工夫红茶萎凋中温度对鲜叶失水率影响的预测模型

doi:10.11924/j.issn.1000-6850.2014-1619

中国农学通报 ›› 2014, Vol. 30 ›› Issue (34): 193-198.doi: 10.11924/j.issn.1000-6850.2014-1619

所属专题：园艺

工夫红茶萎凋中温度对鲜叶失水率影响的预测模型

黄藩^1,2,3,4，董春旺^1,3,4，高明珠^1,2,3,4，桂安辉^1,2,3,4，
刘飞¹，叶阳^1,3,4，朱宏凯^1,3,4

（¹中国农业科学院茶叶研究所/浙江省茶叶加工工程重点实验室，杭州 310008；²中国农业科学院研究生院，北京 100081；
³国家茶产业工程技术研究中心，杭州 310008；⁴农业部茶树生物学与资源利用重点实验室，杭州 310008）

收稿日期:2014-06-08 修回日期:2014-12-05 接受日期:2014-09-30 出版日期:2015-03-10 发布日期:2015-03-10
通讯作者: 黄藩
基金资助:
国家科技支撑计划“工夫红茶关键加工智能化装备及自动化生线”(2012BAF07B05)；省重大科技专项重大农业项目(2013C02024-1)；省茶产业技术创新战略联盟专项(2010LM201-14)。

Predictive Mathematical Model of Temperature on Water Losing Rate of Leaves in Withering Process of Congou Black Tea

Huang Fan^1,2,3,4, Dong Chunwang^1,3,4, Gao Mingzhu^1,2,3,4, Gui Anhui^1,2,3,4,
Liu Fei¹, Ye Yang^1,3,4, Zhu Hongkai^1,3,4

(¹Tea Research Institute, Chinese Academy of Agricultural Sciences/
Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008;
²Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081;
³National Engineering Technology Research Center for Tea Industry, Hangzhou 310008;
⁴Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008)

Received:2014-06-08 Revised:2014-12-05 Accepted:2014-09-30 Online:2015-03-10 Published:2015-03-10

摘要/Abstract

摘要： 为了研究温度对工夫红茶萎凋过程中鲜叶水分散失的影响，构建鲜叶失水率变化的预测模型，本试验在相对湿度为60%~65%的萎凋条件下，检测设定萎凋温度（20，25，30，35℃）下鲜叶的失水率，明确萎凋温度、萎凋时间及鲜叶失水率的相关关系。进而以化学反应动力学和阿伦方程(Arrhenius)为基础，得到鲜叶失水率和温度之间关系的预测模型(R²＞0.98)。对该模型的验证试验表明，模型预测值和试验真实值吻合良好(P=4.538%)，利用模型能预测鲜叶在萎凋过程中水分散失的规律，进而判断鲜叶达到萎凋适度的时间，对工夫红茶萎凋工艺优化，具有重要理论价值和指导意义。

关键词: 保果率, 保果率

Abstract: The study aims to explore the effect of temperature on water losing rate of leaves in withering process of Congou black tea to construct a predictive model of changes of water losing rate of leaves. Basic models were developed for 4 temperatures (20, 25, 30, 35℃) with 60%-65% relative humidity (RH), in order to clarify the correlation of time, temperature and leaf water losing rate of the withering. The prediction model of relationship between fresh leaf water losing rate and temperature was built based on chemical reaction kinetics and Allen equation (Arrhenius) (R²＞0.98). An experiment was done to verify correctness of the model and results showed that the predicted values achieved by the model agreed well with field test results (P=4.538%). The model could be used to forecast the law of water losing rate of leaves and determine the time ranges of wilting and had important theoretic value and guiding significance for optimization of the withering process of congou black tea.

黄藩,董春旺,高明珠,桂安辉,刘飞,叶阳,朱宏凯. 工夫红茶萎凋中温度对鲜叶失水率影响的预测模型[J]. 中国农学通报, 2014, 30(34): 193-198.

黄藩, 董春旺, 高明珠, 桂安辉, 刘飞, 叶阳 and 朱宏凯. Predictive Mathematical Model of Temperature on Water Losing Rate of Leaves in Withering Process of Congou Black Tea[J]. Chinese Agricultural Science Bulletin, 2014, 30(34): 193-198.

