欢迎访问《茶叶科学》,今天是
研究报告

云南大叶种晒青茶发花前后主要风味成分的变化研究

  • 宁静 ,
  • 李健权 ,
  • 刘本英 ,
  • 郑红发 ,
  • 卢凤美 ,
  • 陈雷 ,
  • 刘振 ,
  • 叶升涛 ,
  • 黄浩 ,
  • 杨培迪 ,
  • 伍岗 ,
  • 杨阳
展开
  • 1.湖南省农业科学院茶叶研究所,湖南 长沙 410125;
    2.云南省农业科学院茶叶研究所,云南 勐海 666201;
    3.云南德凤茶业有限公司,云南 芒市 678400;
    4. 勐海县云茶科技有限责任公司,云南 勐海 666201
宁静,女,副研究员,主要从事茶树育种与茶叶加工研究。

收稿日期: 2020-11-24

  修回日期: 2020-12-18

  网络出版日期: 2021-04-13

基金资助

云南省杨阳专家工作站(2018IC112)、云南省重点研发计划—科技入滇专项(2018IB033)、国家现代农业产业技术体系建设专项(CARS-19); 云南省杨阳专家工作站(2018IC112)、云南省重点研发计划—科技入滇专项(2018IB033)、现代农业产业技术体系(CARS-19)

Study on the Changes of Main Flavor Components of Yunnan Large Leaf Sun-dried Green Tea Before and After Fungal Fermentation

  • NING Jing ,
  • LI Jianquan ,
  • LIU Benying ,
  • ZHENG Hongfa ,
  • LU Fengmei ,
  • CHEN Lei ,
  • LIU Zhen ,
  • YE Shengtao ,
  • HUANG Hao ,
  • YANG Peidi ,
  • WU Gang ,
  • YANG Yang
Expand
  • 1.Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
    2. Tea Research Institute, Yunnan Academy of Agricultural Sciences, Menghai 666201, China;
    3. Yunnan Defeng Tea Industry Co., Ltd., Mangshi 678400, China;
    4. Menghai Yuncha Technology Co., Ltd., Menghai 666201, China

Received date: 2020-11-24

  Revised date: 2020-12-18

  Online published: 2021-04-13

摘要

以云南大叶种晒青茶为原料,采用散茶轻压、紧压茶手筑和机压的方法进行自然发花,分别制成轻压晒青散茯、手筑晒青茯砖和机压晒青茯砖,通过感官审评和理化检测,对晒青茶发花前后的感官品质和主要风味成分的变化进行研究。结果表明,发花后3种晒青茶的苦涩味和收敛性均明显减弱,滋味向醇和转变,香气由清香变为陈香且具有独特的菌花香,汤色由黄绿明亮变为橙黄明亮,干茶和叶底颜色均明显加深;3种发花晒青茶的茶多酚、儿茶素、游离氨基酸、总黄酮、可溶性糖等含量均不同程度降低,特别是酯型儿茶素下降显著,降幅分别为56.91%(P<0.01)、31.80%(P<0.05)、64.06%(P<0.01),咖啡碱和水浸出物含量略有增加,茶多糖、没食子酸、花青素含量显著上升;3种发花晒青茶中具有花木香的芳樟醇及其氧化物和药香的水杨酸甲酯等香气组分含量显著升高,分别由发花前的33.94%和1.92%上升到56.73%、57.62%、45.98%和8.47%、8.53%、7.56%,而表现为花果香的其他醇类和大部分酮类以及具有清香、青草气的醛类等香气组分含量明显降低,其中具有陈香的1,2,3-三甲氧基苯和1,2,4-三甲氧基苯香气组分含量在机压晒青茯砖中显著增加,分别由发花前的1.51%和0.56%上升到5.87%和3.75%,因此,晒青茶发花后清香减弱,表现出陈香特征,机压晒青茯砖陈香更明显。

