3种新式茉莉花茶饮基底茶品质分析  

Analysis on quality in three kinds of basal tea of noval-jasmine tea beverage

作　　者：张芬[1,2] 陈家献 袁冬寅 张栩浩 温立香 ZHANG Fen;CHEN Jiaxian;YUAN Dongyin;ZHANG Xuhao;WEN Lixiang(Guangxi Subtropical Crops Research Institute,Nanning,Guangxi 530001,China;Guangxi Subtropical Agro-products Processing Research Institute,Nanning,Guangxi 530001,China)

机构地区：[1]广西壮族自治区亚热带作物研究所,广西南宁530001 [2]广西亚热带农产品加工研究所,广西南宁530001

出　　处：《食品与机械》2023年第11期186-191,210,共7页Food and Machinery

基　　金：国家现代农业产业技术体系广西茶叶创新团队建设专项(编号:nycytxgxcxtd-18-06);广西农业科学院基本科研业务专项资助项目(编号:桂农科678902021YT145);科技先锋队“强农富民”“六个一”专项行动项目(编号:桂农科盟202306-2)。

摘　　要：目的:探究新式茉莉花茶饮基底茶的品质特点。方法:以福建、云南、四川3地茶坯窨制而成的3种新式茉莉花茶茶饮基底茶(福建香毫、云南毛尖、四川香茗)为研究对象,利用电子舌、固相微萃取—气相色谱质谱技术,结合理化检测和感官审评,从主要化学成分以及滋味、香气等品质进行分析。结果:3种基底茶的水浸出物含量为49.40%~51.40%,茶多酚含量为18.00%~23.20%,咖啡碱含量为3.20%~4.30%,游离氨基酸含量为3.32%~3.50%。除游离氨基酸外,云南毛尖的主要生化成分含量、酚氨比及16种氨基酸含量均高于其他两种。云南毛尖茶汤的涩味、咸味及丰富度响应值最大,但甜度响应值最低,茶汤浓厚;福建香毫涩味、咸味响应值最小,但水浸出物含量高,茶汤浓醇。香气组分中酯类相对含量最高,其次是醇类和烯烃类化合物;3种基底茶的香气品质由高到低为福建香毫、云南毛尖、四川香茗,均属于中等。结论:3种基底茶内含物质丰富,但香气质量有待提高。Objective:This study aimed to explore the quality features of basal tea of noval-jasmine tea.Methods:Taking three kinds of basal tea(Fujian Xianghao,Yunnan Maojian,Sichuan Xiangming)of noval-jasmine tea beverage scenting tea dhool from Fujian,Yunnan and Sichuan as the research objects,the quality of the base tea including main biochemical components,taste,aroma were analyzed by electronic tongue,solid phase microextraction combined with gas chromatography-mass spectrometry(GC-MS),sensory evaluation and chemical analysis.Results:Water extracts of three kinds of basal tea was 49.40%~51.40%,tea polyphenols was 18.00%~23.20%,caffeine was 3.20%~4.30%,free amino acid was 3.32%~3.50%.The main biochemical components and 16 kinds of amino acids of Yunnan Maojian were higher than the other two.The response values of acerbity,salty,richness of Yannan Maojian were the maximum,but the response value of sweet was the minimum,and tea soup was heavy and strong.The response values of acerbity and salty of Fujian Xianghao were the minimum,but the water extracts were high,and tea soup was thick and mellow.The contents of esters were the maximum,followed by alcohols and olefins.The order of aroma quality from high to low was Fujian Xianghao,Yunnan Maojian and Sichuan Xiangming,which were all middle degree by aroma evaluation.Conclusion:The inclusion of the three kinds of basal tea of noval-jasmine tea beverage were abundant,but the aroma quality needed improvement.

关 键 词：茉莉花茶饮 基底茶 品质分析 滋味 香气 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]