广西杏仁香茶树种质资源试制不同茶类品质分析  

Quality Analysis of Different Kinds of Trial-Processed Tea from Tea Germplasm with Almond-like Aroma in Guangxi

作　　者：彭靖茹[1] 温立香[1] 张芬[1] 陈家献 袁冬寅 欧淑琼 PENG Jingru;WEN Lixiang;ZHANG Fen;CHEN Jiaxian;YUAN Dongyin;OU Shuqiong(Guangxi Subtropical Fruits Processing Research Center of Engineering Technology,Guangxi Subtropical Crops Research Institute,Nanning 530002,China)

机构地区：[1]广西壮族自治区亚热带作物研究所,广西亚热带水果加工工程技术研究中心,广西南宁530002

出　　处：《食品科学》2023年第14期291-297,共7页Food Science

基　　金：广西重点研发计划项目(桂科AB19245006);科技先锋队“强农富民”“六个一”专项行动项目(桂农科盟202206-2);国家现代农业产业技术体系茶叶南宁综合试验站项目(nycytxgxcxtd-18-06);广西农科院2021—2025年稳定资助科研团队项目(桂科农2021YT145)。

摘　　要：通过开展‘桂杏茶’不同适制性加工、理化检测及感官审评,研究不同加工工艺对内含物、滋味及香气成分差异。结果表明,‘桂杏茶’是低咖啡碱含量的特异茶树种质资源,酚氨比为11.8,更适制红茶。加工过程中,白茶和红茶的表没食子儿茶素含量降为0,绿茶的儿茶素含量显著降低。感官审评结果显示,红茶和白茶杏仁香明显、浓郁,其他茶类无杏仁香。共检测出53种香气成分,可分为两种类型,每一类型的香气成分相同:第1类型包含原料、绿茶和乌龙茶,无杏仁香,有40种香气成分,香气主成分是β-芳樟醇、柠檬烯;第2类型包含白茶与红茶,杏仁香浓郁,有42种香气成分,香气主成分是苯甲醛。这些茶类共有香气成分28种,都含有苯甲醛,相对含量为红茶(61.97%)>白茶(31.73%)>乌龙茶(14.65%)>原料(4.24%)>绿茶(2.88%)。苯甲醛主要在萎凋、揉捻及发酵过程中产生,随着萎凋时间的延长,苯甲醛含量升高。苯甲醛含量越高的茶叶杏仁香越浓郁,苯甲醛是杏仁香香气形成的关键香气。To evaluate the tea processing suitability of the leaves of‘Guixing’tea,a wild tea plant germplasm resource in Guangxi,the water extract content,polyphenolic composition,sensory properties and volatile aroma composition of the tea leaves as well as green,oolong,white and black tea processed from the tea leaves were measured and compared with each other.The results showed that‘Guixing’tea was a unique tea germplasm resource with low caffeine content and a ratio of phenol to ammonia of 11.8,which was more suitable for black tea production.After processing into white and black tea,the epigallocatechin content in the leaves decreased to 0,and the catechin content of green tea decreased significantly compared with that of the leaves.The results of sensory evaluation showed that white and black tea had a rich almond-like aroma,while the other kinds of tea did not.A total of 53 aroma components were detected,which could be divided into two types.Each type had same aroma components.The first type included tea leaves,green tea and oolong tea,without almond-like aroma,and had 40 aroma components,the major ones being β-linalool and limonene.The second type included white tea and black tea,with strong almond-like aroma,and contained 42 aroma components,the main one being benzaldehyde.A total of 28 aroma components were found to be common to these tea samples,all of which contained benzaldehyde.The decreasing order of the relative contents of benzaldehyde in them was black tea(61.97%)>white tea(31.73%)>oolong tea(14.65%)>leaves(4.24%)>green tea(2.88%).Benzaldehyde was mainly produced during withering,rolling and fermentation.With extended withering time,the content of benzaldehyde increased.The higher the content of benzaldehyde,the stronger the almond-like aroma of tea.Therefore,benzaldehyde is key for almond-like aroma formation.

关 键 词：茶叶 杏仁香 香气成分 苯甲醛 适制性 

分 类 号：S571.1[农业科学—茶叶生产加工]