余志+郭栓喜+柯西+胡兴明+倪德江+陈玉琼

摘要：以龙井43号鲜叶为原料，分析手工制作和机械化连续化工艺制作恩施玉露茶的品质差异。感官审评结果表明，恩施玉露茶机制工艺能达到手工制作要求，而且色泽品质显著提高。品质分析结果表明，机制工艺对茶多酚、儿茶素、氨基酸和可溶性糖含量影响较小。机制工艺对香气物质有一定影响，机制恩施玉露茶醇类、烷烃类、酯类、萜烯类以及杂环化合物含量相对较高，而醛酮类和酸类物质与手工制作的比较接近。总体看，恩施玉露茶连续化机制工艺完全能达到手工制作的要求。

关键词：恩施玉露茶;加工;品质

中图分类号：S571.1        文献标识码：A        文章编号：0439-8114（2015）23-5926-04

DOI：10.14088/j.cnki.issn0439-8114.2015.23.033

Analyses on the Quality Diversities of Enshi Yulu Tea Made by Hand-made Processing and Continuous Mechanical Processing

YU Zhi1， GUO Shuan-xi1， KE Xi1， HU Xing-ming2， NI De-jiang1， CHEN Yu-qiong1

（1. Key Laboratory of Horticultural Plant Biology， Ministry of Education/College of Horticultural and Forestry， Huazhong Agricultural University， Wuhan 430070， China; 2. Agricultural Bureau of Enshi Tujia and Miao Autonomous Prefecture，Enshi 445000，Hubei，China）

Abstract： Taking the fresh leaves of Longjing 43 as material， the quality differences of Enshi Yulu tea made by hand-made processing and continuous mechanical processing were analyzed. The sensory evaluation results indicate that， continuous mechanical processing could meet the requirment of hand-made processing， and improve the color quality significantly. Quality analysis results demonstrated that，continuous mechanical processing had small impacts on the content of tea polyphenols， catechins and soluble sugar. Continuous mechanical processing had some effects on the aroma substances， compared with the hand-made processing， continuous mechanical processing improved the content of alcohols， alkanes， esters and heterocyclic compounds in Enshi Yulu tea. The two processing samples had similar contents of aldehyde ketone and acids. In conclusion， the continuous mechanical processing of Enshi Yulu tea could reach requirement of hand-made processing.

Key words：Enshi Yulu tea;processing; quality

恩施玉露茶是中国历史名茶，属于传统蒸青型针形绿茶，产于湖北省恩施市。该名茶传统制法选用叶色浓绿的一芽一叶或一芽二叶为原料，鲜叶经蒸青、扇凉、铲头毛火、揉捻、铲二毛火、整形上光、烘焙等工序制作而成[1]。其外形条索紧直，色泽绿润;香气清高，具有多种香气成分[2];汤色清澈明亮，滋味浓醇，且富含多种人体必须的氨基酸成分[3]，叶底嫩绿明亮。但由于传统工艺均为手工制作，所需时间长，劳动强度大，不仅生产效率低下，而且茶叶品质不稳定，严重影响名茶的产业化开发和市场推广。华中农业大学和恩施润邦富硒茶叶有限公司经过5年多的研究，开发出恩施玉露茶机械化与连续化新工艺，建立了成套连续化生产线，目前相关技术已经在恩施州推广，取得显著成效。……