萎凋程度对泰顺红茶品质和儿茶素氧化的影响

doi:10.11924/j.issn.1000-6850.casb16100017

中国农学通报 ›› 2017, Vol. 33 ›› Issue (11): 59-63.doi: 10.11924/j.issn.1000-6850.casb16100017

所属专题：园艺

萎凋程度对泰顺红茶品质和儿茶素氧化的影响

王伟伟,杨刘艳,江和源,张建勇

(中国农业科学院茶叶研究所/农业部茶树生物学与资源利用重点实验室/浙江省茶叶加工工程实验室,杭州 310008）

收稿日期:2016-10-08 修回日期:2016-12-05 接受日期:2016-12-07 出版日期:2017-04-26 发布日期:2017-04-26
通讯作者: 江和源
基金资助:
浙江省三农六方科技协作计划项目“泰顺县茶叶品质提升高值化加工技术研究”；公益性行业（农业）科研专项“园艺作物产品加工副产物综合利用”(201503142-11)；科技富民强县专项项目“泰顺三杯香茶产业拓展与示范工程”。

Effect of Withering Degree on Quality and Catechins Oxidating of Taishun Black Tea

Wang Weiwei, Yang Liuyan, Jiang Heyuan, Zhang Jianyong

(Tea Research Institute, Chinese Academy of Agricultural Sciences/ Key Laboratory of Tea Plants Biology and Resources Utilization of Agriculture Ministry/ Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008)

Received:2016-10-08 Revised:2016-12-05 Accepted:2016-12-07 Online:2017-04-26 Published:2017-04-26

摘要/Abstract

摘要： 为研究不同萎凋程度对泰顺红茶品质和加工过程中儿茶素氧化的影响，采用自然萎凋的萎凋方式，通过监控萎凋叶含水量，设置轻萎凋、中萎凋和重萎凋3个不同处理，探索不同萎凋程度红茶加工过程中茶多酚、儿茶素、茶黄素和聚酯型儿茶素含量的变化。结果表明：感官品质总分表现为中萎凋处理＞轻萎凋处理＞重萎凋处理，轻萎凋处理的汤色和叶底得分最高；萎凋期间茶多酚和儿茶素的含量随着萎凋时间的延长逐渐降低，生成了聚酯型儿茶素和少量的茶黄素类，揉捻和发酵期间儿茶素含量逐渐下降，茶黄素和聚酯型儿茶素含量先升高后降低；不同萎凋程度处理表现为，轻萎凋处理儿茶素的氧化量多且保留量大，生成的茶黄素多，重萎凋处理儿茶素的氧化量少且保留量小，生成的茶黄素也少，中萎凋处理儿茶素的氧化量和茶黄素和生成量介于轻萎凋和重萎凋之间。

关键词: 细胞质雄性不育, 细胞质雄性不育, 栽培稻, 不育基因

Abstract: In order to study the effect of different withering degree on quality and catechin oxidation during Taishun black tea processing, the experiments used the way of natural withering, it set three different treatments named short withering, appropriate withering, long withering by monitoring water content of the withering leaf, it explored the change of tea polyphenols, catechins, theaflavins and theasinesins content during black tea processing. The research showed that the total score of sensory quality was appropriate withering＞short withering＞long withering, short withering treatment got the higher score of liquor colour and infused leaf; tea polyphenols and catechins content of withering leaf decreased with the withering time, and generated theasinesins and a small amount of theaflavins; catechins content decreased, theaflavins and theasinesins content decreased first then ascended during rolling and fermentation processing, comparing with different withering degrees showed that short withering treatment remained and oxidated more catechin and generated more theaflavins, long withering treatment remained and oxidated the least catechin and generated the least theaflavins, the amount of oxidating catechin and generating theaflavins of appropriate withering treatment were between short withering and long withering treatment.

中图分类号:

TS272.4

王伟伟,杨刘艳,江和源,张建勇. 萎凋程度对泰顺红茶品质和儿茶素氧化的影响[J]. 中国农学通报, 2017, 33(11): 59-63.

Wang Weiwei,Yang Liuyan,Jiang Heyuan and Zhang Jianyong. Effect of Withering Degree on Quality and Catechins Oxidating of Taishun Black Tea[J]. Chinese Agricultural Science Bulletin, 2017, 33(11): 59-63.

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萎凋程度对泰顺红茶品质和儿茶素氧化的影响

Effect of Withering Degree on Quality and Catechins Oxidating of Taishun Black Tea

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