摘要
目的探究不同摇青时间下夏秋季滇红的品质差异。方法本研究以夏秋季的云抗10号为鲜叶原料加工成滇红茶,并在工艺上设置了对照组和4个不同摇青时间(9、12、15、18 min)处理。本研究分别对这5组滇红进行感官审评、理化成分测定及顶空固相微萃取-气相色谱质谱法(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)结合气味活度值(odor activity values,OAV),对品质成分和香气进行比较分析。结果摇青后红茶汤色红亮度提升,花果香显著,滋味趋浓醇。摇青12 min感官审评结果最优,15 min次之。理化结果表明,摇青工艺能增加红茶的水浸出物、茶黄素(theaflavins,TFs)、茶红素(thearubigins,TRs)、TRs/TFs等含量(P<0.05),并有较高茶色素综合指标,同时氨基酸、可溶性糖含量显著降低(P<0.05)。摇青12 min红茶具有较高的水浸出物和TRs/TFs,摇青15 min红茶则是具有较高的TFs、TRs、茶色素综合指标、汤色指数和较低的茶褐素、咖啡碱。香气成分共鉴定出137种,摇青红茶香气总量高于对照,15 min摇青香气总量最高。其中苯甲醛、2-乙基呋喃、β-紫罗兰酮、2,2,6-三甲基-6-乙烯基四氢-2H-呋喃-3-醇的OAV>100,可为决定不同摇青时间红茶的关键香气物质。结论摇青12 min综合品质最优,15 min次之,该研究为滇红品质优化及工艺改进提供了实践依据。
Objective To investigate the quality differences of Yunnan black tea produced in summer and autumn under different shaking times.Methods This study used fresh leaves of Camellia sinensis var.assamica cv.Yunkang No.10 as material to process Yunnan black tea,with the process including a control group and 4 treatments with different shaking times(9,12,15,18 min).The 5 groups of Yunnan black tea were subjected to sensory evaluation,physicochemical component determination,and comparative analysis of quality components and aroma using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with odor activity values(OAV).Results After shaking,the red brightness of the black tea liquor was enhanced,with a significant floral and fruity aroma and a mellow and rich taste.Sensory evaluation showed 12 min shaken tea was optimal,with 15 min shaken tea ranking second.Physicochemical results showed that the shaking process increased the content of water extract,theaflavins(TFs),thearubigins(TRs),TRs/TFs(P<0.05)and resulted in a higher comprehensive index of tea pigments,while significantly reducing the content of amino acids and soluble sugars(P<0.05).Black tea with 12 min shaking had higher water extract and TRs/TFs,while that with 15 min shaking exhibited higher TFs,TRs,comprehensive index of tea pigments,liquor color index and lower theabrownin and caffeine.A total of 137 kinds of aroma components were identified,with the total aroma amount of shaking black tea higher than that of the control,and the highest total aroma amount found in 15 min shaking tea.Among them,benzaldehyde,2-ethylfuran,β-ionone and 2,2,6-trimethyl-6-vinyltetrahydro-2H-furan-3-ol had OAV>100,which could be the key aroma compounds determining the differences among black teas with different shanking times.Conclusion The black tea with 12 min of shaking has the optimal comprehensive quality,follows by 15 min of shaking.This study provides practical basis for quality optimization and process improvement of Yunnan black tea.
作者
陈宁
杨流波
杨水洁
周小慧
田迪
唐璇
易海燕
李亚莉
卿会明
周红杰
CHEN Ning;YANG Liu-Bo;YANG Shui-Jie;ZHOU Xiao-Hui;TIAN Di;TANG Xuan;YI Hai-Yan;LI Ya-Li;QING Hui-Ming;ZHOU Hong-Jie(College of Tea,Yunnan Agricultural University,Kunming 650201,China;Yunlong County Baofeng Country Dalishu Tea Factory,Dali 672700,China;College of Food Science,Yunnan Agricultural University,Kunming 650201,China)
出处
《食品安全质量检测学报》
2025年第22期184-193,共10页
Journal of Food Safety and Quality
基金
云南省科技厅乡村振兴科技专项(202304BP090016)。
关键词
云抗10号
红茶
摇青
品质特征
挥发性成分
Camellia sinensis var.assamica cv.Yunkang No.10
black tea
shaking
quality characteristics
volatile component
