摘要
为探明不同摊叶厚度晾青对武夷岩茶品质的影响,本研究以肉桂品种三、四叶小开面嫩梢为原料,采用顶空固相微萃取法结合气相色谱-飞行时间质谱联用技术(HS-SPME-GC-TOF-MS)及靶向代谢组学法,研究了摊叶厚度(6 cm、12 cm、18 cm、传统晾青)对武夷岩茶晾青过程中叶温、青叶层CO_(2)浓度以及毛茶香气、多酚类物质和氨基酸等品质成分的影响。结果表明:6、12 cm摊叶厚度晾青叶温较稳定,四晾尾后各摊叶厚度晾青叶层CO_(2)浓度显著低于传统晾青(P<0.05)。毛茶感官品质随摊叶厚度的增加呈下降趋势,6 cm摊叶厚度晾青毛茶综合品质得分最高为94.1分。各摊叶厚度晾青毛茶儿茶素总量无显著差异,但均显著高于传统晾青(P<0.05),6 cm摊叶厚度晾青毛茶儿茶素含量较高;6、12、18 cm摊叶厚度晾青毛茶间氨基酸总量、鲜爽味氨基酸无显著差异,而12、18 cm显著高于传统晾青(P<0.05);各毛茶挥发性物质中醇类物质占比最大,而己酸叶醇酯、γ-己内酯、己酸己酯等酯类在6、12 cm摊叶厚度晾青毛茶中显著高于18 cm和传统晾青(P<0.05)。综上,6、12 cm摊叶厚度晾青均能提高武夷岩茶茶汤浓厚度,有利于愉悦香气物质形成,12 cm可作为武夷岩茶晾青兼顾品质与产量的参考摊叶厚度。
In order to explore the effect on the quality of Wuyi rock tea with different leaf spreading thickness during airing,the leaf temperature,leaf ambient CO_(2)concentration,volatile metabolites,polyphenols,and amino acids composition of primary tea during airing stage under 6,12,18 cm leaf spreading thickness,and traditional airing were detected,the shoots of the third and fourth leaves of Rougui(the Camellia sinensis var.Rougui) was selected as raw materials,headspace solidphase microextraction combined with gas chromatography-time-of-flight mass spectrometry(HS-SPME-GC-TOF-MS) and targeted metabolomics were used as method.The results showed that the leaf temperature of 6 and 12 cm thickness was relatively stable,and the CO_(2)concentration of each leaf spreading thickness was significantly lower than that of traditional airing after the second airing(P<0.05).The sensory quality of raw tea showed a downward trend with the increase of thickness,and the comprehensive quality score was highest(94.1) under 6 cm leaf spreading thickness.Meanwhile,there was no significant difference in the total catechins among different leaf spreading thickness was observed.However,the total catechins in treatments were significantly higher than the control(normal leaf spreading thickness,P<0.05),and the content of catechin in raw tea under the 6 cm leaf spreading thickness was higher.In addition,there was no significant difference in the total amino acids and fresh tast amino acid among 6,12 and 18 cm leaf spreading thickness,but 12 and 18 cm were significantly higher than traditional airing(P<0.05).Alcohols accounted for the largest proportion of volatile substances in each raw tea.Meanwhile,some important ester volatiles,such as cis-3-hexenyl hexanoate,4-hexanolide and hexyl hexanoate were significantly higher in 6 and 12 cm leaf spreading thickness than that in 18 cm and traditional leaf spreading thickness treatment(P<0.05).In conclusion,airing with 6 and 12 cm leaf spreading thickness enhance the soup thickness and the formation
作者
魏子淳
庄加耘
孙志琳
林冬纯
毕婉君
谭艳娉
林宏政
俞晓敏
孙云
蔡小勇
郝志龙
WEI Zichun;ZHUANG Jiayun;SUN Zhilin;LIN Dongchun;BI Wanjun;TAN Yanping;LIN Hongzheng;YU Xiaomin;SUN Yun;CAI Xiaoyong;HAO Zhilong(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Wuyishan Mingxilu Tea Co.,Ltd.,Wuyishan 354300,China;Guangdong Key Laboratory of Tea Plant Resources Innovation and Utilization,Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;Horticultural Biology and Metabolomics Center,Haixia Institute of Science and Technology,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Key Laboratory of Tea Science in Universities of Fujian Province,Fuzhou 350002,China;Wuyistar Tea Co.,Ltd.,Wuyishan 354300,China)
出处
《食品工业科技》
CAS
北大核心
2023年第7期97-106,共10页
Science and Technology of Food Industry
基金
国家“十四五”重点研发计划重点专项子课题“乌龙茶、白茶智能化加工关键技术及装备研发”(2022YFD2101101)
国家现代农业产业技术体系资助项目(CARS-19)
福建省现代农业(茶叶)产业技术体系专项(闽财指[2021]637号)
高香型武夷岩茶加工关键工艺及配套技术研究与应用(2022R1009001)。
关键词
武夷岩茶
做青
摊叶厚度
品质
肉桂
Wuyi rock tea
airing
leaf spreading thickness
quality
Rougui
