环境湿度对大红袍做青品质的影响

Effects of environmental humidity on the quality of Dahongpao during Zuoqing process

中文关键词:  环境湿度  大红袍  做青  茶多酚  游离氨基酸

英文关键词:environmental humidity  Dahongpao  Zuoqing  tea polyphenol  free amino acid

中文摘要:

      目的 探究环境湿度对武夷大红袍做青品质的影响。方法 以武夷山大红袍驻芽三四叶为原料, 采用武夷岩茶制作工艺, 做青时设置60%、70%、80% 3个环境空气相对湿度水平, 测定做青叶水浸出物、茶多酚、黄酮类化合物和游离氨基酸含量, 并对毛茶进行感官审评。结果 随着做青的进行, 武夷大红袍青叶水分含量和茶多酚含量均呈降低趋势, 水浸出物含量变化幅度较小, 黄酮类化合物含量和游离氨基酸含量均呈上升趋势。至做青结束时(四晾尾), 较低环境空气相对湿度(60%)和较高环境空气湿度(80%)之间青叶水分含量差异显著(P<0.05)；做青前期（一晾尾、二晾尾）较低的环境湿度(60%)有利于晾青叶水浸出物积累, 做青后期(三晾尾、四晾尾)适中的湿度环境(70%)有利于晾青叶水浸出物积累, 至做青结束, 环境湿度70%的做青叶水浸出物含量显著高于其他环境湿度(P<0.05); 做青过程中, 青叶的茶多酚含量均以相对湿度80%最高, 做青结束时, 3种相对湿度环境做青叶茶多酚含量之间差异不显著(P>0.05); 做青前期较高的环境空气相对湿度(80%)有利于晾青叶黄酮类化合物的积累, 后期影响较小(P>0.05); 做青前期环境空气相对湿度对做青叶氨基酸含量影响较大, 后期影响较小(P>0.05)。毛茶感官品质以做青环境空气相对湿度70%的毛茶最佳。结论 做青环境空气相对湿度为70%~80%时更有利于大红袍做青品质的形成。

英文摘要:

      Objective To explore the effects of environmental humidity on the quality of Wuyi Dahongpao during Zuoqing process. Methods Three or four leaves of Wuyishan Dahongpao in bud were used as raw materials. Wuyi rock tea was prepared by setting 3 levels of ambient air relative humidity of 60%, 70% and 80%. The content of water extract, tea polyphenols, flavonoids and free amino acids of green leaves was measured, and the sensory evaluation of crude tea was carried out. Results With the progress of Zuoqing, the water content and tea polyphenol content of Wuyi Dahongpao tealeaf decreased, the change range of water extract content was small, and the content of flavonoids and free amino acids showed a rising trend. There was a significant difference in tealeaf water content between lower ambient air relative humidity (60%) and higher ambient air humidity (80%) at the end of Zuoqing (the end of the fourth withering) (P<0.05); the low environmental humidity (60%) in the early stage of Zuoqing (the end of the first withering, the end of the second withering) was conducive to the accumulation of water extract of tealeaf, and the moderate humidity environment (70%) in the late stage of green making (the end of the third withering, the end of the fourth withering) was conducive to the accumulation of water extract of tealeaf. By the end of Zuoqing, the content of water extract of tealeaf with 70% environmental humidity was significantly higher than other environmental humidity (P<0.05); in the process of Zuoqing, the content of tea polyphenols in tealeaf was the highest at 80% relative humidity. At the end of Zuoqing, there was no significant difference among the three relative humidity environments (P>0.05); higher ambient air relative humidity (80%) in the early stage was conducive to the accumulation of flavonoids in tealeaf, and had little effect in the later stage (P>0.05); the relative humidity of ambient air had a great influence on the amino acid content of tealeaf in the early stage, but less in the later stage (P>0.05). The sensory quality of crude tea was the best when the relative humidity of ambient air was 70%. Conclusion The ambient air relative humidity of 70%-80% is more conducive to the formation of the quality of Dahongpao tea.