不同加工工艺对‘陕茶1号’绿茶品质的影响

Effect of Different Processing Techniques on the Quality of ‘Shaancha 1’ Green Tea

选用‘陕茶1号’春季一芽二叶新梢为原料,分别按照扁形茶、卷曲形茶、针形茶、兰花形茶和炒青工艺加工成绿茶,所制茶样通过感官审评、内含成分分析、香气组分分析和抗氧化能力分析,以确定‘陕茶1号’春季鲜叶原料加工绿茶的最佳工艺。结果表明:兰花形茶各内含成分适中协调,水浸出物含量为46.24%,氨基酸含量最高达4.22%,咖啡碱含量为4.54%,茶多酚含量为21.52%,酚氨比最低,叶绿素含量最高达2.15 mg/g,绿茶主要香气物质含量最高达21.69%,感官品质最佳,其加工工艺是加工‘陕茶1号’春季一芽二叶新梢的最佳工艺;扁形茶感官品质及其主要香气物质含量仅次于兰花形茶,多酚类保留量最高,各内含成分也较协调,且抗氧化能力最强,其加工工艺也适合‘陕茶1号’春季一芽二叶新梢的加工。

In order to find the best processing technique for ‘Shaancha 1’ green tea, new shoots with one bud and two leaves from the clonal tea cultivar ‘Shaancha 1’ harvested in spring were processed into flat-shaped, curl-shaped, needle-shaped,orchid -shaped, and pan-fired green tea, respectively and the tea samples were subjected to sensory evaluation, chemical component analysis, aroma component analysis and antioxidant capacity assay. The results showed that orchid-shaped tea had a water extract content of 46.24% with amino acids, caffeine, tea polyphenols and chlorophyll accounting for 4.22%,4.54% and 21.52% of the total amount, respectively, demonstrating a well-balanced chemical composition, and it possessed the lowest ratio of polyphenols to amino acids and highest chlorophyll content of 2.15 mg/g. The content of the major aroma compounds in orchid-shaped tea was highest, up to 21.69%, and its sensory quality was best. Thus, orchid-shaped tea was the optimal processing technique for green tea from new shoots with one bud and two leaves of the ‘Shaancha 1’ cultivar,followed by flat-shaped tea in terms of sensory quality and the content of the major aroma compounds. On the other hand,flat-shaped tea had the highest retention rate of polyphenols and strongest antioxidant capacity and also had a well-balanced chemical composition. Therefore, flat-shaped tea is also an alternative processing technique for ‘Shaancha 1’ green tea.