该研究以闷黄过程中不同闷黄时间的茶样为研究对象,采用电化学技术、感官审评和理化成分测定的方法,研究黄茶闷黄过程中茶叶的电化学参数(pH、电导率、氧化还原电位)、感官品质和主要品质成分的变化规律,并探究电化学参数与品质的相关性。结果表明,不同闷黄时间茶样的电化学参数中热泡和冷泡pH值与感官审评总分均呈极显著负相关(P<0.01);热泡和冷泡氧化还原电位与感官审评总分均呈极显著正相关(P<0.01);茶汤热泡和冷泡pH与茶多酚和儿茶素含量均呈极显著正相关(P<0.01),与茶黄素呈极显著负相关(P<0.01);茶汤热泡和冷泡氧化还原电位与茶多酚和儿茶素呈极显著负相关(P<0.01),与茶黄素含量呈极显著正相关(P<0.01);茶汤热泡电导率与茶多酚和儿茶素含量呈极显著负相关(P<0.01),与茶黄素含量呈极显著正相关(P<0.01)。研究表明,茶汤电化学参数与感官品质、主要品质成分茶多酚、儿茶素及茶黄素含量均呈高度的相关性,可作为评价黄茶品质的方式之一,结果可为提高黄茶闷黄程度判定的便捷性和准确性提供参考。
To study the electrochemical parameters (pH, conductivity, oxidation-reduction potential), sensory quality, the change law of main quality components , the tea samples with different yellowing time were evaluated by electrochemical techniques, sensory evaluation method and biochemical composition determination. And the correlation between electrochemical parameters and quality was also been explored. The results showed that the pH values of hot and cold brewing in the electrochemical parameters of tea samples at different yellowing time were significantly negatively correlated with the total score of sensory evaluation scores (P<0.01), and the redox potentials of hot and cold brewing were positively correlated with the total score of sensory evaluation (P<0.01). Furthermore, the pH values of hot and cold brewing were positively correlated with tea polyphenols and catechins content (P<0.01), and negatively correlated with theaflavins content (P<0.01). The redox potentials of tea soup of hot and cold brewing had a very significant negative correlation with tea polyphenols and catechins content (P<0.01), and a very significant positive correlation with theaflavins content (P<0.01).Besides, the heat conductivity of tea soup was negatively correlated with tea polyphenols and catechins content (P<0.01), and positively correlated with theaflavins content (P<0.01). To summarize, this study shown that electrochemical parameters of tea soup were highly correlated with sensory quality and main quality components, including tea polyphenols, catechins and theaflavins, and the results could provide a certain data reference for improving the convenience and accuracy of the appropriate determination of yellow tea.
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