张燕红，张珍珍，章 淼，吴国强，扈晓佳，龙 丹*

（宏胜饮料集团有限公司，浙江  杭州  311200）

摘要：为了解无糖茶饮料贮藏期间风味品质和功能性成分的劣变情况，本文对无糖乌龙茶饮料室温避光贮藏期间的理化成分和感官品质进行了研究，结果表明，随着贮藏时间的延长，茶汤中的茶多酚、表没食子儿茶素没食子酸酯（EGCG）、表没食子儿茶素（EGC）、咖啡因、Vc 含量均逐渐下降，pH 值变动较小，H2O2 总体呈现“双驼峰”的变化趋势，L 值略有下降，a 值有增加，b 值变动较小，澄清度略有下降，微生物含量几乎没有变化，茶饮料的色泽逐渐加深，明亮度略有降低，熟闷味和苦涩味表现为先降低后增加的趋势，但是贮藏9 个月，该款茶饮料的理化指标和感官指标均在可接受范围内，因此，室温避光贮藏9 个月，基本可以较好地保持住茶汤的风味品质。

关键词：无糖；乌龙茶；理化成分；感官品质

Changes of Physical and Chemical Components and Sensory Qualities

in Sugar-Free Oolong TeaBeverage During Storage

ZHNAG Yan-hong，ZHANG Zhen-zhen，ZHANG Miao，WU Guo-qiang，HU Xiao-jia，LONG-dan*

（Hong Sheng Beverage Group Co.，Ltd，Hang Zhou 311200，China）

Abstract: In order to know the deterioration of flavor quality and functional ingredients during storage of sugar-freetea beverages，the physical and chemical components and sensory qualities of sugar-free oolong tea beverage duringstorage at room temperature in the dark were studied in this paper. The results showed that with the prolongation ofstorage time，the contents of tea polyphenols，EGCG，EGC，caffeine，and Vc in tea infusion gradually decreased.The value of pH changed little，H2O2 generally shows a“double hump”change trend，the value of L slightlydecreased，the value of a increaseed，the value of b changed little，clarity reduced slightly，microbial count wasalmost unchanged. The color of the tea beverage gradually deepened，the brightness decreased slightly，the ripetaste，bitterness and astringency showed a trend of decreased first and then increased. After 9 months of storage，thephysical and chemical indexes and sensory indexes of this tea beverage were acceptable. Therefore，it can basicallykeep the flavor quality of the tea beverage when stored at room temperature in the dark for 9 months.

Key words: sugar-free；oolong tea；physical and chemical ingredients；sensory quality

中图分类号：TS27        文献标志码：A         文章编号：1007-7871（2021）05-0010-06

2021，Vol.24，No.5