充氮小包装茶货架保鲜期研究

以西湖龙井、黄山毛峰和安溪铁观音充氮小包装茶为原料，利用加速破坏性实验模型，分别在30C、40C和50C条件下进行35d的货架期贮藏试验，每隔5d对样品进行感官审评和生化成分检测。研究结果表明，在试验过程中叶绿素含量明显下降，维生素C在50C下含量下降明显，茶多酚总量贮藏前后无明显变化。在试验期间，感官品质30C贮藏西湖龙井和黄山毛峰均无明显陈变；40C贮藏西湖龙井货架期为30d，黄山毛峰货架期为25d；50C贮藏西湖龙井和黄山毛峰货架期均为10d。加速破坏性实验中西湖龙井的Q10值为3；黄山毛峰Q10值为2．5；因此推算出冷库里存放后取出的2g充氮复合锡箔包装的西湖龙井在30C和25C条件下的货架期约为90天和155天；黄山毛峰的货架期则分别约为62天和98天。铁观音在试验过程中品质无明显陈变。

A Study on Shelf Life of Tea Packaged with Nitrogen

Using green tea and oolong tea as materials, a shelf storing experiment was continuously carried out for 35 days at 30C, 40 C and 50C. The main biochemical components and sensory quality were detected every 5 days. The results showed that the content of chlorophyll reduced obviously. Ascorbic acid reduced under 50C temperature while there was not significant difference in the content of tea polyphenols during storage. The shelf life of Xihu Longjing at 40C and 50C were 30 days and 10 days respectively, while the shelf life of Huangshan maofeng at 40C and 50C were 25 days and 10 days respectively. According to the model of accelerated shelf life test, the Ql0of Xihu Longjing and Huangshan maofeng were 3 and 2.5 respectively. The shelf life of Xihu Longjing at 30C and 25C were 90 days and 155 days, while Huangshan maofeng were 62 days and 98 days respectively. The quality of oolong tea did not deteriorate at tested temperatures.