本文引用格式

宁静 , 李健权 , 刘本英 , 郑红发 , 卢凤美 , 陈雷 , 刘振 , 叶升涛 , 黄浩 , 杨培迪 , 伍岗 , 杨阳 . 云南大叶种晒青茶发花前后主要风味成分的变化研究[J]. 茶叶科学, 2021 , 41(2) : 213 -227 . DOI: 10.13305/j.cnki.jts.20210315.002

Abstract

Yunnan large leaf sun-dried green tea was used as raw material to make light pressed sun-dried green loose Fu tea, hand pressed and machine pressed sun-dried green Fu brick teas by natural fungal fermentation method. Through sensory evaluation and physical and chemical detection, the changes of sensory quality and main flavor components of sun-dried green tea before and after fungal fermentation were studied. The results show that: the bitter and astringent taste of the three fungal fermented sun-dried green teas was obviously weakened, and changed to mellow. The aroma changed from refreshing to aging and had a unique fungus fragrance. The liquor color changed from bright yellow green to bright orange, and the color of dry tea and infused leaves were obviously deepened. The contents of tea polyphenols, catechins, free amino acids, total flavonoids, soluble sugar etc. of the three fungal fermented sun-dried green teas decreased to varying degrees, especially the ester catechin decreased significantly with the decreasing rates of 56.91% (P<0.01), 31.80% (P<0.05) and 64.06% (P<0.01) respectively. The contents of caffeine and water extract increased slightly, while the contents of tea polysaccharide, gallic acid and anthocyanin increased significantly. The relative contents of linalool and its oxides with flower and wood aroma and methyl salicylate with medicinal aroma in the fungal fermented sun-dried green teas increased from 33.94% and 1.92% before fungal fermentation to 56.73%, 57.62%, 45.98% and 8.47%, 8.53% and 7.56% respectively. While the relative contents of other alcohols and most ketones with flower and fruit aroma and aldehydes with refreshing and green grass aroma decreased significantly. Among them, the relative contents of 1,2,3-trimethoxybenzene and 1,2,4-trimethoxybenzene with aging aroma increased significantly from 1.51% and 0.56% before fungal fermentation to 5.87% and 3.75% respectively in machine pressed sun-dried green Fu brick tea. Therefore, the refreshing aroma of sun-dried green tea decreased after fungal fermentation, showing the characteristics of aging aroma, and more obvious aging aroma was identified in the machine pressed sun-dried green Fu brick tea.

