低温萎凋搭配重做青促进‘春闺’乌龙茶特征香气品质形成  

Low-temperature Withering and Heavy Zuoqing for Enhancing Aromatic Quality of Chungui Oolong Tea

作　　者：李鑫磊 邓慧莉 孔祥瑞[1] 钟秋生[1] 游小妹[1] 林荣溪 汶波 肖美娟 陈常颂[1,4] Li Xin-lei;Deng Hui-li;Kong Xiang-rui;Zhong Qiu-sheng;You Xiao-mei;Lin Rong-xi;Wen Bo;Xiao Mei-juan;Chen Chang-song(Tea Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China;Research Office Department,Minjiang Teachers College,Fuzhou,Fujian 350108,China;Fujian Eight Horses Tea Co.,Ltd.,Anxi,Fujian 362442,China;Fujian Branch of the National Tea Tree Improvement Center,Fuzhou,Fujian 350013,China)

机构地区：[1]福建省农业科学院茶叶研究所,福建福州350013 [2]闽江师范高等专科学校科研处,福建福州350108 [3]福建八马茶业有限公司,福建安溪362442 [4]国家茶树改良中心福建分中心,福建福州350013

出　　处：《茶叶学报》2023年第5期19-26,共8页Acta Tea Sinica

基　　金：国家茶叶产业技术体系(CARS-19);农业高质量发展超越“5511”协同创新工程(XTCXGC2021004);福建省自然科学基金项目(2022J01476);福建省农业科学院科技创新团队(CXTD2021006-1);福建省农业科学院自由探索科技创新项目(ZYTS202209);福建省属公益类科研院所基本科研专项(2020R1029005、2022R1029004);泉州市科技计划项目(2022N035)。

摘　　要：【目的】‘春闺’茶树品种制成闽南乌龙茶具有天然茉莉花香的品质特征。为充分发挥其品种特性,围绕特征香气品质稳定形成的配套工艺开展研究,从而提升春闺乌龙茶特征香气品质。【方法】以春闺大开面鲜叶为研究对象,设置低温萎凋轻做青(DWQ)、低温萎凋重做青(DWZ)、常温萎凋轻做青(CWQ)和常温萎凋重做青(CWZ)4种参数并分别制成闽南乌龙茶。采用感官审评并通过顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术对不同样本进行香气品质评价以及香气组分测定,研究不同处理下春闺乌龙茶特征香气品质以及组分含量差异。【结果】感官审评结果表明,重做青处理的春闺乌龙茶香气品质更优,其中DWZ制成的春闺乌龙茶似茉莉花香的品质特征最明显。香气测定结果显示,DWZ处理的春闺乌龙茶特征香气组分吲哚相对含量最高,为32.15%,同时橙花叔醇与己酸己酯等组分在DWZ中也明显富集。而CWZ处理虽然有利于整体香气丰度增加,但会使吲哚等组分相对含量占比下降。【结论】低温萎凋搭配重做青的工艺处理最有利于春闺乌龙茶似茉莉花香的特征香气品质形成。【Objective】Methods to further enhance the popular characteristic jasmine fragrance of one of the famed Minnan oolong teas,Chungui,was investigated.【Methods】To fully capitalized the acclaimed aromatic quality of Chungui oolong tea,the conventional processing was modified for possible improvements.Among the potential means,low-temperature withering coupled with light zuoqing(DWQ)or heavy zuoqing(DWZ)and regular temperature withering along with light zuoqing(CWQ)or heavy zuoqing(CWZ)were experimented.HS-SPME and GC-MS were used to analyze the volatiles and a taste panel to evaluate the sensory quality of the resulting products.【Results】The sensory evaluation indicated that heavy zuoqing accentuated the highly desirable jasmine aroma.In particular,DWZ produced tea that contained the most indole,the characteristic aromatic of Chungui,at a relative content of 32.15%among all tested processing conditions.In addition,the newly implemented procedure also enriched other fragrant substances including nerolidol and hexyl hexanoate.Although CWZ increased the overall aromatic content as well,it caused a decline on the crucial element,indole.【Conclusion】The newly introduced low-temperature withering coupling with heavy zuoqing process seemed conducive to the formation of the highly prized fragrance that characterizes the traditional Chungui oolong tea.

关 键 词：春闺茶树品种 闽南乌龙茶 天然茉莉花香 感官审评 顶空固相微萃取-气相色谱质谱联用技术 吲哚 

分 类 号：S571.1[农业科学—茶叶生产加工]