坦洋工夫‘大学士’红茶的研制及品质分析  

Quality of Newly Developed Black Tea,Panyong Congou“Daxueshi”

作　　者：张磊[1] 杨如兴[1] 陈芝芝[1] 郭聪 郭光辉 

机构地区：[1]福建省农业科学院茶叶研究所,福建福安355015 [2]平月茶业(福建)有限公司,福建福安355000

出　　处：《福建农业学报》2014年第12期1277-1280,共4页Fujian Journal of Agricultural Sciences

基　　金：福建省农业厅"茶树优异种质资源保护与利用工程"项目(2014年);福建省区域科技重大项目(2011N3030);福建省财政专项--福建省农业科学院科技创新团队建设项目(CXTD-1-1302);福建省星火计划重点项目(2012S0064)

摘　　要：以新选坦洋菜茶品系1芽1叶初展为原料,研制坦洋工夫"大学士"红茶样品,并对其进行感官品质审评及理化品质检测分析。结果表明:坦洋工夫"大学士"红茶的感官审评总得分比市售特级坦洋工夫红茶高4.25分,其外形、香气和滋味等感官品质达到或超过特级坦洋工夫红茶品质水平;干茶水浸出物含量46.8%、茶多酚总量为16.8%、游离氨基酸含量4.3%、儿茶素总量3.1%、咖啡碱含量为3.98%;共检测出香气成分47种,以具花果香的醇类物质为主体,其中香叶醇含量达51.91%、水杨酸甲酯含量达13.14%、β-芳樟醇含量达9.91%,新产品表现出"嫩甜香、花果香显"的香气特征。Fresh leaves from the new variety of tea,Tanyang Caicha ,were processed into the black tea,Panyong Congou “Daxueshi”.The sensory quality and aromatic constituents of the tea were determined.The sensory score of the tea was 4.25 points higher than the Super Panyong Congou tea available on the market,with better ratings on the shape,flavor and taste.The contents of water soluble matters,polyphenols,free amino acids,catechin and caffeine of the tea sample were 46.8%,16.8%,4.3%,3.1% and 3.98%,respectively.There were 43 aromatic compounds isolated from the tea.Among them,the alcohols had the highest concentration （51.91%,13.14%,and 9.91% were cis-geraniol,salicylic acid methyl ester and β-linalool,respectively）.They rendered the characteristic sweet,flowery and fruity aroma of Panyong Congou “Daxueshi”.

关 键 词：坦洋菜茶 坦洋工夫 “大学士” 工艺创新 花果香 

分 类 号：TS272[农业科学—茶叶生产加工]