覆盖遮荫及生产季节对蒸青绿茶滋味和香气物质的影响  

Effect of shade treatment and harvest season on the taste and aroma-related components in steamed green tea

作　　者：方奇挺 金晶 朱雨梦 叶俭慧[1] 董俊杰 梁月荣[1] FANG Qiting;JIN Jing;ZHU Yumeng;YE Jianhui;DONG Junjie;LIANG Yuerong(Zhejiang University Tea Research Institute,Hangzhou 310058,China;Zhejiang Agricultural Technical Extension Center,Hangzhou 310000,China;Zhejiang Camel Transworld(Organic Food)Co.,Ld.,Hangzhou 310000,China)

机构地区：[1]浙江大学茶叶研究所,浙江杭州310058 [2]浙江省农业技术推广中心,浙江杭州310000 [3]浙江骆驼九宇有机食品有限公司,浙江杭州310000

出　　处：《茶叶》2021年第3期131-137,共7页Journal of Tea

基　　金：浙江省农业重大技术协同推广项目(2020XTTGCY04);浙江省“三农六方”科技协作项目(2021SNLF014)。

摘　　要：本论文研究了覆盖遮荫处理和生产季节对蒸青绿茶主要滋味和香气成分的影响。结果表明,覆盖遮荫能有效提高深度蒸青绿茶的游离氨基酸总含量,但对茶多酚含量影响不明显,酚氨比值显著下降,挥发性香气物质总含量有所提高,明显增加的挥发性物质有(E,E)-2,4-庚二烯醛,正己醛,β-紫罗酮,吲哚和芳樟醇。生产季节对覆盖遮荫蒸青绿茶品质成分有明显影响,主要体现在夏秋季所制蒸青绿茶的游离氨基酸总含量较春季所制蒸青绿茶低,而茶多酚含量则略有提高,酚氨比值明显提高;春、秋季所制遮荫蒸青绿茶的挥发性物质总含量较夏季高。可见,春季(4月、5月)生产的覆盖遮荫蒸青绿茶的滋味和香气俱佳,而秋季(8月)生产的覆盖遮荫蒸青绿茶的香气较高。The impacts of shade treatment and harvest season on the major taste and aroma-related components in steamed green tea were investigated.The results showed that shade treatment effectively increased the content of total amino acids in steamed green tea but hardly impacted the content of tea polyphenols,resulting in the greatly reduced ratio of tea polyphenols to total amino acids,and the content of total volatiles was elevated mainly due to the increase of(2 E,4 E)-hepta-2,4-dienal,hexanal,(E)-4-(2,6,6-trimethylcyclohexen-1-yl)but-3-en-2-one,1 H-indole and 3,7-dimethylocta-1,6-dien-3-ol.Harvest season also impacted the major flavor-related compounds in steamed green tea.Lower level of total amino acids,slightly higher level of tea polyphenols and significantly increased ratio of tea polyphenols to total amino acids were observed in the steamed green tea harvested in summer and autumn.Under shade treatment,the spring and autumn steamed green teas contained higher content of total volatiles than the summer steamed green tea.Thus,shade-grown steamed green tea produced in spring(April and May)had good taste and aroma,while the one in autumn(August)had the advantage of aroma.

关 键 词：蒸青绿茶 覆盖遮荫 生产季节 风味相关成分 挥发性物质 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.51[农业科学—作物学]