草莓粗酶液促进发酵改善秋季红茶的理化品质

Crude Enzymatic Solution of Strawberry Promotes Fermentation and Improves the Physicochemical Quality of Autumn Black Tea

摘要:

为了提高秋季红茶品质，采用草莓粗酶液促进红茶发酵，并对所制干茶的感官品质、滋味特征、化学成分和香气成分进行了比较分析。感官审评和电子舌结果表明，草莓粗酶液促进发酵，改善了秋季红茶的苦涩味，提升其香气品质。品质和香气成分分析表明，添加草莓粗酶液对茶多酚、可溶性糖、儿茶素组分、氨基酸含量及香气组分有着较大影响。与对照相比，草莓粗酶液与揉捻叶的质量比为10%时（CM3），红茶的茶多酚含量显著降低，其中C、ECG和EGCG的含量分别降低了30.92%、27.34%和17.87%，而可溶性糖、茶黄素含量分别增加了18.70%和15.93%，香气组分中脱氢芳樟醇、橙花叔醇分别增加了58.79%、61.67%，且芳樟醇、橙花醇、苯乙醛、β-蒎烯均在CM3时达到峰值，这些香气成分的增加极大地提高了红茶的香气。此外，CM3处理的红茶还表现出最强的DPPH自由基清除活性（IC50=85.01±0.85 μg/min）。综上所述，添加草莓粗酶液促进红茶发酵，能够改善秋季红茶的苦涩味，提升其香气品质，且添加比例为10%时，品质改善作用最为明显并增加了红茶的抗氧化活性。

Abstract:

In order to improve the quality of autumn black tea, a crude enzymatic solution of strawberry was used to promote the black tea fermentation, and the sensory quality, taste characteristics, main chemical components and aroma compositions of the obtained black teas were investigated for comparison. The results of sensory evaluation and electronic tongue evaluation showed that adding the crude enzymatic solution of strawberry promoted the fermentation process, and alleviated the bitterness and astringency and improved the aroma quality of the autumn black tea. Analysis of quality and aroma components revealed that the addition of the crude enzymatic solution of strawberry had a greater influence on the contents of tea polyphenols, soluble sugars, catechins, amino acids and aroma components. Compared with the control, the tea polyphenol content decreased significantly in black tea at a crude enzymatic solution-to-rolled leave mass ratio of 10% (CM3), among which the contents of C, ECG and EGCG were reduced by 30.92%, 27.34% and 17.87%, respectively, while the contents of soluble sugars and theaflavins in black tea increased by 18.70% and 15.93%, respectively. Among the aroma compositions, the contents of dehydrolinalool and nerolidol increased by 58.79%, 61.67%, respectively, and the contents of linalool, nerol, phenylacetaldehyde and beta-pinene also reached the highest level for the treatment. These aroma components increased greatly the black tea aroma. In addition, the CM3-treated black tea exhibited the strongest DPPH free radical scavenging activity (IC50=85.01±0.85 μg/mL). In conclusion, the addition of the crude enzymatic solution of strawberry promoted the fermentation of black tea, alleviated the bitter taste and astringency, and improved the aroma quality of autumn black tea. Moreover, the addition ratio for crude enzymatic solution and tea leave at 10% led to the greatest quality improvement and an increase in the antioxidant activity of black tea. Key words: