| 温度对茶发酵叶色泽及茶色素含量的影响 |
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| 引用本文： | 滑金杰,袁海波,姚月凤,江用文,王近近.温度对茶发酵叶色泽及茶色素含量的影响[J].农业工程学报,2018,34(12):300-308. |
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| 作者姓名： | 滑金杰 袁海波 姚月凤 江用文 王近近 |
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| 作者单位： | 中国农业科学院茶叶研究所国家茶产业工程技术研究中心农业部茶树生物学与资源利用重点实验室浙江省茶叶加工工程重点实验室 |
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| 基金项目： | 国家茶叶产业技术体系红茶加工岗位（CARS-23）、中国农业科学院科技创新工程（CAAS-ASTIP-TRICAAS） |
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| 摘 要： | 为探究温度对发酵外形、汤色指标和品质成分的影响,并获得快速判别发酵适度的指标,该文以福鼎大白茶品种鲜叶为原料,设置25、30、35、40℃等4个发酵温度,首次检测在制品外形L值(亮度)、a值(红度)、b值(黄度)和△E值(总色差),汤色LC值(总汤色值)、LL值(汤色透亮度)、La值(汤色红度)和Lb值(汤色黄度)等色泽属性,以及TFs(茶黄素)、TRs(茶红素)和TBs(茶褐素)等品质成分的动态变化,建立3类指标的相关性。结果表明,发酵的进行会导致外形色泽L值、b值的下降,a值的增加,汤色LC值、La值和Lb值的先升后降,LL值的下降,各色泽属性的剧变期均发生在前90 min;不同温度比较,低温(25或30℃)有利于外形亮度L值、外形黄度b值、总汤色LC值、汤色黄度Lb值和汤色红度La的值的稳定,高温(35℃)有利于外形红度a值和汤色透亮度LL值的增加。品质成分TFs和TRs均呈先增后降的趋势,然茶红素峰值点出现时间晚于茶黄素,整体上以25℃发酵有利于TFs的形成和累积,而30℃发酵有利于TRs累积。相关性分析表明,TFs和TRs均与TFRB(茶黄素和茶红素之和与茶褐素的比值)呈极显著正相关,TFRB值较TFR值(茶红素与茶黄素的比值)更可有效代表茶黄素和茶红素在叶内的贡献表征;外形色泽属性与汤色色泽属性间呈极显著相关性,TFs与L值、b值、Lb值呈极显著正相关,与LC值、La值呈显著正相关,TRs仅与a值和Lb值呈显著正相关。通过线性回归分析获得了以LL值、Lb值和b值为变量的茶黄素回归模型,R2达到0.804,结合回归模型和相关性结果可以看出外形黄度b值最为关键,可作为判断发酵适度和衡量茶黄素含量的关键指标。
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| 关 键 词： | 发酵 温度 加工 红茶 色泽属性 茶黄素 茶红素 |
| 收稿时间： | 2017/12/29 0:00:00 |
| 修稿时间： | 2018/3/26 0:00:00 |
Effect of temperature on color and tea pigment content of fermented tea leaves |
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| Hua Jinjie,Yuan Haibo,Yao Yuefeng,Jiang Yongwen and Wang Jinjin.Effect of temperature on color and tea pigment content of fermented tea leaves[J].Transactions of the Chinese Society of Agricultural Engineering,2018,34(12):300-308. |
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| Authors: | Hua Jinjie Yuan Haibo Yao Yuefeng Jiang Yongwen and Wang Jinjin |
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| Institution: | Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Key Laboratory of Tea Processing Engineer of Zhejiang Province, Hangzhou 310008, China,Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Key Laboratory of Tea Processing Engineer of Zhejiang Province, Hangzhou 310008, China,Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Key Laboratory of Tea Processing Engineer of Zhejiang Province, Hangzhou 310008, China,Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Key Laboratory of Tea Processing Engineer of Zhejiang Province, Hangzhou 310008, China and Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Key Laboratory of Tea Processing Engineer of Zhejiang Province, Hangzhou 310008, China |
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| Abstract: | |
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| Keywords: | fermentation temperature processing black tea color attributes theaflavins thearubigins |
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