萎凋温度对茶鲜叶萎凋失水及白茶品质的影响

doi:10.3785/j.issn.1008-9209.2018.11.011

浙江大学学报（农业与生命科学版）

2019, Vol. 45

Issue (4): 434-442 DOI: 10.3785/j.issn.1008-9209.2018.11.011

食品科学

萎凋温度对茶鲜叶萎凋失水及白茶品质的影响

林清霞(

),项丽慧,王丽丽,杨军国,宋振硕,陈林(

)

福建省农业科学院茶叶研究所，福建福安 355015

Effect of withering temperature on water loss of fresh leaves and quality of white tea

Qingxia LIN(

),Lihui XIANG,Lili WANG,Junguo YANG,Zhenshuo SONG,Lin CHEN(

)

Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu’an 355015, Fujian, China

全文: PDF(1313 KB) HTML

摘要：

为改进白茶萎凋工艺，实现白茶加工品质的稳定性和可控性，以15个茶树品种春季鲜叶为原料，在控湿条件下考察不同萎凋温度（30、25、20 ℃）对鲜叶萎凋失水速率、白茶感官品质及生化成分的影响，并通过二维“点集”分布视图和主成分分析对其主要生化成分含量进行模式差异分析。结果表明：不同品种鲜叶失水速率随萎凋过程均呈逐步减小趋势；温度越高，萎凋失水速率越快，萎凋失水拟合方程均符合双曲线函数。与室内自然萎凋相比，在25 ℃环境下平均萎凋时长缩短了13.6 h。感官审评表明，在萎凋温度为25 ℃时，白茶品质最优，与自然萎凋的白茶品质相当，且各生化成分的含量与自然萎凋无显著性差异。由此可见，在萎凋温度为25 ℃时可以大幅缩短白茶的萎凋时间，且制成的白茶品质优异。该研究结果可为提高白茶生产效率和改进白茶工艺提供参考依据。

关键词： 白茶; 萎凋温度; 失水速率; 品质; 生化成分

Abstract:

This study aimed to improve the withering process of the white tea manufacturing and to achieve the stability and controllability of white tea quality. Fresh leaves plucked from tea (Camellia sinensis) bushes of 15 cultivars were used to explore the effects of withering temperatures (30, 25, 20 ℃) on the dehydration rate, sensory quality and biochemical compositions of white tea. The contents of biochemical compositions were compared among the samples based on the two-dimensional point set distribution and principal component analysis. The results showed that the water loss rates of all tea shoots tended to decelerate gradually under the different withering temperatures, the higher the withering temperature, the faster the water loss rate. Dehydration rate equation was consistent with the hyperbolic function. Compared with the natural withering, the average withering time at 25 ℃ was significantly shortened by 13.6 h. The sensory evaluation suggested that the white tea prepared under the withering condition of 25 ℃ had the highest quality, which was equivalent to the quality under the natural withering. The analysis of biochemical composition found that there was no difference between withering at 25 ℃ and natural withering. In conclusion, the time of the white tea withering at 25 ℃ was greatly shorten and the quality of the prepared white tea was superior, which could further improve the production efficiency of the white tea, and provide effective references for the improvement of the white tea process.

Key words: white tea withering temperature water loss rate quality biochemical composition

收稿日期: 2018-11-01 出版日期: 2019-09-17

CLC:

TS 272

基金资助: 福建省科技重大专项专题(2017NZ0002-1);福建省农业科学院科技创新团队项目(STIT2017-1-3);福建省属公益类科研院所基本科研专项(2018R1012-5);福建省农业科学院青年人才创新基金(YC2018-7)

通讯作者: 陈林 E-mail: 735801309@qq.com;chenlin_xy@163.com

作者简介: 林清霞（https://orcid.org/0000-0001-7802-3366），E-mail：735801309@qq.com

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引用本文:

林清霞,项丽慧,王丽丽,杨军国,宋振硕,陈林. 萎凋温度对茶鲜叶萎凋失水及白茶品质的影响[J]. 浙江大学学报（农业与生命科学版）, 2019, 45(4): 434-442.

Qingxia LIN,Lihui XIANG,Lili WANG,Junguo YANG,Zhenshuo SONG,Lin CHEN. Effect of withering temperature on water loss of fresh leaves and quality of white tea. Journal of Zhejiang University (Agriculture and Life Sciences), 2019, 45(4): 434-442.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2018.11.011 或 http://www.zjujournals.com/agr/CN/Y2019/V45/I4/434