参考文献

[1] 国家质量监督检验检疫总局, 中国国家标准化管理委员会. 地理标志产品普洱茶: GB/T 22111—2008[S]. 北京: 中国标准出版社, 2008.
State Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, China National Standardization Administration Committee. Product of geographical indication—Puer tea: GB/T 22111—2008 [S]. Beijing: China Standards Press, 2008.
[2] 杨方慧, 杨毅坚, 张艳梅, 等. 大叶种茶功能成分研究及提取开发现状[J]. 安徽农业科学, 2018, 46(11): 10-13, 34.
Yang F H, Yang Y J, Zhang Y M, et al.Study on the functional components of large-leaf tea and its extraction and development status[J]. Journal of Anhui Agricultural. Science, 2018, 46(11): 10-13, 34.
[3] 谢志英, 黄立文, 王秀华, 等. 云南大叶种茶不同品种儿茶素组分含量分析[J]. 中国农学通报, 2014, 30(19): 146-150.
Xie Z Y, Huang L W, Wang X H, et al.The catechins constituent content analysis of different cultivars of camellia sinensis var. assamica in Yunnan[J]. Chinese Agricultural Science Bulletin, 2014, 30(19): 146-150.
[4] 宛晓春, 茶叶生物化学[M]. 北京: 中国农业出版社, 2016.
Wan X C.Tea biochemistry [M]. Beijing: China Agricultural Press, 2016.
[5] 蔡正安, 刘素纯, 刘杏益, 等. 冠突散囊菌在不同茶类及几种植物材料上“发花”的研究[J]. 茶叶科学, 2010, 30(4): 263-268.
Cai Z A, Liu S C, Liu X Y, et al.Study of the growth of Eurotium Cristatum fungi on some kinds of tea and plant materials[J]. Journal of Tea Science, 2010, 30(4): 263-268.
[6] 欧阳梅, 熊昌云, 屠幼英, 等. 冠突散囊菌对茶叶品质成分及其抗氧化活性影响[J]. 菌物学报, 2011, 30(2): 343-348.
Ouyang Y M, Xiong C Y, Tu Y Y, et al.Effects of Eurotium cristatum on tea quality and antioxidant activity[J]. Mycosystema, 2011, 30(2): 343-348.
[7] 国家质量监督检验检疫总局, 中国国家标准化管理委员会. 茶叶感官审评方法: GB/T 23776—2018[S]. 北京: 中国标准出版社, 2018.
State Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, China National Standardization Administration Committee. Methodology for sensory evaluation of tea: GB/T 23776—2018 [S]. Beijing: China Standards Press, 2018.
[8] 施兆鹏. 茶叶审评与检验[M]. 北京: 中国农业出版社, 2010.
Shi Z P.Tea evaluation and inspection [M]. Beijing: China Agricultural Press, 2010.
[9] 国家市场监督管理总局, 中国国家标准化管理委员会. 茶叶中茶多酚和儿茶素类含量的检测方法: GB/T 8313—2018[S]. 北京: 中国标准出版社, 2018.
State Administration for Market Regulation, China National Standardization Administration Committee. Determination of total polyphenols and catechins content in tea: GB/T 8313—2018 [S]. Beijing: China Standards Press, 2018.
[10] 国家质量监督检验检疫总局, 中国国家标准化管理委员会. 茶游离氨基酸总量的测定. GB/T 8314—2013[S]. 北京: 中国标准出版社, 2014.
State Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, China National Standardization Administration Committee. Tea—Determination of free amino acids content: GB/T 8314—2013 [S]. Beijing: China Standards Press, 2014.
[11] 肖秀丹, 黄友谊, 钟家成, 等. HPLC对酸茶中儿茶素及游离氨基酸组分含量的测定[J]. 湖北农业科学, 2018, 57(9): 92-96.
Xiao X D, Huang Y Y, Zhong J C, et al.HPLC determination of catechins and free amino acids components in acid tea[J]. Hubei Agricultural Sciences, 2018, 57(9): 92-96.
[12] 国家质量监督检验检疫总局, 中国国家标准化管理委员会. 茶咖啡碱测定. GB/T 8312—2013[S]. 北京: 中国标准出版社, 2014.
State Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, China National Standardization Administration Committee. Tea—Determination of caffeine content: GB/T 8312—2013 [S]. Beijing: China Standards Press, 2014.
