传统工艺与现代工艺对信阳毛尖品质的影响

doi:10.13305/j.cnki.jts.2016.06.006

Abstract

Abstract: To study the effects of different processing technologies on quality of Xinyang Maojian tea, five groups of tea samples produced by traditional and modern processing technologies with the same raw materials were used for sensory evaluation and chemical analysis. Results showed that no significant difference in the total scores of tea sensory evaluation was identified within the same group. Similar results for theanines, amino acids, water extracts, soluble sugars, total catechins, tea polyphenols, caffeine and the ratio of TP/AA were identified among 5 groups of tea samples. The second sample group showed significant differences in both bitter index and quality index (P<0.01). While the fourth group exhibited a significant difference only in quality index (P<0.05). In summary, the quality of tea samples produced by modern craft was slightly but not significantly higher than that produced by traditional technology.

Key words: traditional processing technology, modern processing technology, Xinyang Maojian tea, quality, effect

CLC Number:

LIU Jianjun, LI Meifeng, ZHANG Jing, TIAN Lili, WANG Kunbo, HUANG Jian′an, LIU Zhonghua. Effects of Traditional and Modern Processing Technologies on the Quality of Xinyang Maojian Tea[J]. Journal of Tea Science, 2016, 36(6): 594-602.

References 27

[1]	李美凤, 刘建军, 苏会, 等. 信阳地区茶文化历史初探[J]. 农业考古, 2015(5): 50-53.
[2]	刘建军, 李美凤, 贺巍, 等. 浅谈信阳茶史与信阳毛尖的起源及发展[J]. 中国茶叶加工, 2015(2): 72-74.
[3]	孔维婷, 刘建军, 司辉清. 固相微萃取与气相色谱-质谱联用分析信阳毛尖香气成分[J]. 食品科学, 2012, 33(12): 185-189.
[4]	郭桂义, 刘黎, 胡强, 等. 春季不同时期信阳毛尖茶的化学成分和品质的比较研究[J]. 食品科技, 2007, 32(9): 141-144.
[5]	刘建军, 袁丁, 司辉清, 等. 遮荫对不同季节茶树新梢的内含成分影响研究[J]. 西南农业学报, 2013, 26(1): 115-118.
[6]	张巧萍, 聂胜委, 张玉亭, 等. 信阳毛尖春茶、夏茶的品质现状及标准浅析[J]. 西南农业学报, 2015, 28(1): 94-98.
[7]	孙慕芳, 郭桂义. 著名信阳毛尖产地茶叶香气成分的GC-MS分析[J]. 江苏农业科学, 2014(7): 319-321.
[8]	陈世勋, 尹德华, 胡亚丽, 等. GB/T 22737—2008地理标志产品信阳毛尖茶[S]. 北京: 中国标准出版社, 2008: 1-9.
[9]	龚淑英, 鲁成银, 刘翔, 等. GB /T 23776—2009 茶叶感官审评方法[S]. 北京: 中国标准出版社,2009: 1-15.
[10]	田野, 王梦馨, 王金和, 等. 茶鲜叶可溶性糖和氨基酸含量与低温的相关性[J]. 茶叶科学, 2015, 35(6): 567-573.
