高花青素柏塘紫芽茶适制性的研究

Study on the manufacture suitability of anthocyanin-rich Botang Ziya tea

中文关键词:  柏塘紫芽茶  适制性  感官品质  香气成分

英文关键词:Botang Ziya tea  manufacture suitability  sensory quality  aroma components

中文摘要:

      目的 比较柏塘紫芽茶加工成蒸青绿茶、炒青绿茶和红茶的理化与感官品质, 研究柏塘紫芽茶的适制性。方法 将柏塘紫芽茶鲜叶加工成蒸青绿茶、炒青绿茶和红茶, 采用国家标准方法测定其理化指标, 并进行感官审评。使用气相色谱-串联质谱法(gas chromatography-mass spectrometry, GC-MS)对绿茶及红茶加工过程中香气物质的变化规律进行分析。结果 柏塘紫芽蒸青绿茶中茶多酚含量与酚氨比均高于炒青绿茶。在柏塘紫芽红茶加工过程中, 茶叶中的苦涩物质花青素和茶多酚含量均显著降低。感官审评表明, 柏塘紫芽蒸青绿茶得分最高, 红茶次之。对香气物质的检测发现, 柏塘紫芽绿茶的加工提升了香叶醇、芳樟醇和橙花醇等主要香气物质的含量, 降低了影响口感和气味的酸类、醛类、酮类和烃类等物质的含量, 这对于绿茶香气和口感的形成至关重要。在红茶加工过程中, 具有浓郁花果香的醇类、酯类和醛类香气物质总含量随着发酵程度的增加逐渐升高, 具有青草气的酮类、烃类和酸类挥发性物质总含量逐渐降低。醇类等香气物质在红茶的干燥过程中均有一定程度的损失。结论 采用高花青素柏塘紫芽制作的蒸青绿茶、炒青绿茶和红茶均具有各自的鲜明特色, 但蒸青绿茶和红茶的品质较佳。高花青素紫芽茶具有制作高品质绿茶和红茶的潜力, 可根据不同消费群体进行针对性的产品研发, 为柏塘紫芽茶的大面积推广应用提供了理论基础。

英文摘要:

      Objective To compare the physicochemical and sensory qualities of Botang Ziya tea processed into steamed green tea, fried green tea and black tea, and study the manufacture suitability of Botang Ziya tea. Methods The fresh leaves of Botang Ziya tea were processed into steamed green tea, fried green tea and black tea. The physical and chemical indexes were determined by national standard methods and sensory evaluation was carried out. Gas chromatography-mass spectrometry (GC-MS) was used to analyze the changes of aroma substances in green tea and black tea during processing. Results The content of tea polyphenols and the ratio of phenol to ammonia in Botang Ziya steamed green tea was higher than that in fried green tea. During the processing of Botang Ziya black tea, the content of anthocyanins and tea polyphenols in tea decreased significantly. Sensory evaluation showed that Botang Ziya steamed green tea scored the highest, followed by black tea. The detection of aroma substances found that the processing of Botang Ziya green tea increased the content of major aroma substances such as geraniol, linalool and neroli alcohol, and reduced the content of acids, aldehydes, ketones and hydrocarbons that affected the taste and smell, which was very important for the formation of green tea aroma and taste. During the processing of black tea, the total content of alcohol, ester and aldehyde with strong flower and fruit aroma increased gradually with the increase of fermentation degree, and the total content of ketones, hydrocarbons and acids with green grass gas decreased gradually. Alcohols and other aroma substances were all lost in the drying process of black tea. Conclusion Steamed green tea, fried green tea and black tea made from anthocyanin-rich Botang Ziya have their own distinctive characteristics, but the quality of steamed green tea and black tea is better. Anthocyanin-rich Ziya tea has the potential to produce high-quality green tea and black tea. It can carry out targeted product research and development according to different consumer groups, which provides a theoretical basis for the large-scale promotion and application of Botang Ziya tea.