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赵苗苗1,2, 保家有1, 殷祥艳1, 严亮1,2, 谢导阳3, 李芬1, 郑婷婷1,2, 赵国斌4, 吕才有5,6*
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(1. 滇西应用技术大学 普洱茶学院,云南 普洱 665000；2. 普洱茶研究院,云南 普洱665000；3. 云南贞瑞茶业有限公司,云南 普洱 665000；4. 临沧澜沧江省级自然保护区双江管护分局,云南 临沧 677000；5. 云南农业大学 茶学院,昆明 650201；6. 普洱学院 茶叶咖啡学院,云南 普洱 665000）
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| 摘要: |
| 普洱熟茶的小筐渥堆发酵工艺尚未标准化，为推动该工艺的规范化与品质提升，该研究以三级晒青茶为原料，采用高效液相色谱（high-performance liquid chromatography, HPLC）、顶空固相微萃-气相色谱-质谱（headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry , HS-SPME/GC-MS）、色差分析法及感官审评法，比较竹筐与不锈钢筐两种渥堆容器以及不同水质（自来水、硅酸水）对普洱熟茶品质的影响。结果表明：（1）与竹筐处理（ZK）相比，不锈钢筐处理（BX）的游离氨基酸、可溶性糖和茶褐素含量以及茶汤亮度（L*）均显著提高（P < 0.05），香气更加丰富、层次清晰，感官上表现为陈香纯正、滋味甜醇。（2）在不锈钢筐条件下，硅酸水（G4）处理与自来水（Z4）处理的茶汤色差参数差异不显著，但 G4 处理的茶多酚含量相对 Z4 提高9.89%，且茶褐素含量显著高于Z4（P < 0.05）；感官审评与香气成分结果进一步表明，硅酸水处理样品在茶汤醇厚度和香气协调度方面的评分均高于自来水。（3）香气分析鉴别出壬醛、α-松油醇、芳樟醇及甲氧基苯类等对普洱熟茶香气贡献较大的特征成分。综上，在小筐渥堆发酵条件下，不锈钢筐配合硅酸水对普洱熟茶品质具有协同优化作用，为普洱熟茶核心香气成分解析及小筐渥堆工艺的清洁化、标准化提供理论依据。 |
| 关键词: |
| DOI：10.11931/guihaia.gxzw202508029 |
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ZHAO Miaomiao1,2, BAO Jiayou1, YIN Xiangyan1, YAN Liang1,2, XIE Daoyang3, LI Fen1, ZHENG Tingting1,2, ZHAO Guobin4, Lü Caiyou5,6*
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(1. College of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, Yunnan, China; 2. Pu'er Institute of Pu-erh Tea, Pu'er 665000, Yunnan, China; 3. Yunnan Zhenrui Tea Industry Co., Ltd., Pu 'er 665000, Yunnan, China; 4. Lincang Lancang River Provincial Nature Reserve Shuangjiang Management and Protection Sub-Bureau, Lincang 677000, Yunnan, China; 5. College of Tea Seience, Yunnan Agricultal University, Kunming 650201, China; 6.College of Tea and Coffee, Puer University, Pu'er 665000, Yunnan, China)
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| Abstract: |
| The small-basket pile-fermentation process for producing ripe Pu-erh tea has not yet been standardized. To promote standardization and improve product quality, third-grade sun-dried green tea was used as the raw material from a seed-propagated tea landrace population. High-performance liquid chromatography (HPLC), headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS), color difference analysis, and sensory evaluation were employed to compare the effects of two pile-fermentation containers (a small-basket and a stainless-steel basket) and two types of brewing water (tap water and silicon water) on the quality of ripe Pu-erh tea. The results were as follows: (1) Compared with the small-basket treatment (ZK), the stainless-steel basket treatment (BX) significantly increased the levels of free amino acids, soluble sugars, and theabrownin, and enhanced liquor brightness (L*). Tea from the BX treatment exhibited a richer, more clearly layered aroma, and sensory evaluation described it as having a cleaner aged aroma and a sweeter, mellower taste. (2) Under the stainless-steel basket condition, the color difference parameters of tea infusions prepared with silicon water (G4) and tap water (Z4) did not differ significantly. By contrast, the polyphenol content in the G4 treatment was 9.89% higher than that in the Z4 treatment, and the theabrownin level was significantly higher (P<0.05). Sensory evaluation together with aroma component analysis further showed that silicon water produced infusions with greater body, higher aroma scores, and a more harmonious overall aroma profile than tap water. (3) Aroma analysis identified nonanal, α-terpineol, linalool, and methoxybenzenes as key contributors to the characteristic aroma of ripe Pu-erh tea. Taken together, the stainless-steel basket combined with silicon water exerted a synergistic effect in optimizing ripe Pu-erh tea quality during small-basket pile-fermentation. These findings provide a theoretical basis for elucidating core aroma components and for promoting cleaner and more standardized small-basket pile-fermentation. |
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