[13] 国家质量监督检验检疫总局, 中国国家标准化管理委员会. 茶水浸出物测定. GB/T 8305—2013 [S]. 北京: 中国标准出版社, 2014.
State Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, China National Standardization Administration Committee. Tea—Determination of water extracts content: GB/T 8305—2013 [S]. Beijing: China Standards Press, 2014.
[14] 黄意欢. 茶学实验技术[M]. 北京: 中国农业出版社, 1997.
Huang Y H.Experimental technology of tea science [M]. Beijing: China Agricultural Press, 1997.
[15] 国家质量监督检验检疫总局, 中国国家标准化管理委员会. 茶粗纤维测定. GB/T 8310—2013[S]. 北京: 中国标准出版社, 2014.
State Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China, China National Standardization Administration Committee. Tea—Determination of crude fibre content: GB/T 8310—2013 [S]. Beijing: China Standards Press, 2014.
[16] 钟萝. 茶叶品质理化分析[M]. 上海: 上海科技出版社, 1989.
Zhong L.Physicochemical analysis of tea quality [M]. Shanghai: Shanghai Science and Technology Press, 1989.
[17] 张志良, 瞿伟菁. 植物生理学实验指导[M]. 北京: 高等教育出版社, 2004.
Zhang Z L, Qu W J.Experimental guidance of plant physiology [M]. Beijing: Higher Education Press, 2004.
[18] 陈建国, 胡欣, 梅松. 茶叶中茶多糖的提取和测定方法[J]. 中国卫生检验杂志, 2004, 14(4): 432-433.
Chen J G, Hu X, Mei S.A new method for extraction and determination of tea-polysaccharide in tea[J]. Chinese Journal of Health Laboratory Technology, 2004, 14(4): 432-433.
[19] 吕海鹏, 钟秋生, 王力, 等. 普洱茶加工过程中香气成分的变化规律研究[J]. 茶叶科学, 2009, 29(2): 95-101.
Lv H P, Zhong Q S, Wang L, et al.Study on the change of aroma constituents during Pu-erh tea process[J]. Journal of Tea Science, 2009, 29(2): 95-101.
[20] 王增盛, 谭湖伟, 张莹, 等. 茯砖茶制造中主要含氮、含碳化合物的变化[J]. 茶叶科学, 1991, 11(增1): 69-75.
Wang Z S, Tan H W, Zhang Y, et al.Changes of main nitrogen and carbon compounds in the production of Fu brick tea[J]. Journal of Tea Science, 1991, 11(s1): 69-75.
[21] 陈琳琳, 邱树毅, 罗小叶, 等. 夏秋茶发花工艺及发花过程中主要物质成分变化[J]. 食品工业, 2017, 38(9): 71-75.
Chen L L, Qiu S Y, Luo X Y, et al.The fungus grow processing of summer-autumn tea and the changes of main components during the fungus growing[J]. Food Industry, 2017, 38(9): 71-75.
[22] 张锐. 散茶发花工艺研究及其主要功效成分分析[D]. 西安: 陕西科技大学, 2016.
Zhang R.Study on process and major function components analysis of fungi growing on loos tea [D]. Xi’an: Shaanxi University of Science and Technology, 2016.
[23] 刘菲, 薛志慧, 叶倩林, 等. “发花”对白茶风味品质的影响研究[J]. 茶叶科学, 2016, 36(3): 301-311.
Liu F, Xue Z H, Ye Q L, et al.Study on effect of fungal-fermentation process on flavor quality in white tea[J]. Journal of Tea Science, 2016, 36(3): 301-311.
[24] Wang X G, Wan X C, Hu S X, et al, Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms[J]. Food Chemistry, 2008, 107(3): 1086-1091.
[25] 黄浩, 黄建安, 李适, 等. 茯茶“散茶发花”加工过程中茶多酚和碳水化合物及冠突散囊菌数量的变化研究[J]. 中国农学通报, 2012, 28(15):227-232.
Huang H, Huang J A, Li S, et al.Studies on the variation of polyphenol, carbohydrate and the number of Eurotium cristatum during the processing of Fu tea with “fungus growing on the loose tea”[J]. Chinese Agricultural Science Bulletin, 2012, 28(15): 227-232.
