做青过程中温度对大红袍茶主要滋味成分的影响

Effects of temperature on the main taste components of Dahongpao tea during the green-making process

中文关键词:  温度  大红袍茶  做青  茶多酚  游离氨基酸

英文关键词:temperature  Dahongpao tea  green-making  tea polyphenols  free amino acids

中文摘要:

      目的 探究做青过程中温度对大红袍茶主要滋味成分的影响。方法 以武夷山大红袍三四叶为原料, 采用武夷岩茶制作工艺, 做青时设置20、24、28 ℃ 3个温度, 探索温度对做青过程中大红袍茶主要滋味成分含量变化的影响。结果 温度对做青过程中武夷山大红袍的水浸出物和茶多酚变化影响较大, 至做青结束时, 20 ℃下做青的大红袍茶中水浸出物和茶多酚含量最高, 三者的黄酮类化合物和游离氨基酸含量无显著差异(P<0.05); 做青叶感官审评结果表明, 24 ℃下做青的大红袍茶品质表现最佳。结论 做青全程采用变温模式可能更有利于各滋味成分的转化, 有利于大红袍毛茶品质的形成。

英文摘要:

      Objective To explore the effects of temperature on the main taste components of Dahongpao tea during the green-making process. Methods Taking three or four leaves of Wuyishan Dahongpao as raw materials, using Wuyi rock tea production technology, setting 20, 24, 28 ℃ 3 temperatures in the green-making process, to explore the effects of temperature on the content change of main taste components of Dahongpao tea in the process of green-making. Results Temperature had a great influence on the changes of water extract and tea polyphenols during the green-making process of Wuyishan Dahongpao. At the end of the process, the content of water extract and tea polyphenols was the highest at 20 ℃, and there was no significant difference in the content of flavonoids compounds and free amino acids among 3 groups (P<0.05). The sensory evaluation results of green-making leaves showed that the quality of Dahongpao tea in green-making process at 24 ℃ was the best. Conclusion The use of variable temperature mode in the whole green-making process may be more conducive to the transformation of various taste components and the formation of Dahongpao Mao tea quality.