摘要
为提高藏茶品质,通过实验室模拟渥堆,比较了7种嫩度鲜叶所制藏茶的感官品质、化学成分和香气组分。结果表明,随嫩度降低,藏茶氟、铅含量均呈现为逐渐升高的趋势;感官评分表现为先升高后降低的趋势,以一芽三叶藏茶最高为89.55分,同时具有较高的水浸出物、可溶性糖、茶多糖、茶褐素含量和较低的咖啡碱含量,分别为41.02%、6.71%、2.15%、10.48%和3.06%。不同嫩度藏茶均检测出45种相同的香气成分,包括醇类16种,酮类8种,醛类6种,酯类5种,酸类4种,吡咯类3种,其它类3种,且均以醇类物质相对含量最高和检出香气组分数量最多,但嫩度对藏茶香气物质的相对含量和组成比例影响明显。研究表明,鲜叶嫩度过高或过低都不适合藏茶加工,适度成熟的一芽三叶具有形成良好藏茶品质的物质基础。
To improve the quality of Tibetan tea,the sensory quality,chemical composition and aroma components of Tibetan tea made from 7 different tenderness materials were compared through laboratorial post-fermentation.The results showed that,the content of fluorine and lead in Tibetan tea increased gradually with the decrease of tenderness.The sensory score increased firstly and then decreased with the decrease of tenderness,and the highest score was 89.55 scores with one bud and three leaves of Tibetan tea,which had high water extract,soluble sugar,tea polysaccharide,theabrownin contents and low caffeine content 41.02%,6.71%,2.15%,10.48%and 3.06%respectively.45 kinds of aroma components were detected in different tenderness Tibetan tea,including 16 kinds of alcohols,8 kinds of ketones,6 kinds of aldehydes,5 kinds of esters,4 kinds of acids,3 kinds of pyrrole and 3 other kinds,and all of them had the highest relative content and detectable aroma component quantity of alcohols.However,the relative content and composition proportion of aroma chemicals in Tibetan tea were significantly affected by tenderness.The research showed that fresh leaves with too high or too low tenderness were not suitable for Tibetan tea processing,and the moderate maturity of one bud and three leaves had a good material basis for the formation of Tibetan tea quality.
作者
李涛
何春雷
蔡亚丽
李梦菡
LI Tao;HE Chun-lei;CAI Ya-li;LI Meng-han(College of Horticulture,Sichuan Agricultural University,Chengdu 611130,China)
出处
《食品工业科技》
CAS
北大核心
2019年第7期76-81,321,共7页
Science and Technology of Food Industry
基金
雅安市区校合作项目(063H0504)
关键词
藏茶
嫩度
品质
香气组分
Tibetan tea
tenderness
quality ingredients
aroma components
