不同萎凋工艺对白茶生化成分及品质的影响

Effects on Quality and Biochemical Components of Different Withering Process on White Tea

以春季“福鼎大白茶”一芽—二叶为原料,设置萎凋时间0 h,干燥温度分别为80、95、110℃烘至足干作为对照,实验组萎凋时间分别设置为16、28、40 h,干燥温度均设为80、95、110℃烘至足干;利用高效液相色谱法、紫外分光光度法对茶叶中主要生化成分进行检测分析,结合感官审评以探讨不同萎凋、干燥工艺对福鼎大白茶成分及品质的影响。分析结果表明:萎凋时长为28 h,干燥温度为95℃时,茶叶中的生化成分含量及感官审评各项目因子评分均较高,更有利于其品质的形成。

Taking the first bud,first leaf and two leaves of"Fuding Dabai"in spring at Xinyang City's Shihe Port as raw materials,the indoor natural withering method is adopted,with the withering time and drying temperature as variables.Set withering time 0 h,drying temperature at 80,95,110℃to dry the foot as a control,withering time of the experimental group were set to 16,28,40 h,drying temperature were all set to 80,95,110℃.After drying to dryness,the main biochemical components in tea were detected and analyzed by high performance liquid chromatography and ultraviolet spectrophotometry,combined with sensory evaluation to explore the effects of different withering and drying processes on the composition and quality of Fuding Dabai variety Xinyang white tea.The analysis results show that when the withering time is 28 h and the drying temperature is 95℃,the content of biochemical components in Fuding Dabai Xinyang white tea is higher,and the scores of each item of sensory evaluation are higher,which is more conducive to the formation of the quality of Fuding Dabai Xinyang white tea.