广西甜茶不同加工方式的品质特征及其主要内含成分分析

Quality Characteristics and Main Components Analysis of Guangxi Sweet Tea by Different Processing Methods

为了丰富广西甜茶的产品类型,文章探究了不同加工方式制作的甜茶的品质特征及主要内含成分的含量。以成熟叶晒青样为对照,对嫩叶和成熟叶分别采用白茶工艺、绿茶工艺、红茶工艺进行制样并感官审评,结果表明,成熟叶制成的白茶、绿茶、红茶得分较嫩叶及对照制成的茶样高,适口性佳。对成熟叶进行6种不同加工方式制样,感官审评结果表明,发酵结合烘干工艺制成的甜茶叶口感最佳。采用高效液相色谱法、分光光度法测定了6种不同加工方式下甜茶样中3种主要有效成分的含量。结果表明:不同加工方式对广西甜茶3种主要有效成分含量有较大影响,锅炒杀青制成茶样甜茶苷含量最高,为5.19%;室内阴干制成的茶样茶多酚含量最高,为7.84%;直接烘干制成的茶样总黄酮含量最高,为2.05%。结合感官审评及主要化学成分指标综合考虑,广西甜茶可采用“揉捻+发酵”工艺、室内阴干工艺、“滚筒杀青+揉捻”工艺和直接烘干工艺等进行生产,丰富产品类型,提高产品的品饮性。

In order to enrich the types of Guangxi sweet tea,this paper explored the quality characteristics and the content of the main components of sweet tea made by different processing methods.Taking the sundried samples of mature leaves as the control,the samples of young leaves and mature leaves were prepared by white tea technology,green tea technology,and black tea technology,respectively,and sensory evaluation was carried out.The results showed that the scores of white tea,green tea,and black tea made from mature leaves were higher than those made from young leaves and the control,and their palatability was better.The mature leaves were processed with six different processing methods,and the results of sensory evaluation showed that sweet tea made by fermentation combined with drying technology had the best taste.Highperformance liquid chromatography and spectrophotometry were used to determine the contents of three main effective components in sweet tea samples under 6 different processing methods.The results showed that different processing methods had a great effect on the content of 3 main effective components in Guangxi sweet tea.The content of rubusoside in the tea sample prepared by stir fixation is the highest,which is 5.19%.The content of tea polyphenols in tea samples made by indoor drying in the shade is the highest,which is 7.84%.The content of total flavonoids in tea samples made by direct drying is the highest,which is 2.05%.In combination with sensory evaluation and comprehensive consideration of main chemical composition indicators,Guangxi sweet tea can be produced by the rolling+fermentation process,indoor shade drying process,de-enzyming in pot+rolling process,direct drying process,etc.to to enrich product types and improve the drinkability of products.