不同殺青處理對條形“宜賓早茶”品質的影響

劉躍云 黃立 趙先明

摘要 [目的]探究不同殺青溫度處理對條形“宜賓早茶”品質的影響，為條形“宜賓早茶”加工提供理論依據。[方法]選擇1芽2葉福選9號為原料，比較3種不同的殺青溫度（190、220、250? ℃）對茶樣感官品質以及水浸出物、茶多酚、游離氨基酸、咖啡堿、兒茶素組分、氨基酸組分、香氣組成等理化成分的影響。[結果]3種處理茶樣的感官評分為89.38～91.96分;3種處理茶樣茶多酚和游離氨基酸含量在2110%～21.97%、3.46%～3.98%，190? ℃處理茶樣茶多酚最高，220? ℃處理茶樣游離氨基酸含量最高（3.98%），且其酚氨比值最低（537）;3種處理茶樣兒茶素總量在18.00%～21.34%，190? ℃處理茶樣的兒茶素總量最高，其次為250? ℃處理茶樣，最低為220? ℃處理茶樣，兒茶素單體、簡單兒茶素、酯型兒茶素含量變化一致;3種處理茶樣含量較高的游離氨基酸為茶氨酸，其次為天冬氨酸、谷氨酰胺和谷氨酸。3種處理茶樣得到香氣物質41種，其中氧化芳樟醇等醇類12種，苯乙醛等醛類9種，羅勒烯等烯烴類7種，酮類4種。[結論]220? ℃殺青，其水浸出物為47.95%，茶多酚為21.37%，游離氨基酸為3.98%，咖啡堿為3.65%，茶氨酸為20.53 mg/g，其感官審評總分最高（91.96分），兒茶素品質指數最高（344.14），呈味氨基酸最多（32.29 mg/g），酯類香氣物質占比最多。220? ℃殺青有利于條形“宜賓早茶”品質形成。

關鍵詞 條形“宜賓早茶”;殺青溫度;品質差異

中圖分類號 TS272? 文獻標識碼 A? 文章編號 0517-6611（2022）07-0176-05

doi：10.3969/j.issn.0517-6611.2022.07.041

開放科學（資源服務）標識碼（OSID）：

Effect of Different Fixing Treatments on the Quality of Long-shape Yibin Early Tea

LIU Yue-yun1，2，HUANG Li3，ZHAO Xian-ming1 （1.Yibin University， Yibin，Sichuan 644000;2.Yibin Research Institute of Tea Industry， Yibin，Sichuan 644000;3.Pingshan County Mingzhu Tea Industry Co.，Ltd.， Yibin，Sichuan 645650）

Abstract [Objective] To explore the effect of different fixing temperature on the quality of Long-shape Yibin Early Tea， and to provide reference for the processing.[Method]1 bud and 2 leaves Fuxuan No.9 was selected as raw materials，the effects of three different fixing temperatures （190，220，250? ℃） on the sensory quality of tea samples and the physical and chemical components such as water extract， tea polyphenols， free amino acids， caffeine， catechin components， amino acid components and aroma composition were compared.[Result]The sensory scores of the three treatments were 89.38-91.96 points;the contents of tea polyphenols and free amino acids were 21.10%-21.97%，3.46%-3.98%.The contents of tea polyphenols in the treatment at 190? ℃ was the highest，and the free amino acids in the treatment at 220 ℃ was the highest， and the phenol-ammonia ratio was the lowest （5.37）.The total amount of catechins were 18.00%-21.34%.The total amount of catechins in the treatment at 190 °C was the highest， followed by the treatment at 250 °C， and the lowest was the treatment at 220 °C.Catechin monomer， simple catechins and ester catechins were consistent.The higher content of the three treatments was theanine， followed by aspartic acid， glutamine and glutamic acid in flavored amino acids.There were 41 kinds of aroma substances， including 12 kinds of alcohols such as linalool oxide， 9 kinds of aldehydes such as phenylacetaldehyde， 7 kinds of olefins such as basilene， and 4 kinds of ketones.[Conclusion]The water extract was 47.95%， tea polyphenols 21.37%， free amino acids 3.98%， caffeine 3.65%， and theanine 20.53 mg/g after being fixed at 220 °C;that had the highest total sensory evaluation score （91.96 points）， the highest catechin quality index （344.14）， the most flavored amino acids （32.29 mg/g）， and the most ester aroma substances.Fixing at 220 ℃ was conducive to the quality formation of Long-shape Yibin Early Tea.

Key words Long-shape Yibin Early Tea;Fixing temperature;Quality difference

2020年我國茶葉生產總量298.6萬t，其中綠茶166.24萬t，占55.67%。宜賓名優綠茶主要有芽型、卷曲形、條形，其中條形“宜賓早茶”產量最大。宜賓八縣二區均產茶，各地茶葉加工水平參差不齊，特別在條形“宜賓早茶”關鍵工序的控制上了解不夠深入，導致在條形“宜賓早茶”加工品質調控上難有較大技術進步?！?br>