不同储存时间的普洱茶原料加工普洱茶适制性研究

Study on the processing fitness of raw materials of Pu’er tea with different storage times

中文关键词:  普洱茶  发酵  原料  顶空固相微萃取  气相色谱-质谱技术  香气成分

英文关键词:Pu’er tea  fermentation  raw material  headspace solid phase micro extraction  gas chromatography-mass spectrometry technology  aroma compounds

中文摘要:

      目的 探明不同年份普洱茶原料发酵过程中各阶段样的香气变化, 并探究普洱茶原料在经过一定时间储存之后再进行发酵, 对普洱茶香气品质的影响。方法 采用云南大理州2010年和2014年两个不同年份的原料及大生产固态发酵翻堆阶段茶样为研究对象, 利用顶空固相微萃取和气相色谱-质谱技术进行香气成分检测。结果 实际共鉴定出8类88种香气成分: 醛类、碳氢化合物、含氧杂环化合物、醇类、酚醚类、酮类、酯类和酸类, 经渥堆发酵之后, 香气成分变化趋势总体呈现波浪式下降趋势, 且原料中的香气成分含量要比出堆样高。通过相关性分析, 普洱茶晒青原料的质量对于生产过程中品质的改善及发酵结束后成品茶香气质量的提升具有重要作用。虽然发酵过程中, 在微生物作用下也形成许多新的香气化合物, 但大部分香气成分都呈现下降趋势, 在出堆样中的含量都不高。结论 普洱茶原料在经过一定时间储存之后再进行发酵, 并不利于普洱茶香气品质的形成, 不适合再进行渥堆发酵成普洱茶, 这为普洱茶渥堆发酵工艺及品质稳定提供一定的技术支持。

英文摘要:

      Objective To explore the aroma change of different stages in the fermentation process of raw materials of Pu’er tea in different years, explore the influence of the raw materials of Pu’er tea is fermented after a certain period of storage on the aroma quality of Pu’er tea. Methods Using raw materials from 2 different years of Yunnan Dali Prefecture in 2010 and 2014 and tea samples of large production solid state fermentation turning stage as materials, for aroma composition detection, using headspace solid phase micro extraction-gas chromatography-mass spectrometry technology. Results A total of 88 kinds of aroma components were identified in 8 categories: Aldehydes, hydrocarbons, aerobic heterocyclic compounds, alcohols, phenolic ethers, ketones, esters and acids. Through the correlation analysis, drying green tea raw material quality of Pu’er tea for quality improvement in the production process and the tea aroma quality improvement after fermentation plays an important role, although in the process of fermentation, also form many new aroma compounds under the action of microorganisms, most of the aroma composition showed a downward trend, in the content in the heap sample was not high. Conclusion It shows that the process of stored Pu’er tea raw materials is not conducive to the formation of the quality of Pu’er tea, it is not suitable for further fermentation into Pu’er tea, which provides certain technical support for the fermentation process and quality stability of Pu’er tea.