不同温度热风萎凋对红茶萎凋叶及成茶品质的影响  

Effects of Different Temperature Hot Air Withering on Withered Leaves and Tea Quality of Black Tea

作　　者：张湘琳 凌智辉 胡维霞 向春辉 崔俪丹 许伟 肖文军[1,3] ZHANG Xianglin;LING Zhihui;HU Weixia;XIANG Chunhui;CUI Lidan;XU Wei;XIAO Wenjun(Key Lab of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;Guzhang County Guyanghe Tea Co.,Ltd.,Guzhang 416300,China;National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]古丈县古阳河茶业有限责任公司,湖南古丈416300 [3]湖南农业大学国家植物功能成分利用工程技术研究中心,湖南长沙410128

出　　处：《茶叶科学》2024年第3期483-492,共10页Journal of Tea Science

基　　金：国家“十四五”重点研发计划项目(2022YFD1600805);湖南省科技重大专项(2021NK1020)。

摘　　要：以湘西古丈县茶树群体品种夏季一芽二叶茶鲜叶为原料,在传统红茶加工工艺的基础上,用热风萎凋工艺替代传统室内自然萎凋工艺,从感官品质、滋味品质成分和香气品质成分3个方面,研究分析了35℃、45℃、55℃、65℃4种热风萎凋工艺对夏秋红茶品质的影响。结果表明,与25℃传统室内自然萎凋的红茶相比,采用45℃热风萎凋工艺制作的成茶综合感官品质较好,干茶色泽乌褐较润,汤色红艳明亮,滋味醇厚较爽,有甜香;其茶多酚、没食子酸、EGCG、茶黄素、茶红素含量,以及茶黄素和茶红素总量与茶褐素含量的比值(TFRB)均显著升高(P<0.05),而可溶性糖含量显著降低(P<0.05);香气品质成分种类增加,其中醇类香气品质成分占比最高,为70.47%,且醇类、酮类和酯类香气品质成分相对含量显著增加(P<0.05),而吡咯类、醛类香气物质显著降低(P<0.05),检测出反-3-己烯醇、2,3-二氢-2,2,6-三甲基苯甲醛、α-紫罗兰酮等具有花果香气品质的香气成分。研究表明,采用适当温度的热风萎凋有利于提高红茶品质,可应用于提高夏秋季红茶品质的生产实践。Based on the traditional black tea processing technology,the hot air withering process was used to replace the traditional indoor natural withering process on the basis of the traditional black tea processing technology.The effects of four hot air withering processes of 35℃,45℃,55℃and 65℃on the quality of summer and autumn black tea were studied and analyzed from three aspects of sensory quality,taste quality and aroma quality.The results show that compared with 25℃traditional indoor natural withering black tea,the comprehensive sensory quality of black tea processed by 45℃hot air withering process was better.The color of dry tea was dark brown and moist,the soup color was red and bright,the taste was mellow and refreshing,and the quality characteristics was sweet aroma.At the same time,the contents of tea polyphenols,gallic acid,EGCG,theaflavins,thearubigins and the ratio of the sum contents of theaflavins and thearubigins to the content of theabrownins(TFRB)significantly increased(P<0.05),while the content of soluble sugar decreased significantly(P<0.05).The types of aroma quality components increased,among which alcohols accounted for the highest proportion(70.47%),and the relative contents of alcohols,ketones and esters increased significantly(P<0.05),while pyrroles and aldehydes decreased significantly(P<0.05).And the aroma components with flower and fruit aroma such as trans-3-hexenol,2,3-dihydro-2,2,6-trimethylbenzaldehyde andα-ionone were detected.This shows that hot air withering with appropriate temperature is conducive to improving the quality of black tea,which can be applied to the production practice of improving the quality of black tea in summer and autumn.

关 键 词：红茶加工 热风萎凋 感官品质 生化成分 香气成分 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272[农业科学—作物学]