贮存时间对滇红茶品质的影响

doi:10.7506/spkx1002-6630-20251027-208

食品科学 ›› 2026, Vol. 47 ›› Issue (8): 304-314.doi: 10.7506/spkx1002-6630-20251027-208

贮存时间对滇红茶品质的影响

施德康，覃秋梅，屈谦，王享蓉，崔文娟，刘瑶，龚元圣，周志荣，李家华

（1.云南农业大学茶学院，云南昆明 650201；2.凤庆县三宁茶业有限责任公司，云南临沧 675900）

出版日期:2026-04-25 发布日期:2026-05-15
基金资助:
云南省生物多样性基金会资助项目（KX142022086）；国家现代农业茶叶产业体系专项资金项目（CARS-19）

Effect of Storage Duration on the Quality of Yunnan Black Tea

SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua

(1. College of Tea Science, Yunnan Agricultural University, Kunming 650201, China; 2. Fengqing County Sanning Tea Industry Co., Ltd., Lincang 675900, China)

Online:2026-04-25 Published:2026-05-15

摘要/Abstract

摘要： 为了解贮存时间对滇红茶品质的影响，本研究选取同一企业生产、相同等级且和贮存环境一致的贮存时间在2011—2024年期间的7 种滇红茶为供试样，采用感官评价、常规理化检测、高效液相色谱法、气相色谱-质谱联用技术及多元统计分析评估贮存时间对滇红茶风味品质的影响。结果表明，随着贮存时间延长，香气从花果香、甜香向木香转变，甘醇鲜爽的滋味减弱，出现酸味；非挥发性成分中，茶多酚、茶黄素、游离氨基酸等含量随贮存时间的延长呈递减趋势，茶褐素、没食子酸及咖啡碱含量则呈递增趋势，贮存3 年的供试样中茶红素含量达峰值（6.32%）后下降；共鉴定出64 种挥发性化合物，以酮类（21.88%）、醛类（21.88%）、醇类（15.62%）和碳氢化合物（15.62%）为主，其中β-环柠檬醛、芳樟醇等9 种关键风味标志物（变量投影重要性＞1且气味活性值≥1）随贮存时间延长含量呈递减趋势，二氢猕猴桃内酯、苯乙酮和脱氢-β-紫罗兰酮的含量则呈递增趋势。主成分分析与正交偏最小二乘判别分析表明，贮存时间是滇红茶品质差异的核心驱动因素，滇红茶贮存年限以1～3 年为宜。本研究可为明晰滇红茶在不同贮存时间的风味品质变化以及特征香气发展背后的机制提供见解。

关键词: 滇红茶；贮存时间；感官品质；生化成分；香气活度值

Abstract: To investigate the impact of storage duration on the quality of Yunnan black tea, this study selected seven samples of the same grade produced by the same manufacturer stored under the same conditions in the period between 2011 and 2024. Their flavor qualities were characterized by sensory evaluation, routine physicochemical analysis, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) combined with multivariate statistical analysis. Results indicated that with increasing storage duration, the aroma characteristics shifted from floral, fruity and sweet notes towards a woody note, and the smooth, sweet, and mellow taste diministed, accompanied by the emergence of a sour taste. Among non-volatile components, the contents of tea polyphenols, theaflavins, and free amino acids exhibited a decreasing trend with prolonged storage, while those of thearubigins, gallic acid, and caffeine increased. Theaflavin content peaked (6.32%) after three years of storage before declining. A total of 64 volatile compounds were identified, predominantly ketones (21.88%), aldehydes (21.88%), alcohols (15.62%), and hydrocarbons (15.62%). Among these, the contents of nine key flavor markers (variable important in the projection (VIP) > 1 and odor activity value (OAV) ≥ 1), including β-cyclocitral and linalool, decreased with extended storage duration, while those of dihydroactinidiolide, phenylacetone, and dehydro-β-ionone increased. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) indicated storage duration as the core driving factor for quality variation in Yunnan black tea, with an optimal storage period of 1–3 years. This study provides insights into changes in the flavor quality of Yunnan black tea over varying storage periods and the underlying mechanism of its characteristic aroma formation.

Key words: Yunnan black tea; storage duration; sensory quality; biochemical composition; odor activity value

中图分类号:

S571.1

施德康，覃秋梅，屈谦，王享蓉，崔文娟，刘瑶，龚元圣，周志荣，李家华. 贮存时间对滇红茶品质的影响[J]. 食品科学, 2026, 47(8): 304-314.

SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua. Effect of Storage Duration on the Quality of Yunnan Black Tea[J]. FOOD SCIENCE, 2026, 47(8): 304-314.

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贮存时间对滇红茶品质的影响

Effect of Storage Duration on the Quality of Yunnan Black Tea

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