不同提香时间对黄金芽红茶品质的影响研究  

Effect of Fragrance Enhancing Time on the Quality of Black Tea from Camellia sinensis(L.)O.Kuntze cv.'Huangjinya'

作　　者：杨丽冉 闫敬娜 罗学平[1] 刘明丽 蒋宾 YANG Li-ran;YAN Jing-na;LUO Xue-ping;LIU Ming-li;JIANG Bin(School of Modern Agriculture,Yibin Vocational and Technical College,Yibin 644100,PRC;Yibin Research Institute of Tea Industry,Yibin 644000,PRC)

机构地区：[1]宜宾职业技术学院现代农业学院,四川宜宾644100 [2]宜宾市茶产业研究院,四川宜宾644000

出　　处：《湖南农业科学》2025年第1期71-76,共6页Hunan Agricultural Sciences

基　　金：宜宾职业技术学院科研项目(ZRYB24-08,ZRZD24-11);宜宾市农业创新能力建设项目(2024NYCX012)。

摘　　要：为探究提香时间对黄金芽红茶品质的影响,以未提香红茶为对照(CK),分析比较了80℃下提香2.0、2.5、3.0、3.5和4.0 h的黄金芽红茶的感官品质及化学成分差异。结果表明:提香能明显提高黄金芽红茶的香气和滋味品质,且提香3.0 h的黄金芽红茶品质最佳,感官审评得分最高,达92.15分。提香后游离氨基酸和茶多酚的含量均低于CK,但提香时间对茶多酚含量的影响不显著;提香时间超过3.5 h后,水浸出物含量显著降低,其中茶黄素和茶红素含量降低,茶褐素含量显著升高。基于电子鼻分析不同提香时间黄金芽红茶的香气差异,发现W5S、W1W和W2W 3个传感器对干茶和叶底样品的响应值存在明显差异,说明不同提香时间对黄金芽红茶中的氮氧化合物、硫化物和芳香族成分的影响较大。This study aims to explore the effect of fragrance enhancing time on the quality of black tea from Camellia sinensis(L.)O.Kuntze cv.'Huangjinya'.The effects of fragrance enhancing for 2.0,2.5,3.0,3.5,and 4.0 h at 80℃on the sensory quality and major biochemical components of black tea from'Huangjinya'were analyzed,with no fragrance enhancing as the control(CK).The results showed that fragrance enhancing significantly improved the aroma and taste quality of the tea.The highest sensory score was achieved after fragrance enhancing for 3.0 h,reaching 92.15.Although fragrance enhancing time had no significant influence on the content of tea polyphenol,the content of free amino acids and tea polyphenol after fragrance enhancing were lower than those of CK.After fragrance enhancing for over 3.5 h,the content of water extract decreased significantly.Specifically,the content of theaflavins and thearubigins decreased,while that of theabrownins increased.The electronic nose analysis of the aroma differences of the tea samples treated for different time periods showed that W5S,W1W,and W2W sensors had different response values for dry tea and infused leaves,indicating that fragrance enhancing for different time periods had great influences on the nitrogen oxides,sulfide,and aromatic components in black tea from'Huangjinya'.

关 键 词：提香时间 黄金芽 品质 电子鼻 多元统计分析 

分 类 号：S571.1[农业科学—茶叶生产加工]