造型工艺对白牡丹茶中主要化学成分的影响

doi:10.12441/spyswjs.20220809004

首页 > 过刊浏览>2024年第43卷第6期 >144-154. DOI:10.12441/spyswjs.20220809004

造型工艺对白牡丹茶中主要化学成分的影响
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                        10.12441/spyswjs.20220809004
                    
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中图分类号:TS 272.5
基金项目:福建省现代农业（茶叶）产业技术体系专项项目（闽财指[2021]637号）；福建农林大学产业链科技创新与服务建设项目（K1520005A06）；福建张天福茶叶发展基金科技创新基金项目（FJZTF01）

Effects of Molding Techniques on Main Chemical Components of White Peony Tea

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摘要:

为研究不同造型工艺对白牡丹茶主要化学成分的影响，以福安大白为原料，参照传统白茶加工工艺，分别对含水率（质量分数）为(40±1)%、(35±1)%、(30±1)%的萎凋叶进行轻揉（QR）或理条（LT）造型，采用超高效液相色谱串联三重四极杆质谱（UPLC-QqQ-MS）及顶空固相微萃取-气相色谱-飞行时间质谱（HS-SPME-GC-TOF-MS）对茶样主要化学成分进行检测分析。结果表明，不同造型工艺白牡丹茶感官品质得分随萎凋叶含水率的降低而降低；相同含水率时，轻揉造型优于理条造型；经造型（QR、LT）的白牡丹茶中总氨基酸及总儿茶素的质量分数显著低于传统白牡丹茶（CK）（P<0.05），总糖的质量分数和醛类挥发性物质相对含量显著高于传统白牡丹茶（P<0.05）；(40±1)%的较高含水率萎凋叶经轻揉造型制得的白牡丹茶茶汤滋味的鲜爽度、浓厚度及甘甜度更好，甜花香明显。综合而言，(40±1)%的较高含水率萎凋叶经造型制得的白牡丹茶综合品质较好，轻揉有利于形成甜花香，理条更利于清香风味的形成，可为利用造型工艺改善白牡丹茶风味品质提供参考。

Abstract:

To investigate the effects of different molding techniques on the main chemical components of white peony tea, Fu'an Dabai was used as the raw material and the withered leaves with different moisture content (40±1)%, (35±1)%, and (30±1)% were light rolled (QR) or tidied (LT) referring to the traditional white tea processing technology. The main chemical components of tea samples were detected and analyzed by ultra-high-performance liquid chromatography coupled with triple quadrupole mass spectrometry (UPLC-QqQ-MS) and headspace solid-phase microextraction combined with gas chromatography time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS). The results showed that the sensory quality score of white peony tea with different molding techniques decreased with the decrease of moisture content in the withered leaves. At the same moisture content, the QR molding was superior to the LT molding. The total contents of amino acids and catechins of white peony tea after molding(QR, LT) were significantly lower than those in traditional white peony tea (CK)(P<0.05), while the total sugar content and the relative contents of aldehydes were significantly higher than those in traditional white peony tea (P<0.05). Tea soup of white peony tea with high moisture content (40±1)% and gently kneaded withered leaves exhibited better freshness, thickness, and sweetness, along with a noticeable sweet floral aroma. Overall, the white peony tea molded with high-moisture(40±1)% withered leaves had better comprehensive quality. QR could facilitate the formation of sweet flower fragrance, while LT could be more conducive to the development of delicate fragrance flavor, providing a technical reference for improving the flavor and quality of white peony tea through molding techniques.

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封娇,谭艳娉,庄莉萍,庄加耘,孙志琳,林宏政,余步贵,俞晓敏,郝志龙.造型工艺对白牡丹茶中主要化学成分的影响[J].食品与生物技术学报,2024,43(6):144-154.

FENG Jiao, TAN Yan-ping, ZHUANG Li-ping, ZHUANG Jia-yun, SUN Zhi-lin, LIN Hong-zheng, YU Bu-gui, YU Xiao-min, HAO Zhi-long. Effects of Molding Techniques on Main Chemical Components of White Peony Tea[J]. Journal of Food Science and Biotechnology,2024,43(6):144-154.

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在线发布日期: 2024-08-16
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