为积极响应全国高职院校课程改革的号召,项目组将茶学必修课程茶树栽培学与思政教育相结合,并从课程目标、课程教学方式、课程内容三个方面对其进行变革.即对课程目标进行调整,专门增加了对学生思想政治教育的要求;在课程教学方式变革中,改变以前传统单一的"讲授式"教学方式,引用"诱导式"及"讨论式"教学;在教学内容的变革中,重视每章节蕴含的优秀精神文化的挖掘,思想政治教育贯穿课程始终.专业课程与思政教育相互配合,相辅相成,致力于转变茶学专业学生的思想观念,强化学生的专业知识技能,使其能够积极投身到茶行业,培养学生爱农、惠农、助农意识,立足特色产业,为推动地方茶经济发展、茶行业增效和茶农增收做出贡献.

以武夷山市永生茶业有限公司2016、2017、2018和2019年的成品金佛茶叶为研究对象,对其进行感官审评和生化检测分析,旨在验证金佛茶叶每年的品质是否一致,并初步探讨存放时间对金佛茶品质的影响.结果表明:戏球金佛茶各年的品质等级有一定差异,但品质风格趋于一致;存放时间对金佛茶叶品质有一定的影响,主要表现在生化成分差异明显,对比2016、2017、2018和2019年金佛茶叶,茶叶浸出物、茶叶含水量、总黄酮含量随着存放时间的增长都有增加的趋势;2016、2017、2018和2019年金佛茶叶品质等级没有明显的线性关系.

采用高效液相色谱(HPLC)法分析了白茶加工过程有机酸组分含量.结果表明,白茶的有机酸组分主要有柠檬酸、没食子酸、苯甲酸、草酸、水杨酸、抗坏血酸、绿原酸,其中柠檬酸(4.7873±0.13mg/g)含量最高.白茶加工过程中柠檬酸、没食子酸、草酸、咖啡酸、肉桂酸、乙酸等有机酸组分含量呈递增趋势,绿原酸、对香豆酸含量呈递减趋势,而苯甲酸、水杨酸、阿魏酸、富马酸、抗坏血酸含量差异无明显变化规律.

《茶叶生物化学实验》是培养茶学专业学生茶叶生物化学动手能力和创新思维的一门课程.结合实验教学的现状,对如何提高实验教学质量和学生创新能力进行分析,提出改革建议,以期提升教学效果,切实提高学生的综合能力.

建立一种高效液相色谱(HPLC)法测定茶叶中酚酸化合物的分析方法.茶叶样品直接经过热水浸提,用TC-C18色谱柱进行分离,以乙腈-0.1％(体积分数)乙酸水溶液为流动相进行梯度洗脱,选择280 nm为检测波长,DAD检测器进行检测.8种酚酸化合物(没食子酸、绿原酸、咖啡酸、对香豆酸、阿魏酸、水杨酸、苯甲酸、肉桂酸)在各自线性范围内具有良好的线性关系,相关系数保持在0.99以上.该方法用于鲜叶、绿茶、红茶、白茶中酚酸化合物的测定.结果表明,茶叶中含量最高的是没食子酸(1.71～2.41 mg·g-1),其次是水杨酸和绿原酸,苯甲酸、肉桂酸在茶叶中均未检测出.总酚酸含量白茶中最高,鲜叶中最低.该方法操作方便、快速、灵敏度高,适用于茶鲜叶、红茶、绿茶、白茶中酚酸化合物的测定.

Contents of Al, Fe and Mn in the leaves and brewed white tea were determined using microwave digestiongraphite furnace atomic absorption spectrometry.Mineral-leaching under varied brewing time and method was studied.The results showed the mineral contents in the tea leaves were rich in the order of Mn>Al>Fe.With a same brewing time, the amount of leached minerals decreased as the number of steeping increased.And, Al and Mn increased with prolonged steeping, but Fe decreased.When a same brewing time was applied, cooking significantly increased the mineral contents in the tea as compared to hot water steeping.By increasing the cooking time, the Al and Mn in water increased.On the other hand, Fe content increased initially and followed by a decrease as cooking continued.

针对《茶叶深加工》课程的教学现状,剖析该课程的一线教学现状,论述了该课程的教学内容,对《茶叶深加工》课程的教学方法,教材选择等问题进行了分析,并对今后的教改方向提出建议,以期提高《茶叶深加工》课程的教学效果.

Objective To discuss the feasibility and effects of distinguishing and discriminating special-typed jasmine tea by iNose electronic nose technology. Methods With the Fuzhou special jasmine flower tea as the object, response values of iNose electronic nose sensors were used as variables to discriminate special-typed jasmine tea of different shapes from different manufacturers. Results The principal component analysis showed that finished jasmine tea products from 2 manufacturers could be distinguished effectively, while because of the similar aroma flavor, finished jasmine tea products with different shapes from the same manufacturer could not be distinguished distinctly. On the contrary, aroma qualities were differences between being-scented and finished jasmine tea products, so they could be distinguished effectively. Moreover, response values of the electronic nose achieved to separate samples with the same shape from different manufacturers and different scented times, whose effect varied with their shapes. Fisher discrimination analysis showed that the discriminant function established in this paper could achieve a positive discrimination rate of 100% and 86.1% in the retrospective validation and the cross validation, respectively.Conclusion Electronic nose technology can be applied in identification of aroma qualities of jasmine tea, which provides a theoretical basis for jasmine tea scenting procedures and establishment of product quality control model.

绿茶色素是“三绿”特征呈现的物质基础,但呈色组分在于茶、茶汤和叶底中的表征能力存在明显差异.文中介绍了脂溶性色素和水溶性色素的构成、含量以及各组分在加工中的变化规律,明确指出杀青和干燥是绿茶护绿的关键工序;阐述了分光光度计法、薄层色谱法、高效液相色谱法等不同分析方法在测定绿茶呈色物质中的优缺点,指出超高效液相色谱法的分析效果较佳;分析了传统感官审评法在色泽评价的不足,综述了现代感官评价法在茶叶色泽判定中的应用现状.综上所述,绿茶呈色物质的发掘必需采用先进的科学仪器,建立高效的、分离度高的分析方法,以期尽早鉴定出未知呈色成分,查明呈色成分的互作效应,完善绿茶色泽品质的化学评价体系.