萎凋及发酵时间对广东丹霞红茶香气及品质的影响

WANG Qiushuang; LING Caijin; QIAO Xiaoyan; CHEN Dong; CAO Junxi*; WU Hualing*

doi:10.13305/j.cnki.jts.2019.03.012

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茶叶科学 ›› 2019, Vol. 39 ›› Issue (3) : 342-354. DOI: 10.13305/j.cnki.jts.2019.03.012

萎凋及发酵时间对广东丹霞红茶香气及品质的影响

王秋霜，凌彩金，乔小燕，陈栋，操君喜*，吴华玲*

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Effect of Withering and Fermentation Duration on Aroma and Qualities in Guangdong Danxia Black Tea

WANG Qiushuang, LING Caijin, QIAO Xiaoyan, CHEN Dong, CAO Junxi*, WU Hualing*

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文章历史 +

摘要

为了筛选适合广东丹霞2号红茶的最适加工参数，采用顶空固相微萃取/气质联用（HS-SPME/GC-MS）、高效液相色谱（HPLC）等方法分析了不同萎凋和发酵时间对红茶香气及品质的影响。结果表明，随着萎凋时间延长，醇类香气物质增加显著，促进了花果香的形成和释放；醛类物质整体降低，青香气息减弱；茶多酚及儿茶素在萎凋33 h后显著下降，水浸出物含量增加；氨基酸总量降低。研究认为，萎凋33 h制成的红茶各项指标最佳，综合品质好。随着发酵时间延长，醇类物质总体出现降低→稳定→显著降低趋势，酯类物质整体变化不明显；酸类物质增加；氨基酸在发酵12 h以后显著降低；茶多酚和水浸出物含量均呈下降趋势，12 h后降低不显著。研究认为，丹霞2号红茶最佳发酵时间为12 h，此时各项品质指标及感官审评结果最佳，发酵过度则口感酸涩。

Abstract

To identify the optimal parameters for processing Guangdong Danxia 2 black tea, Headspace Solid-Phase Microextraction (SPME) combined with GC-MS (HS-SPME/GC-MS) and HPLC, etc. methods were used to analyze the effects of withering and fermentation duration on the aroma and quality of black teas. The results show that with the increase of withering time, the contents of alcohols increased significantly, which induced the release of flowery and fruit like aroma. The aldehydes decreased and the grass like aroma weakened. The contents of tea polyphenols and catechins decreased significantly after withering for 33 h. The water extracts increased and the total amino acids decreased. The results show that black tea had the best index and sensory qualities when withering for 33 h. With the increase of fermentation duration, the contents of alcohols showed the tendency of decreasing-no changes-decreasing significantly. The changes of esters were not obvious. The acids increased when fermentation duration increased. Amino acids decreased significantly after 12 h fermentation. The contents of tea polyphenols and water extracts also decreased, but showed significant difference after 12 h. The research concluded that the best fermentation duration was 12 h for Danxia 2 black tea, with the best quality and sensory test result. The black tea had sour taste when fermented for more than 12 h.

导出引用

王秋霜, 凌彩金, 乔小燕, 陈栋, 操君喜, 吴华玲. 萎凋及发酵时间对广东丹霞红茶香气及品质的影响[J]. 茶叶科学. 2019, 39(3): 342-354 https://doi.org/10.13305/j.cnki.jts.2019.03.012

WANG Qiushuang, LING Caijin, QIAO Xiaoyan, CHEN Dong, CAO Junxi, WU Hualing. Effect of Withering and Fermentation Duration on Aroma and Qualities in Guangdong Danxia Black Tea[J]. Journal of Tea Science. 2019, 39(3): 342-354 https://doi.org/10.13305/j.cnki.jts.2019.03.012

中图分类号： S571.1，TS272.5+2

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