闷黄温度对莫干黄芽黄茶品质的影响研究  

Effect of yellowing temperature on quality of Yellow Tea Moganhuangya

作　　者：钱虹 范方媛[2] 陆文渊 龚淑英[2] 柳丽萍 QIAN Hong;FAN Fangyuan;LU Wenyuan;GONG Shuying;LIU Liping(Deqing Agro-Tech Extension Center,Huzhou 313200,China;Tea research institute,Zhejiang University,Hangzhou 310058,China;Huzhou Agricultural Science and Technology Development Center,Huzhou 313000,China)

机构地区：[1]德清县农业技术推广中心,浙江湖州313200 [2]浙江大学茶叶研究所,浙江杭州310058 [3]湖州市农业科技发展中心,浙江湖州313000

出　　处：《茶叶》2021年第2期99-102,共4页Journal of Tea

基　　金：2020年度湖州市第三批科技计划公益性应用研究项目(2020GZ10);莫干黄芽提质增效关键技术研究与示范。

摘　　要：为优化莫干黄芽黄茶加工、寻找传统闷黄替代方法,本研究基于莫干黄芽传统加工方法,在闷黄环节中采用不同温度闷黄处理制作茶样,并通过感官审评及化学组分检测分析茶样间的品质差异。结果表明,相同原料下,闷黄温度与氨基酸、生物碱及多种儿茶素类组分(EC、EGC、EGCG等)具有显著相关性,影响呈味物质变化。提高适当的闷黄温度能够显著提升黄茶的甜香醇厚感。In order to optimize the processing parameters of yellow tea Moganhuangya and look for an alternative method for yellowing,this study investigated the quality differences of yellow teas obtained by yellowing at different temperatures by sensory evaluation and detection of taste related compounds.The results show that there was a significant correlation between yellowing temperature and levels of the taste related constituents including amino acids,tea polyphenols,alkaloids as well as catechins EC,EGC,EGCG.Sweet and mellow tastes of the yellow tea can be significantly improved by increasing the temperature of yellowing process.

关 键 词：莫干黄芽 黄茶 闷黄 温度 

分 类 号：TS272.4[农业科学—茶叶生产加工]