CAJ | 학술논문

目的：探索湖南农业大学长安教学基地湘妃翠、碧香早和茗丰3个品种制成的黑毛茶经冠突散囊菌发花后其呈味品质成分的差异变化，对黑毛茶进行冠突散囊菌发花优化实验。方法采用国标检测方法对发花前黑毛茶及发花后成品茶其水浸出物、茶多酚、游离氨基酸、可溶性糖等呈味成分进行分析，对所测数据进行组间和组内方差分析。结果湘妃翠经发花后其水浸出物、茶多酚、游离氨基酸和生物碱在发花成品茶中下降幅度最大；碧香早经发花后其成品茶中茶多酚、游离氨基酸与其原料茶相比显著下降；茗丰经发花后其茶多酚、氨基酸和生物碱与其原料茶相比显著下降，而可溶性多糖显著增加。结论在三个发花成品茶中，以湘妃翠化学品质表现最为突出，湘妃翠较碧香早、茗丰更适制发花黑茶，其次为茗丰。
목적：탐색호남농업대학장안교학기지상비취、벽향조화명봉3개품충제성적흑모다경관돌산낭균발화후기정미품질성분적차이변화，대흑모다진행관돌산낭균발화우화실험。방법채용국표검측방법대발화전흑모다급발화후성품다기수침출물、다다분、유리안기산、가용성당등정미성분진행분석，대소측수거진행조간화조내방차분석。결과상비취경발화후기수침출물、다다분、유리안기산화생물감재발화성품다중하강폭도최대；벽향조경발화후기성품다중다다분、유리안기산여기원료다상비현저하강；명봉경발화후기다다분、안기산화생물감여기원료다상비현저하강，이가용성다당현저증가。결론재삼개발화성품다중，이상비취화학품질표현최위돌출，상비취교벽향조、명봉경괄제발화흑다，기차위명봉。
Objective To explore the changes of quality tasting ingredients of different tea of primary dark tea fermented by Eurotium cristatum fungus, using Xiangfeicui, Bixiangzao and Mingfeng as 3 kinds of tea cultivars primary dark tea as raw materials for Eurotium cristatum fungus growing by the best optimization fermentation conditions. Methods The content of water extract, tea polyphenols, free amino acids, soluble sugar and others tasting compositions of each kinds of primary dark tea and their fermented end-products were detected by the national standard test methods, then their inter- and intra-groups variances were analyzed by ANOVA. Results The content of water extract, tea polyphenols, free amino acids and alkaloid in Xiangfeicui primary dark tea had the most notable transformation and declined in its fermented end-products comparing with the primary dark tea. The content of tea polyphenols, free amino acids in Bixiangzao fermented end-products had a significant declined compared with its primary dark tea. The content of tea polyphenols, free amino acids and alkaloid in Mingfeng fermented end-products had a significant declined compared with its primary dark tea, while the soluble sugar had a significant increased. Conclusion The most outstanding chemical qualities in fermented end-products were using Xiangfeicui cultivar primary dark tea as material for Eurotium cristatum fermentation in these 3 tea cultivars. Xiangfeicui cultivar is the best choice for primary dark tea fermentation, and Mingfeng cultivar has better quality for fermentation by Eurotium cristatum and obtains good quality fermented end-products.