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政和白茶不同泡法对其茶汤香气、糖类组分影响研究

Aromatic Characteristics and Saccharide Contents of Zhenghe White Tea Steeped by Different Methods

    摘要
  • 摘要:
    目的 白茶以其毫香蜜韵、滋味鲜醇的品质特征深受消费者喜爱。探明政和白茶不同泡法对其茶汤品质的影响，为丰富白茶泡饮方式和参数提供理论基础。
    方法 以政和白茶寿眉小饼为研究对象，设置泡茶（PC）、煮茶（ZC）和煮茶后焖茶汤（ZCM）3种不同泡法，采用顶空固相微萃取（HS-SPME）结合气相色谱质谱联用技术（GC-MS）对不同泡法茶汤香气组分进行测定，应用衍生化法结合GC-MS对不同泡法茶汤可溶性糖类组分进行测定。
    结果 结果表明，PC汤色橙黄，滋味醇厚欠润，陈香显；ZC汤色金黄，滋味醇和，枣香；ZCM汤色金黄，滋味甘醇甜润，转为枣香明显，带糯香。ZC与ZCM之间香气组分整体差异较小，但与PC差异明显。与PC相比，ZC与ZCM在吲哚、环氧-β-紫罗兰酮、水杨酸甲酯和β-罗勒烯相对含量均明显降低，而(E)-3-己烯醇、香叶醇、α-法呢烯和芳樟醇相对含量均显著提高。ZCM中的环氧-β-紫罗兰酮、水杨酸甲酯、α-法呢烯相对含量在煮茶基础上进一步提高。可溶性糖总量在ZCM中最高，达153.7 μg·mL−1，ZC与PC处理次之。与PC相比，ZC与ZCM在果糖、葡萄糖、蔗糖和麦芽糖含量显著增加，ZCM中果糖与蔗糖含量均在ZC基础上进一步提高。
    结论 与PC相比，ZC和ZCM在吲哚、环氧-β-紫罗兰酮、水杨酸甲酯和β-罗勒烯降低，(E)-3-己烯醇、香叶醇、α-法呢烯和芳樟醇提高，果糖、葡萄糖、蔗糖、麦芽糖和总可溶性糖含量提高，共同构成了ZC和ZCM醇厚、枣香的品质特征。ZCM在ZC基础上进一步强化了上述品质。

     

    Abstract:
    Objective White tea is deeply loved by consumers because of its quality characteristics of fragrance, honey and mellow taste. Exploring the influence of different brewing methods on the quality of Zhenghe white tea soup can provide a theoretical basis for enriching the brewing methods and parameters of white tea.
    Method Shoumeixiaopin Zhenghe White tea was prepared by steeping with boiling water (PC), boiling in a pot (ZC), or boiling then holding in a covered pot (ZCM). The brewed teas were subsequently analyzed on aromatics by the headspace solid phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) as well as on saccharides by the derivatization method with GC-MS.
    Result The white tea steeped with boiling water (PC) was orange in color with mellow taste and aged aroma; that by ZC, golden in color with mellow taste and jujube fragrance; and that by ZCM, golden in color with slightly sweet taste, jujube aroma, and glutinous rice-like flavor. Overall, the tea steeped by PC differed significantly from ZC, but similar between ZC and ZCM, on aromatic characteristics. Relatively, PC-tea had significantly higher contents of indole, epoxy-β-Ionone, methyl salicylate, and β-ocimene but significantly lower (E)-3-hexenol, geraniol α-farnesene, and linalool than ZC and ZCM counterparts. ZCM produced the greatest contents of epoxy-β-Ionone, methyl salicylate, and α-farnesene among the 3 steeping methods, and made the tea containing the highest total soluble sugars at 157.3 μg/mL, which were followed by ZC and PC. ZCM and ZC brewed teas to be significantly more in fructose, glucose, sucrose, and maltose than did PC, and ZCM significantly surpassed ZC in the contents of fructose and sucrose.
    Conclusion In comparison with the conventional steeping tea with boiling water, brewing the Zhenghe white tea by ZC or ZCM yielded the tea higher in the contents of indole, epoxy-β-Ionone, methyl salicylate, β-ocimene, fructose, glucose, sucrose, maltose, and total soluble sugars with mellow taste and jujube aroma. When the boiled tea in a pot or cup was covered, the aromatic and nutritional quality were further enhanced.

     

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