十里香夏季花香型红茶加工工艺优化及其品质分析  

Processing Optimization and Quality Analysis of Shilixiang Floral Black Tea in Summer

作　　者：黄燕兰 杨丕琼[2] 刘琨毅[3] 韩利艳 徐亚文 刘娜[1] 沈雪梅[2] 李家华[1] HUANG Yanlan;YANG Piqiong;LIU Kunyi;HAN Liyan;XU Yawen;LIU Na;SHEN Xuemei;LI Jiahua(College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Kunming Academy of Agricultural Sciences,Kunming 650034,Yunnan,China;School of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644100,Sichuan,China)

机构地区：[1]云南农业大学茶学院,云南昆明650201 [2]昆明市农业科学研究院,云南昆明650034 [3]宜宾职业技术学院五粮液技术与食品工程学院,四川宜宾644100

出　　处：《食品研究与开发》2024年第8期117-124,共8页Food Research and Development

基　　金：昆明十里香茶保护、技术集成与开发专项项目(KX142020027)。

摘　　要：为优化十里香夏季花香型红茶的加工工艺,提升其品质,该研究采用感官审评、化学品质分析、聚类分析和偏最小二乘判别分析(partial least squares discrimination analysis,PLS⁃DA)对不同工艺加工的茶样品质进行综合评价。结果表明,16个工艺加工的十里香夏季花香型红茶的感官品质得分为88.3~93.8,其中有8个产品的得分超过90,整体表现较优;水浸出物、茶多酚、游离氨基酸、茶黄素、茶红素、茶褐素、咖啡碱含量以及儿茶素总量范围分别为30.39%~43.38%、9.69%~22.68%、1.55%~2.96%、0.06%~0.66%、0.86%~6.71%、0.29%~8.93%、5.18%~5.96%、5.79%~12.72%;系统聚类以欧式平方距离为15时可将16个茶样聚为3大类;PLS⁃DA可通过品质成分得分图、拟合曲线、载荷图及其变异权重参数预测型将不同茶样进行区分。十里香夏季花香型红茶的最优加工工艺为萎凋时间12 h、发酵时间2 h、足火温度80℃。This study aims to optimize the processing technology of Shilixiang floral black tea in summer and improve its quality.The sensory evaluation,chemical quality analysis,cluster analysis,and partial least squares discrimination analysis(PLS⁃DA)were used to comprehensively evaluate the quality of tea samples undergoing different processes.The result showed that the sensory scores of the tea samples undergoing 16 pro⁃cesses ranged from 88.3 to 93.8,and eight products scored more than 90 points,with better overall perfor⁃mance.The content of water extract,tea polyphenols,amino acids,theaflavins,thearubiguns,theobarins,and caffeine,and the total amount of catechins were 30.39%-43.38%,9.69%-22.68%,1.55%-2.96%,0.06%-0.66%,0.86%-6.71%,0.29%-8.93%,5.18%-5.96%,5.79%-12.72%,respectively.When the Euclidean square distance was 15,16 tea samples could be grouped into three clusters.PLS⁃DA could distinguish differ⁃ent tea samples by quality component score chart,fitting curve,load chart,and prediction model of variable weight parameter.The optimal processing technology of Shilixiang floral black tea in summer was as follows:withering time of 12 h,fermentation time of 2 h,and drying temperature of 80℃.

关 键 词：十里香红茶 工艺优化 品质分析 聚类分析 偏最小二乘判别分析 

分 类 号：TS272.52[农业科学—茶叶生产加工]