湖南红茶实物标准样制作及品质分析

银霞; 童彤; 肖扬波; 黄静; 包小村; 刘淑娟; 吴文亮; 王阔飞; 伍崇岳; 刘仲华; 张曙光

doi:10.13305/j.cnki.jts.2022.06.003

茶叶科学 >

2022 , Vol. 42 >Issue 6: 875 - 885

DOI: https://doi.org/10.13305/j.cnki.jts.2022.06.003

研究报告

湖南红茶实物标准样制作及品质分析

银霞 ,
童彤 ,
肖扬波 ,
黄静 ,
包小村 ,
刘淑娟 ,
吴文亮 ,
王阔飞 ,
伍崇岳 ,
刘仲华 ,
张曙光

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1.湖南省农业科学院茶叶研究所,农业农村部湖南茶树及茶叶加工科学观测实验站,湖南长沙 410125;
2.湖南省农业科学院农业装备研究所,湖南长沙 410125;
3.湖南农业大学茶学教育部重点实验室,国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
4.湖南省红茶产业发展促进会,湖南长沙 410005

银霞,女,博士,助理研究员,主要从事茶叶品质化学方面的研究。

收稿日期: 2022-08-02

修回日期: 2022-09-27

网络出版日期: 2023-01-04

基金资助

湖南红茶加工关键技术研究与示范推广（2020NK2047）

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Preparation and Quality Analysis of Standard Samples of Hunan Black Tea

YIN Xia ,
TONG Tong ,
XIAO Yangbo ,
HUANG Jing ,
BAO Xiaocun ,
LIU Shujuan ,
WU Wenliang ,
WANG Kuofei ,
WU Chongyue ,
LIU Zhonghua ,
ZHANG Shuguang

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1. Tea of Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China;
2. Agricultural Equipment Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
3. Key Lab of Tea Science of Education Ministry, Hunan Agricultural University, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
4. Hunan Black Tea Industry Development and Promotion Association, Changsha 410005, China

Received date: 2022-08-02

Revised date: 2022-09-27

Online published: 2023-01-04

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摘要

茶叶实物标准样对于客观准确地鉴别茶叶品质是不可或缺的,简述湖南红茶实物标准样制备流程,并分析其感官品质特点及生化成分。结果表明,湖南红茶特级标准样氨基酸含量最高,滋味甜醇甘鲜,鉴定出的110种挥发性香气物质中萜类物质含量显著高于其他茶样,香气表现为嫩甜香浓郁持久;湖南红茶一级标准样水浸出物和儿茶素含量最高,滋味醇厚甘爽,鉴定出114种挥发性香气物质,各类挥发性成分含量居中,呈现出纯正甜香;湖南红茶二级标准样滋味成分含量相对较低,滋味甜醇尚浓,鉴定出109种挥发性香气物质,来源于脂肪酸和类胡萝卜素的挥发性物质含量显著高于其他茶样,表现为甜香带花香。本研究可为湖南红茶加工生产提供参考。

关键词： 湖南红茶; 实物标准样; 滋味品质成分; 香气品质成分

本文引用格式

银霞 , 童彤 , 肖扬波 , 黄静 , 包小村 , 刘淑娟 , 吴文亮 , 王阔飞 , 伍崇岳 , 刘仲华 , 张曙光 . 湖南红茶实物标准样制作及品质分析[J]. 茶叶科学, 2022 , 42(6) : 875 -885 . DOI: 10.13305/j.cnki.jts.2022.06.003

Abstract

The standard tea samples are indispensable for the objective and accurate identification of tea quality. In this study, the preparation process of standard Hunan black tea standard samples was introduced and its quality was analyzed. The results of the sensory evaluation and biochemical components show that the supper grade of standard Hunan black tea sample had the highest amino acid content, making the taste sweet and mellow. The terpenoid contents in 110 volatile aroma substances identified were significantly higher than those of other tea samples, and the aroma was tender, sweet, rich and lasting. The first grade standard sample had the highest water extracts and catechin content, making the taste mellow. Meanwhile 114 volatile aroma substances were identified, with the contents of various volatile components in the middle level, showing a pure sweet flavor. The second grade standard sample contained relatively low taste component contents, showing sweet with a bit thick taste, and 109 volatile aroma substances were identified. The contents of fatty acid-derived volatile substances and carotenoids were significantly higher than those of other tea samples, showing sweet and floral aroma. This study can provide a reference for the processing and production of Hunan black tea.

Key words： Hunan black tea; standard sample; taste quality components; aroma quality components

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