高花青素柏塘紫芽茶适制性的研究

目的 比较柏塘紫芽茶加工成蒸青绿茶、炒青绿茶和红茶的品质，研究柏塘紫芽茶的适制性。方法 将柏塘紫芽茶鲜叶加工成蒸青绿茶、炒青绿茶和红茶，采用国家标准方法测定其理化指标，并进行感官审评。使用GC-MS对绿茶以及红茶加工过程中的香气物质的变化规律进行分析。结果 柏塘紫芽绿茶中茶多酚的含量和酚氨比显著高于柏塘紫芽红茶，其中蒸青绿茶稍高于炒青绿茶。但红茶的加工很好地降低了柏塘紫芽茶由于高花青素含量导致的苦涩味。感官审评中，柏塘紫芽蒸青绿茶最优，红茶次之。对香气物质的检测发现，柏塘紫芽绿茶的加工普遍提升了香叶醇、芳樟醇和橙花醇等主要香气物质的含量，降低了影响口感和气味的酸类、醛类、酮类和烃类等物质的含量，对绿茶的香气和口感的形成十分重要。在红茶加工过程中，具有浓郁花果香的醇类、酯类和醛类的香气物质基本随着加工的深入总含量逐渐升高，具有青臭气的酮类、烃类和酸类的挥发性物质总量逐渐降低。醇类、酯类和醛类的香气物质在红茶的干燥过程中均有一定程度的损失。结论 柏塘紫芽蒸青绿茶、炒青绿茶和红茶均具有各自的鲜明特色，但蒸青绿茶和红茶的品质较佳，可根据不同喜好的消费群体进行推广和功能茶饮的研发，为柏塘紫芽茶的大面积推广提供理论基础。

Study on the manufacture suitability of anthocyanin-rich Botang Ziya tea

In order to reveal the manufacture suitability of Botang ZiYa tea, the quality of three types tea products including steaming green tea, transitional fried green tea, and black tea was estimated by using physicochemical analysis, sensory assessment, antioxidant activity analysis and aroma compounds. The results indicated that the content of tea polyphenols and phenol-to-ammonia ratios in Botang ZiYa green tea were significantly higher than those in the black tea, and steamed green tea was slightly higher than fried green tea. However, the processing of black tea has reduced the bitterness and astringency of Botang ZiYa tea due to its high anthocyanin content. In sensory evaluation, Botang ZiYa steamed green tea is the best, followed by black tea. In the analysis of antioxidant activity, the total antioxidant capacity of Botang ZiYa black tea was significantly better than that of green tea, but due to its low content of tea polyphenols and anthocyanins, its antioxidant mechanism needs to be further studied. The detection of aroma substances found that the processing of Botang ZiYa green tea generally increased the content of main aroma substances such as geraniol, linalool and nerol, and reduced the acids, aldehydes, ketones and ketones which was very important for the formation of the aroma and flavor of green tea. During the processing of black tea, the aroma components of alcohols, lipids and aldehydes with strong floral and fruity aroma basically increase with the fermentation processing. The total content of ketones, hydrocarbons and acids which had green-grassy flavor was gradually decreased. The content of alcohols, lipids and aldehydes reduced during the drying process of black tea. The results showed that steaming green tea, fried green tea and black tea of Botang ZiYa tea had the distinctive characteristics respectively, but the quality of steamed green tea and black tea is better. Our results can be used for research and development of anthocyanin-rich tea, at the same time it can also provide a theoretical basis for the large-scale promotion of Botang ZiYa tea.