萎凋光照强度对鲜叶物理特性及呼吸特性影响的研究

doi:10.13305/j.cnki.jts.2014.03.012

茶叶科学 ›› 2014, Vol. 34 ›› Issue (3): 288-296.doi: 10.13305/j.cnki.jts.2014.03.012

萎凋光照强度对鲜叶物理特性及呼吸特性影响的研究

滑金杰^1,2,3,4, 袁海波^1,3,4,*, 江用文^1,3,4,*, 陈根生^1,3,4, 王伟伟¹, 刘平^1,2,3,4

1. 中国农业科学院茶叶研究所,浙江省茶叶加工工程重点实验室,浙江杭州 310008;
2. 中国农业科学院研究生院,北京 100081;
3. 国家茶产业工程技术研究中心,浙江杭州,310008;
4. 农业部茶树生物学与资源利用重点实验室,浙江杭州,310008

收稿日期:2013-07-08 修回日期:2013-08-27 出版日期:2014-06-15 发布日期:2019-09-03
通讯作者: *
作者简介:滑金杰（1989— ）,男,安徽阜阳人,硕士研究生,主要从事茶叶加工与质量控制研究。
基金资助:
国家茶叶产业技术体系红茶加工岗位（CARS-23）、中国农业科学院科研经费项目（201205）、浙江省农业科技推广项目

Effect of Withering Light Intensity on Physical Characteristics and Respiration of Tea Fresh Leaves

HUA Jinjie^1,2,3,4, YUAN Haibo^1,3,4,*, JIANG Yongwen^1,3,4,*, CHENG Gensheng^1,3,4, WANG Weiwei¹, LIU Ping^1,2,3,4

1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineer of Zhejiang Province, Hangzhou 310008, China;
2. Graduate School of Chinese Academy of Agriculture Sciences, Beijing 100081, China;
3. National Engineering Technology Reserch Center for tea Industry, Hangzhou 310008, China;
4. Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Hangzhou 310008, China

Received:2013-07-08 Revised:2013-08-27 Online:2014-06-15 Published:2019-09-03

摘要/Abstract

摘要： 设3 000、6 000、9 000 lx等3个光强梯度,研究了萎凋光照强度对萎凋叶含水率、容重、柔软性、弹性、塑性、色差等物理特性,以及呼吸特性的影响,并对后续加工叶的物理特性进行了测定。结果表明,随着萎凋进程中鲜叶含水率的逐渐下降,鲜叶容重、柔软性呈先升后降的趋势,在萎凋适度范围内（含水率60%~65%）,以6 000 lx处理最高;弹性呈先下降后增加的趋势,不同处理间以6 000 lx处理的弹性相对较高,塑性变化规律与之相反;色差明亮度L值总体呈下降趋势,红绿度a值呈先下降后增加的趋势,以6 000 lx处理下a值最小,即保绿特性最好,感官审评结果也表明6 000 lx处理的干茶样汤色和外形得分最高,品质最优;CO₂释放量总体呈先下降后增加再平稳的变化趋势,3个处理均在萎凋6 h时出现拐点,以6 000 lx处理的释放量最大。

关键词: 萎凋, 光照强度, 柔软性, 弹塑性, 色差, CO₂释放量

Abstract: Setting three different withering light intensities, the water content, bulk destiny, flexibility, elasticity, plasticity and color value, the released amount of CO₂ of the withering leaves were evaluated, and the effects of different withering light intensity on physical characteristics of rolled leaves, fermented leaves and fired tea were also analysed. The results showed that with the increasing of withering time, moisture content of tea fresh leaves decreased gradually, bulk destiny and elasticity of leaves increased at first and then decreased during withering, and were the highest at 6 000 lx in moderate range (the moisture content was between 60% and 65%), elasticity decreased at first and then increased, the elasticity of tea leaves were relatively highest when the withering light intensity was 6 000 lx, and the variation of plasticity was opposite, the L value (luminosity) declined generally, the “a” value (red and green degree) decreased at first and then increased, and it had the lowest value at 6 000 lx, namely the green keeping was the best, the results of sensory evaluation also showed that the liquor color and shape of black tea at 6 000 lx had the highest score, with the best quality, the released amount of CO₂decreased at first, then increased and was stable finally, the urning point occurred during withering at 6 h, and the amount was the largest when the withering light intensity was 6 000 lx.