[11]	刘绚霞, 董振生, 刘创社, 等. 油菜叶绿素提取方法的研究[J]. 中国农学通报, 2004, 20(4): 62-63.
[12]	肖力争. 黄茶君山银针调节糖脂代谢功效及机制研究[D]. 长沙: 湖南农业大学, 2014.
[13]	阮宇成, 程启坤. 茶儿茶素的组成与绿茶品质的关系[J]. 园艺学报, 1964, 3(3): 287-300.
[14]	施兆鹏, 刘仲华. 夏茶苦涩味化学实质的数学模型探讨[J]. 茶叶科学, 1987, 7(2):7-12.
[15]	宛晓春. 茶叶生物化学[M]. 3版. 北京: 中国农业出版社, 2007: 11.
[16]	Hodgson AB, Randell RK, Mahabirjagessart K, et al.Acute effects of green tea extract intake on exogenous and endogenous metabolites in human plasma[J]. Journal of Agricultural & Food Chemistry, 2014, 62(5): 1198-1208.
[17]	Chen L, Ma J, Ma C, et al.Determination of catechin content in representative Chinese tea germplasms[J]. Journal of Agricultural & Food Chemistry, 2014, 62(39): 9436-9441.
[18]	Friedman M, Levin CE, Lee SU, et al.Stability of green tea catechins in commercial tea leaves during storage for 6 months[J]. Journal of Food Science An Official Publication of the Institute of Food Technologists, 2009, 74(2): 47-51.
[19]	Ni H, Chen F, Jiang ZD, et al.Biotransformation of tea catechins using Aspergillus niger tannase prepared by solid state fermentation on tea byproduct[J]. LWT - Food Science and Technology, 2015, 60(2): 1206-1213.
[20]	Rahim AA, Nofrizal S, Saad B.Rapid tea catechins and caffeine determination by HPLC using microwave-assisted extraction and silica monolithic column[J]. Food Chemistry, 2014, 147(4): 262-268.
[21]	Zhang X, Zhu X, Sun Y, et al.Fermentation in vitro of EGCG, GCG and EGCG3"Me isolated from Oolong tea by human intestinal microbiota[J]. Food Research International, 2013, 54(2): 1589-1561.
[22]	王淑慧, 龙立梅, 宋沙沙, 等. 3种名优绿茶的特征滋味成分研究及种类判别[J]. 食品科学, 2016, 37(2): 128-131.
[23]	速晓娟, 郑晓娟, 杜晓, 等. 蒙顶黄芽主要成分含量及组分分析[J]. 食品科学, 2014, 35(12): 108-114.
[24]	石明明, 唐欣, 李晓, 等. 陕西省不同产地绿茶中6种活性成分含量的比较[J]. 食品科学, 2013, 34(8): 232-235.
[25]	司辉清, 庞晓莉, 袁丁. 信阳毛尖炒制中物质变化规律研究初报[J]. 河南农业科学, 1988(12): 29-31.
[26]	钟兴刚, 刘淑娟, 郑红发, 等. 酒石酸亚铁法和福林酚法测定茶多酚的差异原因研究[J]. 贵州茶叶, 2013, 40(3): 28-29.
[27]	周卫龙, 许凌, 徐建峰, 等. GB/T8313—2008 第二法茶叶中茶多酚测定的研究比较[J]. 中国茶叶加工, 2009(1): 40-41.

Effects of Traditional and Modern Processing Technologies on the Quality of Xinyang Maojian Tea

PDF (PC)

