计划重点专项（2017YFD0400803）；湖南省科技重大专项（2017NK1020）；长沙市科技重大专项（kq1703003）

Dynamic Changes of Main Quality Components during Yellow Tea Processing

ZHANG Jiao, LIANG Zhuangxian, ZHANG Tuo, LI Zongqiong, ZHU Jingjing, ZHANG Pengcheng, XIAO Wenjun

1. Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; 2. Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China

Online:2019-08-25 Published:2019-08-26

摘要/Abstract

摘要： 以茶树品种碧香早夏季一芽一叶鲜叶为原料，按照摊放、杀青、揉捻、闷黄、干燥的传统黄茶加工工艺，将其加工成黄茶，通过对其中11 个有代表性的工艺点取样，并进行茶多酚、儿茶素、氨基酸、水浸出物、可溶性糖、咖啡碱、黄酮含量检测，以及感官审评和香气品质成分分析，探讨黄茶加工过程中主要品质成分的动态变化。结果表明，在黄茶加工过程中，滋味物质茶多酚、儿茶素总量、水浸出物、可溶性糖、咖啡碱以及黄酮含量均在整体上逐渐降低，其足干茶样含量相对茶鲜叶的降幅分别为30.12%、24.08%、10.97%、61.34%、33.20%、25.55%，而游离氨基酸含量则有所增加，其足干茶样含量相对茶鲜叶的增幅为19.46%，其中茶多酚、咖啡碱、黄酮以及氨基酸含量在摊放过程中有所上升；香气物质中，足干茶样的醇类、酮类、烯烃类、酯类化合物的相对含量相较于茶鲜叶分别减少了17.18%、5.51%、5.77%、2.10%，而醛类、酚类化合物的相对含量则分别增加了35.35%、4.06%；从加工工艺看，黄茶滋味品质主要受摊放与闷黄工序的影响，摊放过程中氨基酸含量随着摊放时间的延长而增加，而闷黄过程可使酯型儿茶素转化为简单儿茶素，并在此工艺中产生茶黄素，是黄茶醇鲜爽滋味及“黄汤黄叶”品质形成的主要因素，同时闷黄时间为8 h时，滋味品质较好；香气品质则主要受摊放、闷黄和干燥工序影响。

关键词: 茶叶加工, 黄茶, 滋味品质, 香气品质, 动态变化

Abstract: One fresh leaf with one bud from the Bixiangzao tea cultivar harvested in summer were made into yellow tea by the conventional process, sequentially involving spreading, fixation, rolling, piling and drying. This study aimed to explore the dynamic changes of the main quality components during yellow tea processing for the purpose of providing useful information for improvement of the current yellow tea processing technology and its quality. The contents of tea polyphenols, catechins, amino acid, water extract, soluble sugar, caffeine and flavonoids were detected in samples from 11 representative processing points. At the same time, sensory evaluation and aroma quality components were analyzed. The results showed that during the processing of yellow tea, the contents of tea polyphenols, total catechins, water extract, soluble sugar, caffeine and flavonoids decreased gradually, which were 30.12%, 24.08%, 10.97%, 61.34%, 33.20% and 25.55%, respectively lower in dried tea than in fresh tea leaves. By contrast, the content of free amino acid increased by 19.46% compared with fresh tea leaves and the contents of tea polyphenols, caffeine, flavonoids and amino acid similarly increased during the spreading process. The relative contents of alcohols, ketones, olefins and esters in dried tea were reduced by 17.18%, 5.51%, 5.77% and 2.10%, respectively, compared with fresh tea leaves, while the relative contents of aldehydes and phenolic compounds were increased by 35.35% and 4.06%, respectively. Among the processing steps, the taste quality of yellow tea was mainly influenced by spreading and piling. The contents of amino acids were increased with the extension of spreading time, and the piling process could convert ester catechins into simple catechins and produced theaflavin at the same time, the main contributors to the formation of yellow tea’s alcohols, refreshing taste and “yellow soup and yellow leaves” quality. The taste quality was better when the piling time was 8 h; the aroma quality was mainly impacted by the spreading, piling and drying process.

Key words: tea processing, yellow tea, taste quality, aroma quality, dynamic changes

中图分类号:

TS234

张娇，梁壮仙，张拓，李宗琼，朱静静，张鹏程，肖文军. 黄茶加工中主要品质成分的动态变化[J]. 食品科学, 2019, 40(16): 200-205.

ZHANG Jiao, LIANG Zhuangxian, ZHANG Tuo, LI Zongqiong, ZHU Jingjing, ZHANG Pengcheng, XIAO Wenjun. Dynamic Changes of Main Quality Components during Yellow Tea Processing[J]. FOOD SCIENCE, 2019, 40(16): 200-205.

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黄茶加工中主要品质成分的动态变化

Dynamic Changes of Main Quality Components during Yellow Tea Processing

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