Key words: withering, light intensity, flexibility, elasticity and plasticity, color value, the released amount of CO₂

中图分类号:

TS272.2

滑金杰, 袁海波, 江用文, 陈根生, 王伟伟, 刘平. 萎凋光照强度对鲜叶物理特性及呼吸特性影响的研究[J]. 茶叶科学, 2014, 34(3): 288-296. doi: 10.13305/j.cnki.jts.2014.03.012.

HUA Jinjie, YUAN Haibo, JIANG Yongwen, CHENG Gensheng, WANG Weiwei, LIU Ping. Effect of Withering Light Intensity on Physical Characteristics and Respiration of Tea Fresh Leaves[J]. Journal of Tea Science, 2014, 34(3): 288-296. doi: 10.13305/j.cnki.jts.2014.03.012.

参考文献 21

[1]	Thomas Muthumani.Studies on freeze-withering in black tea manufacturing[J]. Food Chemistry, 2007, 101(1): 103-106.
[2]	张艳丽. 不同光源萎凋对乌龙茶生理生化及品质形成影响研究[D]. 福州: 福建农林大学, 2010: 3-4.
[3]	Owuor P O, Tsushida, T, Horita H, et al. Effects of artificial withering on the chemical composition and quality of black tea[J]. Trop Sci, 1987, 27(3): 159-166.
[4]	Ullah M R, Roy P C.Effect of withering on the polyphenol oxidase level in the leaf[J]. J Sci Food Agric, 1982, 33(5): 492-495.
[5]	曹望成, 龚琦. 茶叶物理特性与制茶工程技术[J]. 中国茶叶加工, 1996(1): 19-22.
[6]	郝志龙, 蔡银笔, 金心怡, 等. 不同造型工艺对闽南乌龙茶品质的影响[J]. 食品科学, 2012, 34(6): 105-109.
[7]	林燕萍, 金心怡, 郝志龙, 等. 茶叶物理特性及乌龙茶造型工艺的研究进展[J]. 福建茶叶, 2011(2): 9-13.
[8]	范仕胜, 晋秀, 杨清, 等. 人工光照萎凋对茶叶主要品质成分与酶活性的影响[J]. 湖北农业科学, 2012, 51(6): 1152-1155.
[9]	黄国资, 赖兆祥, 庞式. 乌龙茶人工光照晒青技术初探[J]. 中国茶叶加工, 2006(2): 19-20.
[10]	张灵枝, 王登良, 毛明辉. 不同光照强度晒青对单枞茶品质的影响[J]. 食品科学, 2005, 26(6): 185-188.
[11]	ZDEMIR F, GOKALP H Y.Effect of rolling method on physical characteristics of rolled tea leaves[J]. Tea Science, 1992, 61(2): 51-68.
[12]	PARK J H, LIM K C, CHO D B, et al. Effect of a final rolling process on Okro tea quality[J]. Journal of the Korean Society of Food Science and Nutrition, 2003, 32(1): 58-61.
[13]	YUZO M, YUSUKE S, YUICHI Y.Extracellular and intracellular resistances and capacitance of cell membranes and cell wall of tea leaves during the rolling process[J]. Chagyo Kenkyu Hokoku, 2006, 101(1): 29-34.
[14]	罗龙新. 鲜叶物理特性与成条关系的初步探讨[J]. 中国茶叶, 1984, 6(4): 9-11.
[15]	Sekine J, Haij, Kamel H E M, et al. A determination of bulk density of eight kinds of forage[J]. Journal of the Faculty of Agriculture Tottori University (Japan), 1998, 34(3): 5-9.
[16]	王秀萍, 陈常颂. 茶叶力、热特性研究及其在制茶工程中的应用[J]. 茶叶科学技术, 2001(4): 15-17.
[17]	张永华, 张海东, 赵玉清, 等. 云南晒青毛茶物理特性研究[J]. 湖南农业科学, 2013, 52(4): 43-44.
[18]	金心怡, 陈济斌, 吉克温. 茶叶加工工程[M]. 北京: 中国农业出版社, 2003: 6-15.
[19]	张哲, 牛智有. 揉捻过程中茶叶物理特性的变化规律[J]. 湖北农业科学, 2012, 51(13): 2767-2770.
[20]	黄伙水, 马艳凌, 贾献涛, 等. 闽南乌龙茶成型机理的试验初探[J]. 福建茶叶, 2009(4): 8-13.
[21]	焦海晏. 人工光源萎凋的应用[J]. 茶叶科学简报, 1986(2): 9-12.

