不同加花工艺对桂花红茶品质的影响研究  

Influence of Different Flower-Adding Techniques on Osmanthus Black Tea Quality

作　　者：马梦君 彭茜雅 涂修亮 余子铭 郭志明 程繁杨 赖建东 MA Mengjun;PENG Xiya;TU Xiuliang;YU Ziming;GUO Zhiming;CHENG Fanyang;LAI Jiandong(Xianning Academy of Agricultural Sciences,Xianning 437100,China;College of Nuclear Technology and Chemical Biology,Hubei University of Science and Technology,Xianning 437100,China;South Hubei Culture Research Center,Hubei University of Science and Technology,Xianning 437100,China;National Forestry Grassland Osmanthus Engineering Technology Research Center,Hubei University of Science and Technology,Xianning 437100,China)

机构地区：[1]咸宁市农业科学院,湖北咸宁437100 [2]湖北科技学院核技术与化学生物学院,湖北咸宁437100 [3]湖北科技学院鄂南文化研究中心,湖北咸宁437100 [4]国家林业草原桂花工程技术研究中心,湖北咸宁437100

出　　处：《食品科技》2024年第5期42-50,共9页Food Science and Technology

基　　金：国家茶叶产业技术体系项目(CARS-19);咸宁市自然科学基金项目(2022ZRKX059);2023年湖北科技学院双百工程项目(湖科科[2023]12号)。

摘　　要：以福鼎大白茶、金桂花为原料加工桂花红茶,通过检测主要生化成分和挥发性化合物,结合感官评审与多元统计分析探究其最适工艺。结果表明:揉捻过程中加入鲜桂花制作桂花红茶最适宜,所制桂花红茶条索紧结、乌润,汤色红艳明亮,桂花香显、茶香与桂花香融合协调,滋味甜醇,感官评分总分为92.45分,氨基酸含量(4.67%)相对CK提升了24.20%,可溶性糖含量(6.76%)相对对照组提升了46%,酚氨比较低(1.69)相对CK减少了35.50%。加入桂花制作红茶,挥发性物质总数量及总含量显著增加,醇类、醛类、烷烃类减少,酯类、烯烃类、酮类物质增加,且揉捻加花工艺呈现花香的成分如二氢-β-紫罗兰醇、Δ-杜松烯、乙位紫罗兰酮、茉莉酮、柠檬烯、橙花叔醇等含量较高。偏最小二乘法判别、气味活度值分析可知月桂酸甲酯、棕榈酸甲酯、乙酸丁酯、肉豆蔻酸甲酯、甲氧基苯乙醇、芳樟醇、香叶醇、二氢-β-紫罗兰醇、苯甲醛等10个挥发性物质为形成该实验不同工艺桂花红茶香气差异的主要物质基础。研究结果可为桂花红茶工艺创新和品质差异研究提供参考。The Osmanthus black tea was processed with Fuding Dabai and Osmanthus fragrans Lour.The optimal process of Osmanthus black tea was analyzed by sensory evaluation,the main biochemical components,and volatile compounds through multivariate statistical analysis.The results indicated that adding fresh Osmanthus flowers to tea leaves in the rolling process was suitable process to make Osmanthus black tea,which had tight and moist shape,red and bright color soup,sweet scent of Osmanthus,sweet and mellow taste,and the aroma of tea and Osmanthus were integrated and coordinated.The total score of the sensory evaluation was 92.45.Compared with the control group,the amino acid content (4.67%) increased by 24.20% and the soluble sugar content (6.76%) increased by 46%,and the ratio of tea polyphenols to amino acids (1.69) was decreased by 35.50%.The total amount and content of Osmanthus black tea’s volatile substances increased significantly compared with the control.Alcohols,aldehydes and alkanes decreased,while esters,alkenes and ketones increased.The content of floral components was highest in the samples processed by adding Osmanthus in rolling,for example,dihydro-β-ionol,Δ-cadinene,ethyl ionone,jasmonone,limonene,nerolidol,etc.The partial least squares-discriminant analysis (PLS-DA) and odor activity value (OAV) analysis showed that 10 volatile substances were the key substances to distinguish the aroma formation of Osmanthus black tea by different processes including methyl laurate,methyl palmitate,butyl acetate,methyl myristate,methoxyphenyl ethanol,linallinol,geranyl,dihydro-β-ionol and benzaldehyde.This study provided reference for the research on the process innovation and quality difference of Osmanthus black tea.

关 键 词：金桂 桂花红茶 工艺优化 品质特征 挥发性成分 

分 类 号：TS272.52[农业科学—茶叶生产加工]