蜡梅花茶加工过程中品质的变化_周继荣.pdfVIP

茶 叶 科 学 2010 ，30 （5 ）：393~398 Journal of Tea Science 蜡梅花茶加工过程中品质的变化 周继荣，郑凯英，狄英杰，春晓娅，倪德江* （华中农业大学茶学专业，华中农业大学园艺植物生物学教育部重点实验室，湖北武汉 430070 ） 摘要：采用感官审评、色差分析、SDE 法结合GC/MS 分析，以及分光光度法研究了蜡梅花茶加工过程中（素 坯→一窨→二窨→三窨→提花）感官品质和主要品质化学成分的变化。结果表明，在整个加工过程中，除三窨 茶样的感官审评总分略低于二窨外，其他工序的茶样感官审评总分随加工进程逐步增加；三窨后色相角显著变 小（P0.05 ）。蜡梅花茶主要香气物质是乙酸苄酯、2-氨基苯甲酸-3,7-二甲基-1,6-辛二烯-3-醇酯、水杨酸甲酯、 苯甲醇、芳樟醇、别罗勒烯、萘、α-紫罗酮；加工过程中，酯类和醇类相对含量先增后减，二窨最高（P0.01 ）； 酮类变化不明显；提花后萜烯类显著增加（P0.05 ）。与素坯相比，三窨后茶多酚和叶绿素含量显著降低 （P0.05 ），二窨后可溶性糖含量显著增加（P0.05 ），氨基酸无明显变化。蜡梅花茶宜采用2 次连续窨花 1 次 提花工艺。 关键词：蜡梅；蜡梅花茶；加工；品质 中图分类号：TS272.5+ 3 文献标识码：A 文章编号：1000-369X （2010 ）05-393-06 Changes in Quality of Chimonanthus Tea during Processing * ZHOU Ji-rong, ZHENG Kai-ying, DI Ying-jie, CHUN Xiao-ya, NI De-jiang (College of Horticulture and Forestry Sciences, Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China) Abstract: Changes in organoleptic quality, color, aroma compounds and main chemistry components of chimonanthus tea during processing (tea dhool→firstly scented→secondly scented→thirdly scented→raising fragrance) were investigated using organoleptic appreciation, chromatic evaluation, SED in combination with GC/MS and spectrophotometry. Results showed that, the total score increased during processing, but it was slightly less in the thirdly scented tea than the secondly scented. The Ha*b* value of thirdly scented tea significantly decreased after thirdly scenting (P0.05). The main aroma compounds of chimonanthus tea were benzyl acetate, 2-aminobenzoate-3,7-dimethyl-1,6- Octadien-3- ol, m