重庆地区不同茶树品种绿茶饮料的理化特性分析  

Analysis of physicochemical characteristics of green tea beverages made from different tea cultivars in Chongqing area

作　　者：王杰[1] 罗理勇[1,2,3] 田小军[1] 邓宇杰[1] 曾亮[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学茶叶研究所,重庆400715 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2016年第12期203-210,共8页Food and Fermentation Industries

基　　金：西南大学中央高校基本科研业务费专项资金项目(XDJK2015C136);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001);巫溪县莲花村老鹰茶种植;加工技术研究推广与示范(cstc2016shmszx80047)

摘　　要：以重庆地区18个常见茶树品种的同一等级鲜叶制作传统烘青绿茶,并加工成绿茶饮料,通过分析不同茶树品种绿茶饮料理化特性(透光率、粒径、沉淀量及主要生化成分)的变化规律,筛选出澄清度高、稳定性好的适制绿茶饮料的茶树品种,并明确与绿茶饮料茶乳酪形成相关的生化成分。结果表明:(1)在重庆地区常见的茶树品种中,青心乌龙、梅占、云南大叶种制成的绿茶饮料澄清度高、稳定性好;(2)除儿茶素含量增加外,茶多酚、游离氨基酸、可溶性总糖、可溶性蛋白、咖啡碱、表没食子儿茶素、表没食子儿茶素没食子酸酯、表儿茶素、没食子儿茶素没食子酸酯、表儿茶素没食子酸酯的含量均有所降低;(3)经相关性分析,与绿茶饮料物理特性变化呈显著或极显著正相关的生化成分包括茶多酚、咖啡碱和表没食子儿茶素没食子酸酯。Baked green teas made from fresh leaves of 18 cuhivars commonly grown in Chongqing area were cho- sen to make green tea beverages. The physicochemical characteristics （transmittance, particle size, precipitation ca- pacity and principal biochemical components） of green tea beverages were analyzed to select the best cultivars for high transparent and stabile tea beverage. Moreover, the biochemical components in forming tea cream in green tea bevera- ges were confirmed. The results showed that：l ） green tea beverages made from Qingxinwulong, Meizhan and Yun- nandaye are the best candidates;2）except for catechin, the content of tea polyphenols, free amino acids, total soluble sugar, soluble protein, caffeine, epigallocatechin, epigallocatechin gallate, epicatechin, gallocatechin gallate, epi- catechin gallate were all decreased; 3）according to correlation analysis, contents of tea polyphenols, caffeine and epi- gallocatechin gallate were significant or highly significant positive correlated with the physical characteristic change in green tea beverages.

关 键 词：茶树品种 绿茶饮料 茶乳酪 理化特性 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]