复合光源萎凋对信阳红茶品质的影响

Effects of Compound Light Source Withering on the Quality of Xinyang Black Tea

为了提高信阳红茶的品质,在信阳红茶萎凋工序中加入复合光源(红光、远红光、黄橙光),研究复合光源萎凋对信阳红茶主要生化成分及挥发性成分的影响。结果表明:复合光源萎凋对信阳红茶代谢产物的变化影响显著,其中茶多酚的含量降低了0.31%,儿茶素的含量降低了0.06%,总黄酮的含量降低了0.20%,咖啡碱的含量降低了0.31%,2-甲氧基呋喃的含量降低了0.13%,2,5-二甲基吡嗪的含量降低了0.13%,另外茶黄素的含量增加了0.02%,氨基酸的含量增加了0.23%,可溶性糖的含量增加了0.78%,芳樟醇的含量增加了0.44%,香叶醇的含量增加了1.77%,苯乙醛的含量增加了2.00%,苯甲醛的含量增加了0.21%,有效降低信阳红茶的苦涩味强度和焙火味,增加鲜甜味强度和花果香。结论:在萎凋工序中添加复合光源可改善信阳红茶的滋味和香气,有效提升信阳红茶的品质。

In order to improve the quality of Xinyang black tea,compound light source(red light,far-red light,yellow orange light)was added in the withering process of Xinyang black tea to study the effects of compound light source withering on the main biochemical components and volatile components of Xinyang black tea.The results show that:The content of tea polyphenols decreased by 0.31%,the content of catechin decreased by 0.06%,the content of total flavonoids decreased by 0.20%,the content of caffeine decreased by 0.31%,the content of 2-methoxy-furan decreased by 0.13%,and the content of 2,5-dimethylpyrazine decreased by 0.13%.In addition,theaflavin content increased by 0.02%,amino acid content increased by 0.23%,soluble sugar content increased by 0.78%,linalool content increased by 0.44%,geraniol content increased by 1.77%,phenylacetaldehyde content increased by 2.00%,benzaldehyde content increased by 0.21%.It can effectively reduce the intensity of bitterness and baking flavor of Xinyang black tea,and increase the intensity of fresh sweetness and flower fruit flavor.Conclusion:Adding compound light source in the withering process can improve the taste and aroma of Xinyang black tea,and effectively improve the quality of Xinyang black tea.