不同花期紫娟茶树花的品质分析及加工工艺研究  

Study on Quality Analysis and Processing Technology of'Zijuan'tea(Camellia sinensis)flowers at Different Flowering Stages

作　　者：苟祎 夏丽飞[1] 马玉青 杨恺清 吴致远 普金霞 叶红[3] 申时全[1] GOU Yi;XIA Lifei;MA Yuqing;YANG Kaiqing;WU Zhiyuan;PU Jinxia;YE Hong;SHEN Shiquan(Yunnan Key Laboratory of Tea Science,Tea Research Institute of Yunnan Academy of Agricultural Sciences,Kunming 650221,China;Science and Technology Institute of Honghe Hani and Yi Autonomous Prefecture,Mengzi 661199,China;Anhui Academy of Medical Science,Hefei 230061,China)

机构地区：[1]云南省农业科学院茶叶研究所/云南省茶学重点实验室,云南昆明650221 [2]红河哈尼族彝族自治州科学技术院,云南蒙自661199 [3]安徽省医学科学研究院,安徽合肥230061

出　　处：《食品科技》2025年第2期96-104,共9页Food Science and Technology

基　　金：中央引导地方科技发展资金项目(202407AB110014);云南省农业联合专项(202301BD070001-125);省部共建云南生物资源保护与利用国家重点实验室开放课题(2019KF001)。

摘　　要：为了分析不同花期紫娟茶树花的品质特点、探讨适宜的加工工艺,该研究采用微波杀青+不同温度(60、80、100℃)热风干燥和冷冻干燥的工艺加工3个花期(青花蕾期、露白期、盛花期)的茶树花,比较其感官品质、生化成分和抗氧化活性。结果表明:青花蕾期茶多酚、儿茶素、咖啡碱含量分别为11.87%~12.60%、25.27~33.53 mg/g、1.57%~1.79%,总抗氧化能力为1.91~2.27mmol Trolox/g、2.45~2.95 mmol FeSO4/g,均高于其他花期;露白期制作的花茶感官品质最佳,平均分为90.75;盛花期氨基酸、可溶性糖、花青素含量分别为3.74%~4.06%、27.40%~34.59%、230.19~559.05 nmol/g,均高于其他花期。微波杀青+60℃热风干燥加工的茶树花感官品质总分最高,水浸出物、可溶性糖的含量较高;真空冷冻干燥能保留更多的茶多酚、咖啡碱、花青素和儿茶素,呈现相对更好的抗氧化活性。不同花期的紫娟茶树花在感官品质和成分上各有特点,可以根据开发目的选择适合的花期和工艺参数。Camellia sinensis var.assamica'Zijuan'flowers at hard bud,the white bud and the full blooming stages were used to analyze their quality changes such as sensory quality,biochemical components and antioxidant activity when treated with various processing method including vacuum freeze-dried,microwaved and hot air drying at different temperatures(60,80,100℃).Results showed that the contents of polyphenols,catechins and caffeine of flowers in the hard bud stage were 11.87%–12.60%,25.27–33.53 mg/g,1.57%–1.79%,respectively,and the total antioxidant capacity was 1.91–2.27 mmol Trolox/g and 2.45–2.95 mmol FeSO_4/g,which were higher than those at other flowering stages.The sensory quality of the flower tea produced at the white bud stage was the best,with an average score of 90.75.The contents of amino acids,soluble sugars and anthocyanins at the full blooming stage were 3.74%–4.06%,27.40%–34.59%and 230.19–559.05 nmol/g,respectively,which were higher than those at other flowering stages.The microwave fixation+60℃hot air drying obtained highest overall sensory evaluation score,along with higher levels of water extract and soluble sugars.Vacuum freeze-dried tea flowers can retain more tea polyphenols,caffeine,anthocyanins and catechins,as well as relatively better antioxidant activity.In conclusion,Zijuan tea flowers at different flowering stages showed different sensory characteristics and chemical composition,and the appropriate flowering period and process parameters are supposed to be selected according to the development purpose.

关 键 词：茶树花 紫娟 加工 感官品质 化学成分 抗氧化 

分 类 号：TS272.5[农业科学—茶叶生产加工]