不同采制时间对黄化品种绿茶品质的影响  

Effect of Different Picking and Processing Time on Quality of Etiolation Varieties of Green Tea

作　　者：杜颖颖[1,2] 金晶 刘相真 邹新武[1,2] 徐建峰[1,2] 郑国建[1] DU Ying-ying;JIN Jing;LIU Xiang-zhen;ZOU Xin-wu;XU Jian-feng;ZHENG Guo-jian(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;China National Center of Quality Supervision and Inspection of Tea,Hangzhou 310016,China;Zhejiang Agricultural TechnologyExtension Center,Hangzhou 310020,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]国家茶叶质量监督检验中心,浙江杭州310016 [3]浙江省农业技术推广中心,浙江杭州310020

出　　处：《保鲜与加工》2019年第5期149-158,共10页Storage and Process

基　　金：浙江省农业(茶树)新品种选育重大科技专项课题(2016C02053-9);浙江省“三农六方”科技协作项目(CTZB-F150922AWZ-SNY1-27)

摘　　要：为了解不同采制时间对黄化品种绿茶品质的影响,对不同采制时间的2组黄化品种共6个绿茶样品进行了感官品质评定、理化成分及香气组分的检测。结果表明,随着采制时间的推后,扁形安吉黄茶感官品质逐渐降低,蟠曲型御金香感官品质先升高后降低;2组黄化品种氨基酸、咖啡碱、水浸出物、茶多酚含量等都随采制时间而变化,且差异显著,氨基酸和茶氨酸含量变化趋势与感官品质评定的结果基本一致;在该研究的两种黄化品种绿茶中,可检测出92种香气组分,通过主成分分析,可有效鉴别黄化品种不同的香气类型及香气高低,其结果与感官品质评定的结果基本相符。To study the effect of different picking and processing time on the quality of etiolation varieties of green tea,6 green tea samples from 2 etiolation varieties picked and processed in different time were choosed for sensory evaluation,chemical and aroma components analysis.The result showed that the sensory quality of flat Anji Huang tea reduced gradually with the delay of the picking and processing time,while that of convoluted Yu Jin Xiang tea improved first and decreased subsequently.The contents of amino acids,caffeine,water extract and tea polyphenol,etc changed with the picking and processing time,and the difference reached significant level.The change trend of total amino acids and theanine were accordance with the results of sensory evaluation.92 aroma components were detected in 6 green tea samples.Different aroma type and strength could be identified effectively through principal component analysis and the results were accordance with the sensory evaluation.

关 键 词：绿茶 采摘时间 黄化品种 品质 感官审评 香气组分 

分 类 号：TS272.51[农业科学—茶叶生产加工]