基于品质成分分析的银猴种红茶适制性研究

Comparative Study of Black Tea Processed by the Silver Monkey Variety Based on the Quality Contents Analysis

为探究银猴品种的红茶适制性,研究将银猴种与群体种、金萱、混合原料所制红茶进行品质差异分析,同时通过改变干燥参数,优化银猴种红茶干燥工艺。结果表明,银猴种红茶的茶黄素、茶红素含量均较高,茶褐素含量较低,TR/TF比值适宜,汤色亮、呈金黄色;银猴种红茶的香气品质优于群体种与金萱品种所制红茶,其关键香气物质(VIP>1且有具体香气贡献的物质)含量多,香型以花果香为主。在加工工艺方面,适度提高干燥温度、延长干燥时间有利于提高银猴品种红茶关键香气物质含量,提升茶叶品质。与其他品种相比,银猴种适制红茶。

In order to explore the suitability of silver monkey variety black tea,this study analyzed the quality difference between silver monkey variety black tea,population black tea,Jinxuan black tea and mixed raw materials.Meanwhile,the drying parameters were changed to optimize the drying process of silver monkey variety black tea.The results showed that the contents of theaflavin and thearubin were higher,while the contents of theaflavin were lower,TR/TF was in the best range,and the black tea was bright and golden yellow.The aroma quality of silver monkey variety black tea is better than that of group black tea and Jinxuan black tea.The key aroma substances(VIP>1 and specific aroma contribution substances)are more abundant,and the aroma type is mainly flower and fruit.In terms of processing technology,moderately increasing the drying temperature and prolonging the drying time are conducive to increasing the content of key aroma substances and improving the quality of silver monkey variety black tea.Compared with other varieties,silver monkey variety is suitable for producing black tea.