陶罐烤茶和芭蕉叶烤茶的化学成分与感官品质研究  

Study on the Chemical Components and Sensory Quality of Clay Pot and Banana Leaf Baking Tea

作　　者：万晶琼 段双梅 赵雪[1] 段红星[1] 苏小琴[1] 赵明[1] 马燕[1] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2016年第6期1085-1090,共6页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家自然科学基金项目(31560221);云南省教育厅科学研究基金项目(2015Y189)

摘　　要：陶罐和芭蕉叶烤茶是云南少数民族的独特饮茶方式,但对这两种烤茶化学成分与感官品质缺乏科学研究,本研究应用分光光度法、高效液相色谱法测定比较了陶罐和芭蕉叶烤制前后茶叶化学成分变化,并进行了茶叶感官审评。结果显示:经芭蕉叶烤制后,游离氨基酸、6种儿茶素组分(C、EC、EGC、EGCG、ECG、GG)及总量、没食子酸和咖啡因含量均显著降低(P<0.05),水浸出物、茶多酚和可溶性糖含量变化不显著(P>0.05);经陶罐烤制后,茶样水浸出物含量显著升高(P<0.05),游离氨基酸含量、儿茶素总量和单一组分(EGC、C、EC、ECG)显著降低(P<0.05),茶多酚、可溶性糖和没食子酸、咖啡因和2种儿茶素单一组分(EGCG和GG)含量变化不显著(P>0.05)。感官审评显示:烤制后茶汤滋味更浓强,香气增强并改变,芭蕉叶烤茶呈现较浓郁的清香,陶罐烤茶为浓郁的烘烤香。本研究测定并分析了陶罐和芭蕉叶烤茶的化学成分与感官变化,为此类烤茶的品饮、保护与传承提供了科学依据。Clay pot and banana leaf baking tea are the special ways of drinking tea of ethnic minority in Yunnan. However, chemical components and sensory quality of these two kinds of baking tea have not been investigated. In this study, chemical components in the baking tea and raw material were measured and compared using spectrophotometer method and high performance liquid chromatography. And sensory qualities were evaluated. Statistical analysis showed that the contents of the contents of free amino acid, caffeine （CA）, gallic acid （GA）, the sum of contents of catechin and its ingredient including EGC, C, EC, ECG, GG, EGCG significantly decreased （P 〈 0. 05） ; while, the contents of water extract, tea polyphenols and soluble sugar did not change significantly （P 〉 0. 05 ）. After baking by clay pot, the contents of water extract significantly increased （P 〈 0. 05 ）, the contents of free amino acid, the sum of contents of catechin and four catechin （EGC, C, EC, ECG） decreased significantly （P 〈 0. 05 ）, while, the contents of tea polyphenols, soluble sugar, GA. CA and two catechin ingredient （ EGCG and GG）did not change significantly （P 〉 O. 05）. Sensory evaluation showed that baking tea has a strong taste. And the aroma was improved and changed. The aroma of raw material was smoky. Banana leaf baking tea has strong faint scent, and clay pot baking tea was rich in roasted flavor. The changes of the chemical compositions and sensory quality of clay pot and banana leaf baking tea were demonstrated, and it provide scientific basis for the drinking, protection and inheritance of the baking tea.

关 键 词：烤制 烤茶 化学成分 儿茶素 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS272.4[轻工技术与工程—食品科学与工程]