表1 样品来源及编码

图1 样品制作工艺流程

图2 室内自然萎凋温湿度情况

图3 在不同萎凋温度下鲜叶萎凋失水减重率的动态变化

表2 在不同萎凋温度下白茶（福云6号品种）的感官品质

图4 萎凋温度对茶多酚总量、游离氨基酸总量和咖啡碱含量的影响

表3 在不同萎凋温度下供试样茶多酚总量、游离氨基酸总量和咖啡碱含量

图5 氨基酸组分（A）和儿茶素组分（B）的构成

生化成分 Biochemical composition	萎凋方式Withering condition				鲜叶 Fresh leaves
生化成分 Biochemical composition	30 ℃萎凋 Withering at 30 ℃	25 ℃萎凋 Withering at 25 ℃	20 ℃萎凋 Withering at 20 ℃	自然萎凋 Natural withering	鲜叶 Fresh leaves
天冬氨酸Asp	1.49±0.38bB	1.76±0.49abAB	1.97±0.43aA	1.67±0.53abAB	1.50±0.30bB
谷氨酸Glu	1.24±0.39bB	1.56±0.37aAB	1.69±0.39aA	1.54±0.33aAB	1.72±0.35aA
丝氨酸Ser	1.39±0.22bB	1.70±0.39aA	1.18±0.31bB	1.87±0.46aA	0.44±0.090cC
组氨酸His	2.89±1.25a	2.79±1.24a	2.88±1.60a	2.82±1.29a	2.29±1.19a
甘氨酸Gly	0.22±0.10aA	0.22±0.090aA	0.23±0.18aA	0.24±0.10aA	0.060±0.040bB
苏氨酸Thr	0.57±0.14aA	0.59±0.14aA	0.60±0.14aA	0.60±0.14aA	0.25±0.10bB
精氨酸Arg	1.30±1.21a	1.62±1.12a	1.58±1.20a	1.72±1.15a	1.45±1.04a
丙氨酸Ala	1.00±0.19aA	0.80±0.17bB	0.60±0.10cC	0.84±0.21bB	0.11±0.070dD
γ-氨基丁酸GABA	0.39±0.16aA	0.39±0.21aA	0.42±0.19aA	0.40±0.22aA	0.050±0.040bB
茶氨酸Thea	10.33±0.58a	10.41±5.16a	10.66±5.16a	10.14±4.48a	11.90±4.92a
酪氨酸Tyr	1.03±0.36aA	0.85±0.38aAB	0.92±0.31aA	0.83±0.43aAB	0.43±0.68bB
半胱氨酸Cys	0.21±0.15aA	0.26±0.14aA	0.31±0.15aA	0.26±0.18aA	0.009 0±0.019bB
缬氨酸Val	0.72±0.12bB	0.93±0.24aA	0.69±0.14bB	1.01±0.30aA	0.050±0.10cC
甲硫氨酸Met	0.010±0.19a	0.005 0±0.009 0a	ND	0.008 0±0.010a	0.009 0±0.030a
苯丙氨酸Phe	1.24±0.22bB	1.45±0.24aA	1.08±0.24cB	1.55±0.27aA	0.050±0.080dC
异亮氨酸Ile	0.49±0.10bB	0.68±0.19aA	0.47±0.14bB	0.76±0.21aA	0.017±0.030cC
亮氨酸Leu	0.57±0.080bB	0.73±0.12aA	0.61±0.12bB	0.78±0.15aA	0.020±0.040cC
赖氨酸Lys	0.66±0.13bB	0.89±0.23aA	0.66±0.14bB	0.96±0.26aA	0.020±0.060cC
没食子酸GA	10.05±8.99aA	7.63±6.61aAB	6.25±5.10aAB	7.82±7.23aAB	1.46±1.20bB
没食子儿茶素GC	1.01±1.29a	1.11±1.10a	0.97±1.14a	1.20±1.19a	1.77±2.03a
可可碱TB	1.57±0.78bB	1.46±0.75bB	1.86±0.93bB	1.33±0.67bB	3.80±1.16aA
表没食子儿茶素EGC	35.02±18.40a	32.70±12.38a	36.23±14.56a	32.10±13.56a	37.77±11.04a
儿茶素C	0.58±0.29bA	0.66±0.36bA	0.67±0.38bA	0.65±0.36bA	0.96±0.43aA
茶叶碱TP	0.28±0.080a	0.30±0.090a	0.30±0.070a	0.31±0.090a	0.28±0.070a
表没食子儿茶素没食子酸酯EGCG	76.80±23.90bA	84.99±22.88abA	87.39±23.25abA	83.92±23.73abA	97.53±23.06aA
咖啡碱CAF	35.96±5.53aAB	36.56±6.92aAB	33.77±6.08abAB	37.31±7.15aA	30.69±4.43bB
表儿茶素EC	5.38±1.94bB	6.21±2.55bB	6.66±2.41bAB	5.95±2.73bB	8.95±2.63aA
没食子儿茶素没食子酸酯GCG	1.21±1.16abA	0.98±0.29bA	0.98±0.33bA	0.99±0.30bA	1.47±0.43aA
儿茶素没食子酸酯CG	0.19±0.10bB	0.26±0.080aAB	0.23±0.070abAB	0.27±0.10aAB	0.30±0.050aA
表儿茶素没食子酸酯ECG	21.45±5.15a	23.68±8.61a	23.84±8.48a	23.61±8.55a	25.50±9.33a

表4 在不同萎凋温度下供试样的氨基酸、儿茶素和生物碱组分含量

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