[26] 王亚丽, 秦俊哲, 黄亚亚, 等. 冠突散囊菌对茯砖茶品质形成的影响[J]. 食品与发酵工业, 2018, 44(4): 194-197.
Wang Y L, Qin J Z, Huang Y Y, et al.Effect of the quality of Fuzhuan brick tea fermented in Eurotium cristatum[J]. Food and Fermentation Industries, 2018, 44(4): 194-197.
[27] 周宝才, 丁然, 魏新林, 等. 茶多糖的健康功效研究进展[J]. 中国茶叶加工, 2019(4): 72-76, 84.
Zhou B C, Ding R, Wei X L, et al.Advances in research on the health effects of tea polysaccharides[J]. China Tea Processing, 2019(4): 72-76, 84.
[28] 唐忠厚, 周丽. 花青素对人类健康影响的研究进展及其前景[J]. 食品研究与开发, 2009, 30(7): 159-162.
Tang Z H, Zhou L.Study on anthocyanins influencing on human health and its prospect[J]. Food Research and Development, 2009, 30(7): 159-162.
[29] 吕世懂, 孟庆雄, 徐咏全, 等. 普洱茶香气分析方法及香气活性物质研究进展[J]. 食品科学, 2014, 35(11): 292-298.
Lv S D, Meng Q X, Xu Y Q, et al.Recent progress in aroma analysis methods and aroma active compounds in Pu-erh tea[J]. Food Science, 2014, 35(11): 292-298.
[30] 吕海鹏, 钟秋生, 林智. 陈香普洱茶的香气成分研究[J]. 茶叶科学, 2009, 29(3): 219-224.
Lv H P, Zhong Q S, Lin Z.Study on the aroma components in Pu-erh tea with stale flavor[J]. Journal of Tea Science, 2009, 29(3): 219-224.
[31] 田小军, 王杰, 邓宇杰, 等. 不同贮藏时间普洱生茶的特征性香气成分分析[J]. 食品与发酵工业, 2016, 42(12): 194-202.
Tian X J, Wang J, Deng Y J, et al.Characteristic aroma components analysis of raw Pu’er tea at different storage time[J]. Food and Fermentation Industries, 2016, 42(12): 194-202.
[32] 刘通讯, 王婧, 曹艳妮. 臭氧处理对普洱茶香气成分的影响研究[J]. 现代食品科技, 2009, 25(8): 944-948.
Liu T X, Wang J, Cao Y N.Effects of ozone treatments on the aromatic characteristic of Puer tea[J]. Modern Food Science and Technology, 2009, 25(8): 944-948.
[33] 川上美智子, 小林彰夫, 山西貞, 等. 堆積茶, 中国産磚茶と黒茶の香気特性[J]. 日本农農化学会誌, 1987, 61(4): 457-465.
Michiko K, Akio K, Tei Y, et al.Flavor constituents of microbial-fermented teas Chinese-Zhuan-cha and Koku-cha[J]. Journal of the Agricultural Chemical Society of Japan, 1987, 61(4): 457-465.
[34] 蒋陈凯. 普洱生茶“发花”前后的生化成分及降脂活性研究[D]. 广州: 华南农业大学, 2017.
Jiang C K.Biochemical components of Pu’er raw tea before and after flowering and their effects on lipid-lowering [D]. Guangzhou: South China Agricultural University, 2017.
[35] 戚康标, 陈晓珊, 林盈. 普洱茶不同储存时间的生化成分变化和抗氧化活性研究[J]. 广东茶业, 2013(5): 16-21.
Qi K B, Chen X S, Lin Y.Changes of biochemical components and antioxidant activity of Pu'er tea at different storage times[J]. Guangdong Tea Industry, 2013(5): 16-21.
[36] 赵仁亮, 胥伟, 吴丹, 等. 黑毛茶不同产区发花对茯砖茶品质的影响[J]. 食品科学, 2017, 38(21): 8-14.
Zhao R L, Xu W, Wu D, et al.Quality evaluation of Fu brick tea fermented in different regions from the same raw tea materials[J]. Food Science, 2017, 38(21): 8-14.
[37] 黄亚辉, 王娟, 曾贞, 等. 不同年代茯砖茶香气物质测定与分析[J]. 食品科学, 2011, 32(24): 261-266.
Huang Y H, Wang J, Zeng Z, et al.Analysis of aroma constituents of Fuzhuan tea produced in different years[J]. Food Science, 2011, 32(24): 261-266.
[38] Xu X Q, Mo H Z, Yan M C, et al.Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry[J]. Journal of the Science of Food and Agriculture, 2007, 87(8): 1502-1504.
文章导航

/