不同加工工艺对椒香茶品质的影响研究

Study on the influence of different processing techniques on the quality of Zanthoxylum bungeanum tea

中文关键词:  椒香茶  加工工艺  营养成分

英文关键词:Zanthoxylum bungeanum tea  processing techniques  nutritional composition

中文摘要:

      目的 筛选椒香茶的最优加工工艺, 明确不同工艺对其品质及营养活性成分的影响机制。方法 通过对比红茶、绿茶及白茶3种典型加工工艺, 系统评估不同工艺对椒香茶品质特征的差异化影响。结果 绿茶工艺在椒香茶加工中综合表现最优: 在感官品质方面, 能完整保留花椒叶的香气与滋味特征, 形成麻而不烈、辛香清新的独特风味; 在营养活性成分方面, 水浸出物(36.00%)、维生素B2 (0.46 mg/100 g)、维生素C (154.00 mg/100 g)及β-胡萝卜素(1.31×104 μg/100 g)含量显著提升(P<0.05); 在功能特性方面, 黄酮类化合物总量达9254.24 μg/g, 较椒香红茶和椒香白茶分别显著提升了206.30%和93.90%, 羟基-α/β-山椒素等麻味物质保留量亦为最优, 且其含量处于风味与功能的最优阈值范围内, 未产生负面口感效应。上述优势归因于绿茶高温杀青工艺能够快速钝化多酚氧化酶、酰胺水解酶等关键酶类, 有效抑制成分的氧化降解; 而红茶发酵与白茶萎凋工艺因酶活性未被充分抑制, 导致相关成分发生不同程度的转化与降解。结论 绿茶加工工艺通过酶活性调控, 实现了椒香茶感官品质、营养活性成分与特色风味物质的高效协同保留, 所制备的椒香茶兼具良好风味与潜在健康活性, 是高品质生产的最优工艺选择, 为花椒叶资源的高值化利用提供了关键技术依据。

英文摘要:

      Objective To optimize the processing techniques for Zanthoxylum bungeanum tea, elucidate the mechanisms through which different methods influence its quality and bioactive components. Methods Through a comparative analysis of 3 kinds of typical processing techniques for black tea, green tea, and white tea, this study systematically evaluated their distinct impacts on the quality characteristics of Zanthoxylum bungeanum tea. Results Among the 3 kinds of processing techniques evaluated, the green tea method exhibited the most favorable overall performance for producing Zanthoxylum bungeanum tea. Regarding sensory quality, this method effectively preserved the characteristic aroma and flavor profiles of Zanthoxylum bungeanum leaves, yielding a unique sensory profile characterized by a mild numbing sensation and a fresh, spicy aroma. In terms of nutritional and bioactive components, the content of water-soluble extracts (36.00%), vitamin B2 (0.46 mg/100 g), vitamin C (154.00 mg/100 g) and β-carotene (1.31×104 μg/100 g) were significantly increased (P<0.05). Functionally, the green tea method achieved a total flavonoid content of 9254.24 μg/g, which was significantly higher than that of Zanthoxylum bungeanum tea (Red) and Zanthoxylum bungeanum tea (White) by 206.30% and 93.90%, respectively. Moreover, the retention of numbing compounds, including hydroxy-α-sanshool and hydroxy-β-sanshool was optimal; their concentrations fell within the desirable threshold range for both flavor and bioactivity, without inducing any negative sensory effects. These advantages were attributable to the high-temperature fixation step inherent to green tea processing, which rapidly inactivated key enzymes such as polyphenol oxidase and amide hydrolase, thereby suppressing oxidative degradation. In contrast, during black tea processing and white tea processing, enzyme activity was not sufficiently inhibited, resulting in varying degrees of constituent transformation and degradation. Conclusion Through the modulation of enzyme activity during processing, the green tea method achieves the simultaneous preservation of sensory qualities, bioactive components, and characteristic flavor compounds in Zanthoxylum bungeanum tea. The resulting product thus exhibits both desirable flavor attributes and potential health benefits, establishing this method as the optimal approach for high-quality production. These findings provide a crucial technological foundation for the high-value utilization of Zanthoxylum bungeanum leaves.