白叶1号红茶加工中香气组分的迁移机理研究

Study on migration mechanism of aroma components in processing Baiye No.1 black tea

以白叶1号作为白茶典型代表进行红茶加工,并在鲜叶、萎凋、揉捻、发酵初期、发酵中期、发酵末期、干燥7个点取样,同时选择祁门红茶、宜兴红茶作为对比,做香气组分分析。结果表明:白叶1号在萎凋时,细胞膜通透性增加,酶活性增大,糖苷类前体物质水解成苯甲醇、水杨酸甲酯等芳香物质。茶叶经揉捻后,细胞破碎,酶促反应加剧,氨基酸与糖类、脂类物质偶联,氧化成醇、醛、酮类芳香物质,干燥中后期,氨基酸与糖类发生美德拉反应和Strecker降解反应,生成焦糖香的呋喃、吡咯类等芳香物质。

Taking Baiye No. 1 as the typical representative of white tea, the black tea processing was carried out, and the sampling was carried out at 7 points: fresh leaves, withering, rolling, early fermentation, middle fermentation, late fermentation and drying. At the same time, Qimen black tea and Yixing black tea were selected as the comparison to analyze the aroma components. The results showed that the cell membrane permeability and enzyme activity of Baiye No. 1 increased during witherings, and the glycoside precursors hydrolyzed into benzyl alcohol, methyl salicylate and other aromatic substances. After rolling, the cells were broken and the enzymatic reaction was intensified. Amino acids were conjured with carbohydrates and lipids and oxidized into alcohols, aldehydes and ketones aromatic substances. In the middle and late drying period, the amino acids and carbohydrates underwent Medra reaction and Strecker degradation reaction to produce caramel aromatic furan, pyrrole and other aromatic substances.