鄂茶1号工夫红茶适制性研究  

Study on the processing suitability for Congou black tea of Echa No.1

作　　者：马梦君 程繁杨 郭志明 余子铭 程长松 涂修亮 柯金贤 MA Meng-jun;CHENG Fan-yang;GUO Zhi-ming;YU Zi-ming;CHENG Chang-song;TU Xiu-liang;KE Jin-xian(Xianning Academy of Agricultural Sciences,Xianning 437100,Hubei,China;Yangxin County Bureau of Agriculture and Rural Affairs,Yangxin 435200,Hubei,China)

机构地区：[1]咸宁市农业科学院,湖北咸宁437100 [2]阳新县农业农村局,湖北阳新435200

出　　处：《湖北农业科学》2020年第12期110-113,205,共5页Hubei Agricultural Sciences

基　　金：中央引导地方科技发展专项(2017);湖北省现代农业产业技术体系专项(2018)。

摘　　要：以鄂茶1号茶鲜叶为原料,按照工夫红茶初制工艺,通过检测主要生化成分和挥发性化合物结合感官评审,研究鄂茶1号茶鲜叶红茶的适制性。结果表明,由鄂茶1号制作的红茶的水浸出物、茶多酚、氨基酸和可溶性糖含量分别为47.3%、16.2%、3.2%和3.3%,茶黄素、茶红素和茶褐素含量分别为0.6%、6.1%和7.2%;共鉴定出51种挥发性化合物,其中气味活度值(Odor activity values,OAVs)大于1的香气成分有11种,包括β-紫罗酮、β-大马烯酮、芳樟醇及其氧化产物(2种)、香叶醇、癸醛、壬醛、苯乙醛、辛醛、柠檬烯;滋味醇厚,花果香浓郁,适制高档红茶。Echa No.1 fresh tea leaves were analyzed for the processing suitability for Congou black tea in terms of sensory evaluation,the main biochemical components and volatile compounds.The results indicated that the contents of water extracts,tea polyphenols,free amino acids,and soluble sugar were 47.3%,16.2%,3.2%and 3.3%,respectively.The contents of theaflavins,thearubigins and theabrownins were 0.6%,6.1%and 7.2%.The GC/MS results showed that 51 aroma components were identified.Among the compounds identified,there were 11 kinds of aroma components whose OAVs reached over 1,including β-damascenone,β-ionone,linalool and its oxidation products,geraniol,decanal,nonanal,benzeneacetaldehyde,octanal and limonene.The sensory evaluation results showed that the aroma was sweet and floral,and the taste was mellow,Echa No.1 was suitable for processing congou black tea with high quality.

关 键 词：鄂茶1号 工夫红茶 品质特征 气味活度值 

分 类 号：S571.1[农业科学—茶叶生产加工]