Knowledge

Cited

Abstract

Cite this article

share this article

References 27

Related Articles 15

Metrics

Comments

Recommended 10

[1]	LIU Jianjun, ZHANG Jinyu, PENG Ye, LIU Xiaobo, YANG Yun, HUANG Tao, WEN Beibei, LI Meifeng. Effects of Light Waves on the Aroma Substances of Fresh Tea Leaves in Summer and Autumn During Spreading and the Quality of Final Green Tea [J]. Journal of Tea Science, 2022, 42(4): 500-514.
[2]	ZHANG Yinggen, XIANG Lihui, CHEN Lin, LIN Qingxia, SONG Zhenshuo, WANG Lili. Effects of Air Conditions Preset for Withering on Flavor Quality and Chemical Profiles of White Teas [J]. Journal of Tea Science, 2022, 42(4): 525-536.
[3]	TIAN Haixia, WEI Zhenzhen, MA Yue, LI Song, DAI Shen, LIU Haixin, HAO Binxiu. Study on the Application of Three-dimensional Vial Fermentation Technology of Puer Tea [J]. Journal of Tea Science, 2022, 42(4): 577-587.
[4]	LIU Qi, OUYANG Jian, LIU Changwei, CHEN Hongyu, LI Juan, XIONG Ligui, LIU Zhonghua, HUANG Jian'an. Research Progress of Tea Quality Evaluation Technology [J]. Journal of Tea Science, 2022, 42(3): 316-330.
[5]	AN Qi, QIU Tong, ZHANG Ying, XIAO Mingji, CHEN Aini, SHENG Caiyan, DAI Qianying. Study on the Preference of Large Yellow Tea Based on Consumers with Different Ages [J]. Journal of Tea Science, 2022, 42(3): 435-446.
[6]	SHU Zaifa, ZHENG Shenghong, SHAO Jingna, ZHOU Huijuan, JI Qingyong, LIU Yu, HE Weizhong, WANG Liyuan. Responses of Different Tea Cultivars (Strains) to Half Fertilization [J]. Journal of Tea Science, 2022, 42(2): 277-289.
[7]	ZHU Yongshan, LUO Xiaoxin, LIANG Haoran, CHEN Zhengtong, LIU Cheng, CAO Kai, LIU Shaoqun, ZHOU Erxun, SHU Canwei, ZHENG Peng. Identification of a Tea Rhizosphere Bacterium and its Biocontrol of Tea Anthracnose Disease [J]. Journal of Tea Science, 2022, 42(1): 87-100.
[8]	WU Wenliang, TONG Tong, HU Yao, ZHOU Hao, YIN Xia, ZHANG Shuguang. Camellia Ptilophylla and Specific Chemical Components, Theirs Health Beneficial Effects [J]. Journal of Tea Science, 2021, 41(5): 593-607.
[9]	XU Lijia, LIU Qi, DAI Jianwu, CHEN Xiaohu. Design of End Effector for Picking Tea Shoots [J]. Journal of Tea Science, 2021, 41(5): 705-716.
[10]	LIU Jianjun, LI Meifeng, ZHANG Jing, TIAN Lili, DENG Yanli, LIN Haiyan, HUANG Jian′an, LIU Zhonghua. A Study of Xinyang Maojian Tea Water Extracts on Relieving Lung Injury Caused by PM_2.5 [J]. Journal of Tea Science, 2021, 41(4): 525-534.
[11]	CUI Lidan, ZHANG Xianglin, XIANG Xi, LI Lanlan, QU Qingyun, XU Yangyang, WANG Jiguo, LIU Feng, GONG Zhihua, XIAO Wenjun. The Effect of Initial Microwave Drying on Black Tea Quality [J]. Journal of Tea Science, 2021, 41(3): 406-418.
[12]	NING Jing, LI Jianquan, LIU Benying, ZHENG Hongfa, LU Fengmei, CHEN Lei, LIU Zhen, YE Shengtao, HUANG Hao, YANG Peidi, WU Gang, YANG Yang. Study on the Changes of Main Flavor Components of Yunnan Large Leaf Sun-dried Green Tea Before and After Fungal Fermentation [J]. Journal of Tea Science, 2021, 41(2): 213-227.
[13]	ZHANG Qunfeng, NI Kang, YI Xiaoyun, LIU Meiya, RUAN Jianyun. Advances of Magnesium Nutrition in Tea Plant [J]. Journal of Tea Science, 2021, 41(1): 19-27.
[14]	YIN Yuxin, CHEN Yuqiong, JIAO Yuanfang, HAO Juan, YU Zhi, NI Dejiang. Effects of Raw Materials from Different Tea Cultivars on Green Brick Tea Quality [J]. Journal of Tea Science, 2021, 41(1): 48-57.
[15]	REN Guangxin, JIN Shanshan, LI Luqing, NING Jingming, ZHANG Zhengzhu. Research Progress of Near-infrared Spectroscopy in Tea Quality Control and Equipment Development [J]. Journal of Tea Science, 2020, 40(6): 707-714.