炒青绿茶和烘青绿茶滋味化学成分及感官品质差异分析  

Analysis of differences in taste chemical composition and sensory quality between pan-fired green tea and baked green tea

作　　者：黄海 张晓洲 胡正军 陈泳铭 王迅 周雪 HUANG Hai;ZHANG Xiao-Zhou;HU Zheng-Jun;CHEN Yong-Ming;WANG Xun;ZHOU Xue(Guizhou Jin San Ye Machinery Manufacturing Co.,Ltd.,Jinsha 551800,China;Guizhou Tea Research Institute,Guiyang 550006,China;Guizhou Tea Expo Park Technology Development Co.,Ltd.,Guiyang 550006,China)

机构地区：[1]贵州金三叶机械制造有限公司,金沙551800 [2]贵州省茶叶研究所,贵阳550006 [3]贵州茶博园科技开发有限公司,贵阳550006

出　　处：《食品安全质量检测学报》2024年第19期252-258,共7页Journal of Food Safety and Quality

基　　金：贵州省科技计划项目(黔科合支撑[2021]一般336)。

摘　　要：目的探究炒青绿茶和烘青绿茶滋味化学成分及感官品质的差异。方法本研究选用福鼎大白茶4月中下旬的1芽2叶至1芽3叶鲜叶为原料,分别按照炒青绿茶和烘青绿茶加工工艺加工,并利用化学检测方法对所制炒青绿茶和烘青绿茶的水浸出物、茶多酚、咖啡碱、儿茶素组分、氨基酸组分进行测定分析,利用感官审评法对炒青绿茶和烘青绿茶的感官品质进行分析,比较炒青绿茶和烘青绿茶滋味化学成分及感官品质的差异。结果炒青绿茶的水浸出物和茶多酚含量显著高于烘青绿茶(P<0.05),分别比烘青绿茶高6.40%和7.53%,咖啡碱含量不存在显著差异。炒青绿茶和烘青绿茶的儿茶素总量分别为170.38 mg/g和147.83 mg/g,炒青绿茶比烘青绿茶显著高15.25%(P<0.05);炒青绿茶和烘青绿茶的简单儿茶素含量分别为54.84 mg/g和60.28 mg/g,烘青绿茶比炒青绿茶显著高9.92%(P<0.05);炒青绿茶和烘青绿茶的酯型儿茶素含量分别为115.54 mg/g和87.55 mg/g,炒青绿茶比烘青绿茶显著高31.97%(P<0.05)。炒青绿茶呈鲜、甜味的氨基酸含量占氨基酸组分总量的比值为83.34%,低于烘青绿茶的83.85%,呈苦味的氨基酸含量占氨基酸组分总量的比值为14.49%,高于烘青绿茶的13.12%。炒青绿茶和烘青绿茶的感官审评总分分别为85.70分和86.70分,烘青绿茶显著高于炒青绿茶(P<0.05)。结论烘青绿茶的儿茶素组分含量和氨基酸组分含量相较于炒青绿茶更加协调,进一步影响了烘青绿茶的感官品质优于炒青绿茶,为贵州炒青绿茶和烘青绿茶的品质提升提供理论参考。Objective To explore the differences in taste chemical composition and sensory quality between pan-fired green tea and baked green tea.Methods Select fresh leaves of Fuding white tea from 1 bud,2 leaves to 1 bud,and 3 leaves in mid to late April as raw materials.According to the processing technology of pan-fired green tea and baked green tea,green tea was processed,and the water extract,tea polyphenols,caffeine,catechins,and amino acid components of the pan-fired green tea and baked green tea were determined by chemical detection method.The sensory quality of pan-fired green tea and baked green tea was analyzed using sensory evaluation methods,and the differences in taste,chemical composition,and sensory quality between pan-fired green tea and baked green tea were compared.Results The water extract and tea polyphenol content of pan-fired green tea were significantly higher than those of baked green tea(P<0.05),with 6.40%and 7.53%higher,respectively.There was no significant difference in caffeine content between the 2 groups.The total amount of catechins in pan-fired green tea and baked green tea was 170.38 mg/g and 147.83 mg/g,respectively,with pan-fired green tea having a significantly higher catechin content than baked green tea by 15.25%(P<0.05).The simple catechin content of pan-fired green tea and baked green tea was 54.84 mg/g and 60.28 mg/g,respectively,with baked green tea having a content 9.92%higher than pan-fired green tea(P<0.05).The content of ester catechins in pan-fired green tea and baked green tea was 115.54 mg/g and 87.55 mg/g,respectively.The content of pan-fired green tea was significantly higher than that of baked green tea by 31.97%(P<0.05).The ratio of fresh and sweet amino acid content in pan-fired green tea was 83.34%,which was lower than the 83.85%in baked green tea.The ratio of bitter amino acid content in pan-fired green tea was 14.49%,which was higher than the 13.12%in baked green tea.The total scores of pan-fired green tea and baked green tea were 85.70 and 86.70,respectively,with b

关 键 词：炒青绿茶 烘青绿茶 滋味化学 品质 

分 类 号：TS272.7[农业科学—茶叶生产加工]