闷黄工艺因子对黄茶品质及滋味化学组分的影响研究  

The Effect of Technological Factors on Yellow Tea Quality and Taste-chemical Constituents in the Yellowing Process

作　　者：范方媛[1] 杨晓蕾[1] 龚淑英[1] 郭昊蔚[1] 李春霖[1] 钱虹 胡建平 FAN Fangyuan;YANG Xiaolei;GONG Shuying;GUO Haowei;LI Chunlin;QIAN Hong;HU Jianping(Tea research institute,Zhejiang University,Hangzhou 310058,China;Deqing Agriculture Bureau,Deqing 313200,China)

机构地区：[1]浙江大学茶叶研究所,浙江杭州310058 [2]浙江省德清县农业局,浙江德清313200

出　　处：《茶叶科学》2019年第1期63-73,共11页Journal of Tea Science

基　　金：国家茶叶产业技术体系(CARS-19)

摘　　要：闷黄工艺是黄茶形成"黄汤黄叶"品质特征的关键工艺。本研究采用相同原料基础,对闷黄工艺中叶温、在制叶含水率、闷黄环境相对湿度、通气频率等工艺因子对黄茶品质形成的影响作用进行了系统研究。同时,深入分析工艺因子与黄茶主要滋味贡献物质变化的相关性,进而探索黄茶滋味品质的工艺调节机制。结果表明,在传统闷黄温度及在制叶含水率范围内,基于同一原料基础,通气状况与闷黄环境相对湿度是闷黄工艺优化的关键因子,一定范围内适当提高通气频率及闷黄环境相对湿度能够明显提升黄茶品质。同时主成分分析显示,通气频率与闷黄环境相对湿度与多种儿茶素组分(CG、ECG、GCG等)、主要黄酮组分Myr-rha、Que-gal,以及多种氨基酸组分(茶氨酸、Ser、Gln、Arg、His、GABA)具有较高相关性,说明闷黄工艺因子通过调控滋味化学组分进而影响黄茶滋味的醇厚度和甘爽度。综合感官审评及滋味化学分析表明,在闷黄叶温为(45±2)℃、在制叶含水率为(37±3)%、环境相对湿度为(80±5)%、通气频率为每10 min 1次的参数下进行闷黄处理,形成的黄茶风格特征明显,内质滋味甘润、醇厚。The yellowing process is the unique step during yellow tea process,which causes the tea to change bright yellow in tea-infusion and tea-leaf colors.This study focused on the effects of leaf-temperature,moisture content,relative humidity and ventilation frequency on the formation of yellow-tea using the uniform raw fresh-leaves.In addition,the correlations of yellowing-process technological-factors and chemical constituents were analyzed.The results show that the ventilation frequency and relative humidity were the key factors for yellowing-process and quality improvement using the uniform raw fresh-leaves and under the traditional temperature and moisture content.The yellow tea quality would be improved by increasing ventilation frequency and relative humidity under traditional yellowing temperature and moisture content.The principal component analysis indicates that ventilation frequency and relative humidity had high correlation with many taste-constituents,including catechins CG,ECG,GCG,flavones Myr-rha,Que-gal,and amino acids theanine,Ser,Gln,Arg,His,GABA.The results indicates that yellowing-process factors influenced the mellow-,thick-and sweet-tastes of yellow tea by affecting the taste-chemical constituents.As a result,the following yellowing process parameters were suitable for preparation of premium yellow tea with the taste of mellow,thick and sweet:leaf temperature of(45±2)℃,leaf moisture content of(37±3)%,relative humidity of(80±5)%,and ventilation frequency of once per 10 min.

关 键 词：黄茶 闷黄 滋味 品质 水分因素 通气频率 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.4[农业科学—作物学]