浮梁槠叶种夏茶加工成红茶和绿茶的品质化学成分变化  

Quality and chemical composition changes of black tea and green tea processed from Fuliang Castanopsis sinensis summer tea

作　　者：徐骥远 陈斌 卢利荣 袁利人 李兆钦 吴志华[1,5] 陈红兵[1,5] XU Ji-Yuan;CHEN Bin;LU Li-Rong;YUAN Li-Ren;LI Zhao-Qin;WU Zhi-Hua;CHEN Hong-Bing(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;College of Food Science and Technology,Nanchang University,Nanchang 330031,China;Riantea Limited,Nanchang 330100,China;Charles W.Davidson College of Engineering,San Jose State University,San Jose CA 95192,USA;Sino-German Joint Research Institute,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047 [2]南昌大学食品学院,南昌330031 [3]林恩茶业有限公司,南昌330100 [4]Charles W.Davidson College of Engineering,San Jose State University,San Jose CA 95192,USA [5]南昌大学中德联合研究院,南昌330047

出　　处：《食品安全质量检测学报》2022年第5期1604-1610,共7页Journal of Food Safety and Quality

基　　金：江西省主要学科学术和技术带头人资助计划项目(21105125)。

摘　　要：目的比较浮梁槠叶种(Castanopsis sinensis)夏茶加工成红茶和绿茶的品质化学成分变化,研究其适制性。方法将浮梁产槠叶种夏茶分别加工成红茶和绿茶,采用国家标准方法等测定其滋味成分,采用顶空固相微萃取-气相色谱-质谱法(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析其挥发性物质相对含量,比较两者的品质化学成分差异。结果茶青中游离氨基酸含量为3.86%,低于红茶中的4.43%(P<0.05),高于绿茶中的3.68%(P<0.05);而酚氨比为3.22,高于红茶中的1.45,低于绿茶中的3.79;多糖含量为6.77%,高于红茶中的6.14%(P<0.05),略高于绿茶中的6.70%(P>0.05);咖啡碱含量为2.83%,略低于红茶中的2.96%(P>0.05),高于绿茶中的1.81%(P<0.05)。挥发性物质分析结果表明,红茶中以花果香、柠檬香、薄荷香等为主的β-紫罗兰酮、水杨酸甲酯、D-柠檬烯、(Z,Z)-α-法呢烯等物质相对含量较高,赋予了红茶独特的高香;绿茶中以柠檬香、花果香和苦杏仁香等为主的D-柠檬烯、顺-衣兰油-3,5-二烯和咖啡因等物质相对含量较高,使得绿茶香气高长。结论浮梁产槠叶种夏茶加工后品质化学成分随工艺不同而不同,其既适合制成红茶,也适合加工为绿茶。Objective To compare the quality chemical composition changes of black tea and green tea made from the Fuliang Castanopsis sinensis summer tea,and study its suitability.Methods The Fuliang Castanopsis summer tea was processed into black tea and green tea,respectively,the content of the taste components was measured by national standard methods,etc.The relative content of the volatile compounds was measured by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the quality chemical composition changes were compared.Results The free amino acid content in tea green was 3.86%,lower than 4.43%in black tea(P<0.05)and higher than 3.68%in green tea(P<0.05);while the phenol-ammonia ratio was 3.22,which was higher than 1.45 in black tea and lower than 3.79 in green tea;the content of polysaccharide was 6.77%,higher than 6.14%in black tea(P<0.05),and slightly higher than 6.70%in green tea(P>0.05);the content of caffeine was 2.83%,slightly lower than 2.96%in black tea(P>0.05),and higher than 1.81%in green tea(P<0.05).The results of volatile substance analysis showed that the high content ofβ-ionone,methyl salicylate,D-limonene,and(Z,Z)-α-farnesene with floral,fruity,lemony,and mint scents fragrances gave black tea a unique high fragrance;the high content of D-limonene,cis-muurola-3,5-diene,and caffeine of lemon,floral and fruity and bitter almond fragrances gave green tea a long,high aroma.Conclusion The quality and chemical composition of Fuliang Castanopsis summer tea after processing varies with the process.It is suitable for making both black tea and green tea.

关 键 词：槠叶种夏茶 适制性 品质化学成分变化 滋味成分 挥发性物质 

分 类 号：TS272.7[农业科学—茶叶生产加工] O657.63[轻工技术与工程—农产品加工及贮藏工程]