萎凋方式对黄化英红九号红茶品质的影响  

Effects of different withering methods on black tea quality of yellowish Yinghong No.9

作　　者：黄华林[1,2] 乔小燕 李波[1,2] 张成娣 陈海强[1,2] HUANG Hua-lin;QIAO Xiao-yan;LI Bo;ZHANG Cheng-di;CHEN Hai-qiang(Tea Plant Institute,Guangdong Academy of Agricultural Science,Guangzhou,Guangdong 510640,China;Guangdong Province Key Laboratory of Tea Resources Innovation,Guangzhou,Guangdong 510640,China)

机构地区：[1]广东省农业科学院茶叶研究所,广东广州510640 [2]广东省茶树资源创新利用重点实验室,广东广州510640

出　　处：《食品与机械》2018年第10期26-30,66,共6页Food and Machinery

基　　金：国家自然科学基金(编号:31600560);省农村科技领域项目(编号:2017A020208020)

摘　　要：以黄化英红九号红茶为材料,研究日光萎凋和鼓风萎凋2种方式对红茶生化成分和色度值的影响,并对其相关性进行分析。结果表明:与日光萎凋方式相比,鼓风萎凋方式对茶叶水浸出物、茶多酚、咖啡碱、总黄酮、游离氨基酸和茶色素的影响较大;茶红素和茶褐素含量高。萎凋时间在10～15h的鼓风萎凋红茶茶汤色差值较大。随萎凋时间的延长,茶多酚、总黄酮和儿茶素显著降低,可溶性糖和咖啡碱变化不显著;茶汤ΔL*和ΔE*ab增加,Δa*和Δb*降低。相关性分析表明,萎凋叶含水量与总黄酮、Δa*、Δb*极显著正相关。茶黄素和茶红素对Δb*显著正向作用。茶黄素对Δa*有显著正向作用。Taking yellowish yinghong NO.9 as the raw material,the effects of two methods,sun withering and air-blast withering,were analyzed on biochemical compositions and color value on black tea quality.The results showed that the biochemicals of water extracts,tea polyphenols,flavonoids,catechins,free amino acids and tea pigments could be easily influenced by air-blast withering,compared with sun withering.Theaflavins and theabrownines were higher for fan withering methods than that for sun withering in the samples.Tea polyphenols,flavonoids and catechins significantly decreased as well as theaflavins and thearubigins,caffeine significantly increased as long as withering time in the samples processed by two kinds of withering methods.The brightness(ΔL*)and total color difference(ΔE*ab)increased,while the redness(Δa*)and yellowish(Δb*)decreased.The correlation analysis showed that water content of withering leaves and flavonoids significantly had positive correlation with Δa*and Δb*.Theaflavins and thearubigins showed a significant positive effect onΔb*.Theaflavins had a significant positive effect onΔa*.

关 键 词：红茶 萎凋 生化成分 色差 相关性分析 

分 类 号：TS272.52[农业科学—茶叶生产加工]