不同水分工夫红茶贮藏过程中主要内含成分及感官品质变化研究

不同水分工夫红茶贮藏过程中主要内含成分及感官品质变化研究
目的  研究不同水分工夫红茶贮藏品质变化规律, 为工夫红茶贮藏的适宜水分条件提供理论参考。方法  系统比较不同水分工夫红茶(国家标准范围内)在自然贮藏条件下其主要内含成分及感官品质的变化。 结果  1年贮藏期内, 初始水分含量越低, 含水率增长速度越快, 总体上, 茶叶初始水分含量高低决定贮藏过程中水分的高低。在短期贮藏(≤6月)时含水量越高的红茶中茶多酚、水浸出物保留量越多; 长期贮藏(>6月)时水分较低的红茶中茶多酚、水浸出物保留量越多。咖啡碱、可溶性糖在短期贮藏(≤6月)中水分含量适中的红茶中下降速度越慢; 长期贮藏(>6月)含水量较高的保留量越高。氨基酸含量在含水量越低的红茶中越高。初始水分含量高的红茶L*、a*、b*值均稍高于水分低的红茶。结论  从综合品质的变化来看, 本实验中以处理3含水率为5.93%的处理最好, 处理2含水率为4.1%次之, 处理1含水率为2.33%最差。

Objective  To investigate the change rules of storage quality of congou black tea with different water content, and to provide theoretical references for the suitable water conditions of congou black tea during storage. Methods  The main contents and the sensory quality of congou black tea (national standard range) during natural storage were compared. Results  During the storage period of 1 year, the lower the initial moisture content, the faster the growth rate of water content. In general, the initial moisture content of the tea determined the level of moisture content during storage. Tea polyphenols and water extracts in short-term storage (≤6 months) were higher in the higher water content of the black tea; on the other hand, tea polyphenols and water extracts in long-term storage (>6 months) were higher in the lower water content of the black tea. Caffeine and soluble sugar in short-term storage (≤6 months) decreased slower in moderate water content of the black tea, and in long-term storage      (>6 months) retention was higher in high water content of the black tea. The content of amino acid was higher in black tea with lower water content. The L*, a* and b* values of black tea with high initial moisture content were slightly higher than those with low moisture content. Conclusion  According to the changes of the comprehensive quality, the third treatment of 5.93% moisture content was the best in the experiment, the second treatment of 4.1% moisture content was the second place, and the first treatment with the moisture content of 2.33% was the worst.

标题：不同水分工夫红茶贮藏过程中主要内含成分及感官品质变化研究
英文标题：Variation of major biochemical components and sensory quality of congou black tea during storage

作者：
杨娟 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
李中林 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
钟应富 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
罗红玉 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
邬秀宏 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
袁林颖 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心

中文关键词:功夫红茶,贮藏,内含成分,感官品质,
英文关键词:congou black tea,storage,biochemical components,sensory quality,

发表日期：2017-08-04

2025-1-31 19:52 上传 不同水分工夫红茶贮藏过程中主要内含成分及感官品质变化研究.pdf

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