萎凋光照强度对鲜叶物理特性及呼吸特性影响的研究

Effect of Withering Light Intensity on Physical Characteristics and Respiration of Tea Fresh Leaves

PDF (PC)

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献 21

相关文章 15

Metrics

本文评价

推荐阅读 10

[1]	张应根, 项丽慧, 陈林, 林清霞, 宋振硕, 王丽丽. 不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响[J]. 茶叶科学, 2022, 42(4): 525-536.
[2]	陈佳佳, 朱陈松, 朱文伟, 商虎, 林琳, 罗玉琴, 孙威江. 白茶萎凋过程中氨基酸类物质代谢分析[J]. 茶叶科学, 2021, 41(4): 471-481.
[3]	林馨颖, 王鹏杰, 陈雪津, 郭永春, 谷梦雅, 郑玉成, 叶乃兴. 茶树LOX基因家族的鉴定及其在白茶萎凋过程的表达分析[J]. 茶叶科学, 2021, 41(4): 482-496.
[4]	谷梦雅, 王鹏杰, 陈雪津, 郑玉成, 郭永春, 林馨颖, 高婷, 侯炳豪, 叶乃兴. 茶树乙醇脱氢酶基因家族的鉴定及其在白茶萎凋过程的表达分析[J]. 茶叶科学, 2021, 41(3): 302-314.
[5]	岳文杰, 金心怡, 陈明杰, 叶乃兴, 郭丽, 赵峰. 基于非靶向代谢组学分析白茶室内自然萎凋过程代谢物的变化规律[J]. 茶叶科学, 2021, 41(3): 379-392.
[6]	林家正, 涂政, 陈琳, 叶阳, 刘飞, 王玉婉, 杨云飞, 伍洵, 吕昊威. 红光萎凋对茶叶挥发性成分及其成品红茶品质的影响[J]. 茶叶科学, 2021, 41(3): 393-405.
[7]	陈林, 张应根, 陈键, 宋振硕, 项丽慧, 余文权, 尤志明. 乌龙茶品种鲜叶加工白茶过程中香气成分动态变化规律[J]. 茶叶科学, 2020, 40(6): 771-781.
[8]	陈翔, 田月月, 张丽霞. 基于亲水相互作用液相色谱-三重四极杆质谱法研究白茶萎凋过程中代谢物的变化[J]. 茶叶科学, 2020, 40(2): 238-249.
[9]	王家勤, 姚月凤, 袁海波, 江用文, 李佳. 基于色差系统的工夫红茶茶汤亮度的量化评价方法研究[J]. 茶叶科学, 2020, 40(2): 259-268.
[10]	范延艮, 赵秀秀, 王翰悦, 田月月, 向勤锃, 张丽霞. 黄金芽不同色泽叶片生理特性研究[J]. 茶叶科学, 2019, 39(5): 530-536.
[11]	安霆, 江用文, 梁高震, 胡斌, 董春旺. 基于CFD和RSM的红茶萎凋机性能参数优化[J]. 茶叶科学, 2019, 39(5): 547-554.
[12]	罗红玉, 唐敏, 翟秀明, 杨娟, 刘翔, 谷雨, 袁林颖, 钟应富, 黄尚俊. 不同光质对红茶萎凋叶叶绿素荧光参数及生化品质的影响[J]. 茶叶科学, 2019, 39(2): 131-138.
[13]	滑金杰, 袁海波, 王近近, 江用文, 董春旺, 邓余良. 微波杀青对茶在制品物理特性影响的初探[J]. 茶叶科学, 2017, 37(5): 476-482.
[14]	俞露婷, 袁海波, 王伟伟, 陈根生, 滑金杰, 江用文. 光照强度对发酵叶主要生化成分动态变化的影响[J]. 茶叶科学, 2016, 36(2): 149-159.
[15]	袁海波, 滑金杰, 邓余良, 许勇泉, 陈根生, 汪芳, 江用文, 尹军峰. 不同环境湿度条件下萎凋叶色差变化分析[J]. 茶叶科学, 2015, 35(6): 551-558.