欧李代用茶适制种质筛选与加工工艺研究

Study on germplasm selection and processing techniques for Cerasus humilis substitute tea

[目的]本研究以欧李18个品种(系)的叶片为原料,探究适宜制备代用茶的欧李种质和适宜发酵条件,为欧李代用茶种质的筛选和制备提供理论依据。[方法]选取18个欧李品种(系)成熟叶片,以工夫红茶加工工艺制备欧李代用茶;通过比色法测定欧李代用茶茶叶中茶多酚、总酚、类黄酮和单宁等欧李代用茶活性物质含量;采用正交试验设计欧李代用茶发酵条件,结合感官审评筛选欧李代用茶适宜种质和发酵条件。[结果]欧李18个品种(系)发酵茶茶多酚含量为39.64~68.75 mg·g^(-1),总酚含量为10.07~19.64 mg·g^(-1),类黄酮含量为17.72~43.60 mg·g^(-1),单宁含量为10.37~19.43 mg·g^(-1)。‘农大7号’品种发酵茶中的茶多酚、类黄酮和单宁含量均为最高。综合感官评价结果,筛选出‘农大5号’、‘农大7号’和‘01-01’共3个适宜制备欧李代用茶的种质。‘农大5号’、‘农大7号’和‘01-01’欧李叶片茶多酚含量分别为48.03、68.75、42.40 mg·g^(-1);总酚含量分别为12.76、19.03、11.69 mg·g^(-1);类黄酮含量分别为20.70、43.60、18.29 mg·g^(-1);单宁含量分别为12.27、19.43、12.45 mg·g^(-1)。‘农大5号’和‘01-01’发酵工艺为发酵时间5 h、发酵温度35℃、发酵湿度80%;‘农大7号’发酵工艺为发酵时间5 h、发酵温度35℃、发酵湿度90%。不同发酵条件‘农大5号’感官评价最高为92分,‘农大7号’和‘01-01’感官评价最高均为92.75分。[结论]欧李代用茶发酵工艺为发酵时间5 h、发酵温度35℃,湿度为80%~90%。综合营养和感官评价,‘农大7号’制备代用茶的潜力较大。

[Objective]This study aimed to explore suitable germplasm of Chinese dwarf cherry(Cerasus humilis)and optimal fermentation conditions for the preparation of substitute tea using leaves form 18 varieties.The goal was to provide a theoretical basis for the screening and preparation of germplasm of C.humilis substitute tea(CST).[Methods]The substitute tea was processed using the method for traditional black tea.The active compounds in the tea,such as polyphenols,total phenols,flavonoids,and tannins,were measured using a colorimetric method.An orthogonal experimental design was used to test the fermentation conditions,and sensory evaluation was applied to screen for suitable germplasm and fermentation conditions.[Results]The content of tea polyphenol,total phenol,flavonoids,and tannin in the 18 cultivars of C.humilis ranged from 39.64 to 68.75 mg·g^(-1),10.07 to 19.64 mg·g^(-1),17.72 to 43.60 mg·g^(-1) and 10.37 to 19.43 mg·g^(-1),respectively.‘Nongda No.7’exhibited the highest levels of tea polyphenols,flavonoids,and tannin.From the 18 germplasms evaluated,‘Nongda No.5’,‘Nongda No.7’,and‘01-01’were identified as the most suitable cultivars for preparing substitute tea(CST).The tea polyphenols in‘Nongda No.5’,‘Nongda No.7’and‘01-01’were 48.03,68.75,and 42.40 mg·g^(-1),respectively.Their total phenol content was 12.76,19.03,and 11.69 mg·g^(-1),respectively.The flavonoid content in the three cultivars was 20.70,43.60,and 18.29 mg·g^(-1),respectively,while their tannin content was 12.27,19.43,and 12.45 mg·g^(-1),respectively.The optimal fermentation conditions for‘Nongda No.5’were 5 hours at 35℃with 80%humidity,whil‘e Nongda No.7’required 5 hours at 35℃and 90%humidity.The ideal conditions for‘ 01-01’were 5 hours at 35℃and 80%humidity.[Conclusion]The optimal fermentation process for CST was 5 hours at 35℃with humidity ranging between 80%~90%.Based on the quality indicators and sensory evaluation,‘Nongda No.7’showed the greatest potential for further development as a substitute tea.