外源纤维素酶对江华苦茶红茶品质的影响  

Effects of Exogenous Cellulase on the Quality of Black Tea of JiangHua-KuCha

作　　者：缪凤 王俊懿 朱海燕[1,2] MIAO Feng;WANG Junyi;ZHU Haiyan(Key Laboratory of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals,Changsha 410128,China;College of Investigation,People's Public Security University,Beijing 100008,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]国家植物功能成分利用工程技术研究中心,湖南长沙410128 [3]中国人民公安大学侦查学院,北京100008

出　　处：《食品工业科技》2021年第17期38-46,共9页Science and Technology of Food Industry

基　　金：江华瑶族苦茶文化资源研究与开发(5026301)。

摘　　要：本文以江华苦茶鲜叶为原料,研究了不同纤维素酶浓度对江华苦茶红茶加工品质的影响,实验添加20 mL浓度分别为0.5、1、1.5 g/L的外源纤维素酶进行江华苦茶红茶的加工,经过茶叶感官审评、常规理化分析和茶叶挥发性物质分析等发现,添加20 mL浓度为1.5 g/L的纤维素酶与2.5 kg茶鲜叶发酵生产的红茶品质最佳,红茶中水浸出物总量、游离氨基酸、茶黄素和茶红素等物质含量增加,EGCG、咖啡碱等苦涩物质含量降低,滋味愈发醇厚,茶汤浓度和苦涩度明显降低,红茶口感得到良好改善。同时,外源纤维素酶能够促进红茶挥发性物质种类的增加,推动茶叶香气前体物质向芳香类化合物转化,使得苦茶红茶花香馥郁,高扬悠长,从而改善江华苦茶红茶的品质,以期为江华苦茶资源开发及利用提供借鉴。In this paper,the effect of different cellulase concentrations on the processing quality of black tea from Jianghua-Kucha was studied using fresh leaves of Jianghua-Kucha as raw material.20 mL of exogenous cellulase at concentrations of 0.5,1 and 1.5 g/L were added for the processing of black tea from Jianghua-Kucha of cellulase with 2.5 kg of fresh tea leaves fermented to produce the best quality black tea,the content of total water extract,free amino acids,theaflavin and theaflavin in black tea increased,the content of bitter and astringent substances such as EGCG and caffeine decreased,the taste became more mellow,the concentration of tea broth and bitterness decreased significantly,and the taste of black tea was well improved.At the same time,exogenous cellulase can promote the increase of black tea volatile substances,promote the transformation of tea aroma precursors to aromatic compounds,make the bitter tea black tea floral aroma fragrant,high and long,thus improving the quality of Jianghua-Kucha black tea,in order to provide reference for the development and utilization of Jianghua-Kucha resources.

关 键 词：江华苦茶鲜叶 外源纤维素酶 感官品质 理化成分 挥发性成分 

分 类 号：TS272.55[农业科学—茶叶生产加工]