摘要
在蒙顶山黄茶加工的"闷黄"过程,添加茶鲜叶PPO粗酶液进行"酶促闷黄",并制得新工艺黄茶;对该黄茶试样采用感官评价法、常规成分测定与及微量组分检测相结合的方法,系统分析比较其品质特征.结果表明,"酶促闷黄"加工黄茶色泽更加嫩黄、明亮,香味更加清甜、醇爽,带有"轻发酵"香的品质特征;其内含成分特征是茶黄素(TFs)和茶红素(TRs)含量分别增加50%和10%,茶多酚和儿茶素总量适度减少,游离氨基酸总量略有增加,茶汤苦涩味降低、口感醇和、鲜爽度增加;HPLC检测表明,苦涩味较强的酯型儿茶素组分EGCG和ECG的质量分数分别降低了12.86%和6.19%,促进茶汤滋味转醇和;GC-MS检测表明,"酶促闷黄"加工黄茶中新检出的香气组分有30种,相对含量较高的组分中带发酵香的植醇相对质量分数高达10.64%,是对照的10.04倍.这说明酶促"轻发酵"作用所引起的"酶促闷黄",会使黄茶产生特征色香味.同时,"酶促闷黄"加工黄茶不仅可以改善黄茶品质,还可以提高加工效率约2.83倍,促进黄茶标准化和规模化生产.
Crude polyphenol oxidase enzyme liquid of fresh tea leaves was added to rolled leaves in Mengding yellow tea processing to make new process yellow tea.Method of sensory evaluation,quality composition determination and micro component detection were used to systematically analyze its quality characteristics.The results demonstrated that the ＂enzymatic overbrewing＂yellow tea＇s color was brighter. Further more,its aroma was sweeter and tasted more mellow with ＂light fermentation＂fragrant.Theaflavins（ TFs） and thearubigins（ TRs） was increased by 0.50 times and 0.10 times.However,tea polyphenols and total catechins were decreased moderately.While the total amino acids was increased slightly.As a result,the tea tasted bitter,more mellow and fresh.HPLC test results showed that the content of bitterness and astringency of ester catechin components EGCG and ECG were decreased by 12.86% and 6. 19% to promote tea taste. GC—MS detection results showed that 30 kinds of new aroma components was founded in the enzymatic yellow tea.The amount of phytol with fermentation fragrant was detected 10. 64%,which was 10. 04 times the control. That showed that enzymatic light fermentation was caused by the＂enzymatic overbrewing＂,which will make the yellow tea produce characteristic color and flavor.At the same time,the ＂enzymatic overbrewing＂processing of yellow tea can not only improved the quality of yellow tea,but also improved the processing efficiency about 2.8 times,which can promote the standardization and scale production of yellow tea.
出处
《云南大学学报（自然科学版）》
CAS
CSCD
北大核心
2016年第3期477-486,共10页
Journal of Yunnan University(Natural Sciences Edition)
基金
国家科技部科技支撑计划(2013BAD20B07)
关键词
多酚氧化酶
黄茶
酶促闷黄
加工品质
成分分析
polyphenol oxidase
yellow tea
enzymatic overbrewing
processing quality
composition analysis
