| 苏 敏，韦柳花，吴永华，等.不同干燥方式对六堡茶品质的影响[J].广东农业科学,2015,42(7):-86 |
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不同干燥方式对六堡茶品质的影响 |
| Effects of different drying technologies on quality of Liubao tea |
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| DOI： |
| 中文关键词: 六堡茶 干燥 品质 分析 |
| 英文关键词: Liubao tea drying quality analysis |
| 基金项目: |
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| 摘要点击次数: 1853 |
| 全文下载次数: 811 |
| 中文摘要: |
| ：研究了传统干燥方式和热风干燥方式对六堡茶品质的影响。感官审评结果表明，传统干燥样具有
“槟榔香”香韵，滋味浓醇回甘；热风干燥样香气纯正陈香显露，滋味醇厚。通过理化成分分析可知，相比于传统
干燥方式，热风干燥样中茶多酚、茶红素含量较高，游离氨基酸、茶褐素和咖啡碱含量较低。利用顶空固相微萃
取法提取挥发性成分，经气质联用分析可知，在两种六堡茶样中香气种类均以碳氢化合物、酯类和醇类化合物为
主。共检测出香气成分 38种，均为共有香气成分，但各成分含量之间存在差异。与热风干燥样相比较，传统干燥
样中β- 芳樟醇、顺-氧化芳樟醇、水杨酸甲酯等9种化合物相对含量高，α-萜品醇、苯甲醛、藏红花醛等10 种
化合物相对含量低。不同干燥方式制成的六堡茶品质各具特色，各有优势，丰富了六堡茶种类，适应市场的多元
化。 |
| 英文摘要: |
| The traditional drying and hot air drying technoligies on Liubao tea quality were studied. Results of
sensory tests showed that the traditional drying tea possessed betelnut fragrance aroma，and tasted pure and little sweet，
while hot air drying tea had stale odour，and tasted pure and thick. According to the main chemical composition analysis，
we knew that，compared to the tea dried by the traditional way，the tea dried by hot air contained higher contents of tea
polyphenols and thearubigin，but lower contents of amino acid，theabrownin and caffeine. The volatile components were
extracted by SPME and analyzed by GC-MS. The results showed that in total there were 38 aroma components identified
and all of them existed in both tea samples. Hydrocarbons，esters and alcohols，each component of aroma contents was
different in two tea samples. Compared to hot air drying tea，the traditional drying tea contained higher contents of
β-linalol，cis-linaloloxide，methyl salicylate and other nine kinds of compounds，but lower contents of α-terpineol，
benzaldehyde，safranal and other 10 kinds of compounds. The quality of Liubao tea dried by different ways had its own
characteristics and advantages，which enriched the species of Liubao tea and adapted to market diversification. |
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