摘要
以鄂茶10号优质鲜叶为原料,比较了滚筒杀青、电磁杀青及蒸汽杀青方式对绿茶品质的影响。结果表明,滚筒杀青与电磁杀青处理的绿茶外形色泽更翠,滋味更鲜醇、花香明显,感官品质极显著优于蒸汽杀青处理;茶多酚、水浸出物、叶绿素a和叶绿素b含量以滚筒杀青处理最高,显著高于其它2种处理;氨基酸和咖啡碱各处理间差异不显著。滚筒杀青处理的酯类、酮类香气成分含量最高,电磁杀青处理碳氢化合物和醛类香气物质丰富,而蒸汽杀青处理的醇类香气成分最多。色差分析表明,滚筒杀青处理干茶及茶汤L*值和b*值最高,茶汤a*值最低,与其它2种处理达到显著水平,说明其干茶和茶汤明亮度,黄绿色度优于其他两种杀青处理。结合感官和理化品质,滚筒杀青方式最有利于鄂茶10号鲜叶的绿茶加工,其次是电磁杀青方式。
This study examined the effects of different de-enzyming methods,on quality of E-Cha No.10 green tea products. Results showed that the viridity color, fresh and mellow taste and floral aroma of green tea produced by rotary de-enzyming and electromagnetic de-enzyming methods were superior to steaming de-enzyming, suggesting that the former two methods could improve sensory quality of green tea significantly. The rotary de-enzyming method significantly increased the contents of polyphenols, water extract as well as chlorophyll a and chlorophyll b when compared to electromagnetic and steaming de-enzyming methods. Whereas the contents of catechins and amino acids among these three methods of deactivating enzyme varied with no remarkable difference. GC-MS analysis indicated that the contents of esters and ketone reached the highest level when the green tea was produced by rotary de-enzyming method; steaming de-enzyming method boosted the highest contents of alcohols; while for the contents of hydrocarbon and aldehyde, electromagnetic de-enzyming method did the best. The analysis of color difference elaborated the value of L＊ and b＊ peaked when green tea was produced by rotary de-enzyming method in spite of the minimum value of a＊ in comparison with other methods, implying that the brightness and green color could be improved effectively by rotary deenzyming method. In conclusion, rotary de-enzyming method was considered as the best choice of processing E-Cha No.10 s high quality green tea, followed by the electromagnetic de-enzyming method.
作者
董晨
曲凤凤
艾仄宜
郑时兵
黎先岭
冉茂全
倪德江
DONG Chen;QU Feng-feng;AI Ze-yi;ZHENG Shi-bing;LI Xian-ling;RAN Mao-quan;NI De-jiang(College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070,China;Key Laboratory of Horticultural Plant Biology, Ministry of Education, Wuhan 430070, China;Wutai Changchen Tea Co., Ltd., Xuanen 445500, China;Xuanen County Bureau of Agriculture, Xuanen 445500, China)
出处
《中国茶叶加工》
2018年第1期5-12,共8页
China Tea Processing
基金
湖北省技术创新项目(2016AKB051)
湖北宣恩伍家台贡茶研究院-华中农业大学产学研合作项目(720107-3167086)
关键词
鄂茶10号
绿茶
杀青方式
品质
E -Cha No .10
Green tea
De-enzyming methods
Quality
