不同成熟度和渥堆时间对老鹰黑茶(狭叶润楠)品质的影响

Effects of Different Maturity and Pile-fermentation Time on the Quality of Hawk Dark Tea made by Machilus rehderi

为丰富贵州省老鹰茶产品种类和探究不同成熟度和渥堆时间对老鹰黑茶品质形成的影响,本研究以狭叶润楠为研究对象,分别在3月与5月下旬采摘鲜叶,将其萎凋杀青揉捻,在控温控湿的环境下分别渥堆20 h、24 h、36 h和48 h,干燥后取样分析不同成熟度和渥堆时间对老鹰黑茶感官品质和主要品质成分的影响。结果表明:1)在感官品质上,3月下旬的狭叶润楠鲜叶更适于制作老鹰黑茶,并随着渥堆时间的延长(20~48 h)递减,20 h的感官评分最高;2)在品质成分含量上,嫩叶老鹰黑茶的灰分和蛋白质含量高于老叶老鹰黑茶的,水浸出物、总黄酮、总酚和总游离氨基酸含量则相反;3)在品质成分含量变化上,总黄酮、总游离氨基酸、灰分含量与渥堆时间均无相关性,含量相对稳定;对于嫩叶老鹰黑茶,脂肪、蛋白质含量随渥堆时间的延长递增,总酚含量是增减增,可溶性糖含量是减增减,水浸出物含量趋于稳定;对于老叶老鹰黑茶,水浸出物含量随渥堆时间的延长呈上升趋势,可溶性糖含量则相反,脂肪含量是先增后减,总酚和蛋白质含量不受渥堆时间影响。

In order to enrich the varieties of hawk tea products in Guizhou province and explore the effects of different maturity and pile-fermentation time on the quality of hawk dark tea, the fresh leaves of Machilus rehderi were picked in March and late May, and then were withered, killed out and rolled, finally were piled for 20 h, 24 h, 36 h and 48 h under a temperature and humidity control environment. After drying, samples were taken to analyze the effects of different maturity and plie time on the sensory quality and main quality coponents of hawk dark tea. The results showed that :1) In terms of sensory quality, the fresh leaves of Machilus rehderi in late March were more suitable for making hawk dark tea, and which was decreased with the increase of pile-fermentation(20~48 h), the sensory score of 20 h was the highest;2) In terms of quality components content, the ash and protein contents of tender leaf hawk dark tea was higher than that of old leaf hawk dark tea, while the content of water extract, total flavonoids, total phenols and total free amino acids were opposite;3) In the change of quality components content, the content of total flavonoids, total free amino acids and ash content had no correlation with the pile-fermentation time, which were relatively stable;for the tender leaf hawk tea, the fat and protein content were increasing with the pile-fermentation time, and the content of total phenol increased firstly, then decreased, and increased finally, and the content of soluble sugar decreased firstly, then increased, and decreased finally, while the content of water extract tended to be stable;for the tender leaf hawk dark tea, the content of water extract increased with the prolonged pile-fermentation time, while the soluble sugar content was opposite, the content of fat increased firstly and then decreased, and the content of total phenol and protein were not affected by the pile-fermentation time.