摘要
以新品系‘福萱’(0314C)的春季一芽二三叶为原料,采用不同杀青方式(滚筒杀青、微波杀青、蒸汽杀青)和干燥方式(炒干、烘干)制作绿茶,通过感官品质审评及品质成分测定评价不同工艺对福萱绿茶品质的影响。结果表明:蒸青绿茶样的品质最佳,感官特征为外形毫洁白,乌绿翠,汤色嫩黄绿,花香尚显,滋味清醇,叶底嫩黄。炒青样的水浸出物总量(42.30%)和游离氨基酸总量(4.75%)均为最高,同时其酚氨比值(3.48)最低,而茶多酚总量和咖啡碱含量均以微波样最高,分别为17.35%、3.44%,儿茶素总量及L-EGCG、L-ECG含量亦以微波样最高,分别为13.37%、8.61%、1.68%,L-EGC含量则以蒸青样最高(2.14%),而烘青样的儿茶素品质指数最大(548.68)。
Sensory quality of green teas processed from the spring one-bud-2 or 3 shoots of Fuxuan(Camellia sinensis)(0314C)bushes by different means of de-enzyming and drying were compared for improvement.De-enzyming by drum heating,microwave radiating or steaming,coupled with dehydrating by stir-drying or oven-baking,were tested.Sensory evaluation and chemical analysis on the tea samples were performed.The results indicated that the steamed green tea had the best quality with dark green leaves and white hairs.The brewed tea was yellowish green in color with a clean,mellow taste and flowery aroma.The sauted green tea had the greatest contents of water extracts at 42.30%as well as free amino acids at 4.75%,and the lowest polyphenols/amino acids ratio of 3.48.The microwave radiated sample was found to have the highest contents of polyphenols(17.35%),caffeine(3.44%),catechins(13.37%),L-EGCG(8.61%),and L-ECG(1.68%).But,the steamed tea showed the highest L-EGC concentration of 2.14%.The tea dried by oven-baking was rated the highest on the quality of catechins with a score of 548.68 among the samples.
作者
王秀萍
游小妹
钟秋生
陈志辉
林郑和
单睿阳
陈常颂
WANG Xiu-ping;YOU Xiao-mei;ZHONG Qiu-sheng;CHEN Zhi-hui;LIN Zheng-he;SHAN Rui-yang;CHEN Chang-song(Tea Research Institute,Fujian Academy of Agricultural Sciences,Fu’an,Fujian 355015,China)
出处
《茶叶学报》
2018年第1期38-42,共5页
Acta Tea Sinica
基金
国家茶叶产业技术体系(CARS-19)
国家茶树改良中心福建分中心
福建省农业科学院科研引导性项目(AC2017-5)
福建农科院优质茶创新团队(CXTD-1-1302)
关键词
茶树
新品系
'福萱’(0314C)
绿茶
杀青方式
酚氨比
儿茶素品质指数
tea(Camellia sinensis)
new variety
Fuxuan(0314C)
green tea
de-enzyming
polyphenols/amino acids ratio
catechin quality index
作者简介
王秀萍(1973-),女,副研究员,主要从事茶叶加工与茶文化研究。E-mail:905966898@qq.com;通讯作者:陈常颂(1973-),男,研究员,主要从事茶树资源筛选与新品种选育。E-mail:ccs6536597@163.com
