不同焙火程度对信阳毛尖茶感官品质与主要化学成分的影响  

Effect of Different Roasting Levels on the Sensory Quality and Main Chemical Compounds of Xinyang Maojian Tea

作　　者：陈凌芝 孔亚帅 王晶晶 张向娜 刘威 尹鹏 郭桂义 苏丹 CHEN Lingzhi;KONG Yashuai;WANG Jingjing;ZHANG Xiangna;LIU Wei;YIN Peng;GUO Guiyi;SU Dan(College of Tea Science,Xinyang Agriculture and Forestry University,Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan,Xinyang 464000,China;Hunan Agricultural University,Key Laboratory of Tea Science of Education of Ministry,Changsha 410128,China)

机构地区：[1]信阳农林学院茶学院,河南省豫南茶树资源综合开发重点实验室,河南信阳464000 [2]湖南农业大学,茶学教育部重点实验室,湖南长沙410128

出　　处：《食品科技》2024年第9期67-73,共7页Food Science and Technology

基　　金：河南省科技攻关项目(212102110115);信阳市科技攻关项目(20230031);信阳农林学院校学术新秀项目(信农教[2022]23号);信阳农林学院青年教师科研基金项目(QN2022009,QN2022011)。

摘　　要：以无焙火处理为对照,探究信阳毛尖茶的3种焙火程度(轻火:90℃,20 min;中火:110℃,25 min;高火:120℃,30 min)与品质形成的关系。采用高效液相色谱等方法检测信阳毛尖茶的主要化学成分,结合感官审评及多元统计分析确定信阳毛尖茶在不同焙火程度下的品质演变。感官审评表明茶样的综合品质随焙火程度的增加总体呈现先上升后下降的变化趋势。主成分分析和热图分析显示焙火后茶样的儿茶素类物质的平均含量为14.62%,比原料高6.29%,增强了茶汤滋味的醇度和强度。偏最小二乘判别分析结果表明,基于主要化学成分能有效区分3组不同焙火处理茶样,水浸出物、可溶性糖和儿茶素总量是关键差异性化合物。焙火处理有利于信阳毛尖茶汤色清澈明亮、滋味醇厚品质的形成,其中,轻火或中火处理的品质最佳。The relationship between three roasting levels(light:90℃,20 min,medium:110℃,25 min,high:120℃,30min)and the quality of Xinyang Maojian tea was investigated,non-roast treatment sample used as control.High-performance liquid chromatography and other methods were used to detect the main chemical compounds in Xinyang Maojian tea,and combined with sensory evaluation and multivariate statistical analysis to determine the quality evolution of Xinyang Maojian tea under different roasting level.The sensory evaluation showed that the overall quality of the tea samples showed a general trend of increasing and then decreasing with increasing degree of roasting.Principal component analysis and heat map analysis showed that the average content of catechin-like substances in the tea samples after roasting was 14.62%,which was 6.29%higher than that of the raw materials,and enhanced the smoothness and intensity of the tea infusion taste.Partial least squares-discriminant analysis(PLS-DA)results showed that the key differentiating components that distinguished the tea samples were water leachate,soluble sugars and total catechins.Roasting is favourable to formation of clear and bright tea soup and mellow quality,of which,light or medium roast for the best quality.

关 键 词：信阳毛尖茶 焙火程度 主要化学成分 感官品质 

分 类 号：TS272.51[农业科学—茶叶生产加工]