采用新研制的提香设备，在130 ℃条件下分析了不同时间（12.5 min、15 min、17.5 min、20 min和22.5 min）对远安黄茶感官品质、茶叶色泽、理化品质以及香气成分的影响。结果显示：随着提香时间延长，茶叶感官得分先升后降，茶叶的总色差变化不明显，但干茶、茶汤和叶底的色相值（a/b）明显变黄（p<0.01），茶汤和叶底的亮度变小（p<0.01）；茶多酚含量明显下降（p<0.01），氨基酸先升后降，2-甲基呋喃等烘炒类型的香气成分的含量升高；提香20 min时远安黄茶的感官得分最高，酚氨比最低（p<0.01），儿茶素品质指数也最高（p<0.01），己醛、苯甲醛、橙花醇、柠檬烯、吲哚和长龙脑等清香和烘炒型香气成分含量最高。因此，采用新设备提香20 min可以作为一种提高远安黄茶品质的有效技术手段。

The sensory quality, color, physico-chemical quality and aroma components of Yuan’an yellow tea were investigated using a new designed machine at 130 ℃with different time (12.5min, 15min, 17.5min, 20min and 22.5 min). The results indicated that as the raising fragrant time increased, the sensory quality of tea increased and then decreased; the total color difference was not obvious; but the hue (a/b) of dry tea, tea brew and infused leaves were yellowed obviously (p<0.01) and the brightness of tea brew and infused leaves (L) decreased (p<0.01). The content of polyphenols decreased significantly (p<0.01) and the amino acids increased first and then decreased. The content of baked aroma components including 2-methylfuran increased. When the raising fragrant time was 20min, the qualities of sensory and catechin (p<0.01) were the highest and the contents of polyphenols and amino acids were the lowest .The content of baked aroma components such as hexaldehyde, benzaldehyde, nerol, limonene, indole and longiborneol were also the highest. Consequently, the utilization of the new designed machine for 20 min would be an effective method to improve the quality of Yuan’an yellow tea.

现代农业产业技术体系专项资金（CARS-23）；湖北省科技创新项目（2016-620-000-001-032）；湖北省技术创新专项重大项目（2016ABA105）；湖北省科技支撑计划（2015BBA221）