风冷冰箱和直冷冰吧贮藏龙井绿茶的效果比较

doi:10.13305/j.cnki.jts.2019.05.007

茶叶科学 ›› 2019, Vol. 39 ›› Issue (5): 555-566.doi: 10.13305/j.cnki.jts.2019.05.007

风冷冰箱和直冷冰吧贮藏龙井绿茶的效果比较

王近近¹, 袁海波^{1, *}, 陶瑞涛², 滑金杰¹, 邓余良^{1, *}, 董春旺¹, 江用文¹, 王霁昀²

1. 中国农业科学院茶叶研究所,国家茶产业工程技术研究中心,农业部茶树生物学与资源利用重点实验室,浙江省茶叶加工工程重点实验室,浙江杭州 310008;
2. 青岛海尔智能技术研发有限公司,山东青岛 266101

收稿日期:2019-01-17 修回日期:2019-06-19 出版日期:2019-10-15 发布日期:2019-10-15
通讯作者: *192168092@tricaas.com,donny@tricaas.com
作者简介:王近近,女,研究实习员,主要从事茶叶加工技术与工艺方面的研究。
基金资助:
中国农业科学院科技创新工程专项（CAAS-ASTIP-TRICAAS）、国家茶叶产业技术体系红茶加工岗位（CARS-23）、国家重点研发计划项目（2017YFD0400802）

Effects of Frost-free Refrigerator and Direct-cooled Ice Bar on Storage Quality of Longjing Green Tea

WANG Jinjin¹, YUAN Haibo^{1, *}, TAO Ruitao², HUA Jinjie¹, DENG Yuliang^{1, *}, DONG Chunwang¹, JIANG Yongwen¹, WANG Jiyun²

1. Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, China;
2. Qingdao Haier Smart Technology R&D Co., Ltd, Qingdao 266101, China;

Received:2019-01-17 Revised:2019-06-19 Online:2019-10-15 Published:2019-10-15

摘要/Abstract

摘要： 为探究采用风冷冰箱和直冷冰吧贮藏对龙井绿茶品质的影响,把茶叶分别存储于风冷冰箱的冷藏室和冷冻室、直冷冰吧的冷藏室和冷冻室等4种不同的贮藏环境中贮藏90、180、270、360βd时分别取样,通过生化成分含量测定及感官审评等分析比较不同贮藏条件对绿茶的存储效果。结果表明,整个贮藏期内,冷冻室对生化成分的存储效果优于冷藏室,其中风冷冰箱冷冻室能有效地保持茶叶低含水率,贮藏180βd时其含水率显著低于直冷冰吧（P<0.05）,直冷冰吧冷冻室则对叶绿素、维生素C、咖啡碱等含量保持效果较好,贮藏180βd时其维生素C和咖啡碱含量显著高于风冷冰箱（P<0.05）;在0~180βd的贮藏期内,氨基酸、茶多酚、儿茶素均在风冷冰箱的冷冻室保留率高（均约为95%）,贮藏后期则在直冷冰吧的冷冻室保留率高,且贮藏结束时均与风冷冰箱差异显著（P<0.05）。风冷冰箱有利于绿茶滋味和香气的保持,直冷冰吧有利于绿茶外形的保持,即不同贮藏条件对茶叶的感官分属性的影响不同。正交偏最小二乘判别分析（OPLS-DA）结果表明,汤色、滋味、香气、咖啡碱和维生素C等品质指标在不同的贮藏方式间差异较大。结合两设备的特点可知,茶叶相对短期存储时可选择风冷冰箱,长期存储时则直冷冰吧更优。

关键词: 绿茶, 品质, 贮藏, 风冷冰箱, 直冷冰吧

Abstract: The effects of frost-free refrigerator and direct-cooled ice bar on the storage quality of longjing green tea were explored. Teas were stored in the cold storage room and freezer room of the frost-free refrigerator and direct-cooled ice bar respectively, and the storage effects of the different storage conditions on green tea were compared by measuring the contents of biochemical components and sensory quality evaluation when the teas were stored for 90, 180, 270 and 360 days. The results show that the storage effect on biochemical components in freezer room was better than that in cold storage room during the whole storage process and the freezer room of frost-free refrigerator could keep the lower water content, with the tea water content for 180 days significantly lower than that of the direct-cooled ice bar (P<0.05). The freezer room of direct-cooled ice bar was conducive to the maintenances of chlorophyll, vitamin C, caffeine, and the contents of vitamin C and caffeine when the tea was stored for 180 days. During the storage period of 180 days, the retention rates of amino acids, tea polyphenols, catechins were higher in the freezer room of the frost-free refrigerator (they were all around 95%). But the retention rates were higher in the freezing chamber of straight colder bar during the later stage of storage, and were significantly higher than those of the frost-free refrigerator (P<0.05). Frost-free refrigerator was conducive to maintaining the taste and aroma of green tea. While direct-cooled ice bar was conducive to maintaining the appearance of green tea, suggesting the effects of storage conditions on the organoleptic properties of tea are different. Orthogonal partial least squares discriminant analysis (PLS-DA) showed that the quality indexes of liquor color, taste, aroma, caffeine and vitamin C were significantly different under different storage conditions. Combined with the characteristics of two devices, it can be seen that frost-free refrigerator is more suitable for short-term storage of tea, while direct-cooled ice bar is better for the long-term storage of tea.

Key words: green tea, quality, storage, frost-free refrigerator, direct-cooled ice bar

中图分类号:

S571.1

王近近, 袁海波, 陶瑞涛, 滑金杰, 邓余良, 董春旺, 江用文, 王霁昀. 风冷冰箱和直冷冰吧贮藏龙井绿茶的效果比较[J]. 茶叶科学, 2019, 39(5): 555-566. doi: 10.13305/j.cnki.jts.2019.05.007.

WANG Jinjin, YUAN Haibo, TAO Ruitao, HUA Jinjie, DENG Yuliang, DONG Chunwang, JIANG Yongwen, WANG Jiyun. Effects of Frost-free Refrigerator and Direct-cooled Ice Bar on Storage Quality of Longjing Green Tea[J]. Journal of Tea Science, 2019, 39(5): 555-566. doi: 10.13305/j.cnki.jts.2019.05.007.

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风冷冰箱和直冷冰吧贮藏龙井绿茶的效果比较

Effects of Frost-free Refrigerator and Direct-cooled Ice Bar on Storage Quality of Longjing Green Tea

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