Effect of Withering Light-wave Bands on Different Varieties Black Tea Quality

Hongyu LUO; Yi WANG; Quan WU; Linying YUAN; Juan YANG; Ying ZHANG; Jie WANG; Xiuhong WU; Yingfu ZHONG

doi:10.13386/j.issn1002-0306.2020070278

Volume 42 Issue 10

May 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(10): 15-21. > DOI: 10.13386/j.issn1002-0306.2020070278

LUO Hongyu, WANG Yi, WU Quan, et al. Effect of Withering Light-wave Bands on Different Varieties Black Tea Quality[J]. Science and Technology of Food Industry, 2021, 42(10): 15−21. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070278.

Citation:

PDF (1123 KB)

Effect of Withering Light-wave Bands on Different Varieties Black Tea Quality

Hongyu LUO^{1, 2, 3,},
Yi WANG^{1, 2, 3},
Quan WU^{1, 2, 3},
Linying YUAN^{1, 2, 3},
Juan YANG^{1, 2, 3},
Ying ZHANG^{1, 2, 3},
Jie WANG^{1, 2, 3},
Xiuhong WU^{1, 2, 3},
Yingfu ZHONG^{1, 2, 3, ,}

1.
Tea Research Institute, Chongqing Academy of Agricultural Sciences, Yongchuan 402160, China
2.
Chongqing Engineering Research Center for Tea, Yongchuan 402160, China
3.
National Tea Industry Technical System Chongqing Comprehensive Experimental Station, Yongchuan 402160, China

More Information

Received Date: July 22, 2020
Available Online: March 18, 2021

Graphical Abstract

Abstract

Abstract

The natural withering indoor was used as the control, the effect of different intensity (1000 、1500、2000 lx) of red light, yellow light and blue light on the sensory assessment quality and main components of different varieties of black tea were compared in the study. The results showed that, compared with the control, the amino acids content in fuding-dabaicha and No. 1 of shuyong withered leaf together with the theaflavins (TFs) content in sichuan-zhongxiaoyezhong black tea would be kept or promoted under all light withering, and soluble sugar content in No. 1 of shuyong and sichuan-zhongxiaoyezhong black tea would be promoted under blue light withering, while the theabrownine (TB) content in fuding-dabaicha and No. 1 of shuyong black tea would be decreased under this condition. Correlation analysis showed the soluble sugar content of fuding-dabaicha black tea, and the TB content in sichuan-zhongxiaoyezhong black tea were significantly and positively correlated with yellow light intensity, while the tea polyphenols content in No. 1 of shuyong withered leaf and its black tea were great degree negatively correlated with yellow light intensity, and the soluble sugar content in sichuan-zhongxiaoyezhong black tea was great positively correlated with blue light intensity, both were not significant. Considered the sensory assessment, the optimum withering light and intensity for fuding-dabaicha black tea was 1500 lx and 2000 lx yellow light, which would keep higher content of thearubigins (TRs) that were 2.211% and 2.049%, and lower content of TB that were 3.081% and 3.025% in tea. The 1500 lx yellow light was the optimum selection for No. 1 of shuyong black tea with the highest content of amino acids which was 2.8%. The 1500 lx yellow light and 1500 lx blue light were the best choices for sichuan-zhongxiaoyezhong black tea, the amino acids content reached to 3.4% in the former, the TFs content reached to 0.280% and the TB content was as low as 2.937% in the latter. So the 1500 lx yellow light was beneficial to promote the quality of these three kinds of black tea.
- tea varieties,
- black tea,
- light withering,
- light intensity,
- quality

FullText(HTML)

References (24)

