摘要
基于光质萎凋在茶叶加工中的优越性,试验采用快速、灵敏的叶绿素荧光参数来反映红茶光质萎凋的内在机制。结果表明,萎凋0～8 h,各处理萎凋叶的NPQ、Y(NPQ)先升后降,Y(Ⅱ)、qP先降后升,表现出较强的逆境耐受能力,使萎凋叶茶多酚、氨基酸、咖啡碱、可溶性糖含量相对稳定;8 h后,各处理萎凋叶的NPQ、Y(Ⅱ)、ETR、qP逐步降低,Y(NO)逐步升高,表示逆境耐受能力逐步减弱,导致叶片的氨基酸含量明显升高;萎凋结束时,对照样的NPQ、Y(NPQ)、Y(NO)、Fv/Fm、Fv/Fo最低分别为1.874、0.508、0.267、0.723、2.626,其逆境耐受能力弱;蓝光处理萎凋叶的NPQ、Y(NPQ)最高分别为2.120、0.567,逆境耐受能力强;红光和黄光处理萎凋叶的逆境耐受能力居中,黄光萎凋叶的氨基酸含量最高,为2.58%;氨基酸含量与Fm、NPQ呈显著负相关,与Fv/Fm呈极显著负相关,与Y(NO)呈极显著正相关;黄光处理的红茶感官品质得分最高,为91分,对照样最低,为85分。
Based on the superiority of the light withering during tea processing, chloroph yll fluorescence parameters were used to reflect the inner mechanism of black tea during withering processing . The results show that, from 0 h to 8 h, NPQ and Y(NPQ) of tea leaves first increased and then decreased, while Y(Ⅱ) and qP exhibited opposite trends under all treatments, suggesting they had strong tolerance to stabilize the contents of tea polyphenol, amino acids, caffeine and soluble sugar. After that, NPQ, Y(Ⅱ), ETR and qP dropped gradually with the rise of Y(NO), indicating that the tolerant ability gradually weakened with the rise of amino acid contents. At the end of withering, NPQ, Y(NPQ), Y(NO), Fv/Fm and Fv/Fo of the control reached the lowest levels with the value of 1.874, 0.508, 0.267, 0.723 and 2.626 respectively, revealing the weakest tolerant ability. But under blue light treatment, tea leaves showed the strongest tolerant ability with the highest value of NPQ(2.120) and Y(NPQ)(0.567). Withered leaves showed stronger tolerant ability of red and yellow lights than the control. The amino acids content of yellow light treated leaves (2.58%) was the highest among all treatments. The amino acid content was significantly and negatively correlated with Fm, NPQ and Fv/Fm, but positively correlated with Y(NO). The sensory assessment show that the highest and lowest quality scores were found in the yellow light treated black tea sample (91) and the control (85).
作者
罗红玉
唐敏
翟秀明
杨娟
刘翔
谷雨
袁林颖
钟应富
黄尚俊
LUO Hongyu;TANG Min;ZHAI Xiuming;YANG Juan;LIU Xiang;GU Yu;YUAN Linying;ZHONG Yingfu;HUANG Shangjun(Tea Research Institute,Chongqing Academy of Agricultural Sciences,Yongchuan 402160,China;Chongqing Engineering ResearchCenter for Tea,Yongchuan 402160,China;National Tea Industry Technical System Chongqing Comprehensive Experimental Station,Yongchuan 402160,China;Chongqing Wanzhou Diversified Business Technology Promotion Station,Wanzhou 404100,China)
出处
《茶叶科学》
CAS
CSCD
北大核心
2019年第2期131-138,共8页
Journal of Tea Science
基金
重庆市科委基础与前沿研究计划项目(cstc2016jcyjA0055)
重庆市科研院所激励绩效引导专项(cstc2017jxjl80007)
重庆市农委现代山地特色高效农业茶叶产业技术体系创新团队建设项目(2018[6]号)
关键词
红茶
光质萎凋
叶绿素荧光参数
生化品质
相关性
black tea
light withering
chlorophyll fluorescence parameter
biochemical quality
correlation
