首页|'巴山早'紫色芽叶绿茶加工过程中内含成分的变化及品质分析

'巴山早'紫色芽叶绿茶加工过程中内含成分的变化及品质分析

扫码查看
原文链接
  • NETL
  • NSTL
  • 万方数据
[目的]探究'巴山早'紫色芽叶绿茶加工过程中内含成分的变化规律及其品质特点。[方法]选用'巴山早'紫色芽叶为原料，在'巴山早'紫色芽叶绿茶加工过程中取鲜叶、杀青叶、揉捻叶、二青叶、二揉叶和烘干叶，对各样品理化成分进行测定分析;以'福鼎大白茶'绿色芽叶为对照，采一芽一叶新梢，在相同加工条件下制成绿茶，所制茶样与'巴山早'紫色芽叶绿茶通过感官审评分析、内含品质成分测定分析和香气组分检测分析，对比评价'巴山早'紫色芽叶绿茶品质。[结果]绿茶加工过程中，成品茶的茶多酚、可溶性糖、咖啡碱、花青素、总叶绿素、EGCG、GCG、ECG、CG含量和儿茶素组分总量相较于鲜叶降幅分别为10。89%、4。88%、4。55%、28。25%、8。07%、10。58%、22。35%、6。49%、10。49%和6。77%，水浸出物、氨基酸、EGC、C和EC含量相较于鲜叶增幅分别为5。76%、6。57%、4。81%、18。03%和5。01%。'巴山早'紫色芽叶绿茶相较于对照香气明显较优，且氨基酸、水浸出物、可溶性糖、咖啡碱、简单儿茶素、总氨基酸组分和呈鲜爽味游离氨基酸的含量分别比对照显著高31。62%、5。19%、6。67%、13。37%、7。87%、39。17%和44。51%，花青素含量比对照高4。74 mg/g;紫色芽叶绿茶香气组分42种，总含量19。57 μg/g，对照33种，总含量16。42 μg/g，'巴山早'紫色芽叶绿茶香气化合物总量比对照高19。18%。[结论]'巴山早'紫色芽叶绿茶加工过程中，其内含品质成分含量向利于绿茶品质的方向转化，'巴山早'紫色芽叶所制绿茶品质优异。
Changes in Composition and Quality Analysis of'Bashanzao'Purple Bud Leaf Green Tea during Processing
[Objective]The objective of this study was to explore the variation law and quality characteris-tics of purple bud leaf green tea during the processing of ′Bashanzao′.[Method]In this study,the purple bud leaves of ′Bashanzao′ were selected as raw materials.The physical and chemical components of each sample were measured and analyzed at various stages during the processing of ′Bashanzao′ purple bud leaf green tea:fresh leaves,after green killing,kneading,and drying.′Fudingdabai Tea′ green buds and leaves were taken as a control.One bud and one leaf shoots were picked and processed into green tea under identical conditions.The prepared tea samples and ′Bashan Morning′ purple bud leaf green tea were compared and evaluated through sensory evaluation,analysis of quality components,and detection and analysis of aroma components.[Result]During the processing of green tea,the con-tents of tea polyphenols,soluble sugar,caffeine,anthocyanins,total chlorophyll,EGCG,GCG,ECG,CG,and total catechin components in the finished tea decreased by 10.89%,4.88%,4.55%,28.25%,8.07%,10.58%,22.35%,6.49%,10.49%and 6.77%,respectively,com-pared to fresh leaves.The water extract,amino acids,and EGC contents,compared with fresh leaves,increased by 5.76%,6.57%,4.81%,18.03%and 5.01%,respectively.Compared with the control,the contents of amino acids,water extracts,soluble sugars,caffeine,simple cat-echins,total amino acid components,and free amino acids were significantly higher by 31.62%,5.19%,6.67%,13.37%,7.87%,39.17%and 44.51%,respectively.The anthocyanin content was 4.74 mg/g higher than that of the control.There were 42 types of aroma compo-nents in the purple bud leaf green tea,with a total content of 19.57 μg/g,compared to 33 in the control,with a total content of 16.42 μg/g.The total amount of aroma compounds in′Bashanzao′ purple bud leaf green tea was 19.18%higher than that of the control.[Conclusion]During the processing of ′Bashanzao′ purple bud leaf green tea,the content of quality components is trans-formed in the direction conducive to the quality of green tea,and the green tea made by ′Bashanzao′purple bud leaves is of excellent quality.

Bashanzaopurple bud leavesgreen teaquality

罗金龙、陈盛相、郑文佳、杨肖委、张小琴、刘晓霞、沈强

展开 >

贵州省茶叶研究所,贵阳 550006

四川农业大学园艺学院,成都 611130

巴山早 紫色芽叶 绿茶 品质

贵州省科技计划贵州省科技支撑计划贵阳市科技计划

黔科合基础-ZK2021一般154黔科合支撑20201Y004筑科合同20213-20

2024

10.16036/j.issn.1000-2650.202210201

四川农业大学学报
四川农业大学

四川农业大学学报

CSTPCD北大核心
影响因子：0.657
ISSN：1000-2650
年,卷(期)：2024.42(2)
  • 31