摘要
针对影响扁形绿茶贮藏品质的主要环境因子,研究了温度、湿度和光照对其理化和感官的品质特性影响,并采用加速货架期测试试验(ASLT)和Q10模型预测其保质期。结果表明,高温、高湿或高光条件下,扁形绿茶中水分含量、酚氨比增加显著(P<0.05);叶绿素a、叶绿素b、叶绿素总量和可溶性糖含量显著下降(P<0.05);表没食子儿茶素((-)-EGC)、表没食子儿茶素没食子酸酯((-)-EGCG)、表儿茶素没食子酸酯((-)-ECG)和儿茶素总量呈下降趋势(P<0.05)。Pearson相关性分析表明,扁形绿茶贮藏中的感官评分与儿茶素总量、叶绿素总量和叶绿素b呈极显著正相关(P<0.01)。PCA主成分分析表明,扁形绿茶贮藏中环境因子对其品质影响顺序为:温度>湿度>光照。ASLT试验表明,扁形绿茶30℃贮藏3月,40℃贮藏2月后,外形色泽黄褐,汤色黄,香气显陈气,感官评分下降,叶绿素a、叶绿素b和叶绿素总量下降,依据Q10模型预测扁形绿茶在4、10和20℃贮藏条件下,理论货架期分别为24个月、16个月和8个月。本研究为绿茶贮藏过程中品质特性的保持以及贮藏条件的优化提供理论依据和实践参考。
According to the main environmental factors that affect the quality of green tea,the effects of temperature,humidity and light factors on the changes of physicochemical and sensory quality characteristics were studied. Besides,the accelerated shelf life test(ASLT)and Q10 model were used to predict the shelf life of flat green tea.The results showed that the content of moistureand ratio of phenoltoammonia increased significantly(P<0.05)on high-temperature,high-humidity or high-light conditions. The content of chlorophyll a,chlorophyll b,total chlorophyll and soluble sugar decreased gradually(P<0.05).The content of epigallocatechin(-)-EGC,epigallocatechin gallate(-)-EGCG,epicatechingallate(-)-ECG and total amount catechin decreased significantly(P<0.05).In addition,pearson correlation analysis showed that the sensory taste score was positively correlated with total catechin,chlorophyll and chlorophyll b(P<0.01).Principal component analysis(PCA)results showed that the order of influence of environmental factors on the quality of flat green tea was temperature>humidity>light. The accelerated shelf life test(ASLT)showed that the content of chemical components and sensory quality of flat green tea decreased,while the moisture content increased. The flat green tea showed yellow brown appearance,yellow soup and stale aroma characteristic and sensory score decreased after 3 months at 30 ℃ and 2 months at 40 ℃.Furthermore,the amount of chlorophyll a,chlorophyll b and total chlorophyll decreased. According to the Q10 model,the theoretical shelf-life of flat green were 24 months,16 months and 8 months at 4,10 and 20 ℃,respectively.This study provides theoretical basis and practical reference for the preservation of quality characteristics and optimization of storage conditions of green tea during storage.
作者
苏小琴
左小博
涂云飞
刁春华
谭蓉
孔俊豪
杨秀芳
SU Xiao-qin;ZUO Xiao-bo;TU Yun-fei;DIAO Chun-hua;TAN Rong;KONG Jun-hao;YANG Xiu-fang(Hangzhou Tea Research Institute,China Coop,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource,Hangzhou 310016,China)
出处
《食品工业科技》
CAS
北大核心
2020年第12期275-280,共6页
Science and Technology of Food Industry
基金
“十三五”国家重点研发计划课题项目(2017YFD0400804)。
关键词
环境因子
扁形绿茶
贮藏
品质
货架期
environmental factors
flat green tea
storage
quality
shelf life
