黄山毛峰茶呈味物质冲泡浸出与滋味形成的研究  

Study on Flavor Substances Leaching and Taste Formation of Huangshan Maofeng Tea

作　　者：刘亚军[1,2] 范明慧 闫航宾 刘屹阳 侯晓晗 肖梦暄 黄仪鹏 戴前颖[1] 高丽萍[2] 夏涛[1] 赵敬娟 付周平 LIU Yajun;FAN Minghui;YAN Hangbin;LIU Yiyang;HOU Xiaohan;XIAO Mengxuan;HUANG Yipeng;DAI Qianying;GAO Liping;XIA Tao;ZHAO Jingjuan;FU Zhouping(State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036,China;School of Life Science,Anhui Agricultural University,Hefei 230036,China;Product Quality Supervision and Inspection Institute of Lu'an,Lu'an 231300,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China)

机构地区：[1]安徽农业大学茶树生物学及资源利用国家重点实验室,安徽合肥230036 [2]安徽农业大学生命科学院,安徽合肥230036 [3]六安市产品质量监督检验所,安徽六安231300 [4]中国农业科学院茶叶研究所,浙江杭州310008

出　　处：《茶叶通讯》2023年第1期1-12,共12页Journal of Tea Communication

基　　金：国家重点研发项目(2021YFD1601102)。

摘　　要：冲泡程序对绿茶内含物的溶出及滋味口感具有显著影响。利用分光光度计和三重四极杆质谱,结合感官审评,分析不同冲泡时间和冲泡次数条件下黄山毛峰茶呈味物质浸出量与滋味形成的相关性。结果表明,在2~5 min内茶叶内含物的浸出量随冲泡时间的延长而显著升高。不同冲泡次数,总多酚和黄烷醇浸出量在第二泡最高,之后随冲泡次数增加而减少。四次冲泡的酚类总浸出率为53.1%,其中单体儿茶素类化合物前两次冲泡溶出量最高,随后下降。可溶性原花青素浸出速度较其他酚类低,第四次冲泡时茶汤中含量最高。黄酮和黄酮醇糖苷以及水解单宁类化合物随冲泡次数增加而下降。咖啡碱和茶氨酸水溶性较好,不同冲泡时间条件下2~3 min时溶出已达到动态平衡,其在茶汤中的浓度不再增加。感官审评与化合物关联性分析表明,茶汤鲜爽味值与茶汤酚氨比呈现明显负相关。茶汤涩味与黄酮醇双糖苷、三糖苷以及原花青素的含量呈现显著正相关。本研究结果揭示了黄山毛峰不同冲泡条件下呈味物质的浸出规律及对茶汤滋味的贡献,为黄山毛峰茶冲泡技法的改进提供了理论依据,也进一步提升了对绿茶滋味形成的认识。Brewing process have significant effects on the dissolution and taste of green tea contents.In this paper,using spectrophotometer and mass spectrometry combined with sensory evaluation,the correlation between the leached amount of flavor substances and taste formation of Huangshan Maofeng(HSMF)tea was analyzed under different brewing time and brewing times.The results showed that within 2-5 min,the dissolution amount of tea increased significantly with the extension of brewing time.After brewing for four times,the total leaching rate of phenols was 53.1%,and the leaching amount of monomeric catechins was the highest in the first two brewing,and then decreased.The leaching speed of soluble proanthocyanidins is lower than other phenols,and the content in the tea soup is the highest at the fourth brewing time.Flavonoids and flavonol glycosides and hydrolyzed tannins decreased with the increase of brewing times.Caffeine and theanine have good water solubility.Under different brewing time conditions,the dissolution has reached a dynamic equilibrium in 2-3 minutes,and their concentration in the tea soup does not increase any more.Correlation analysis between sensory evaluation and compound content showed that there was a significant negative correlation between the freshness value of tea soup and the ratio of phenol to ammonia.The astringent taste of tea soup was significantly positively correlated with the contents of flavonol di-and tri-glycosides,as well as proanthocyanidins.The results of this study reveal the leaching rules of flavor substances in HSMF tea under different brewing conditions and their contribution to the taste of tea soup,which provided a theoretical basis for the improvement of HSMF tea brewing techniques,and further enhanced the understanding of the formation of green tea taste.

关 键 词：冲泡时间 冲泡次数 黄山毛峰 绿茶 苦涩味 品质形成 

分 类 号：S571.1[农业科学—茶叶生产加工]