生产线改造对松阳香茶风味及理化品质的影响

程妍君; 梁悦尔; 李培玉; 叶火香; 毛小军; 叶艳萍; 韩善捷; 韩宝瑜

doi:10.13305/j.cnki.jts.2026.05.012

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茶叶科学 ›› 2026, Vol. 46 ›› Issue (5) : 929-944. DOI: 10.13305/j.cnki.jts.2026.05.012

研究报告

生产线改造对松阳香茶风味及理化品质的影响

程妍君¹, 梁悦尔¹, 李培玉², 叶火香³, 毛小军⁴, 叶艳萍⁵, 韩善捷^2,*, 韩宝瑜^1,6

作者信息 +

Effect of Assembly Line Reform on Flavor and Physicochemical Quality of Songyang Fragrant Tea

CHENG Yanjun¹, LIANG Yueer¹, LI Peiyu², YE Huoxiang³, MAO Xiaojun⁴, YE Yanping⁵, HAN Shanjie^2,*, HAN Baoyu^1,6

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文章历史 +

摘要

为提升松阳香茶“色绿、香高、味浓”的品质特征,本研究基于一条常规的连续化生产线进行了设备升级与工艺优化,系统分析了改造前后香茶风味及功能性成分的变化规律。采用色差仪、电子鼻、电子舌、气相色谱-质谱联用仪（GC-MS）、高效液相色谱（HPLC）等仪器,对茶叶色泽、香气、滋味及主要品质成分进行综合测定与分析。结果表明：（1）色泽与外形方面,改造后松阳香茶的干茶条索紧结绿润,茶汤黄色调减弱、更清亮,外形和汤色感官评分均有提高;（2）香气特征方面,改造前松阳香茶香气以醇类、酯类和酮类物质为主,改造后转为酸类、醇类和酯类占主导,香气成分种类由17种增加至34种,总相对含量显著上升,芳樟醇、反式-β-紫罗兰酮等花果香物质明显增加,清香更持久;（3）滋味特征方面,改造后松阳香茶的茶多酚、酯型儿茶素等苦涩味化合物含量降低,氨基酸、可溶性糖等鲜甜味物质含量增加,酯型/非酯型儿茶素比值由2.573降至1.431,电子舌鲜味响应值升高,苦味、涩味响应值降低,茶汤滋味由苦涩为主转为鲜醇协调,感官滋味得分提升。研究结果证实,此次改造在提升生产效率与连续性的同时,显著提高了松阳香茶的整体品质。

Abstract

To enhance the typical quality characteristics of Songyang fragrant tea, namely green color, high aroma intensity and strong taste, this study carried out equipment upgrading and process optimization on a conventional continuous production line, and systematically analyzed the changes in flavor and functional components of the fragrant tea before and after the reform. Colorimeter, electronic nose, electronic tongue, gas chromatography-mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC) and other analytical instruments were employed to comprehensively determine and analyze color, aroma, taste and main quality components of the tea samples. The results showed that: (1) In terms of color and appearance, the dry tea after reform had tighter and greener strips, the tea infusion showed reduced yellow tone and became clearer, and the sensory scores of appearance and liquor color both improved. (2) In terms of aroma, the volatile components before reform were dominated by alcohols, esters and ketones, while those after reform were dominated by acids, alcohols and esters. The number of volatile components increased from 17 to 34, with a significant increase in total relative content. Floral and fruity compounds such as linalool and trans-β-ionone increased markedly, and the clean aroma became more persistent. (3) In terms of taste, the contents of bitter and astringent compounds such as tea polyphenols and esterified catechins decreased, whereas the contents of umami and sweet components such as amino acids and soluble sugars increased after reform. The ratio of esterified to non-esterified catechins decreased from 2.573 to 1.431. Electronic tongue analysis showed an increased umami response and decreased bitterness and astringency responses. The taste shifted from bitterness-dominant to a fresh, mellow and balanced profile, and the sensory taste score improved. These findings confirmed that this reform not only improved production efficiency and continuity, but also significantly enhanced the overall quality of Songyang fragrant tea.

导出引用

程妍君, 梁悦尔, 李培玉, 叶火香, 毛小军, 叶艳萍, 韩善捷, 韩宝瑜. 生产线改造对松阳香茶风味及理化品质的影响[J]. 茶叶科学. 2026, 46(5): 929-944 https://doi.org/10.13305/j.cnki.jts.2026.05.012

CHENG Yanjun, LIANG Yueer, LI Peiyu, YE Huoxiang, MAO Xiaojun, YE Yanping, HAN Shanjie, HAN Baoyu. Effect of Assembly Line Reform on Flavor and Physicochemical Quality of Songyang Fragrant Tea[J]. Journal of Tea Science. 2026, 46(5): 929-944 https://doi.org/10.13305/j.cnki.jts.2026.05.012

中图分类号： S571.1 TS272.3

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