不同贮藏条件对扁形绿茶货架品质的影响

Effects of Different Storage Conditions on Shelf Quality of Flat Green Tea

针对绿茶贮藏环节易氧化、陈变的行业难点问题,以温度、湿度、含氧量、干茶含水量为控制变量,研究差异化调控对绿茶贮藏品质稳定性的影响,以期获得最大限度保持绿茶品质风味和营养价值的贮藏条件。通过均匀设计,结合主成分分析、回归分析优化建立了扁形绿茶的贮藏品质控制参数。结果表明,随着贮藏时间延长,茶多酚和儿茶素含量呈下降趋势,酯型/非酯型儿茶素在贮藏6个月后增加幅度明显,咖啡碱含量变化不显著。优化获得绿茶贮藏协同品控参数:干茶含水量4.5%,温度25℃、相对湿度55%、内包装含氧量0.2%,在该条件下绿茶贮藏感官风味和化学物质保留率最为稳定,其中茶多酚、儿茶素和感官评分的综合评分分别为1.28、1.10、2.09。本研究可为绿茶贮藏流通、保鲜控制规程的制定提供技术支撑和参考依据。

According to the common industry difficulties that green tea was easily aging and deterioration during storage,the conditions of temperature, humidity, oxygen and moisture were used as control variables to investigate the storage quality stability of green tea. Based on the above, the optimal storage conditions that including the quality, flavor and nutritional value of green tea could be obtained. The storage quality control parameters of green tea were optimized through uniform design experiment combined with PCA(principal component analysis) and regression analysis. The results showed that the content of tea polyphenols and catechins decreased with the storage time, the ration of ester catechins and non ester catechins increased obviously after 6 months. However, the content of caffeine changed insignificantly. The optimal collaborative quality control parameters of green tea were temperature of 25 ℃, relative humidity of 55%, oxygen content of inner package of 0.2%,and the moisture content of 4.5%. Under these conditions, the sensory flavor and phytochemicals were most stable. In addition, the comprehensive scores of tea polyphenols, catechins and sensory scores were 1.28, 1.10and 2.09, respectively. This study provides technical support and reference for the formulation of green tea storage,circulation and preservation control regulations.