发花对寿眉品质及主要活性成分的影响研究

Study on the effect of fungal-fermentation on the quality and main active components of Shoumei

中文关键词:  发花  金花白茶  寿眉  品质成分

英文关键词:fungal-fermentation  Jinhua white tea  Shoumei  quality components

中文摘要:

      目的 探明发花对寿眉品质及主要活性成分的影响。方法 以贮藏4年和8年的寿眉为原料进行发花, 制成金花白茶, 对茶样进行感官审评和主要化学成分分析。结果 经过发花处理后, 金花白茶外形颜色由绿稍褐和红褐变为红褐和黑褐、汤色由杏黄变为橙黄和橙红、叶底颜色由深绿和红褐变为深红褐和黑褐, 香气中粗老气降低, 纯正度提高, 并出现明显的菌花香, 滋味也由较醇透粗逐渐变为醇和有回甘。金花白茶的茶多酚、儿茶素、茶黄素、聚酯型儿茶素A (theasinensins A, TSA)、茶红素、氨基酸、水浸出物、咖啡碱含量等含量与对应的原料相比显著降低, 茶褐素、茶多糖和可溶性糖含量升高。两种金花白茶的茶多酚、儿茶素、茶黄素、TSA、茶褐素、茶多糖、水浸出物和咖啡碱含量无显著差异, 金花白茶1的可溶性糖和氨基酸高于金花白茶2, 茶红素低于金花白茶2。结论 本研究解析了发花处理对不同年份寿眉的感官品质和主要活性成分的影响差异性, 为进一步提高金花白茶的品质及其标准化生产提供理论基础。

英文摘要:

      Objective To investigate the effects of fungal-fermentation on quality and main active components of Shoumei. Methods Jinhua white tea was made from Shoumei which had been stored for 4 and 8 years by fungal-fermentation treatment. Sensory evaluation and main chemical composition analysis of tea samples were carried out. Results After fungal-fermentation treatment, the shape color of Jinhua white tea changed from green-slightly brown and reddish-brown to reddish-brown and dark-brown, the liquor color changed from apricot to orange and orange red, the infused leaf color changed from dark-green and reddish-brown to deep red-brown and dark brown, the coarse old aroma gradually decreased, the purity was improved, and there was a clear scent of “bacteria flowers fragrance”, the taste had gradually changed from slightly mellow and coarse to mellow and sweet. The content of tea polyphenols, catechins, theaflavins, theasinensins A (TSA), thearubicins, amino acids, water extracts and caffeine in Jinhua white tea was significantly reduced, the theabrownins, tea polysaccharides and soluble sugar content increased comparing with the corresponding Shoumei materials. There were no significant differences in the content of tea polyphenols, catechins, theaflavins, TSA, theabrownin, tea polysaccharides, water extracts and caffeine in Jinhua the 2 white tea, the content of soluble sugars and amino acids in Jinhua white tea 1 was higher than Jinhua white tea 2, and the thearubigins content was lower than Jinhua white tea 2. Conclusion This study has analyzed the differences in the effects of fungal-fermentation treatment on the sensory quality and main active components of Shoumei in different years, which provides a theoretical basis for further improving the quality and standardized production of Jinhua white tea.