南方农业学报2025，Vol.56Issue(10)：3036-3046,11.DOI:10.3969/j.issn.2095-1191.2025.10.004
八步紫芽加工绿茶和红茶的工艺及品质特征分析
Analysis of the process and quality characteristics of green tea and black tea from Babu Ziya
摘要
Abstract
[Objective]This study aimed to investigate processing parameters and quality characteristics of green tea and black tea from Babu Ziya,and screen the suitable processing techniques for these tea products,which provided a theo-retical basis for the development and utilization of Babu Ziya as well as production of distinctive tea products.[Method]Using the fresh tea leaves(one bud and two leaves)from the ZY-1 lines selected from the Babu Ziya resources as test ma-terials,microwave fixation and drying temperature tests for green tea(microwave power set at 1050,800,and 600 W,and microwave duration set at 1.0,1.5,2.0,and 2.5 min)were performed;fermentation time and final drying temperature tests for black tea(fermentation time set at 2.0,2.5,3.0,and 3.5 h,and drying temperature set at 65,75,85,and 95℃)were conducted.The optimal processing techniques and quality characteristics of green tea and black tea from Babu Ziya were comprehensively analyzed from both quality components and sensory evaluation.[Result]In the processing of green tea from Babu Ziya,the comprehensive scores of sensory quality of green tea obtained by microwave fixation at 800 W for 2.0 min and drying at 85℃were relatively high,reaching 95.30 and 92.70 respectively,which were significantly higher than those in other treatments(P＜0.05,the same below).The green tea treated with microwave fixation at 800 W for 2.0 min had the highest anthocyanidin content at 7.40 mg/g;the green tea dried at 85℃exhibited the highest contents of free amino acids,tea polyphenols,and anthocyanidin,at 4.68%,31.19%,and 8.69 mg/g,respectively.The black tea showed higher comprehensive sensory quality scores when fermented for 3.0 h and dried at 75℃and 85℃,reaching 94.90,93.70,and 93.95,respectively,which were significantly higher than those in other treatments.The theaflavin and thearu-bigin contents of black tea processed with a fermentation time of 3.0 h were highest at 0.85%and 6.60%,respectively,significantly higher than those of other treatments.Black tea processed at a drying temperature of 75℃exhibited higher levels of tea polyphenol,total flavonoids,theaflavins,and thearubigins,at 25.64%,3.41%,0.82%,and 6.93%,respec-tively.Principal component analysis,orthogonal partial least squares-discriminant analysis,and cluster analysis results in-dicated that theaflavins,thearubigins,soluble sugars,and water extracts were the key components responsible for quality differences in black tea due to fermentation time,whereas tea polyphenols,theaflavins,thearubigins,and theabrownins were the critical components contributing to quality variations caused by the drying temperature.[Conclusion]The key processing parameters and quality characteristics for producing green tea and black tea from high-anthocyanin ZY-1 purple bud tea are clarified,and both the green tea and black tea exhibit unique characteristics.关键词
八步紫芽/花青素/绿茶/红茶/工艺参数/品质特征Key words
Babu Ziya/anthocyanidin/green tea/black tea/process parameter/quality characteristics分类
农业科技引用本文复制引用
杨慧,张涛,王永生,王莹,王济红,邵元元,宋勤飞,邓燕莉,张静..八步紫芽加工绿茶和红茶的工艺及品质特征分析[J].南方农业学报,2025,56(10):3036-3046,11.基金项目
国家重点研发计划项目(2022YFD1600805) （2022YFD1600805）
贵州省科技计划项目(黔科合支撑[2020]1Y003,黔科合支撑[2023]481) （黔科合支撑[2020]1Y003,黔科合支撑[2023]481）
湖南省长沙市自然科学基金项目(kq2402129) National Key Research and Development Program of China(2022YFD1600805) （kq2402129）
Guizhou Science and Technology Plan Project(QKHZC[2020]1Y003,QKHZC[2023]481) （QKHZC[2020]1Y003,QKHZC[2023]481）
Natural Science Foundation Project of Changsha,Hunan Province(kq2402129) （kq2402129）
