光质萎凋对不同茶树品种红茶品质的影响

罗红玉; 王奕; 吴全; 袁林颖; 杨娟; 张莹; 王杰; 邬秀宏; 钟应富

doi:10.13386/j.issn1002-0306.2020070278

光质萎凋对不同茶树品种红茶品质的影响

Effect of Withering Light-wave Bands on Different Varieties Black Tea Quality

摘要

摘要: 本文以室内自然萎凋为对照，比较红光、黄光、蓝光的不同光强（1000、1500、2000 lx）对不同品种红茶感官品质和主要成分的影响。结果表明，与对照相比，光质萎凋能保持或提升福鼎大白茶、蜀永1号萎凋叶游离氨基酸含量，保持或提高了四川中小叶种红茶茶黄素含量；蓝光可提升蜀永1号、四川中小叶种红茶可溶性糖含量，还可降低福鼎大白茶、蜀永1号红茶茶褐素含量。黄光光强与福鼎大白茶红茶可溶性糖含量呈显著正相关，与四川中小叶种茶褐素含量存在极显著正相关，与蜀永1号萎凋叶和红茶茶多酚含量呈较大负相关，但不显著，而蓝光光强与四川中小叶种红茶可溶性糖含量呈较大正相关，但不显著。综合感官品质，福鼎大白茶红茶最佳的萎凋光质为1500 lx黄光、2000 lx黄光，茶红素含量较高，分别为2.211%、2.049%，而茶褐素含量较低，分别为3.081%、3.025%；蜀永1号红茶最佳的萎凋光质为1500 lx黄光，游离氨基酸含量最高，为2.8%；四川中小叶种红茶最佳的萎凋光质为1500 lx黄光、1500 lx蓝光，前者游离氨基酸含量较高，为3.4%，后者茶黄素含量较高，为0.280%，茶褐素含量较低，为2.937%。所以1500 lx黄光有利于提升所选品种红茶品质。

Abstract: The natural withering indoor was used as the control, the effect of different intensity (1000 、1500、2000 lx) of red light, yellow light and blue light on the sensory assessment quality and main components of different varieties of black tea were compared in the study. The results showed that, compared with the control, the amino acids content in fuding-dabaicha and No. 1 of shuyong withered leaf together with the theaflavins (TFs) content in sichuan-zhongxiaoyezhong black tea would be kept or promoted under all light withering, and soluble sugar content in No. 1 of shuyong and sichuan-zhongxiaoyezhong black tea would be promoted under blue light withering, while the theabrownine (TB) content in fuding-dabaicha and No. 1 of shuyong black tea would be decreased under this condition. Correlation analysis showed the soluble sugar content of fuding-dabaicha black tea, and the TB content in sichuan-zhongxiaoyezhong black tea were significantly and positively correlated with yellow light intensity, while the tea polyphenols content in No. 1 of shuyong withered leaf and its black tea were great degree negatively correlated with yellow light intensity, and the soluble sugar content in sichuan-zhongxiaoyezhong black tea was great positively correlated with blue light intensity, both were not significant. Considered the sensory assessment, the optimum withering light and intensity for fuding-dabaicha black tea was 1500 lx and 2000 lx yellow light, which would keep higher content of thearubigins (TRs) that were 2.211% and 2.049%, and lower content of TB that were 3.081% and 3.025% in tea. The 1500 lx yellow light was the optimum selection for No. 1 of shuyong black tea with the highest content of amino acids which was 2.8%. The 1500 lx yellow light and 1500 lx blue light were the best choices for sichuan-zhongxiaoyezhong black tea, the amino acids content reached to 3.4% in the former, the TFs content reached to 0.280% and the TB content was as low as 2.937% in the latter. So the 1500 lx yellow light was beneficial to promote the quality of these three kinds of black tea.