欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2025, Vol. 41 ›› Issue (25): 144-152.doi: 10.11924/j.issn.1000-6850.casb2025-0143

• 食品·营养·检测·安全 • 上一篇    下一篇

不同组合干燥方式对黑毛茶品质及香气的影响

张厅1(), 张娟1, 王小萍1, 熊元元1, 王云1, 李春华1, 唐晓波1,2(), 刘晓1()   

  1. 1 四川省农业科学院茶叶研究所，成都 610066
    2 四川省农业科学院农产品加工研究所，成都 610066
  • 收稿日期:2025-03-04 修回日期:2025-07-23 出版日期:2025-09-05 发布日期:2025-09-16
  • 通讯作者:
    唐晓波，男，1978年出生，四川大邑人，研究员，硕士研究生，主要研究方向为茶叶加工与品质检验。通信地址：610066 成都市锦江区净居寺路20号，Tel：028-84516200，E-mail：。
    刘晓，女，1986年出生，四川三台人，副研究员，硕士研究生，主要研究方向为茶叶加工与质量控制。通信地址：610066 成都市锦江区净居寺路20号，Tel：028-84516200，E-mail：。
  • 作者简介:

    张厅，男，1986年出生，江苏南京人，副研究员，硕士研究生，主要研究方向为茶叶加工与品质检验。Tel：028-84516200，E-mail：。

  • 基金资助:
    四川省财政自主创新专项“四川黑茶功能性成分分析及机采鲜叶黑茶标准化加工技术研究”(2022ZZCX054); 四川省财政自主创新专项“茶叶科技攻关路径”(2022ZZCX056); 四川省科技计划重点研发项目“高茶褐素黑茶加工关键技术研究及产品开发”(2023YFN0012); 四川省茶叶创新团队“茶叶品质评价与调控”(SCCXTD-2024-10); 四川省农业科学院1+9揭榜挂帅项目“功能性发酵茶功效成分挖掘、评价及产品创制”(1+9KJGG007)

Effects of Drying Methods on Quality Components and Aroma of Raw Dark Tea

ZHANG Ting1(), ZHANG Juan1, WANG Xiaoping1, XIONG Yuanyuan1, WANG Yun1, LI Chunhua1, TANG Xiaobo1,2(), LIU Xiao1()   

  1. 1 Tea Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610066
    2 Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066
  • Received:2025-03-04 Revised:2025-07-23 Published:2025-09-05 Online:2025-09-16

RichHTML

2

PDF (PC)

4

摘要： 本研究旨在分析不同组合干燥方式对黑毛茶品质及香气的影响，为黑毛茶品质提升提供数据支撑。通过探讨黑毛茶晒、烘、炒3种传统干燥方式在初干与足干阶段组合后的效应，系统比较了不同组合处理下黑毛茶的感官品质、主要生化成分、茶色素、氨基酸组分及香气组分含量差异。结果表明，采用“烘+炒”的方式感官审评得分最高（87.10分）。水浸出物、茶多酚、儿茶素、咖啡碱、茶黄素含量均以“炒+炒”最高，分别达45.96%、28.81%、15.53%、4.13%、0.08%，但其氨基酸、可溶性糖、茶红素、茶褐素含量较低，分别为2.49%、7.38%、1.00%、0.71%。“晒+晒”处理下可溶性糖、茶红素、茶褐素含量最高，分别达10.97%、1.78%、1.10%，茶多酚、儿茶素、茶黄素含量较低，分别为21.47%、12.04%、0.02%。“烘+晒”处理下的水浸出物、咖啡碱含量最低，分别为39.92%、2.33%，“烘+炒”的氨基酸含量最高，为3.84%。各类游离氨基酸含量表现出与游离氨基酸总量较一致的趋势。香气组分分析表明，不同处理下醇类、醛类、酮类化合物相对含量占比较高，分别达37.57%~50.54%、9.42%~22.78%、9.53%~16.59%，但不同组合干燥方式对黑毛茶醇类、醛类、酮类化合物含量的影响有差异。β-芳樟醇、苯甲醛、1-辛烯-3-醇、β-紫罗酮等17种物质在黑毛茶中相对含量均达到1%，且在各处理香气组分相对含量中占比达71.48%~80.33%。综合认为，初干用烘(2 h，60℃)、足干用炒(160~180℃)的干燥方式所制黑毛茶感官品质最好，各品质成分也更加协调。

关键词: 黑毛茶, 组合干燥, 香气, 品质, 成分, 感官

Abstract:

The aim is to analyze the effects of different drying methods on the quality and aroma of raw dark tea and provide data basis for improving the quality of raw dark tea. This study explored the combined drying effects of three traditional drying methods for raw dark tea: sunlight drying, drying and fried drying, and analyzed the differences in sensory quality, main biochemical components, tea pigments, amino acid components and aroma component contents of raw dark tea under different combined drying methods. The results showed that the combination of ‘drying+ fried drying’ had the highest sensory evaluation score (87.10 points). The contents of water extract, tea polyphenols, catechins, caffeine, and theaflavins were the highest in the ‘fried drying+ fried drying’ group, reaching 45.96%, 28.81%, 15.53%, 4.13% and 0.08% respectively, while the contents of amino acids, soluble sugars, thearubigin and theabrownin were lower, at 2.49%, 7.38%, 1.00% and 0.71% respectively. The ‘sunlight drying+ sunlight drying’ treatment had the highest contents of soluble sugars, thearubiging and theabrownins, reaching 10.97%, 1.78% and 1.10% respectively, while the contents of polyphenols, catechins, and theaflavins were lower, at 21.47%, 12.04% and 0.02% respectively. The ‘drying + sunlight drying’ treatment had the lowest contents of water extract and caffeine, at 39.92% and 2.33% respectively, while the ‘drying + fried drying’ method had the highest level of amino acids, at 3.84%. The contents of various free amino acids showed a consistent trend with the total amount of free amino acids. Analysis of aroma components showed that the relative contents of alcohols, aldehydes and ketones were relatively high under different treatments, reaching 37.57%-50.54%, 9.42%-22.78% and 9.53%-16.59% respectively, but different combined drying methods had different effects on the contents of alcohols, aldehydes and ketones in raw dark tea. 17 substances such as β-linalool, benzaldehyde, 1-octen-3-ol and β-ionone had relative contents of 1% or more in raw dark tea, accounting for 71.48%-80.33% of the relative contents of aroma components in each treatment. In conclusion, the raw dark tea prepared by the method of initial drying with drying (2 h, 60℃) and final drying with fried drying (160-180℃) showed the best sensory quality, and each quality component was more coordinated.

Key words: raw dark tea, combined drying, aroma, quality, components, sensory