蒸气杀青时间对白茶花品质的影响

doi:10.14088/j.cnki.issn0439-8114.2018.12.020

湖北农业科学 ›› 2018, Vol. 57 ›› Issue (12): 73-76.doi: 10.14088/j.cnki.issn0439-8114.2018.12.020

蒸气杀青时间对白茶花品质的影响

王芹¹, 赵云青¹, 李述举¹, 王春光¹, 龚成云¹, 李传恺², 朱雯³

1.兴山县特产局,湖北兴山 443711;
2.竹山县茶叶产业办公室,湖北竹山 442200;
3.华中农业大学园艺林学学院茶学系,武汉 430070

收稿日期:2018-02-23 发布日期:2020-03-31
通讯作者: 朱雯（1989-）,女,山东德州人,助教,硕士,主要从事代用茶加工研究,（电话）15623278737（电子信箱）516166123@qq.com。
作者简介:王芹（1985-）,女,湖北宜昌人,农艺师,在职硕士研究生,研究方向为茶叶加工,（电话）15007202355（电子信箱）380509784@qq.com

Effects of Steam Deenzyming Time on the Quality of White Tea Flower

WANG Qin¹, ZHAO Yun-qing¹, LI Shu-ju¹, WANG Chun-guang¹, GONG Cheng-yun¹, LI Chuan-kai², ZHU Wen³

1.Department of Specialty of Xingshan County,Xingshan 443711,Hubei,China;
2.Zhushan Tea Industry Office,Zhushan 442200,Hubei,China;
3.Tea Science Department of Horticulture and Forestry Science College,Huazhong Agricultural University,Wuhan 430070,China

Received:2018-02-23 Published:2020-03-31

摘要/Abstract

摘要： 以不同蒸气杀青时间处理白茶花,经感官品质评价、主要理化成分和抗氧化能力分析可知,尽管不同蒸气杀青时间对白茶花的感官品质和清除羟自由基能力无显著影响,但对水浸出物、茶多酚、游离氨基酸、可溶性糖、黄酮含量以及清除DPPH自由基能力和总抗氧化能力有显著影响。不经蒸气杀青的白茶花感官品质最佳,其游离氨基酸、可溶性糖和黄酮含量也最高。水浸出物和茶多酚含量以蒸气杀青90~120 s的处理较高,且其抗氧化能力较强。经蒸气杀青90~120 s处理的白茶花外观黄绿紧结,汤色绿黄明亮,香气熟香,滋味熟味、略甜,花底黄绿匀整。综合可知,以蒸气杀青90~120 s进行白茶花杀青更有利于白茶花优良品质的形成。

关键词: 白茶花, 蒸气杀青时间, 理化成分, 抗氧化性能

Abstract: White tea flower was processed with different steam fixing time,and the results of sensory evaluation and biochemical composition analysis showed that the steam fixing time had very significant impact on water extracts,tea polyphenols,amino acids,soluble sugars,flavonoids content and DPPH free radical scavenging capacity and total antioxidant capacity,while had no obvious impact to hydroxyl free radicals scavenging capacity and the sensory quality. The white tea flower had the best sensory quality by no steam fixing;and its amino acids,soluble sugar and flavonoids content were also the highest;but water extract and tea polyphenols and the antioxidant capacity were the highest by steam fixation for 90 to 120 s. The shape of white tea flower treated by steam fixation for 90 to 120 s was yellow-green and tight;the soup was green and yellow bright;the aroma was cooked incense;the taste was cooked slightly sweet;the flower bottom was yellow-green. Therefore,90 to 120 s steam fixation was more conducive to the formation of white tea flower’s quality.

Key words: white tea flower, steam fixation time, chemical compositions, antioxygenic property

中图分类号:

TS272.5⁺9:TS207.3

王芹, 赵云青, 李述举, 王春光, 龚成云, 李传恺, 朱雯. 蒸气杀青时间对白茶花品质的影响[J]. 湖北农业科学, 2018, 57(12): 73-76.

WANG Qin, ZHAO Yun-qing, LI Shu-ju, WANG Chun-guang, GONG Cheng-yun, LI Chuan-kai, ZHU Wen. Effects of Steam Deenzyming Time on the Quality of White Tea Flower[J]. HUBEI AGRICULTURAL SCIENCES, 2018, 57(12): 73-76.

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蒸气杀青时间对白茶花品质的影响

Effects of Steam Deenzyming Time on the Quality of White Tea Flower

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