张明露 彭玙舒 尹杰

摘 要：研究不同闷黄时间和温度对黄茶生化成分和感官品质的影响。以一芽二三叶福鼎大白茶叶鲜叶为原料，参照传统黄茶加工工艺，分别设置不同闷黄时间和闷黄温度条件处理，测定茶多酚、氨基酸、咖啡碱、茶黄素和可溶性糖等含量，并进行感官审评。结果表明，闷黄时间增加，茶多酚含量显著降低，茶黄素和水浸出物含量總体上升，氨基酸、咖啡碱和可溶性糖则是呈现先升后降的变化趋势。而在不同闷黄温度处理下，茶多酚和咖啡碱含量随闷黄温度增加而减少，氨基酸、茶黄素和可溶性糖则增加。就感官评价，闷黄时间以4～5 h处理品质最佳，闷黄温度以45℃品质最佳。

关键词：黄茶；闷黄；生化成分；品质

中图分类号：TS2722

文献标识码：A

文章编号：1008-0457（2018）04-00 -0 国际DOI编码：10.15958/j.cnki.sdnyswxb.2018.04.001

Effects of Different Piling Time and Temperature during Processing on the Quality of Yellow Tea

ZHANG Minglu，PENG Yushu，YIN Jie*

（ 1 College of Tea，Guizhou University，Guiyang，Guizhou 550025，China； 2 Tea Engineering and Technology Research Center of Guizhou，Guiyang，Guizhou 550025，China）

Abstract： In order to study the effects of different piling time and temperature on the biochemical compositions and sensory evaluation of yellow tea，referring to the processing technique of the traditional yellow tea，one bud and three leaves of Fuding Dabai tea was used as the experimental material in our research，then tea polyphenols，amino acids，caffeine，theaflavins，soluble sugar content and sensory evaluation were measured under different piling time and temperature conditions The results showed that，with the prolongation of the piling process，the content of tea polyphenols decreased significantly，while theaflavins and water extract increased on the contrary； simultaneously，the content of amino acids，caffeine and soluble sugar showed a trend that increasing first and decreasing later On the other hand，with the increasing of the piling temperatures，the content of tea polyphenols and caffeine decreased significantly，while the content of amino acids，theaflavins and soluble sugars increased In the sensory evaluation，the best yellow tea formed when the piling process lasted 4 h-5 h，and the temperature stayed at 45℃

Key words：Yellow tea； Piling process； Biochemical components； Quality

根据加工工艺及品质特点的不同，我国将茶叶分为六大基本茶类，其中，黄茶是我国所特有的茶类，其品质特征为 “黄叶黄汤”，香气清悦，滋味醇厚爽口[1-2]。近年来研究表明，黄茶不仅外形风味独特，更具有一定的营养和药理价值[5-7]。然而，从当前的产销量来看，黄茶的市场占有率和消费者认知度还较低，具有一定的发展前景和消费潜力。

黄茶的基本加工工艺包括摊青、杀青、闷黄、揉捻及干燥，其中，闷黄是指将杀青叶趁热堆积，使茶坯在湿热或干热条件下发生一系列非酶促热化学反应，是黄茶加工所独有的工序，更是形成黄茶独特品质的关键工序[3]。该工序主要受茶鲜叶含水量……