普洱茶机械化生产及数控发酵的品质研究

赵苗苗; 何鲁南; 李果; 易超; 刘学艳; 罗朝光; 吕才有

doi:10.13305/j.cnki.jts.2020.05.013

茶叶科学 >

2020 , Vol. 40 >Issue 5: 676 - 688

DOI: https://doi.org/10.13305/j.cnki.jts.2020.05.013

研究报告

普洱茶机械化生产及数控发酵的品质研究

赵苗苗 ,
何鲁南 ,
李果 ,
易超 ,
刘学艳 ,
罗朝光 ,
吕才有

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1.滇西应用技术大学普洱茶学院,云南普洱 665000;
2.普洱茶研究院,云南普洱 665000;
3.云南农业大学龙润普洱茶学院,云南昆明 650201;
4.普洱市茶叶科学研究所,云南普洱 665000

赵苗苗,女,硕士,助理研究员,主要从事茶叶加工与茶叶质量安全研究。

收稿日期: 2020-02-05

修回日期: 2020-04-09

网络出版日期: 2020-10-10

基金资助

国家现代农业茶叶产业体系专项资金资助（CARS-19)

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Study on Quality of Mechanical Production and Numerical Control Fermentation of Puer Tea

ZHAO Miaomiao ,
HE Lunan ,
LI Guo ,
YI Chao ,
LIU Xueyan ,
LUO Chaoguang ,
LYU Caiyou

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1. College of Tea (Pu’er), West Yunnan University of Applied Sciences, Puer 665000, China;
2. Pu’er Institute of Pu-erh Tea, Puer 665000, China;
3. College of Longrun Pu-erh Tea, Yunnan Agricultural University , Kunming 650201, China;
4. Tea Science Research Institute of Pu’er City, Puer 665000, China

Received date: 2020-02-05

Revised date: 2020-04-09

Online published: 2020-10-10

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摘要

为研究机械化加工普洱茶的可行性,使用“晒青茶机械化标准化生产线”加工晒青茶,并应用云南普洱茶树良种场开发的数控发酵系统对加工的晒青毛茶进行发酵,在各个加工过程中取样,应用电子鼻、气相色谱-质谱联用仪（GC-MS）、高效液相色谱（HPLC）结合感官审评的方法,研究机械化生产晒青毛茶及其在数控发酵过程中内含成分和香气物质的变化,为普洱茶机械化加工和产业升级提供一定依据。结果显示,机械化加工的普洱茶审评结果符合普洱茶国家标准,普洱茶机械化生产具有可行性;数控发酵过程中,儿茶素、没食子酸（GA）、水浸出物、茶多酚及氨基酸的含量呈减少趋势,咖啡碱含量增加;GC-MS及电子鼻分析结果表明,第一次翻堆时香气物质与其他出堆样差异显著,随着数控发酵进行,香气物质种类增加而香气物质相对含量总体减少,香气物质种类以醇类、芳香烃类、酮类及醛类为主,检测出芳香烃类香气物质较为丰富。

关键词： 普洱熟茶; 机械化; 气相色谱-质谱法; 电子鼻; 数控发酵

本文引用格式

赵苗苗 , 何鲁南 , 李果 , 易超 , 刘学艳 , 罗朝光 , 吕才有 . 普洱茶机械化生产及数控发酵的品质研究[J]. 茶叶科学, 2020 , 40(5) : 676 -688 . DOI: 10.13305/j.cnki.jts.2020.05.013

Abstract

In order to study the feasibility of mechanical production of Puer tea, solar-drying green tea was processed according to ‘mechanized standardized production line for solar-drying green tea’, and fermented by the numerical control fermentation system developed by Pu’er Tea Thoroughbred Farm. Samples were collected in each process during production. Methods like electronic nose, GC-MS, HPLC combined with sensory evaluation were applied to analyze the changes of the components and aroma substances during the mechanization production of solar-drying green tea, which could provide a reference for mechanized processing and industrial upgrading of Puer tea. The results show that the evaluation results of the batch samples met the national standards, and the mechanized production of Puer tea was feasible. In the process of the numerical control fermentation, the contents of catechins, GA, water extract, tea polyphenols and amino acids showed a decreasing trend, while the content of caffeine increased. The results of GC-MS and electronic nose show that the aroma substances were significantly different from other samples during the first stacking. As the types of aroma substances increased during the numerical control fermentation, the relative contents of aroma substances decreased. The aroma substances mainly included alcohols, aromatic hydrocarbons, ketones and aldehydes. Moreover, the aromatic hydrocarbon-like aroma substances were detected to be rich.

Key words： post-fermented Puer tea; mechanization; GC-MS; electronic nose; numerical control fermentation

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