不同“做青”工艺对坦洋工夫红茶茶黄素含量及其感官品质的影响  

Effects of Shaking Operation on Sensory Quality and Theaflavins in Tanyang Gongfu Black Tea

作　　者：蔡吓强 黄先洲 陈建平 陈静 CAI Xia-qiang;HUANG Xian-zhou;CHEN Jian-ping;CHEN Jing(Ningde Vocational and Technical College,Ningde,Fujian 355000,China)

机构地区：[1]宁德职业技术学院,福建宁德355000

出　　处：《茶叶学报》2024年第6期31-36,共6页Acta Tea Sinica

基　　金：福建省中青年教师教育科研项目(JAT220754);福建省星火科技项目(2023S0061);宁德市黄先洲技能大师工作室(024/3232301);2022年福建省高职院校产业学院试点项目(闽教职成[2022]38号);福建省级职业院校教师教学创新团队(闽教师[2024]17号)。

摘　　要：【目的】分析不同“做青”工艺处理对花果香坦洋工夫红茶茶黄素(Theaflavins,TFs)含量及其感官品质的影响,为提升花果香红茶加工工艺提供参考。【方法】以‘金牡丹’茶树品种一芽二、三叶鲜叶为原料,按照花果香坦洋工夫红茶加工工艺制作茶样,分别设置无摇青(NS)、轻度摇青(LS)、中度摇青(MS)和重度摇青(HS)4种不同做青工艺处理组。采用高效液相色谱法(HPLC)测定各组4种茶黄素单体(TF1、TF2a、TF2b、TF3)及其总量(TFs)的相对含量,统计相对比值,并对茶样进行感官审评。【结果】HPLC结果显示,M S组相较于其他组在TF2a、TF3、TFs相对含量最高,LS组相较于其他组在TF1相对含量最高,HS组相较于其他组在TF2b相对含量最高。感官审评结果表明,NS、LS、MS、HS组得分依次为88.05、89.45、91.35和89.25。相较于其他组,MS组茶样滋味醇厚、汤色更亮且花果香显。【结论】中度做青工艺最有利于红茶TFs、TF2a、TF3形成,提高茶叶感官品质水平,可在生产过程中推广应用。【Objective】Effects of varied shaking operation on the sensory quality and formation of theaflavins(TFs)and four monomers of Tanyang Gongfu black tea were analyzed.【Method】One bud and two or three leaves were plucked from‘Jinmudan’tea bushes and processed under the standard floral and fruity scented Tanyang Gongfu black tea procedure with light,moderate or heavy shaking,along with no shaking as control.The relative contents of total TFs and 4 monomers(i.e.,TF1,TF2a,TF2b,and TF3)in the processed teas were determined by HPLC with relative ratios calculated.A sensory evaluation on the tea samples was conducted by a taste panel.【Result】The tea made with moderate shaking yielded the highest contents of TF2a,TF3,and total TFs among all samples,while the light shaking produced the greatest TF1 and the heavy shaking TF2b.The sensory evaluation scores were 88.05 on control,89.45 on the lightly shook samples,91.35 on the moderately shook teas,and 89.25 on the heavily shook specimens.The panel judged the moderate shaking produced tea tasted more mellow,brighter in color,and stronger on floral-fruity aroma than the other treatments.【Conclusion】It appeared that by moderately shaking the leaves in the tea making process,most TFs,TF2a,and TF3 could be formed with improved sensory quality of the resulting tea.

关 键 词：做青工艺 红茶 茶黄素 

分 类 号：S571.1[农业科学—茶叶生产加工]