不同萎凋方式对滇红茶香气物质的影响研究  

Study on the Impact of Different Withering Methods on the Aroma Compounds of Yunnan Black Tea

作　　者：吴亚敏 王兴华 徐嘉忆 邓秀娟[1] 雷金梅 杨芳[1,2,3] 武天宇 周淼 袁文侠 张书珩[1] 王白娟 WU Yamin;WANG Xinghua;XU Jiayi;DENG Xiujuan;LEI Jinmei;YANG Fang;WU Tianyu;ZHOU Miao;YUAN Wenxia;ZHANG Shuheng;WANG Baijuan(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China;Yunnan Organic Tea Industry Intelligent Engineering Research Center,Kunming 650201,China;Key laboratory of Intelligent Organic Tea Garden Construction in Universities of Yunnan Province,Kunming 650201,China)

机构地区：[1]云南农业大学茶学院,云南昆明650201 [2]云南省有机茶产业智能工程研究中心,云南昆明650201 [3]云南省高校智能有机茶园建设重点实验室,云南昆明650201

出　　处：《茶叶通讯》2025年第1期52-60,共9页Journal of Tea Communication

基　　金：云南省基础研究专项(202301AS070083);云南省重大科技专项计划(子课题)(202302AE09002001);云南省高层次科技人才及创新团队选拔专项(202405AS350025);云南省乡村振兴科技专项(202304BI090013);云南省“万人计划”产业技术领军人才项目(YNWR-CYJS-2018-009)。

摘　　要：为探究摇晾式萎凋、日光萎凋、复式萎凋、室内自然萎凋、加温萎凋对滇红茶香气物质的影响,选取‘云抗10号’春季一芽二叶鲜叶为原料,在其他工艺参数一致的情况下分别采用上述5种萎凋方式加工滇红茶,分别对茶样香气物质进行检测分析。结果共检测出227种挥发性化合物,包括醇类58种、醛类36种、酮类23种、酸酯类59种、碳氢类42种、其他类9种,其中醇类物质占比最高;共有46种香气物质存在显著差异(p<0.05),且所有差异显著的醛类物质中摇晾式萎凋处理的占比均高于其他萎凋方式。相对气味活度值(Relative odor activity value,ROAV)分析结果表明ROAV≥0.1的物质有32种,其中19种物质的ROAV值存在显著差异(p<0.05)。不同萎凋方式虽然不能改变滇红茶香气的主体物质,但对香气物质的丰度及占比影响较大,尤其是摇晾式萎凋方式与其他萎凋方式差异显著。研究结果可为滇红茶的加工选择适宜的萎凋方式及高香型滇红茶的加工提供一定参考依据。In order to investigate the influence of shaking withering,sun withering,sun-natural combined withering,natural withering and warm-air withering on the aroma compounds of Yunnan black tea,spring fresh tea leaves of'Yunkang 10'with one bud and two leaves were selected as the raw material to process Yunnan black tea using the above five drying methods under the same conditions of other process parameters,and the aroma compounds of the tea samples were detected and analyzed..The results showed that a total of 227 volatile compounds were detected,including 58 alcohols,36 aldehydes,23 ketones,59 esters,42 hydrocarbons,and 9 others,among them,alcohols had the highest proportion;There were 46 aromatic substances showing significant differences(P<0.05).Furthermore,all the significantly different aldehydes had a higher proportion in the shaking withering treatment compared to other withering methods.The analysis of Relative Odor Activity Values(ROAV)showed that a total of 32 substances were with ROAV≥0.1,among which 19 substances had significantly different ROAV values(P<0.05).Although different withering methods cannot change the main substances of Yunnan black tea aroma,they have a significant impact on the abundance and proportion of aroma substances,especially the shaking withering method,which differs significantly from other withering methods.The research results can provide a certain reference for selecting suitable withering methods for the processing ofYunnan black tea and the processing of high-aroma Yunnan black tea.

关 键 词：红茶 茶叶加工 滇红 萎凋方式 GC-MS 香气 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.52[农业科学—作物学]