四川黑茶渥堆过程中感官品质的变化及影响因子研究  

Changes and influencing factors of the organoleptic quality of Sichuan brick tea during post-fermentation

作　　者：李伟[1] 齐桂年[1] 邹瑶[1] 刘婷婷[1] 黄亚芳[1] 

机构地区：[1]四川农业大学园艺学院,四川雅安625014

出　　处：《华南农业大学学报》2015年第5期125-129,共5页Journal of South China Agricultural University

基　　金：国家科技支撑计划(2009GJF00047);四川省科技成果转化重点项目(12CGZHZX0579);四川省科技支撑计划(14ZC1700)

摘　　要：【目的】探索四川黑茶渥堆过程中感官品质的变化及其影响因子.【方法】以四川黑茶不同渥堆时期的茶样为研究对象,对其感官品质的变化进行探索并测定各茶样中的茶多酚、儿茶素、茶红素、茶黄素、茶褐素、可溶性蛋白、氨基酸、咖啡碱、水溶性果胶、可溶性糖和水浸出物的含量,采用逐步回归及通径分析方法探索四川黑茶渥堆过程中感官品质变化的主要影响因素.【结果和结论】四川黑茶渥堆茶样的感官审评得分与茶多酚(R=-0.957)、可溶性糖(R=-0.922)、儿茶素(R=-0.876)、可溶性蛋白(R=-0.895)、茶褐素(R=-0.758)和水浸出物含量(R=-0.789)呈极显著负相关,与氨基酸(R=-0.605)、茶红素(R=-0.599)和咖啡碱含量(R=-0.637)呈显著负相关,与水溶性果胶含量(R=0.649)呈显著正相关.对感官品质影响较大的生化成分主要是氨基酸、茶多酚和可溶性糖,其中氨基酸的直接作用对感官品质产生正面影响,而茶多酚和可溶性糖的直接作用对感官品质产生负面影响.【Objective 】To research the organoleptic quality changes and influencing factors of Sichuan brick tea during post-fermentation process. 【Method】The changes of the organoleptic quality were explored and the contents of tea polyphenol,catechin,theaflavin,thearubigin,theabrownin,soluble protein,amino acid,caffeine,water soluble pectin,soluble sugar and water extracts in the tea samples were measured. The main factors that affected the organoleptic quality changes of Sichuan brick tea during post-fermentation were explored by stepwise regression and path analysis. 【Result and conclusion】The organoleptic scores of Sichuan brick tea were remarkably correlative to the content of tea polyphenols( R =-0. 957),the content of soluble sugar( R =-0. 922),the content of catechin( R =-0. 876),the content of soluble protein( R =-0. 895),the content of theabrownin( R =-0. 758),the content of water extracts( R =-0. 789,P < 0. 01),the content of amino acids( R =-0. 605),the content of thearubigins( R =-0. 599) and the content of caffeine( R =-0. 637,P < 0. 05),and the content of water soluble pectin( R = 0. 649,P < 0. 05). The main biochemical components which affected the changes of organoleptic quality were amino acid,tea polyphenol and soluble sugar. The amino acid has a di-rectly positive influence on the organoleptic quality,but tea polyphenols and soluble sugar have a directly negative influence on the organoleptic quality.

关 键 词：四川黑茶 生化成分 感官品质 逐步回归 通径分析 影响因子 

分 类 号：S571.1[农业科学—茶叶生产加工]