摘要
为探究铁观音陈化过程中有机酸组分变化规律,建立陈香型铁观音陈化品质监控体系,采用高效液相色谱(high performance liquid chromatography,HPLC)法测定铁观音当年新茶、存放6、9、13、18、25、30年的陈茶中10种有机酸的含量。计算各年份茶有机酸组分的滋味活力值(taste activity value,TAV),考察各有机酸的酸味贡献。结果表明:铁观音陈化过程中的有机酸总量高于新茶,呈现“先升后降,再逐渐平稳”的趋势,第6年总酸含量最高,是新茶的1.77倍。乳酸(44.6%~54.5%)和琥珀酸(24.8%~37.1%)是陈化过程中的主要有机酸,除乙酸和DL-酒石酸,其余检出酸均呈现陈化前期波动明显,陈化后期变化温和的特点,与铁观音陈化前期酸味刺激强烈而后期滋味醇和的审评特征一致。计算有机酸TAV发现只有琥珀酸TAV在陈化中始终高于1,是陈化过程主要呈酸物质。
To study alterations in organic acid components of Tieguanyin tea during aging process and to establish regulatory systems concerning aging quality of old Tieguanyin tea,concentrations of 10 organic acids in fresh Tieguanyin tea and 6 aged Tieguanyin teas(aged 6,9,13,18,25 and 30 years)were measured using high performance liquid chromatography.The contribution of each organic acid to sour taste was analyzed using taste activity value(TAV).The content of the sum of 10 organic acids tended to initially increase and then decrease and level off during ageing;however,the content of organic acids was higher in all aged Tieguanyin teas than in fresh tea.The highest concentration of organic acids occurred in 6-year-old tea,which was 1.77-fold high than that in fresh tea.Lactic acid and succinic acid were the predominant organic acids,accounting for approximately 44.6%-54.5%and 24.8%-37.1%of the 10 organic acids,respectively.Each organic acid,apart from acetic acid and DL-tartaric acid,showed marked fluctuation during the early period of aging,but changes were moderate during later stage.These characteristics explained why aged Tieguanyin teas had a strong sourtaste during early aging stages and showed a mellow,not astringent flavor at later stages.The variation in TAV of organic acids showed that succinic acid was the predominant contributor to sour taste at TAV>1 throughout the aging process.
作者
莫润明
林海燕
陈金发
秦丹
陈成聪
张志旭
MO Run-ming;LIN Hai-yan;CHEN Jin-fa;QIN Dan;CHEN Cheng-cong;ZHANG Zhi-xu(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Horticuture College,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients,Changsha 410128,Hunan,China;National Research Center of Engineering Technology for Utilization Ingredients from Botanicals,Changsha 410128,Hunan,China;National Engineering Research Center for Tea Quality and Safety,Quanzhou 362000,Fujian,China;State Key Laboratory of Subhealth Intervention Technology,Changsha 410128,Hunan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第20期21-27,共7页
Food Research and Development
基金
长沙市科技计划项目(kq1907045)
国家茶叶质量安全工程技术研究中心开放课题(2018NTQS0203)
作物种质创新与资源利用重点实验室科学基金开放项目(19KFXM11)
湖南省大学生创新训练项目(S202012653006)。
关键词
陈香型铁观音
贮藏
陈化
有机酸
滋味活度值
old Tieguanyin tea
storage
aging process
organic acid
taste activity value