不同贮青温度及方式对红碎茶品质的影响  

Effects of Different Storage Temperatures and Methods for Fresh Tea Leaves on the Quality of Broken Black Tea

作　　者：林冬纯 胡蝶 陈维[1] 夏红玲 乔小燕[1] 苗爱清[1] 马成英[1] LIN Dongchun;HU Die;CHEN Wei;XIA Hongling;QIAO Xiaoyan;MIAO Aiqing;MA Chengying(Guangdong Key Laboratory of Tea Plant Resources Innovation and Utilization,Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)

机构地区：[1]广东省农业科学院茶叶研究所,广东省茶树资源创新利用重点实验室,广东广州510640

出　　处：《食品科学》2024年第9期212-218,共7页Food Science

基　　金：广东省农业科学院“中青年学科带头人”培养项目(R2020PY-JX016);广东省农业科学院创新基金项目(202210);广东省财政专项(粤财农[2019]170号);以农产品为单元的广东省现代农业产业技术体系创新团队建设项目(茶叶)(2023KJ120)。

摘　　要：本实验以控温15、25℃,常温(22~28℃)以及沤红4种处理的英红九号茶青制成的红碎茶为实验材料,采用感官审评、顶空固相微萃取与气相色谱-质谱联用技术和生化分析技术研究不同贮青处理对红碎茶感官品质、香气物质、生化成分的影响。结果表明:4个处理中,15℃贮青能提高红碎茶的鲜爽度、甜度及甜香挥发性物质的含量,更有利于品质形成,而茶青沤红劣变会显著影响红碎茶感官品质和表征品质的化合物含量,实验结果可为茶青管理及红碎茶品质的提升提供参考。This study aimed to investigate the effect of different storage temperatures and methods for fresh tea leaves on the sensory quality,aroma components and biochemical components of broken black tea prepared from‘Yinghong 9’tea leaves stored at 15,25,22–28(room temperature)or 36–37℃using sensory evaluation and headspace solid phase microextraction(HS-SPME)coupled to gas chromatography-mass spectrometry(GC-MS).The results showed that storage of fresh tea leaves at 15℃could enhance the fresh and brick taste,sweetness and sweet volatile compound contents of broken black tea,which was more favorable to the formation of the quality of broken black tea.However,storage at 36–37℃of fresh tea leaves could significantly affect the sensory quality and quality components of broken black tea.These results provide a reference for fresh tea leaf management and the quality improvement of black broken tea.

关 键 词：茶青 贮青温度 贮青方式 红碎茶 品质 

分 类 号：TS272.5[农业科学—茶叶生产加工]