食品工业科技2026，Vol.47Issue(11)：1-11,11.DOI:10.13386/j.issn1002-0306.2025070281
不同等级黄山毛峰茶汤贮藏稳定性差异
Comparison of Storage Stability between Infusions Made from Different Grades of Huangshan Maofeng Teas
摘要
Abstract
The poor storage stability of green tea beverages results in short shelf life.To investigate the influence of raw material grade on the storage stability of green tea beverages,first-grade and third-grade Huangshan Maofeng green teas were used to prepare tea infusions.The changes in the sensory quality,physicochemical properties,and chemical composi-tion(including basic components,catechins and their main degradation products,key flavonol glycosides,and volatile com-pounds associated with aroma deterioration)of tea infusions during storage were analyzed.The results showed that the tea infusion made from third-grade Huangshan Maofeng(MF3)exhibited fewer changes in taste,aroma,and color after stor-age compared with the tea infusion made from first-grade Huangshan Maofeng(MF1),indicating that MF3 had better sen-sory stability.Additionally,the changes in turbidity and pH of MF3 were smaller than those of MF1.The composition analysis revealed that the decrease in total catechins(particularly epicatechins)and myricetin glycosides was more pronounced in MF1 than in MF3.Furthermore,correlation analysis demonstrated a significant association between the reduction in these components and taste deterioration,suggesting their possible contributions to the less stable taste of MF1.In addition,the increase in volatile compounds(such as benzaldehyde,benzeneacetaldehyde,and linalool)associated with the retort odor was greater in MF1,which might explain the worse aroma stability of MF1.In conclusion,using lower-grade green tea as raw material for tea beverage production contributes to better storage stability of green tea beverages.关键词
绿茶饮料/原料等级/储藏/稳定性/感官品质/熟闷Key words
green tea beverage/raw material grade/storage/stability/sensory quality/retort odor分类
轻工纺织引用本文复制引用
叶朱敏,郭亮,汪洁琼,陈建新,汪芳,卫聿铭,尹军峰,许勇泉,高颖..不同等级黄山毛峰茶汤贮藏稳定性差异[J].食品工业科技,2026,47(11):1-11,11.基金项目
国家自然科学基金项目(32202114). （32202114）
