采用图像扫描技术,结合成对偏爱检验法、茶叶感官审评法以及茶叶理化成分检测,探索了六安瓜片的起霜条件、霜与茶叶品质的相关性,并通过纸片代替茶叶,收集瓜片起霜过程中的“霜”,探索了瓜片霜的化学本质。试验结果表明,拉老火起霜过程中的摩擦因子是起霜的关键;拉老火工艺不仅改善了瓜片的外形,同时对其香气和滋味也产生了有利的影响。成对偏爱试验结果亦表明,评价员更偏爱拉老火起霜的瓜片。经LC-MS和GC-MS初步鉴定,“霜”的化学物质非常复杂,主要由咖啡碱、儿茶素类、黄酮苷类以及萜烯类等多种非挥发性物质和多种挥发性物质组成。
关键词：
绿茶; 六安瓜片; 拉老火; 霜; 品质
The precondition of frost-like powder formation of Lu′anguapian tea and the correlation between frost-like powder and tea quality were explored by image technologies, paired preference test and traditional sensory evaluation. To identify the chemical properties of the white frost-like powder, filter paper was used to replace the tea leaves to collect white frost-like powder from the surface of the leaves during the process. The results showed that friction was the key factor for the formation of the frost-like powder. The technologies called “Lalaohuo” could not only improve the appearance of tea but also affect its flavor and taste. Based on LC-MS and GC-MS analysis, the main chemicals of white frost-like powder were very complicated, which included caffeine, catechins, flavonoid glycosides and volatiles such as terpenes.
[1] 丁以寿. 六安瓜片茶创制历史钩沉?[J]. 茶业通报, 2016, 40(1): 44-48.
[2] 李兵. “六安瓜片”茶清洁化加工机械及其工艺研究[D]. 合肥: 安徽农业大学, 2013.
[3] 安徽省质量技术监督局. DB 34/T 237—2011 六安瓜片茶[S]. 2011.
[4] 陈习村. 六安瓜片加工工艺研究[D]. 合肥: 安徽农业大学, 2011.
[5] 阮鸣, 陈全战, 周红霞. 六安瓜片香气成分的GC-MS分析[J]. 食品科学, 2015, 36(8): 120-124.
[6] 张正竹. 茶叶生物化学实验教程[M]. 北京: 中国农业出版社, 2009.
[7] Lv H P, Zhong Q S, Zhi L, et al.Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J]. Food Chemistry, 2012, 130(4): 1074-1081.
[8] Lucero M, Estell R, Tellez M, et al.A retention index calculator simplifies identification of plant volatile organic compounds[J]. Phytochemical Analysis, 2009, 20(5): 378-384.
[9] Jiang X, Liu Y, Li W, et al.Tissue-specific, development-dependent phenolic compounds accumulation profile and gene expression pattern in tea plant (Camellia sinensis)[J]. Plos One, 2013, 8(4): e62315.
[10] 李再兵. 绿茶主要品质成分的浸出动态及其与滋味感官评分的相关性研究[D]. 杭州: 浙江大学, 2002.
[11] 马永强, 韩春然, 刘静波. 食品感官检验[M]. 北京: 化学工业出版社, 2009.
[12] Ho C T, Zheng X, Li S.Tea aroma formation[J]. Food Science & Human Wellness, 2015, 4(1): 9-27.
[13] 宛晓春, 夏涛. 茶树次生代谢[M]. 北京: 科学出版社, 2015.
[14] Zhu J, Chen F, Wang L, et al.Comparison of aroma-active volatiles in Oolong tea infusions using GC-Olfactometry, GC-FPD, and GC-MS[J]. Journal of Agricultural & Food Chemistry, 2015, 63(34): 7499-7510.
[15] 刘盼盼, 刘晓辉, 罗龙新, 等. 烘焙程度对绿茶香气品质的影响[J]. 饮料工业, 2015(5): 1-7.
[16] Baba R, Kumazawa K.Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis[J]. Journal of Agricultural & Food Chemistry, 2014, 62(33): 8308-8313.
浙公网安备 33019902000101号 
