作 者：
董晨;何畅;朱珺语;曲凤凤;冉茂权;艾仄宜;刘淑媛;余志;郑时兵;倪德江
摘 要：
【目的】探索不同做形方式对鄂茶10号优质绿茶品质的影响。【方法】利用鄂茶10号优质鲜叶加工成芽形、扁形、条形和针形绿茶,并对样品进行了感官审评,同时应用分光光度法、色差计法、高效液相色谱法和气相色谱—质谱联用法进行了理化品质检测。【结果】在4个做形处理中,扁形绿茶的茶多酚含量最低,氨基酸含量最高,儿茶素苦涩味指数低,滋味更鲜醇;香气物质种类丰富,总量最高,花香和栗香高长。与针形绿茶相比,扁形绿茶的叶绿素含量、干茶色泽明度值L~*、黄蓝色度值b~*和色相值b~*/a~*值更高,干茶和茶汤的红绿色度值a*值更低,差异极显著,色泽更协调,绿色度更高。加工芽形绿茶虽能有效改善色泽品质,但综合品质稍低于扁形绿茶;加工针形绿茶虽然香气和外形品质更高,但不利于色泽和滋味品质的形成。【结论】加工扁形绿茶能显著改善绿茶滋味和香气品质,同时有效保证外形品质,综合品质最佳。
译 名：
Effect of Shaping Methods on the Quality of E-Cha No.10 Green Tea Products
作 者：
DONG Chen;HE Chang;ZHU Junyu;QU Fengfeng;RAN Maoquan;AI Zeyi;LIU Shuyuan;YU Zhi;ZHENG Shibing;NI Dejiang;Tea Science Department of College of Horticulture and Forestry Science,Huazhong Agricultural University;Key Laboratory of Urban Agriculture in Central China,Ministry of Agriculture and Rural Affairs;Xuan'en Technology Promotion and Service Center of Special Local Product;Wutai Changchen Tea Co.,Ltd.;
关键词：
E-Cha No.10;;green tea;;shaping;;quality
摘 要：
[Purpose]This study was performed to explore the effect of shaping methods on the quality of green tea products.[Method]The high quality fresh leaves of E-Cha No.10 were processed into bud-shape, flat-shape, strip-shape and needle-shape green tea respectively. The sensory quality of samples was graded and the chemical compounds of samples were analyzed by spectrophotometer method, colorimeter method, high performance liquid chromatography and gas chromatography mass spectrometry.[Result]Compared with the other shaped green tea, flat-shaped green tea was of highest quality, which was implied from the lowest content of polyphenols, the highest content of amino acids, the lower bitter and astringe index of catechin for taste, and the most abundant volatiles with floral and chestnut-like aroma. Moreover, compared with the needle-shaped green tea, the flat-shaped green tea had higher contents of total chlorophyll, larger value of L~*, b~* and b~*/a~* of appearance, and the smaller value of a~* of both appearance and infusion, contributing to more concordant green color of flat-shaped green tea. Additionally, it was considered that bud-shape green tea was slightly inferior to the flat-shaped green tea in terms of comprehensive quality despite of the higher color quality. Results also showed that although the needle-shaped green tea had the merit of strongly floral and chestnut-like aroma, its color was yellowish and taste was more bitter and astringe.[Conclusion]Processing E-Cha No.10 leaves to flat shape not only improved the quality of taste and aroma, but also the appearance was well-guaranteed. Therefore, this study demonstrated that the flat-shape green tea of E-Cha No.10 was best of comprehensive quality.
