窨制方式对玫瑰红茶品质的影响  

Effects of Scenting Methods on the Quality of Rose Black Tea

作　　者：孟鑫 朱艳 汪芳[2] 杜琪珍[1] 尹军峰[2] 许勇泉[2] Meng Xin;Zhu Yan;Wang Fang;Du Qizhen;Yin Junfeng;Xu Yongquan(College of Food and Health,Zhejiang A&F University,Hangzhou 311300;Tea Research Institute Chinese Academy of Agricultural Sciences,Hangzhou 310008)

机构地区：[1]浙江农林大学食品与健康学院,杭州311300 [2]中国农业科学院茶叶研究所,杭州310008

出　　处：《中国食品学报》2024年第4期266-277,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32272368);浙江科技计划项目(2022C02033)。

摘　　要：传统花茶的窨制主要是以鲜花与茶叶结合,为探究不同的窨制方法对玫瑰红茶的滋味和品质的影响,通过4种窨制方法(鲜花赋香、玫瑰细胞液喷洒赋香、玫瑰细胞液蒸气赋香、花瓣与细胞液蒸气结合赋香)对红茶进行赋香,完成玫瑰红茶的窨制。以色差、茶多酚总量、游离氨基酸含量、儿茶素等指标为依据,结合HS-SPME-GC-MS对不同窨制工艺制得的玫瑰红茶香气成分进行分析。结果表明,4种赋香方式所得玫瑰红茶的理化成分具有显著性差异(P<0.05)。用鲜花赋香和细胞液喷洒赋香的两种红茶茶汤偏红、偏黄,明亮度不及其它2种赋香方式。以喷洒玫瑰细胞液的窨制方式得到的玫瑰红茶氨基酸含量较高(112.66 mg/L);以玫瑰鲜花窨制得到的玫瑰红茶茶多酚含量较低(680.38 mg/L)。玫瑰红茶的主要呈香化合物为苯乙醛、芳樟醇、(E,E)-2,4-庚二烯醛、水杨酸甲酯、乙酸苯乙酯、β-紫罗酮、香叶醇、2-正戊基呋喃和正己醛这9种,玫瑰鲜花细胞液窨制的玫瑰红茶中含有的9种主要呈香化合物显著高于其它3种。本研究有助于创新玫瑰红茶的窨制方式,为高品质玫瑰红茶的窨制提供参考。The scenting of traditional scented tea is mainly based on the combination of flowers and tea.In order to explore the effects of different scenting methods on the taste and quality chemical composition of rose black tea.The scenting of rose black tea was completed by four scenting methods(flower scenting,rose cell sap spraying scenting,rose cell sap steam scenting,petals and cell sap steam combined scenting).Based on the indexes of color difference,total tea polyphenols,free amino acid content and catechin,the aroma analysis results of rose black tea prepared by different scenting processes were analyzed by HS-SPME-GC-MS.The results showed that there were significant differences in the physical and chemical components of rose black tea obtained by four different aroma methods(P<0.05).The two kinds of black tea soup with fresh flower fragrance and cell sap spraying fragrance are red and yellow,and the brightness is not as good as the other two scenting methods.The amino acid content of rose black tea obtained by scenting method of spraying rose cell sap was higher(112.66 mg/L).The content of tea polyphenols in rose black tea scented with rose flowers is low(680.38 mg/L).The main aroma compounds of rose black tea were phenylacetaldehyde,linalool,(E,E)-2,4-heptadienal,methyl salicylate,phenethyl acetate,β-ionone,geraniol,2-pentylfuran and hexanal.The nine main aroma compounds in rose black tea scented by rose fresh flower cell sap were significantly higher than those of the other three.

关 键 词：玫瑰红茶 赋香 玫瑰花细胞液 

分 类 号：TS272.4[农业科学—茶叶生产加工]