六安瓜片拉老火“起霜”的形成机制及其对茶叶品质的影响  

The Mechanism of Frost-like Powder and Its Effects on Lu′anguapian Tea Quality

作　　者：江俞蓉 刘思彤[1] 高静[1] 李大祥[1] 夏涛[1] 戴前颖[1] JIANG Yurong;LIU Sitong;GAO Jing;LI Daxiang;XIA Tao;DAI Qianying(State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学茶树生物学及资源利用国家重点实验室,安徽合肥230036

出　　处：《茶叶科学》2018年第5期487-495,共9页Journal of Tea Science

基　　金：国家重点研发计划(2017YFD0400805);国家自然科学基金(31772057);安徽省科技重大专项(17030701027);安徽省科技重大专项(15czz03111);现代农业产业技术体系建设专项资金(CARS-19);安徽省现代农业(茶叶)产业技术体系(皖农科[2016]84号文);茶叶化学与健康领军人才团队引进重大示范项目

摘　　要：采用图像扫描技术,结合成对偏爱检验法、茶叶感官审评法以及茶叶理化成分检测,探索了六安瓜片的起霜条件、霜与茶叶品质的相关性,并通过纸片代替茶叶,收集瓜片起霜过程中的"霜",探索了瓜片霜的化学本质。试验结果表明,拉老火起霜过程中的摩擦因子是起霜的关键;拉老火工艺不仅改善了瓜片的外形,同时对其香气和滋味也产生了有利的影响。成对偏爱试验结果亦表明,评价员更偏爱拉老火起霜的瓜片。经LC-MS和GC-MS初步鉴定,"霜"的化学物质非常复杂,主要由咖啡碱、儿茶素类、黄酮苷类以及萜烯类等多种非挥发性物质和多种挥发性物质组成。The precondition of frost-like powder formation of Lu′anguapian tea and the correlation between frost-like powder and tea quality were explored by image technologies,paired preference test and traditional sensory evaluation.To identify the chemical properties of the white frost-like powder,filter paper was used to replace the tea leaves to collect white frost-like powder from the surface of the leaves during the process.The results showed that friction was the key factor for the formation of the frost-like powder.The technologies called“Lalaohuo”could not only improve the appearance of tea but also affect its flavor and taste.Based on LC-MS and GC-MS analysis,the main chemicals of white frost-like powder were very complicated,which included caffeine,catechins,flavonoid glycosides and volatiles such as terpenes.

关 键 词：绿茶 六安瓜片 拉老火 霜 品质 

分 类 号：TS272.51[农业科学—茶叶生产加工]