食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 164 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032240

研究报告

自然发酵工夫红茶品质形成与儿茶素氧化动力学分析

  • 黄怀生 ,
  • 黎娜 ,
  • 钟兴刚 ,
  • 粟本文
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  • 1(湖南省农业科学院茶叶研究所,湖南 长沙,410125)
    2(怀化市红茶创新工程技术研究中心,湖南 沅陵,419600)
第一作者：硕士,副研究员(黄怀生副研究员和粟本文研究员为共同通信作者,E-mail:peanut1932000@163.com;suyi1121@126.com)

收稿日期: 2022-05-17

  修回日期: 2022-06-27

  网络出版日期: 2023-05-16

基金资助

湖南省科技重点研发项目(2017NK2191);怀化市科技创新平台计划项目(2021R2306)

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Analysis of quality formation and catechin oxidation kinetics of congou black tea through natural fermentation

  • HUANG Huaisheng ,
  • LI Na ,
  • ZHONG Xinggang ,
  • SU Benwen
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  • 1(Tea Research Institute Hunan Academy of Agriculture Sciences, Changsha 410125, China)
    2(Engineering Technology Research Center of Huaihua Black Tea Innovation, Yuanling 419600, China)

Received date: 2022-05-17

  Revised date: 2022-06-27

  Online published: 2023-05-16

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摘要

为了探讨工夫红茶自然发酵工艺下,红茶品质的形成与儿茶素的氧化规律,以汝城白毛茶[Camellia sinensis (L.) O.Kuntze CV.ptilophylla]春季一芽一叶为原料,采用传统工夫红茶工艺自然发酵技术,对发酵过程中工夫红茶感官品质的变化和儿茶素氧化规律及氧化动力学进行了分析。审评不同发酵阶段样品感官品质,并计算样品儿茶素苦涩味指数,结果表明,发酵6 h和8 h综合品质最好,汤色红亮,滋味浓醇,儿茶素苦涩味指数小,因此,在自然发酵条件(室温20 ℃)下,工夫红茶的生产以发酵6~8 h品质最好。儿茶素氧化规律分析表明,儿茶素总量、酯型儿茶素和简单儿茶素均呈下降趋势。7种儿茶素组分随着发酵的进程均呈下降趋势,发酵12 h后,其中没食子儿茶素(gallocatechin,GC)和表没食子儿茶素(epigallocatechin,EGC)含量降至0或痕量。儿茶素氧化动力学曲线表明,自然发酵过程中儿茶素组分的氧化速度依次为EGC＞表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)>没食子儿茶素没食子酸酯(gallocatechin gallate,GCG)>GC>DL-儿茶素(DL-catechin,DL-C)>表儿茶素没食子酸酯(epicatechin gallate,ECG)>表儿茶素(epicatechin EC)。发酵4 h儿茶素氧化速度降低32.05%,6 h降低了58.17%,8 h降低了89.73%,基本失去氧化动力。

关键词： 工夫红茶; 自然发酵; 品质; 儿茶素; 动力学分析

本文引用格式

黄怀生 , 黎娜 , 钟兴刚 , 粟本文 . 自然发酵工夫红茶品质形成与儿茶素氧化动力学分析[J]. 食品与发酵工业, 2023 , 49(8) : 164 -169 . DOI: 10.13995/j.cnki.11-1802/ts.032240

Abstract

In order to study the quality formation and oxidation law of catechins of congou black tea under natural fermentation process, one bud and one leaf of Rucheng Baimao tea [Camellia sinensis (L.) O.Kuntze CV. ptilophylla] in spring were used as raw materials and processed by using the natural fermentation technology of traditional congou black tea process, the changes of sensory quality, the oxidation law of catechins and the oxidation kinetics of congou black tea during the fermentation were analyzed. The sensory quality of samples at different fermentation stages was evaluated, and the catechin bitterness index of samples was calculated. The results showed that the comprehensive quality of congou black tea after fermentation for 6 h and 8 h was the best, the soup color was red and bright, the taste was strong and mellow, and the bitter and astringent taste index of catechin was small. Therefore, the quality of congou black tea was the best when fermented for 6-8 h under natural fermentation conditions (room temperature 20 ℃). The analysis of catechin oxidation law showed that the total catechin, ester catechin and simple catechin showed a downward trend. The seven catechin components showed a downward trend with the process of fermentation. After 12 h of fermentation, the contents of GC and EGC decreased to 0 or trace. The kinetic curve of catechin oxidation showed that the oxidation rate of catechin components in the process of natural fermentation was epigallocatechin(EGC)>epigallocatechin gallate(EGCG)>gallocatechin gallate(GCG)>gallocatechin(GC)>DL-catechin (DL-C)>epicatechin gallate(ECG)>epicatechin(EC). The oxidation rate of catechin decreased by 32.05% after fermentation for 4 h, 58.17% after 6 h and 89.73% after 8 h, basically losing the oxidation power.

Key words： congou black tea; natural fermentation; quality; catechins; kinetic analysis

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