不同光质摊青对夏秋茶树鲜叶挥发性物质及其绿茶品质影响研究

刘建军; 张金玉; 彭叶; 刘晓博; 杨云; 黄涛; 温贝贝; 李美凤

doi:10.13305/j.cnki.jts.20220520.001

茶叶科学 >

2022 , Vol. 42 >Issue 4: 500 - 514

DOI: https://doi.org/10.13305/j.cnki.jts.20220520.001

研究报告

不同光质摊青对夏秋茶树鲜叶挥发性物质及其绿茶品质影响研究

刘建军 ,
张金玉 ,
彭叶 ,
刘晓博 ,
杨云 ,
黄涛 ,
温贝贝 ,
李美凤

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贵州大学茶学院,贵州贵阳 550025

刘建军,男,副教授,主要从事茶叶加工及茶叶功能成分化学研究。

收稿日期: 2022-02-10

修回日期: 2022-04-27

网络出版日期: 2022-08-23

基金资助

项目基金：国家自然科学基金（32060701）、贵州省科学技术基金（黔科合基础-ZK[2022]一般115）、贵州省普通本科高等学校服务农村产业革命战略行动计划项目（黔教合KY2018085）、贵州大学引进人才科研项目（贵大人基合字[2021]2号）

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Effects of Light Waves on the Aroma Substances of Fresh Tea Leaves in Summer and Autumn During Spreading and the Quality of Final Green Tea

LIU Jianjun ,
ZHANG Jinyu ,
PENG Ye ,
LIU Xiaobo ,
YANG Yun ,
HUANG Tao ,
WEN Beibei ,
LI Meifeng

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College of Tea Science, Guizhou University, Guiyang 550025, China

Received date: 2022-02-10

Revised date: 2022-04-27

Online published: 2022-08-23

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摘要

香气粗老是影响夏秋绿茶品质的重要因素。为提高夏秋绿茶品质,以福鼎大白茶为研究对象,以自然摊青为对照,采用红光、黄光、蓝光和紫光对离体鲜叶进行辐照,通过顶空固相微萃取-气质联用技术（HS-SPME-GC-MS）检测摊青叶挥发性成分,使用层次聚类（HCA）、主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）等分析方法,探究促进茶叶花果香形成的最适光质及关键物质。结果显示,不同光质对挥发性物质种类、含量具有显著影响;从5个样品中共鉴定出36种挥发性物质,其中醇类与萜烯类物质种类最多,酯类和醇类化合物平均含量较高;红光是促进茶叶花香物质形成的最佳光质,3-蒈烯、β-月桂烯、苯乙醇等物质是茶叶花香形成的关键物质;4种光质均能显著降低茶多酚含量,显著增加游离氨基酸和咖啡碱含量,降低酚氨比。感官审评结果显示,与对照组相比,4种光质辐照后的茶叶香气清爽、滋味鲜爽,其中红光辐照的茶叶感官评分最高。研究表明,红光辐照夏秋茶离体鲜叶能够增加茶叶香气物质的种类和含量,显著提高花果香形成的关键物质,增加茶汤鲜爽味。

关键词： 茶树鲜叶; 光照摊青; 挥发性香气组分; 品质成分

本文引用格式

刘建军 , 张金玉 , 彭叶 , 刘晓博 , 杨云 , 黄涛 , 温贝贝 , 李美凤 . 不同光质摊青对夏秋茶树鲜叶挥发性物质及其绿茶品质影响研究[J]. 茶叶科学, 2022 , 42(4) : 500 -514 . DOI: 10.13305/j.cnki.jts.20220520.001

Abstract

The rough aroma is an important factor affecting the quality of summer and autumn green tea. In order to improve the quality of summer and autumn green tea, this experiment took Fuding Dabai tea as the research object, and irradiated fresh leaves in vitro with red light, yellow light, blue light and purple light, and the nature light was used as the control. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to qualitatively and quantitatively detect the volatile components of the fresh leaves. Supplemented by Hierarchical Cluster Analysis (HCA), Principal Component Analysis (PCA) and Partial least squares discriminant analysis (PLS-DA), the optimal light wave and key substances that promote the formation of tea's floral and fruity aroma were identified. The results show that different light qualities had significant effects on the types and contents of aroma substances. A total of 36 aroma substances were identified from 5 samples, of which alcohols and terpenes were the most numerous, and the average content of esters was the highest, followed by alcohols. Red light was the best light to promote the accumulation of tea aroma components. 3-Carene, β-Myrcene and phenylethyl alcohol were the key substances for improving the aroma in tea leaves. All light treatments could promote the free amino acids and caffeine in fresh leaves, and reduce the ratio of phenol to ammonia. After light treatment, the fresh and floral flavor of green tea was more obvious, and the taste was fresh. The comprehensive score of the tea samples treated with red light was the best. The research has shown that red light irradiation of fresh tea leaves in summer and autumn could increase the types and contents of tea aroma substances, significantly improve the key substances in the formation of flower and fruit aroma, and increase the freshness of tea soup.

Key words： fresh tea leaves; light spreading; volatile components; quality components

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