不同贮存时间六堡茶品质变化研究  

Research on Quality Changes of Liubao Tea in Different Storage Time

作　　者：韦柳花[1] 苏敏[1] 陈三弟[1] 吴永华[1] 

机构地区：[1]广西桂林茶叶科学研究所,广西桂林541004

出　　处：《西南农业学报》2015年第1期376-380,共5页Southwest China Journal of Agricultural Sciences

基　　金：广西科学研究与技术开发计划项目(桂科能14123006-39);公益性科研院所基本科研业务费专项(GCJB-13-4)

摘　　要：为比较不同贮存时间六堡茶品质的变化,以2010、2007和2004年生产的六堡茶为材料,分别对其感官品质、生化成分以及香气成分进行分析。感官审评结果表明,经过一定时间的贮存,六堡茶的品质得到较大的改善和提高。通过理化成分分析可知,六堡茶随存放时间的延长,咖啡碱和茶褐素的含量呈上升趋势;而水浸出物、游离氨基酸、茶多酚和茶红素含量呈减少趋势;茶黄素含量则变化不明显。通过对样品香气成分分析,结果显示2010年六堡茶香气成分以醇类、碳氢类和杂氧化合物为主;2007和2004年六堡茶则以醇类、酯类和碳氢类物质为主。随着贮存年份的延长,六堡茶香气成分相对含量增加较明显的有α-法尼烯、水杨酸甲酯、乙酸苯甲酯等,其中上升最显著的是α-法尼烯;而α-萜品醇、1,2,3-三甲氧基苯、茴香脑等挥发性成分下降显著。因此,可以分别从定性和定量两条途径对六堡茶贮存时间进行判别。In order to study the quality changes of Liubao tea in different storage time,samples of Liubao tea of different storage ages（ produced in 2010,2007 and 2004） were analyzed for sensory quality,main chemical components and aroma compounds. Sensory quality evaluation demonstrated that storage time was benefit to improve and advance the quality of Liubao tea. Through analyzing the main chemical composition,the results showed that after aging,Liubao tea exhibited an increase in the contents of caffeine and TB,and a decrease in the contents of water extract,amino acids,tea polyphenols and TR,whereas no obvious change in TF content was observed. Through analyzing the aroma constituents,the results showed that alcohols,hydrocarbons and oxygen heterocyclic compounds were the dominant aroma sunbstances in Liubao tea produced in 2010,and the dominant aroma constituents of Liubao tea produced in 2007 and 2004 included alcohols,esters and hydrocarbon compounds. With increasing storage year,relative content of aroma components of Liubao increased obviously with α-Farnesene,Salicylic acid methyl ester,Aceticacid benzyl ester and so on,among which the most significant is the increase of α-Farnesene,and volatile components of α-Terpineol,1,2,3-Trimethoxybenzene,Estragole decreased significantly. Therefore,both qualitative and quantitative two approaches were put forward to the identification of aging time of Liubao tea.

关 键 词：六堡茶 贮存时间 品质特征 

分 类 号：S571.1[农业科学—茶叶生产加工]