使用质构仪测定了龙井43和中茶108新梢各节茎的剪切力,取最大剪切力表示新梢的嫩度,剪切力越小嫩度越高,建立了最大剪切力测定新梢嫩度的方法。结果表明,质构仪测新梢嫩度是可行的;在连续时间内采摘鲜叶新梢老化主要表现在第3~5节茎,第1~2节茎的嫩度变化相对较小;新梢嫩度与成熟度、空间位置、采摘时间、品种有一定的相关性;修剪处理显著提高第3~4节茎的嫩度。本研究初步证明了新梢不同茎位剪切力的变化存在规律性,为鉴定茶树品种的持嫩性提供了评价方法。
Texture analyser was utilized to study shoot tenderness in tea cultivar “Longjing 43” and “Zhongcha 108”. The evaluation method was established by taking maximum shearing force to determine shoot tenderness. Low maximum shearing force represents high shoot tenderness. The results showed that it is feasible to use texture analyser to determine shoot tenderness. There was a sharp decrease of shoot tenderness from the third to fifth node. Furthermore, the tenderness of the first and second nodes was relatively high. The shoot tenderness was correlated with maturity, spatial location, plucking time and variety. Pruning significantly increased the tenderness of the third and fourth nodes. A consistently changing pattern of tea shoot tenderness was found by texture analyser in this study, which provided a useful method to evaluate shoot tenderness and its keeping ability in tea plant.
[1] 陈宗懋. 中国茶叶大辞典[M]. 北京: 中国轻工业出版社, 2008.
[2] 齐大荃, 杨毅, 李阳, 等. 茶汤中微量元素含量的多变量样本图分析法—“脸谱图”[J]. 北京大学学报: 自然科学版, 1992, 28(2): 134-142.
[3] 李洁, 齐桂年. 利用计算机量化茶鲜叶色泽及嫩度方法的初步研究[J]. 福建茶叶, 2007(3): 3-4.
[4] 曹望成, 薛运凤, 周巨根. 茶树新梢剪切力学特性的研究[J]. 浙江农业大学学报, 1995, 21(1): 11-16.
[5] 薛运凤, 曹望成. 茶树新梢的弯曲力学特性[J]. 浙江农业大学学报, 1994, 20(1): 43-48.
[6] 黄惠华, 袁春华. 茶树新梢生长期粗纤维含量的变化及与节茎长度的相关性[J]. 湖南农学院学报, 1990, 4(16): 337-342.
[7] 黄惠华, 唐明德, 王建国. 茶鲜叶粗纤维含量的季节变化及“嫩度”数量化的初步研究[J]. 湖南农学院学报, 1991, 17(增刊): 557-560.
[8] Huang X, Hsieh FH.Physical properties, sensory attributes, and consumer preference of pear fruit leather[J]. Journal of Food Science, 2005, 70(3): 177-186.
[9] Benavides A, Recasens I, Casero T, et al. Multivariate analysis of quality and mineral parameters on Golden Smoothee apples treated before harvest with calcium and stored in controlled atmosphere[J]. Food Science & Technology International, 2002, 8(3): 139-146.
[10] Raina CS, Singh S, Bawa AS, et al. Textural characteristics of pasta made from rice flour supplemented with proteins and hydrocolloids[J]. Journal of Texture Studies, 2005(36): 402-420.
[11] Zhuang H, Savage EM.Variation and pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets[J]. Journal of Poultry Science, 2009, 88(1): 214-220.
[12] 中华人民共和国农业部. 肉嫩度的测定剪切力测定法[S]. 北京: 中国农业出版社, 2006.
[13] 林芳栋, 蒋珍菊, 廖珊, 等. 质构仪检测参数与食用肌肉嫩度相关性研究[J]. 食品科技, 2009, 34(12): 176-179.
[14] 杨勇, 任建, 王存堂, 等. 鹅肉嫩度评定方法的比较研究[J]. 食品研究与开发, 2010, 31(6): 38-42.
[15] Wei K, Wang L, Zhou J, et al. Catechin contents in tea (Camellia sinensis) as affected by cultivar and environment and their relation to chlorophyll contents[J]. Food Chemistry, 2011, 125(1): 44-48.
[16] Wang L, Wei K, Jiang Y, et al. Seasonal climate effects on flavanols and purine alkaloids of tea (Camellia sinensis L.)[J]. European Food Research and Technology, 2011, 233(6): 1049-1055.
[17] 陈玉琼, 余志, 张芸, 等. 茶树品种、部位和嫩度对茶多糖含量和活性的影响[J]. 华中农业大学学报, 2005, 24(4): 406-409.
浙公网安备 33019902000101号 
