不同的光照萎凋时间对铁观音风味组分影响  

Effect of Flavor Components on Different Illumination Time During Withering Process in Tieguanyin Tea

作　　者：游芳宁 陈寿松[1] 周子维 李鑫磊[1] 郝志龙[1,2] 孙云 YOU Fangning;CHEN Shousong;ZHOU Ziwei;LI Xinlei;HAO Zhilong;SUN Yun(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Key Laboratory of Tea Science of Fujian Universities,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]茶学福建省高等学校重点实验室,福建福州350002

出　　处：《热带作物学报》2018年第9期1856-1862,共7页Chinese Journal of Tropical Crops

基　　金：国家现代农业(茶叶)产业技术体系建设专项资金项目(No.CARS-19);"十二五"科技支撑计划项目(No.2014BAD06B06-06);国家重大农技推广服务试点项目(No.KNJ-151063);福建省现代农业茶产业体系建设项目(No.NYT2017001)

摘　　要：光照作为重要外源信号因子参与调控乌龙茶品质特征形成。为了系统研究不同光照时间的日光萎凋对乌龙茶风味组分的影响,以铁观音鲜叶为供试材料,分析测定5个不同时间(0、15、30、60、120min)日光萎凋处理制成铁观音毛茶的儿茶素、香气组分和感官品质。结果表明,乌龙茶加工过程中香气积累和儿茶素降解与日光萎凋时间延长不存在持续线性正相关关系,适度日光萎凋有利于促进清香型铁观音品质特征形成;与日光萎凋120min处理相比,日光萎凋15min处理制成铁观音毛茶中呈花果香气味的α-法呢烯和橙花叔醇的相对含量分别提高了4.4%和6.8%,与全程无光萎凋处理相比,日光萎凋15 min和30 min处理的毛茶非酯型和酯型儿茶素组分含量降低明显,下降幅度分别达到7.26%~19.77%和14.36%~30.09%,日光萎凋60 min和120 min叶片过度光胁迫产生红褐变,毛茶综合品质表现较差。Light as a significant external signal, which participates in regulating the quality characteristic formation of oolong tea. The effect of primary tea flavor components on different illumination time during solar withering in oolong tea was studied. The fresh leaves of Tieguanyin were taken as the research material. All five treatments（0, 15, 30, 60, 120 min） were measured for aroma, catechinic acid components, sensory evaluation in the primary tea. The results indicated that aroma accumulation and catechinic acid degradation had inexistence positive correlation with longer solar withering during manufacturing in oolong tea, and the formation of quality characteristic could be promoted under moderate solar withering in fen-flavor Tieguanyin. Compared to solar withering for the 120 min treatment, the relative content of alpha-farnesene and nerolidol in solar withering for the 15 min treatment increased by 4.4% and 6.8%, respectively. Compared to the dark withering treatment, the content of non-gallated catechin and gallated catechin were reduced obviously by 7.26%–19.77% and 14.36%–30.09% in solar withering for the 15 min and 30 min treatments; excessive light stress and bronzing in local and large area of leaves were taken place in solar withering for 60 min and 120 min, meanwhile, comprehensive quality of primary tea showed poorer performance.

关 键 词：乌龙茶 光照时间 日光萎凋 香气 儿茶素 风味 

分 类 号：TS272.5[农业科学—茶叶生产加工]