不同贮青温度及方式对红碎茶品质的影响

摘要/Abstract

摘要： 为研究不同贮青温度及方式对红碎茶品质的影响，本文以控温15℃、25℃、常温（22℃-28℃）以及沤红4种处理的英红九号茶青制成的红碎茶为试验材料，采用感官审评、气相色谱-质谱联用（GC-MS）和高效液相色谱（HPLC）技术研究不同贮青处理对红碎茶感官品质、香气物质、与生化成分与差异。结果表明：4个处理中，15℃贮青能提高红碎茶的鲜爽度、甜度及甜香挥发性物质的含量，更有利于品质形成，而茶青沤红劣变会显著影响红碎茶感官品质和表征品质的化合物含量，实验结果可为茶青管理及红碎茶品质的提升提供参考。

关键词: 茶青, 贮青温度, 贮青方式, 红碎茶, 品质

Abstract: This study employed broken black tea prepared from fresh Yinghong No. 9 tea leaves treated with temperature control of 15℃, 25℃, room temperature (22℃-28℃), and deterioration as experimental materials to explore the effects of different storage temperatures and methods on the quality of broken black tea. The sensory quality, aroma components, and biochemical components of broken black tea treated with various preservation techniques of fresh tea leaves were examined using sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and high-performance liquid chromatography (HPLC) techniques. The outcomes shown that, among the four treatments, the storage of fresh tea leaves at 15℃ could enhance the freshness, sweetness, and content of sweet volatile compounds in broken black tea, which was more favorable to the production of quality. However, the degradation treatment of tea leaves can significantly affect the sensory quality and compound content that characterizes the quality of red broken tea. The experimental results can provide reference for tea management and the improvement of black broken tea quality.

Key words: fresh tea leaves, storage temperature, storage method, broken black tea, quality

中图分类号:

TS272.5

林冬纯胡蝶陈维夏红玲苗爱清乔小燕马成英. 不同贮青温度及方式对红碎茶品质的影响[J]. 食品科学.

Dong-Chun LIN Wei CHEN Hong-Ling XIA Aiqing 无Miao. The effect of different storage temperatures and methods on the quality of broken black tea[J]. FOOD SCIENCE.

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