不同茶树品种秋季鲜叶超微绿茶粉适制性研究  

Suitability of autumn fresh leaves from different teacultivars for processing ultrafine green tea powder

作　　者：黄菡 刘桂珍 杨学思 梁远祥 刘迪 陈恩海[1] 马蕊[1] HUANG Han;LIU Guizhen;YANG Xuesi;LIANG Yuanxiang;LIU Di;CHEN Enhai;Ma Rui(Guangxi Vocational&Technical College,Nanning 530226,China;Wuzhou University,Wuzhou 543003,China)

机构地区：[1]广西职业技术学院,广西南宁530226 [2]梧州学院,广西梧州543003

出　　处：《茶叶》2022年第2期78-80,共3页Journal of Tea

基　　金：广西职业技术学院校级项目《六堡茶发酵酒工艺研究》(项目编号20210209057);2020年度广西高校中青年教师科研基础能力提升项目(桂教科研〔2020〕1号),“六堡茶仓储过程中霉变的动力学模型及生理生化机制研究”(2020KY29020);2020年广西高等学校高水平创新团队及卓越学者计划(桂教人才〔2020〕6号),茶叶产业化发展科技创新团队;广西职业教育茶树栽培与茶叶加工专业及专业群发展研究基地项目(桂教职成(2018)37号);广西职业技术学院校级项目《复合板和色板对茶小绿叶蝉的诱集作用和防治效果研究》(项目编号20210209082)。

摘　　要：为提高秋季茶树资源利用率,探索秋季鲜叶的深加工利用途径,本文选取茶树品种‘桂绿1号’、‘福鼎大毫’和‘浙农117’,通过对其所制备的超微绿茶粉进行理化分析和感官审评,进而筛选适制超微绿茶粉的茶树品种。结果表明,三种茶树品种秋季鲜叶经过蒸青、干燥、研磨和过筛后,‘福鼎大毫’茶树品种所制备的超微绿茶粉感官审评得分最高;在理化成分中,‘福鼎大毫’和‘桂绿1号’的氨基酸、叶绿素和茶多酚含量无显著差异,但‘福鼎大毫’的酚氨比最低。综合分析可得,相比‘桂绿1号’和‘浙农117’,‘福鼎大毫’秋季鲜叶所制备的超微绿茶粉品质最优。To improve the utilization of autumn tea leaf resources and explore their deep processing and utilization,we selected tea cultivars‘Guilv No.1’,‘Fudingdahao’,and‘Zhenong No.117’to investigate their suitability of processing ultrafine green tea powder based on physicochemical analysis and sensory evaluation.The results showed that among ultrafine green tea powders made using autumn leaves of different tea cultivars by steaming,drying,grinding,and sieving,the one prepared from cultivar‘Fudingdahao’had the highest sensory evaluation score.Analysis of the physicochemical components showed that‘Fudingdahao’and‘Guilv No.1’had no significant differences in amino acid,chlorophyll,and tea polyphenol content,but the ratio of polyphenol to amino acids was the lowest in‘Fudingdahao’.It is concluded that the ultrafine green tea powder prepared from cultivar‘Fudingdahao’has the best quality among the tested cultivars.

关 键 词：茶树品种 秋季鲜叶 超微绿茶粉 适制性 

分 类 号：TS272.59[农业科学—茶叶生产加工]