蒙顶黄芽加工过程感官品质及化学成分变化的研究

Changes in organoleptic quality and chemical composition of Mengdinghuangya during processing

以蒙顶黄芽加工过程中的茶样作为研究对象,系统地分析研究蒙顶黄芽在加工过程中感官品质和化学成分的变化。结果表明:在整个加工过程中氨基酸、可溶性蛋白质和可溶性糖含量呈先升高后降低的趋势;儿茶素、咖啡碱、茶多酚、叶绿素a和叶绿素b含量随加工进程逐渐减少,其中叶绿素a和叶绿素b含量降幅较大,分别为52.00%和44.44%;水浸出物和茶色素含量随加工进程逐渐增加,其中茶红素和茶黄素含量增幅较大,分别为56.52%、54.55%;由感官审评结果可知,经三炒工序后的茶样感官品质已接近蒙顶黄芽成品的品质特征,表明蒙顶黄芽独特的品质特征经过闷黄过程已初步形成。

The research analyzed the changes in organoleptic quality and chemical composition of Mengdinghuangya during processing using the tea samples of Mengdinghuangya as objects. The results showed that the content of amino acid,soluble protein and soluble sugar were firstly increased and then decreased in the whole process ; the content of catechins, caffeine, tea polyphenols, chlorophyll a and chlorophyll b were decreased gradually with the process. And the content of chlorophyll a and chlorophyll b reduced amplitude was larger, respectively 52% and 44.44%. The content of the water extract and tea pigment increased gradually with the process. The content of the thearubigins and theaflavins increase amplitude was larger, respectively was 56.52%,54.55%. As could be seen from the organoleptic evaluation,the quality characteristics of the tea sample of the third-fried were closed to Mengdinghuangya. So it showed that the unique quality characteristics of Mengdinghuangya had been preliminarily formed after the heaping for yellowing.