为进一步提升豫南黑毛茶的品质，该实验将摇青工艺应用到豫南黑毛茶的初制中，并对不同加工工艺过程中的主要生化成分进行测定，利用高效液相色谱技术对不同加工工艺过程中的儿茶素类进行分析，同时利用顶空固相微萃取气相色谱质谱联用仪对香气物质进行分析。结果表明，传统工艺制作的黑毛茶其茶多酚、酯型儿茶素和氨基酸含量分别为12.22%、33.72 μg/mL、19.77 mg/g，新工艺制作的黑毛茶其茶多酚、酯型儿茶素和氨基酸含量分别为9.87%、20.58 μg/mL、20.73 mg/g，晒青和摇青工艺可使具有苦涩味的茶多酚和酯型儿茶素含量降低，使具有鲜爽味的氨基酸含量升高；新工艺制得的黑毛茶其花香、果香属性的化合物含量明显提高，不愉快气味的化合物含量明显降低。综合分析，引入摇青工艺可有效降低黑毛茶的苦涩味，使滋味更加鲜爽，香气品质显著提升。

To further improve the quality of raw black tea from Southern Henan, the processes of sun-drying and shaking were introduced to the primary production of raw black tea from Southern Henan, and the main biochemical components in the tea in different processing stages were determined. The catechins in tea at different processing stages were analyzed by high-performance liquid chromatography. Concurrently, headspace solid-phase microextraction gas chromatography-mass spectrometry was used to analyze the aroma compounds in the tea, with results: The contents of tea polyphenols, ester catechins, and amino acids in the raw black tea prepared by the traditional technique are 12.22%, 33.72 μg/mL, and 19.77 mg/g, respectively, whereas those in the raw black tea prepared by the new technique are 9.87%, 20.58 μg/mL, and 20.73 mg/g, respectively. Results show that, after sun-drying and shaking, the contents of bitter tea polyphenols and ester catechins noticeably decrease while the contents of refreshing amino acids increase. The contents of floral and fruity compounds in the raw black tea processed using the new technique increase significantly, while compounds with unpleasant smells decrease considerably. A comprehensive analysis suggests that introducing the shaking technique can effectively reduce the bitterness of raw black tea, making the taste more refreshing and enhancing the aroma significantly.

国家现代农业产业技术体系资助（CARS-19）；河南省高等学校重点科研项目（21A210020）；河南农业大学博士启动基金（30500573）；河南农业大学科技创新基金（KJCX2019A14）