川红工夫红茶加工工序对主要滋味物质及其品质形成的影响  

Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea

作　　者：胡静 段波 何至伟 廖雷 杜佳慧 刘娜 程刚 叶阳[4] HU Jing;DUAN Bo;HE Zhiwei;LIAO Lei;DU Jiahui;LIU Na;CHENG Gang;YE Yang(Yibin City Cuiping District Agriculture and Rural Affairs Bureau,Yibin 644600,China;Yibin Tea Industry Research Institute,Yibin 644600,China;Yibin Xuzhou District Tea Industry Development Centre,Yibin 644600,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China)

机构地区：[1]宜宾市翠屏区农业农村局,四川宜宾644600 [2]宜宾市茶产业研究院,四川宜宾644600 [3]宜宾市叙州区茶产业发展中心,四川宜宾644600 [4]中国农业科学院茶叶研究所,浙江杭州310008

出　　处：《食品工业科技》2025年第4期291-298,共8页Science and Technology of Food Industry

基　　金：中国农业科学院科技创新工程项目(CAAS-ASTIP-2014-TRICAAS)。

摘　　要：以四川群体种一芽一叶为原料,通过感官审评结合高效液相色谱及氨基酸分析仪研究萎凋、揉捻、发酵、干燥(毛火和足火)工序对川红工夫红茶主要滋味物质及其品质形成的影响。结果表明:不同加工工序所得茶样滋味强度轮廓差异显著,从萎凋到干燥过程中,川红工夫中酸、咸和苦味强度逐渐降低,甜味强度逐渐升高,鲜味强度值在毛火过程中显著增加(P<0.05),整体上仍呈下降趋势。萎凋阶段对氨基酸的形成影响最为显著,此阶段除GABA、缬氨酸、赖氨酸、酪氨酸外,其他氨基酸含量均保持在最高水平。揉捻和发酵阶段多数儿茶素尤其是酯型儿茶素EGCG、ECG、EC、EGC含量减少90%,氨基酸也显著下降,茶黄素显著增加(P<0.05)。毛火和足火增加了茶黄素含量,降低了多数氨基酸和儿茶素含量,咖啡碱含量整体上变化不显著。川红工夫加工过程中滋味成分的变化有效降低了茶汤酸、咸和苦味强度,并增加了甜味强度。研究结果为通过调控工序而定向改善川红品质提供了理论依据。Sensory evaluation combined with high-performance liquid chromatography(HPLC)and amino acid analysis were used to study the effects of withering,rolling,fermentation,and drying(first-drying and sencod-drying)on the main taste substances and their quality formation using one bud and one leaf of Sichuan group species as raw materials.Results showed that the taste intensity profiles of tea samples obtained from different processing procedures differed significantly.During the process of Chuanhong congou black tea,the intensity of sour,salty,and bitter gradually decreased,while the intensity of sweetness gradually increased.The umami intensity increased significantly(P<0.05)during the first-drying process,however,overall it still showed a downward trend.The stage of withering had the most significant effect on amino acids.The content of all amino acids,except for GABA,valine,lysine,and tyrosine,remained at the highest level during this stage.During the rolling and fermentation stages,most of the catechins,especially the ester catechins EGCG,ECG,EC,and EGC,decreased by 90%.Amino acids also decreased significantly,while theaflavins increased significantly(P<0.05).The drying process resulted in an increase in the theaflavins and a decrease in most of the amino acids and catechins.However,the change in caffeine content was not significant.Additionally,the flavour composition was altered,resulting in a reduction in the intensity of sour,salty,and bitter flavours in the tea solution,and an increase in the intensity of sweetness.The results provided a theoretical basis for the targeted improvement of Chuanhong congou black tea quality by regulating the process.

关 键 词：川红工夫红茶 滋味品质 加工工序 滋味组分 

分 类 号：TS272.5[农业科学—茶叶生产加工]