食品与发酵工业 >

2022 , Vol. 48 >Issue 9: 154 - 162

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026946

四川黑茶渥堆过程中主要品质成分和茶汤色差变化及其相关性研究

  • 张厅 ,
  • 刘晓 ,
  • 熊元元 ,
  • 王小萍 ,
  • 黄藩 ,
  • 王云 ,
  • 李春华 ,
  • 唐晓波 ,
  • 郭承义
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  • 1(四川省农业科学院茶叶研究所,四川 成都,610066)
    2(四川省雅安义兴藏茶有限公司,四川 雅安,625101)
第一作者:硕士,副研究员(唐晓波研究员为通信作者,E-mail:26232611@qq.com)

收稿日期: 2021-02-07

  修回日期: 2021-06-08

  网络出版日期: 2022-05-26

基金资助

四川省科技计划重点研发项目(2021YFN0093,2019YFN0178);国家现代农业(茶)产业体系绿茶加工岗位(CARS-23);四川省农业科学院现代农业学科建设推进工程项目(2021XKJS083)

收起

Correlation between main quality components and teasoup color of Sichuan dark tea during post-fermentation

  • ZHANG Ting ,
  • LIU Xiao ,
  • XIONG Yuanyuan ,
  • WANG Xiaoping ,
  • HUANG Fan ,
  • WANG Yun ,
  • LI Chunhua ,
  • TANG Xiaobo ,
  • GUO Chengyi
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  • 1(Tea Research Institude, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China)
    2(Sichuan Ya’an Yixing Tibetan Tea Co.Ltd., Ya’an 625101, China)

Received date: 2021-02-07

  Revised date: 2021-06-08

  Online published: 2022-05-26

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摘要

对四川黑茶干坯渥堆过程中主要品质成分及茶汤色差值变化进行了分析,并探讨了茶汤色差值(L、a、b)与主要品质成分之间的关系。结果表明,在整个渥堆过程中,游离氨基酸、茶多酚、儿茶素、表没食子儿茶素(epigallocatechin,EGC)、表儿茶素(epicatechin,EC)、表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)、表儿茶素没食子酸酯(epicatechin gallate,ECG)、茶黄素及茶红素含量分别下降78.80%、32.40%、96.60%、83.33%、93.90%、98.68%、99.17%、53.55%、37.50%,咖啡碱和茶多糖含量则分别增加23.71%和3.51倍;水浸出物含量在渥堆前7 d显著增加,而后逐渐下降;茶褐素含量在渥堆前7 d呈下降趋势,随后不断增加,整个渥堆过程增幅达110.65%;除槲皮素-3-葡萄糖苷含量在渥堆结束后显著增加,黄酮醇苷总量及其他7个组分含量在渥堆结束后显著下降。茶汤L值在渥堆过程中逐渐降低,而a值逐渐升高,b值波动升高,相关分析显示L值与氨基酸、茶多酚、茶黄素、杨梅素-3-半乳糖苷等成分含量呈极显著正相关,与咖啡碱、茶多糖、茶褐素及槲皮素-3-葡萄糖苷含量呈极显著负相关,而a值、b值则相反;逐步回归与通径分析显示茶红素、茶褐素含量及黄酮醇苷总量是直接影响L值的主要因素,茶黄素、茶褐素含量及黄酮醇苷总量是直接影响a值的主要因素,茶多糖、茶褐素、儿茶素含量及黄酮醇苷总量是直接影响b值的主要因素。

关键词： 四川黑茶; 渥堆; 品质成分; 色差; 通径分析

本文引用格式

张厅 , 刘晓 , 熊元元 , 王小萍 , 黄藩 , 王云 , 李春华 , 唐晓波 , 郭承义 . 四川黑茶渥堆过程中主要品质成分和茶汤色差变化及其相关性研究[J]. 食品与发酵工业, 2022 , 48(9) : 154 -162 . DOI: 10.13995/j.cnki.11-1802/ts.026946

Abstract

The main quality components and the color change (L, a, b) of the tea infusion during the post-fermentation of Sichuan dark tea were analyzed and their relationship were also been explored. The results showed that the contents of free amino acids, tea polyphenols, catechins, epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate (EGCG), epicatechin gallate (ECG), theaflavins and thearubin decreased by 78.80%, 32.40%, 96.60%, 83.33%, 93.90%, 98.68%, 99.17%, 53.55% and 37.50% respectively. And the content of caffeine and tea polysaccharides increased by 23.71% and 3.51 times. Moreover, the content of water extract increased significantly in the first 7 d, and then gradually decreased; the content of theabrownin showed a downward trend in the first 7 d of post-fermentation, and then continues to increase, the whole post-fermentation increased by 110.65%. Except the content of quercetin-3-galactoside increased significantly after the end of post-fermentation, the total amount of flavonol glycosides and the content of other 7 components dropped significantly after the end of post-fermentation. Furthermore, the L value of tea soup gradually decreased in the process of post-fermentation, while the a value gradually increased, and the b value fluctuated higher. Correlation analysis showed that the L value had a very significant positive correlation with the content of amino acids, tea polyphenols, theaflavins, myricetin-3-galactoside, and the content of caffeine, tea polysaccharides, theabrownin and quercetin-3-glucoside very significant negative correlation, while the a and b values were opposite. Stepwise regression and path analysis showed that thearubin, theabrownin content and the total amount of flavonol glycosides were the main factors that directly affect the L value; and the theaflavins, thearubin content and the total amount of flavonol glycosides were the main factors that directly affect the a value. The content of tea polysaccharides, theabrownin, catechins and the total amount of flavonol glycosides were the main factors that directly affect the b value.

Key words： Sichuan dark tea; post-fermentation; quality components; color difference; path analysis

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