干旱协同遮阴对红茶和白茶滋味香气的影响

Effects of drought synergistic shading on the flavor and aroma of black tea and white tea

中文关键词:  茶叶  干旱  遮阴  品质  香气

英文关键词:tea  drought  shade  quality  aroma

中文摘要:

      目的 探究遮阴协同干旱对夏秋季红茶和白茶品质的影响。方法 本研究通过对遮阴、干旱和遮阴加干旱的多组实验设置, 加工得轻发酵的白茶与重发酵的红茶。本研究分别对4组红茶、白茶茶样进行感官品质评价, 利用高效液相色谱法(high performance liquid chromatography, HPLC)和顶空固相微萃取-气相色谱-质谱联用法(headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME- GC-MS)对品质成分和滋味组分进行比较分析。结果 遮阴协同干旱处理提升了水浸出物、游离氨基酸、鲜味氨基酸如茶氨酸、甜味氨基酸如苏氨酸、醇类等的含量, 从而显著提升了茶叶的鲜爽味(P<0.05)。同时, 在红茶中, 降低了缬氨酸等苦味氨基酸, 茶多酚、儿茶素的含量, 显著降低了夏秋茶的苦涩味(P<0.05)。香气检测中发现, 在红茶中共检测到98个物质, 其中醇类含量最高, 遮阴加干旱组显著高于干旱组(P<0.05)。在白茶中共检测到85个物质, 其中醇类占比最高。结论 本研究结果为夏秋季极端天气条件下生产红茶与白茶提供了新思路, 不仅有效改善夏秋茶的苦涩味, 还可以提升鲜叶利用率, 对茶园生产管理也具有重要指导意义。

英文摘要:

      Objective To investigate the effects of shading and drought on the quality of black tea and white tea in summer and autumn. Methods Light fermented white tea and heavy fermented black tea were processed through multiple experimental settings of shade, drought, and a combination of shade and drought. The 4 groups of black tea and white tea samples were evaluated for sensory quality. Additionally, high performance liquid chromatography (HPLC) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technologies were employed to conduct a comparative analysis of quality components and taste components. Results Shading combined with drought treatment increased the levels of water extracts, free amino acids, umami amino acids such as theanine, sweet amino acids like threonine, alcohols, thereby significantly enhanced the fresh taste of the tea (P<0.05). Concurrently, in black tea, the concentrations of bitter amino acids such as valine, tea polyphenols, catechins were reduced, leading to a marked decrease in the bitterness and astringency of summer and autumn tea (P<0.05). Aroma testing revealed a total of 98 substances in black tea, with alcohols being the most prevalent. The concentration in the shade plus drought group was significantly higher than the drought group (P<0.05). In white tea, 85 substances were identified, with alcohols comprising the largest proportion. Conclusion The findings of this study offer new insights for the production of black and white tea under extreme summer and autumn weather conditions. This approach not only effectively mitigates the bitterness of summer and autumn tea but also enhances the utilization rate of fresh leaves, providing crucial guidance for tea garden production management.