| 不同等级CTC红碎茶生化成分分析 |
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| 引用本文： | 乔小燕,李崇兴,姜晓辉,吴华玲,陈栋.不同等级CTC红碎茶生化成分分析[J].食品工业科技,2018,39(10):83-89. |
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| 作者姓名： | 乔小燕 李崇兴 姜晓辉 吴华玲 陈栋 |
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| 作者单位： | 1. 广东省农业科学院茶叶研究所, 广东广州 510640;2. 广东省茶树资源创新利用重点实验室, 广东广州 510640;3. 临沧市茶叶科学研究所, 云南临沧 6777000 |
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| 基金项目： | 广东大叶种红茶产业技术创新平台建设(主体科研机构创新能力建设)省农村科技领域项目(2017A020208020)。国家农业(茶叶)产业技术体系建设专项(CARS-23) |
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| 摘 要： | 以不同等级CTC红碎茶为研究对象,通过对感官审评、生化成分和挥发性成分比较分析,探明不同等级CTC红碎茶的品质特点,为CTC红茶加工工艺的改进和品质提升提供借鉴。结果表明,不同等级CTC红碎茶中游离氨基酸和可溶性糖含量没有显著差别(p<0.05),咖啡碱含量增加显著(p<0.05),茶多酚则显著降低(p<0.05)。儿茶素组分含量整体下降,茶黄素、茶红素和茶褐素总量增加,茶红素和茶褐素比值变化与汤色色泽变化一致。不同等级CTC红碎茶中以法尼基焦磷酸/牻牛儿基焦磷酸前体物形成的挥发性成分为主。因此,茶多酚、咖啡碱和茶红素含量是调节不同等级CTC红碎茶品质的主要原因。不同等级CTC红碎茶主体挥发性成分并没有改变。
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| 关 键 词： | CTC红碎茶 品质成分 挥发性成分 |
| 收稿时间： | 2017-07-14 |
Comparative analysis on chemical characteristics of different grades CTC black tea |
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| QIAO Xiao-yan,LI Chong-xing,JIANG Xiao-hui,WU Hua-ling,CHEN Dong.Comparative analysis on chemical characteristics of different grades CTC black tea[J].Science and Technology of Food Industry,2018,39(10):83-89. |
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| Authors: | QIAO Xiao-yan LI Chong-xing JIANG Xiao-hui WU Hua-ling CHEN Dong |
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| Affiliation: | 1. Tea plant Institute, Guangdong Academy of Agricultural Science, Guangzhou 510640, China;2. Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation&Utilization, Guangzhou 510640, China;3. Tea Research Institute of Lincang, Lincang 677000, China |
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| Abstract: | The different grades CTC (Crushing, tearing and curling) black tea as materials, those, sensory quality, chemical compositions and volatile flavor compounds (VFC) were measured to invest the chemical characteristics for the improvement of processing technology and quality. There were no significant differences in free amino acids and soluble sugars (p<0.05) between three grades CTC black tea. While caffeine contends increased significantly (p<0.05), tea polyphenols just decreased significantly (p<0.05). Catechins showed a downward trend. Theaflavins (TF), thearubigins (TR) and theabrownins (TB) contends increased in CTC black tea. The ratio of TR and TB could reflect its soup color observed. VFC originated from farnesyl diphosphate or granyl geranyl pyrophosphate degradation were the major VFC in black tea. So, tea polyphenols, caffeine and TR were the main reasons to regulate the quality of different grades CTC black tea, while the main VFC had not changed. |
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