湖南黑毛茶优化拼配样的风味品质研究  

Research on Flavors and Qualities of Optimization Blending Samples of Hunan Raw Dark Teas

作　　者：蒋阿婷 刘巧芳 肖娟娟 贺军辉 高兵财 黄建安[1,3,4,5] 王坤波 刘仲华[1,3,4,5] 禹利君 JIANG Ating;LIU Qiaofang;XIAO Juanjuan;HE Junhui;GAO Bingcai;HUANG Jian'an;WANG Kunbo;LIU Zhonghua;YU Lijun(Key Lab of Education Ministry of Hunan Agricultural University for Tea Science,Changsha 410128,China;Hunan Hualai Biotechnology Co.,Ltd.,Anhua 413500,China;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops,Ministry of Agriculture and Rural Affairs of China,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]湖南华莱生物科技有限公司,湖南安化413500 [3]国家植物功能成分利用工程技术研究中心,湖南长沙410128 [4]植物功能成分利用省部共建协同创新中心,湖南长沙410128 [5]农业农村部园艺作物基因资源评价利用重点实验室,湖南长沙410128

出　　处：《茶叶科学》2024年第5期763-778,共16页Journal of Tea Science

基　　金：湖南省科技厅重点研发计划(2024JK2153);湖南省科技厅重大专项(2021NK1020);湖南省高新技术产业科技创新引领计划(2021GK4019);国家现代农业产业技术体系(CARS-19)。

摘　　要：为获得具有湖南地域特色、滋味醇厚较鲜爽、香气浓郁持久的黑茶拼配原料,以槠叶齐、桃源大叶、黄金茶1号鲜叶为原料加工得到槠叶齐黑毛茶(Z)、桃源大叶黑毛茶(T)、黄金茶1号黑毛茶(H),并将3个黑毛茶Z∶T∶H按20∶20∶60、20∶60∶20、40∶15∶45、40∶45∶15、60∶10∶30、60∶30∶10拼配得到6个拼配茶样,对其进行感官审评、理化成分及香气组分等比较分析。研究结果表明,槠叶齐黑毛茶占比为40%、60%时,拼配茶样滋味醇厚较鲜爽、香气浓郁持久,品质高于单一黑毛茶及槠叶齐黑毛茶占比为20%的2个拼配茶样。生化分析结果发现,槠叶齐黑毛茶占比为40%、60%时,茶样水浸出物、没食子酸含量更高,滋味醇厚较鲜爽;在此基础上,桃源大叶占比较高时,茶多酚、黄酮、总儿茶素、咖啡碱含量更高,滋味更加浓强;黄金茶占比较高时,可溶性糖含量更高,滋味更为甜醇。顶空-固相微萃取法(HS-SPME)结合气相色谱质谱联用技术(GC-MS)共检测出77种挥发性成分,基于正交偏最小二乘法判别分析(OPLS-DA)模型的变量投影重要性(VIP)共筛选出41种候选差异挥发物(VIP>1),进一步计算其相对香气活性值(ROAV),发现芳樟醇、L-α-松油醇、雪松醇、异亚丙基丙酮、藏红花醛等13种关键差异挥发物(VIP>1、ROAV>1);槠叶齐黑毛茶占比为40%、60%时,高含量的藏红花醛、苯乙醇与其高香持久的特征密切相关,加入高配比的黄金茶1号黑毛茶,使得D-柠檬烯、芳樟醇氧化物(Ⅳ)含量更高,赋予了拼配茶样的花香属性。In order to study how to obtain the raw materials of dark tea processing with Hunan regional characteristics of mellow and fresh taste,heavy and long-lasting aroma,Zhuyeqi raw dark tea(Z),Taoyuan-daye raw dark tea(T),Huangjincha 1 raw dark tea(H)were obtained by processing the fresh leaves of relative cultivars,and six blending tea samples were obtained by blending these three raw dark tea(Z∶T∶H)with the ratio of 20∶20∶60,20∶60∶20,40∶15∶45,40∶45∶15,60∶10∶30,60∶30∶10.Comparative analysis of their sensory evaluation,taste quality and aroma components was also conducted.The results show that when the proportion of Zhuyeqi raw dark tea was 40%and 60%,the blended teas were mellower and fresher in taste,with heavier and longer-lasting aroma than the original raw tea and the two blends with the proportion of Zhuyeqi raw dark tea of 20%.The tea samples’quality had significant improvement.The results of biochemical analysis show that,when the proportion of Zhuyeqi raw dark tea was 40%and 60%,the contents of water extract and gallic acid were higher,and the taste was mellow and fresh.On this basis,when Taoyuan-daye raw dark tea accounted for a higher percentage of tea,the contents of tea polyphenols,flavonoids,total catechins and caffeine were higher and the taste was mellow.When Huangjincha 1 raw dark tea accounted for a higher percentage of tea,the content of soluble sugar was higher,and the taste was sweeter.A total of 77 volatile components were detected by headspace-solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).Based on the variable importance in projection(VIP)of the orthogonal partial least squares discriminant analysis method(OPLS-DA),41 components(VIP>1)were screened out by this experiment,and by further calculating their relative odor activity value(ROAV),13 key differential volatiles such as linalool,L-α-terpineol,cedrol,isopropylidene acetone and crocinaldehyde were identified(VIP>1,ROAV>1).When the proportion of Zhuyeqi raw dark tea

关 键 词：黑毛茶 优化拼配 滋味品质 香气品质 气相色谱-质谱联用 

分 类 号：S571.1[农业科学—茶叶生产加工]