云南大叶种晒青茶发花前后主要风味成分的变化研究  

Study on the Changes of Main Flavor Components of Yunnan Large Leaf Sun-dried Green Tea Before and After Fungal Fermentation

作　　者：宁静[1] 李健权[1] 刘本英[2] 郑红发[1] 卢凤美 陈雷[2] 刘振[1] 叶升涛 黄浩[1] 杨培迪[1] 伍岗 杨阳[1] NING Jing;LI Jianquan;LIU Benying;ZHENG Hongfa;LU Fengmei;CHEN Lei;LIU Zhen;YE Shengtao;HUANG Hao;YANG Peidi;WU Gang;YANG Yang(Tea Research Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,China;Tea Research Institute,Yunnan Academy of Agricultural Sciences,Menghai 666201,China;Yunnan Defeng Tea Industry Co.,Ltd.,Mangshi 678400,China;Menghai Yuncha Technology Co.,Ltd.,Menghai 666201,China)

机构地区：[1]湖南省农业科学院茶叶研究所,湖南长沙410125 [2]云南省农业科学院茶叶研究所,云南勐海666201 [3]云南德凤茶业有限公司,云南芒市678400 [4]勐海县云茶科技有限责任公司,云南勐海666201

出　　处：《茶叶科学》2021年第2期213-227,共15页Journal of Tea Science

基　　金：云南省杨阳专家工作站(2018IC112);云南省重点研发计划—科技入滇专项(2018IB033);现代农业产业技术体系(CARS-19)。

摘　　要：以云南大叶种晒青茶为原料,采用散茶轻压、紧压茶手筑和机压的方法进行自然发花,分别制成轻压晒青散茯、手筑晒青茯砖和机压晒青茯砖,通过感官审评和理化检测,对晒青茶发花前后的感官品质和主要风味成分的变化进行研究。结果表明,发话后3种晒青茶的苦涩味和收敛性均明显减弱,滋味向醇和转变,香气由清香变为陈香且具有独特的菌花香,汤色由黄绿明亮变为橙黄明亮,干茶和叶底颜色均明显加深;3种发花晒青茶的茶多酚、儿茶素、游离氨基酸、总黄酮、可溶性糖等含量均不同程度降低,特别是酯型儿茶素下降显著,降幅分别为56.91%(P<0.01)、31.80%(P<0.05)、64.06%(P<0.01),咖啡碱和水浸出物含量略有增加,茶多糖、没食子酸、花青素含量显著上升;3种发花晒青茶中具有花木香的芳樟醇及其氧化物和药香的水杨酸甲酯等香气组分含量显著升高,分别由发花前的33.94%和1.92%上升到56.73%、57.62%、45.98%和8.47%、8.53%、7.56%,而表现为花果香的其他醇类和大部分酮类以及具有清香、青草气的醛类等香气组分含量明显降低,其中具有陈香的1,2,3-三甲氧基苯和1,2,4-三甲氧基苯香气组分含量在机压晒青茯砖中显著增加,分别由发花前的1.51%和0.56%上升到5.87%和3.75%,因此,晒青茶发花后清香减弱,表现出陈香特征,机压晒青茯砖陈香更明显。Yunnan large leaf sun-dried green tea was used as raw material to make light pressed sun-dried green loose Fu tea,hand pressed and machine pressed sun-dried green Fu brick teas by natural fungal fermentation method.Through sensory evaluation and physical and chemical detection,the changes of sensory quality and main flavor components of sun-dried green tea before and after fungal fermentation were studied.The results show that:the bitter and astringent taste of the three fungal fermented sun-dried green teas was obviously weakened,and changed to mellow.The aroma changed from refreshing to aging and had a unique fungus fragrance.The liquor color changed from bright yellow green to bright orange,and the color of dry tea and infused leaves were obviously deepened.The contents of tea polyphenols,catechins,free amino acids,total flavonoids,soluble sugar etc.of the three fungal fermented sun-dried green teas decreased to varying degrees,especially the ester catechin decreased significantly with the decreasing rates of 56.91%(P<0.01),31.80%(P<0.05)and 64.06%(P<0.01)respectively.The contents of caffeine and water extract increased slightly,while the contents of tea polysaccharide,gallic acid and anthocyanin increased significantly.The relative contents of linalool and its oxides with flower and wood aroma and methyl salicylate with medicinal aroma in the fungal fermented sun-dried green teas increased from 33.94%and 1.92%before fungal fermentation to 56.73%,57.62%,45.98%and 8.47%,8.53%and 7.56%respectively.While the relative contents of other alcohols and most ketones with flower and fruit aroma and aldehydes with refreshing and green grass aroma decreased significantly.Among them,the relative contents of 1,2,3-trimethoxybenzene and 1,2,4-trimethoxybenzene with aging aroma increased significantly from 1.51%and 0.56%before fungal fermentation to 5.87%and 3.75%respectively in machine pressed sun-dried green Fu brick tea.Therefore,the refreshing aroma of sun-dried green tea decreased after fungal fermentation,showing the ch

关 键 词：云南大叶种晒青茶 发花 感官品质 风味成分 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.59[农业科学—作物学]