红紫芽熟茶适制性及渥堆发酵过程品质变化研究  

Study on the suitability of purple bud post-fermented Pu-erh tea and quality changes during the fermentation process

作　　者：赵苗苗 严亮 张文杰 赵明 李若愚[3] 张正勇 刘学云 郑婷婷 杨瑞娟 刘聪 刘丽 彭文书 吕才有 ZHAO Miao-Miao;YAN Liang;ZHANG Wen-Jie;ZHAO Ming;LI Ruo-Yu;ZHANG Zheng-Yong;LIU Xue-Yun;ZHENG Ting-Ting;YANG Rui-Juan;LIU Cong;LIU Li;PENG Wen-Shu;LV Cai-You(College of Tea(Pu’er),West Yunnan University of Applied Sciences,Pu’er 665000,China;Pu’er Institute of Pu-erh Tea,Pu’er 665000,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;College of Tea Science,Yunnan Agricultural University,Kunming 650201,China;Yunnan Jinggu Bailong Tea Industry Co.,Ltd.,Pu’er 665000,China)

机构地区：[1]滇西应用技术大学普洱茶学院,普洱665000 [2]普洱茶研究院,普洱665000 [3]云南农业大学食品科学技术学院,昆明650201 [4]云南农业大学茶学院,昆明650201 [5]云南景谷白龙茶业股份有限公司,普洱665000

出　　处：《食品安全质量检测学报》2022年第19期6212-6220,共9页Journal of Food Safety and Quality

基　　金：国家现代农业产业技术体系资助项目(CARS-19);云南省重点项目云南绿色食品国际合作研究中心项目(2019ZG00909-02);滇西应用技术大学茶产品创新与资源综合利用科技创新团队项目。

摘　　要：目的研究大叶种特异性品种红紫芽熟茶适制性及渥堆发酵过程中品质变化规律。方法以红紫芽晒青茶为原料,分别以气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)、电子鼻、色差分析结合感官审评方法研究红紫芽熟茶适制性及渥堆发酵过程中品质变化。结果红紫芽晒青茶共鉴定6大类28种香气物质,红紫芽出堆样共鉴定出9大类46种香气物质,Loading结果表明,10个传感器中就有5个传感器(R8、R6、R10、R7和R9)对茶叶香气的响应明显,对区分贡献率最大,香气分析结果表明红紫芽叶制成熟茶香气物质丰富。随着翻堆序数增加,L^(*)和∆L值总体呈下降趋势,a^(*)和∆a值总体呈增加趋势b^(*)及∆b值随着翻堆序数增加呈先增加后下降趋势,表明随着发酵进行,茶汤明亮度降低,茶汤变红变深,这与感官评价结果一致。随着渥堆序数增加,总儿茶素、茶多酚及氨基酸含量呈递减趋势,出堆样氨基酸、茶多酚含量低于晒青原料(P<0.05),水浸出物含量高于晒青原料(P<0.05),每一次翻堆样咖啡碱的含量变化幅度也不大(P>0.05)。感官审评结果表明,红紫芽出堆样汤色棕红明亮,香气为陈香、木香带甜香,滋味甜醇尚滑。结论红紫芽普洱熟茶香气丰富,品质特征变化符合普洱茶国家标准,即红紫芽茶适制普洱茶。Objective To study the suitability of purple bud post-fermented Pu-erh tea of large-leaved specific varieties and the pattern of quality changes during the fermentation process.Methods Using purple bud sun-dried green tea as raw material,the quality changes in the pile-fermentation process of purple bud post-fermented Pu-erh tea were studied by gas chromatography-mass spectrometry(GC-MS),electronic nose,color difference analysis combined with the sensory evaluation method.Results A total of 28 aroma substances in 6 categories were identified in the purple bud sun-dried green tea and 46 kinds of aroma substances in 9 categories were identified in the out-of-pile samples of purple buds,and the Loading analysis showed that 5 out of 10 sensors(R8,R6,R10,R7 and R9)responded significantly to the aroma of tea leaves and contributed the most to the differentiation,indicating that the aroma substances in post-fermented Pu-erh tea made from purple buds were abundant.With the increase of the fermentation sequence,the values of L^(*)and∆L showed an overall decreasing trend,a^(*)and∆a showed an overall increasing trend,b^(*)and∆b increased and then decreased with the increase of the fermentation sequence,indicating that as the fermentation progresses,the brightness of the tea soup decreased and the tea soup became redder and darker,which was consistent with the sensory evaluation.The content of total catechins,tea polyphenols and amino acids tended to decrease with the process of pile-fermentation and the content of amino acids and tea polyphenols in the out-of-pile samples was lower than that of sun-dried raw materials(P<0.05),while the content of water extract was higher than that of sun-dried raw materials(P<0.05),and the variation in caffeine content of each turned sample was also not significant(P>0.05).The results of the sensory evaluation showed that the soup color of the purple buds from the pile was brown-red and bright,the aroma was aging,woody and sweet,and the taste was sweet mellow and smooth.Conclusion The

关 键 词：红紫芽 普洱茶 渥堆发酵 气相色谱-质谱法 电子鼻 

分 类 号：TS272.5[农业科学—茶叶生产加工]