参考文献

[1] Yang Z Y, Tu Y Y, Xia H L, et al. Suppression of free-radicals and protection against H₂O₂-induced oxidative damage in HPF-1 cell by oxidized phenolic compounds present in black tea[J].Food chemistry,2007,1(5):1349-1356.
[2] Halder B, Bhattacharya U, Mukhopadhyay S, et al. Molecular mechanism of black tea polyphenols induced apoptosis in human skin cancer cells: involvement of Bax translocation and mitochondria mediated death cascade[J].Carcinogenesis,2008,29(1):129-138
[3] Bhattacharya U, Halder B, Mukhopadhyay S, et al. Role of oxidation-triggered activation of JNK and p38 MAPK in black tea polyphenols induced apoptotic death of A375 cells[J].Cancer Science,2009,100(10):1971-1978.
[4] 沈丽萍.茶黄素研究进展[J].中国农学通报,2010,26(1):134-139.
[5] 宛晓春.茶叶生物化学(第三版)[M].北京:中国农业出版社,2003:173.
[6] 施兆鹏,胡建成, 刘勤晋,等.茶叶加工学[M].北京:中国农业出版社,1997:85,99,120.
[7] 尹军峰,许勇泉,袁海波,等.名优绿茶鲜叶摊放过程中主要生化成分的动态变化[J].茶叶科学,2009,29(2):102-110.
[8] Saijo R, Takeo. Volatile and non-volatile forms of aroma compounds in tea leaves and their changes due to injury[J].Agric Biol Chem,1973,37:146-163.
[9] P Okinda Owuor, Martin Obanda. The impact of withering temperature on black tea quality[J].J Sci Food Agric,1996,70:288- 292.
[10] Philip 0 Owuor, John E Orchard. Variations of the Chemical Composition of Clonal Black Tea (Camellia sinensis) Due to Delayed Withering[J].J. Sci. Food Agric.,1990,52:55-61.
[11] 夏涛,童启庆,董尚胜,等.红茶萎凋发酵中β-葡萄糖苷酶的活性变化[J].茶叶科学,1996,16(1):63-66.
[12] 刘仲华,施兆鹏.红茶制作中多酚氧化酶同工酶谱与活性的变化[J].茶叶科学,1989,9(2):145-150
[13] 屠幼英.红茶萎凋过程中多酚氧化酶生化特性的变化[J].茶叶科学简报,1990,129(4):16-19.
[14] 丁勇,徐奕鼎,王烨军,等.祁门红茶初制中萎凋与初烘工艺研究[J].中国农学通报,2010,26(9):110-114.
[15] 张正竹,宛晓春,陶冠军.茶鲜叶中糖苷类香气前体的液质联用分析.茶叶科学,2005,25(4):275-281.
[16] 魏志文,李大祥,张华艳,等.红绿茶加工工艺对茶鲜叶香气和糖苷类香气前体的影响[J].中国农学通报,2007,23(11):109-111.
[17] Thomas Muthumani, R.S. Senthil Kumar. Studies on freeze- withering in black tea manufacturing[J].Food Chemistry,2007,101(2):103-106.
[18] 滑金杰,袁海波,江用文,等.萎凋过程鲜叶理化特性变化及其调控技术研究进展[J].茶叶科学,2013,33(5):465-472.
[19] 郭丽,蔡良绥,林智.中国白茶的标准化萎凋工艺研究[J].中国农学通报,2011,27(02):382-385.
[20] 林金科,陈钦宾,王晓霞,等.增湿晒青对清香型夏暑乌龙茶品质的影响[J].中国农学通报,2011,27(7):409-413.
[21] 郭雅玲,杜连胜,林建民.乌龙茶做青过程茶梢水势的变化[J].福建农业大学学报:自然科学版,1994,23(2):148-153.
[22] Thai C N, Shewfelt R L, Garner J C. Tomato color changes under constant and variable storage temperatures: empirical models[J].Trans. of the ASAE,1990,33(2):607-614.
[23] Her tog M L A T M, Ben-Arie R, Rit h E, et al. Humidity and temperature effects on invasive and no n-invasive firmness measures[J].Postharvest Biology and Technology,2004, 33(1):79-91.
[24] Garcia-Gimeno RM, Castillejo-Rodriguez A M, Barco-Alcala E, et al. Determination of packaged green Asparagus shelf-life[J].Food Microbiology,1998,15(1):191-198.
[25] Her tog M L A T M, Nicholson S E, Whitmore K. The effect of modified atmospheres on the r ate of quality change in Hass' avocado[J].Postharvest Biology and Technology,2003,29(1):41-53.
[26] 卢立新.果蔬及其制品包装[M].北京:化学工业出版社,2005.
[27] 田维娜,赵秀文,杨林,等.温度对菜豆货架期水分损失影响的预测模型[J].中国食品学报,2012,12(1):136-140.
[28] 袁弟顺,林丽明,岳文杰,等.自然萎凋白茶的品质形成机理研究[D].茶学青年科学家论坛,2008:138-146.
[29] 张艳丽.不同光源萎凋对乌龙茶生理生化及品质形成影响研究[D].福州:福建农林大学,2010:51-55.
[30] 王伟伟.萎凋发酵条件对茶黄素形成关键因子的影响[D].北京:中国农业科学院研究生院,2013:37.
[31] 张凯农,肖纯,毛世宏.等.萎凋叶的萎凋失水规律[J].茶叶通报,1992,1(1):31-34.
[32] 张应根,王振康,陈林,等.环境温湿度调控对茶鲜叶萎凋失水及白茶品质的影响[J].福建农业学报,2012,27(11):1205-1210.
[33] 邓云,吴颖,李云飞.葡萄在贮藏和货架期间品质的预测模型[J].农业机械学报,2006,37(8):93-97.
[34] 王相友,朱继英,李霞.双孢蘑菇采后贮藏品质预测模型[J].农业机械学报,2010,41(6):103-112.
[35] 林向阳,张丽晶,Roger Ruan,等.茶叶真空微波干燥特性及动力学模型[J].中国农学通报,2010,26(22):65-70.

工夫红茶萎凋中温度对鲜叶失水率影响的预测模型

Predictive Mathematical Model of Temperature on Water Losing Rate of Leaves in Withering Process of Congou Black Tea

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 2

编辑推荐

Metrics

本文评价

关于本刊

作者中心

审者中心

在线期刊

联系我们

[1]	张应中李永泉刘喻娟蔡坚李远平陈清凤丁晓纲. 德威乐植物营养剂对油茶果实及叶片的影响[J]. 中国农学通报, 2014, 30(7): 22-27.
[2]	蔡坚刘喻娟张应中丁晓纲陈清凤李永泉. 大量、中量营养元素和植物生长调节剂对油茶保果率的影响[J]. 中国农学通报, 2013, 29(19): 46-53.