不同加工工艺对信阳群体种白茶品质及成分的影响

Effects on quality and biochemical components of different treatments on white tea from Xinyang species

研究以信阳群体种为材料,探讨在室内自然萎凋的情况下,萎凋时间长短和干燥温度高低对其所制白茶感官品质及主要生化成分含量的影响。通过对比不同加工工艺信阳群体种白茶的感官审评及主要化学成分含量差异,分析萎凋过程中白茶品质及成分的变化趋势,讨论信阳群体种加工白茶较适宜的萎凋时间和干燥温度。研究设置2因素多水平试验,萎凋时间分别为12、18、24、30、36、42 h,干燥温度分别为60、80、100℃。研究结果表明,随着萎凋时间的延长,茶多酚、儿茶素含量呈先上升后下降趋势,氨基酸含量持续微弱上升;萎凋30 h-干燥温度80℃为信阳群体种加工白茶相对最佳的工艺,相对较适宜的萎凋时间为(18~30)h。

With Xinyang species as materials, discussed the effects on quality and biochemical components of different withering times and drying temperatures processing of white tea, in the case of indoor natural withering. Through comparing the difference from quality and biochemical components of different treatments on white tea from Xinyang species, analysis on the changing trend of quality and composition in white tea during withering, discuss the suitable withering time and drying temperature of processing white tea from Xinyang species. This study set up two factor and multilevel test, withering time respectively for 12, 18, 24, 30, 36 h and 42 h, drying temperature were 60, 80, 100 ℃. Result showed that with the extension of the withering time, tea polyphenols and catechins content was first increased and then decreased, amino acid content increased slightly; withering 30 h, drying temperature 80 ℃ was themost suitable processing technology of Xinyang species white tea, the relatively appropriate withering time was（18~30）h.