References

[1]	梅宇, 梁晓. 2019年中国茶叶产销形势报告[J]. 茶世界,2020,Z1:1−14.
[2]	宛晓春. 茶叶生物化学(第三版)[M]. 北京: 中国农业出版社, 2003: 8, 34, 104, 173.
[3]	黄藩, 陈琳, 周小芬, 等. 蓝光、红光对工夫红茶萎凋中鲜叶氨基酸和儿茶素组分含量的影响[J]. 福建农业学报,2015,30(5):509−515.
[4]	张贝贝, 艾仄宜, 曲凤风, 等. 黄光萎凋对红茶品质的影响[J]. 华中农业大学学报,2016,35(2):108−114.
[5]	滑金杰, 袁海波, 江用文, 等. 萎凋光照强度对鲜叶物理特性及呼吸特性影响的研究[J]. 茶叶科学,2014,34(3):288−296.
[6]	傅博强, 谢明勇, 聂少平, 等. 茶叶中多糖含量的测定[J]. 食品科学,2001,22(11):69−73.
[7]	黄意欢. 茶学实验技术[M]. 北京: 中国农业出版社, 2002: 135−136.
[8]	张贝贝. 不同光质萎凋对红茶品质的影响[D]. 武汉: 华中农业大学, 2013.
[9]	罗红玉, 唐敏, 翟秀明, 等. 不同光质对红茶萎凋叶叶绿素荧光参数及生化品质的影响[J]. 茶叶科学,2019,39(2):131−138.
[10]	黄藩, 刘飞, 唐晓波, 等. 光照对茶叶萎凋的影响研究进展[J]. 茶叶通讯,2019,46(4):402−408.
[11]	金雨青. 基于光复合技术改进工夫红茶工艺参数的研究[D]. 杭州: 浙江农林大学, 2017.
[12]	Wang Y, Zheng P C, Liu P P, et al. Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling[J]. Food Chemistry,2019,272:313−322. doi: 10.1016/j.foodchem.2018.08.013
[13]	珂茜. 基于转录组的红茶红光萎凋过程中氨基酸含量变化的机理[D]. 武汉: 华中农业大学, 2016.
[14]	陈勤操. 代谢组学联合蛋白组学解析白茶的品质形成机理[D]. 武汉: 华中农业大学, 2019.
[15]	Wu Z J, Ma H Y, Zhuang J. iTRAQ-based proteomics monitors the withering dynamics in postharvest leaves of tea plant (Camellia sinensis)[J]. Molecular Genetics & Genomics Mgg,2017,293 (1):45−59.
[16]	黄藩. 工夫红茶光补偿萎凋技术工艺研究[D]. 杭州: 中国农业科学院茶叶研究所, 2015.
[17]	Wang D, Kubota K, Kobayashi A, et al. Analysis of glycosidically bound aroma precursors in tea leaves. 3. change in the glycoside content of tea leaves during the Oolong tea manufacturing process[J]. Journal of Agricultural and Food Chemistry,2001,49(4):5391−5396.
[18]	王奕, 罗红玉, 钟应富, 等. 不同光质处理对萎凋叶水解蛋白酶活性及含氮成分的影响[C]// 第十届海峡两岸暨港澳茶业学术研讨会论文集. 山东: 中国茶叶学会, 2018, 182−184.
[19]	罗玲娜, 林永胜, 周子维, 等. 不同LED光质萎凋对白茶品质的影响[J]. 福建农林大学学报(自然科学版),2016,45(3):262−268.
[20]	王登良, 张灵枝, 毛明辉. 不同光照强度晒青对单枞茶香气成分的影响[J]. 园艺学报,2005,32(4):669−672.
[21]	项丽慧, 林馥茗, 孙威江, 等. LED 黄光对工夫红茶萎凋过程香气相关酶基因表达及活性影响[J]. 茶叶科学,2015,35(6):559−566.
[22]	Fu Xiumin, Chen Yiyong, Mei Xin, et al. Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength[J]. Scientific Reports,2015,5:1−11. doi: 10.9734/JSRR/2015/14076
[23]	Ai Zeyi, Zhang Beibei, ChenYuqiong, et al. Impact of light irradiation on black tea quality during withering[J]. Journal of Food Science and Technology,2017,54(5):1212−1227. doi: 10.1007/s13197-017-2558-z
[24]	王婷婷, 陈寿松, 俞少娟, 等. LED光萎凋对乌龙茶雨水青的光响应及对其品质的影响[J]. 热带作物学报,2016,37(1):47−52.

[1]	LU Xin, ZHANG Lixia, SUN Qiang, YOU Jing, HUANG Jinian. Effects of Ingredients Composition on Meat Flavor Prepared with High Temperature Sesame Cake Protein Hydrolysate[J]. Science and Technology of Food Industry, 2024, 45(14): 50-61. DOI: 10.13386/j.issn1002-0306.2023080220
[2]	Zhuoqi DONG, Zhao ZHANG, Shuiyan JIANG, Fengjun XIAO, Yanyang WU, Aihua LOU. Analysis of Flavor Substances in Longtian Zha Meat[J]. Science and Technology of Food Industry, 2023, 44(13): 264-271. DOI: 10.13386/j.issn1002-0306.2022050373
[3]	JI Huai-fei, LI Ye, ZHANG Di-ya, HE Xiao-qian, TANG Hao-bo, SU Xiu-rong. Effects of Maillard Reaction on the Volatile Compounds and Free Amino Acids of Tuna Red Meat Hydrolysate[J]. Science and Technology of Food Industry, 2020, 41(4): 205-210. DOI: 10.13386/j.issn1002-0306.2020.04.035
[4]	Study on the preparation of meat flavor precursors using enzymatic hydrolysis of mechanically sliced Tilapia residue protein[J]. Science and Technology of Food Industry, 2013, (01): 175-179. DOI: 10.13386/j.issn1002-0306.2013.01.036
[5]	Application of fuzzy comprehensive evaluation to sensory quality analysis of meat favour aroma[J]. Science and Technology of Food Industry, 2012, (22): 155-158. DOI: 10.13386/j.issn1002-0306.2012.22.050

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	胡成飞，陈凤香，王琪. 不同发酵方法在面包中的应用. 粮食与油脂. 2023(11): 21-24 .
2.	顾尧，李言，钱海峰，张晖，齐希光，王立. 谷物发酵食品中的天然酵母应用研究进展. 中国粮油学报. 2022(06): 177-185 .
3.	齐曼古丽·麦麦提图尔荪，古丽乃再尔·斯热依力，白羽嘉，冯作山，古丽革乃·太外库力. 响应面法优化巴哈利原配方的研究. 新疆农业大学学报. 2020(04): 306-312 .