茶树新品系苦茶21-1主要品质成分分析
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摘要
以新品系苦茶21-1为供试材料,以国家级良种福鼎大白茶、槠叶齐和省级良种潇湘1号为对照,测定4个品种红、绿茶的主要品质成分,并结合感官审评进行分析。实验结果表明,新品系苦茶21-1所制绿茶,外形条索弯曲紧细、色泽绿润,汤色黄绿明亮,果香浓郁,滋味鲜爽,香气和滋味尤其突出;所制红条茶外形乌黑油润,汤色红艳明亮,香气甜香醇正,滋味甜醇,"冷后浑"明显,乳状络合物呈橙黄色。红、绿茶主要品质成分含量分别为水浸出物38.26%、44.22%,茶多酚19.40%、30.38%,游离氨基酸5.01%、5.04%,咖啡碱5.11%、5.09%;红、绿茶中咖啡碱含量均高达5%以上,可能属于茶树高咖啡碱优异资源;绿茶儿茶素品质指数高于福鼎大白茶,红茶TR/TF值为11.2,茶黄素和茶红素比例优。茶树新品系苦茶21-1具有加工优质绿茶和优质红茶的品种特征,尤以红茶品质突出,有较高的红茶育种价值。
The new tea series of bitter tea 21-1 was chosen as tested materials,and the Fuding White tea,Zhuyeqii,Xiaoxiang1 th were taken as controls.The main quality components of four varieties black and green tea were determined. The method of sensory evaluation was used in this research. The test results showed that green tea which was made by the new tea series of bitter tea 21-1 had a curved and tight shape and beautiful color.The soup,with bright yellow-green color,was rich in fruity and had a fresh taste.The aroma and taste were especially prominent. While,the black tea made by the new tea series of bitter tea21-1 had a black oil appearance.The soup,with bright red color,had a sweet taste.However,the phenomenon of"cold muddy"was obvious,and the emulsion complex was orange yellow.The main quality components of black tea and green tea were water extracts 38.26%,44.22%,tea polyphenols 19.40%,30.38%,free amino acids 5.01%,5.04%,caffeine 5.11%,5.09%.The content of caffeine in green tea and black tea was above 5%,which could be a good source of high caffeine in tea tree. The quality index of catechin of bitter tea 21-1 was higher than that of Fuding White tea,which had the characteristics of high quality green tea.The black tea of TR/TF value was 11.2,which was superior to other tea.The new tea series of bitter tea 21-1 would has a varietal characteristic of processing quality green tea and high quality black tea,especially the black tea. So,the new tea series of bitter tea 21-1 would has a higher value of black tea breeding.
The new tea series of bitter tea 21-1 was chosen as tested materials,and the Fuding White tea,Zhuyeqii,Xiaoxiang1 th were taken as controls.The main quality components of four varieties black and green tea were determined. The method of sensory evaluation was used in this research. The test results showed that green tea which was made by the new tea series of bitter tea 21-1 had a curved and tight shape and beautiful color.The soup,with bright yellow-green color,was rich in fruity and had a fresh taste.The aroma and taste were especially prominent. While,the black tea made by the new tea series of bitter tea21-1 had a black oil appearance.The soup,with bright red color,had a sweet taste.However,the phenomenon of"cold muddy"was obvious,and the emulsion complex was orange yellow.The main quality components of black tea and green tea were water extracts 38.26%,44.22%,tea polyphenols 19.40%,30.38%,free amino acids 5.01%,5.04%,caffeine 5.11%,5.09%.The content of caffeine in green tea and black tea was above 5%,which could be a good source of high caffeine in tea tree. The quality index of catechin of bitter tea 21-1 was higher than that of Fuding White tea,which had the characteristics of high quality green tea.The black tea of TR/TF value was 11.2,which was superior to other tea.The new tea series of bitter tea 21-1 would has a varietal characteristic of processing quality green tea and high quality black tea,especially the black tea. So,the new tea series of bitter tea 21-1 would has a higher value of black tea breeding.
引文
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[16]郭嘉懿,雷雨,郑鹏程.茶树新品系80-53-34制作工夫红茶香气分析[J].茶叶学报,2016(1):42-48.
[17]许宁.托克莱的茶树育种[J].中国茶叶,1997(4):26.
[18]曾晓雄.“冷后浑”的形成与转溶[J].茶叶通讯,1989(3):5-8.
[19]陈昌辉,杜晓,齐桂年.工夫红茶主要内含成分与品质的相关性分析[J].食品科技,2011(9):83-87.
[2]巩志.中国红茶[M].浙江:浙江摄影出版社,2005.
[3]虞富莲,俞永明,李名君,等.茶树优质资源的系统鉴定与综合评价[J].茶叶科学,1992(2):95-125.
[4]陈亮,虞富莲.茶树遗传资源的收集保存和评价利用[J].中国茶叶,1996(6):44-46.
[5]虞富莲.茶树种质资源形态特性、制茶品质和抗寒性鉴定研究[A]//茶叶科学研究论文集[C].上海:上海科学出版社,1997.
[6]陈亮等.茶树种质资源的征集和入圃保存[A]//茶叶科学研究论文集[C].上海:上海科学出版社,1997.
[7]刘宝祥.论优质抗寒大叶红茶品种选育[J].茶叶通讯,1990(3):27-30.
[8]李赛君,郑红发,罗意,等.优质抗寒红茶新品种潇湘红21-3选育研究报告[J].茶叶通讯,2012(1):3-8.
[9]陆建良.茶汤蛋白对茶饮料冷后浑形成的影响[D].杭州:浙江大学,2008.
[10]陈义,王治会,郭桂义.信阳红品质与化学成分相关性的研究[J].食品科技,2015(1):36-39.
[11]中华人民共和国国家标准.GB/T 23776农作物优异种质资源评价规范茶树[S].北京:中国标准出版社,2005.
[12]陆锦时.茶树儿茶素含量及组成特性与品种品质的关系[J].西南农业学报,1997(S1):6-12.
[13]广东省农科院茶叶研究所茶树品种研究室.英红一号茶树良种选育报告[J].广东茶叶科技,1987(1):1-5.
[14]卢嘉丽,王冬梅,苗爱清,等.英红1号_英红9号和祁门茶树芽叶嘌呤生物碱和茶多酚的HPLC-DAD-MS/MS分析[J].中山大学学报:自然科学版,2009(1):72-75.
[15]李赛君,段继华,雷雨.高香优质大叶红茶新品种湘牛大叶茶的选育研究[J].茶叶通讯,2016(1):23-27.
[16]郭嘉懿,雷雨,郑鹏程.茶树新品系80-53-34制作工夫红茶香气分析[J].茶叶学报,2016(1):42-48.
[17]许宁.托克莱的茶树育种[J].中国茶叶,1997(4):26.
[18]曾晓雄.“冷后浑”的形成与转溶[J].茶叶通讯,1989(3):5-8.
[19]陈昌辉,杜晓,齐桂年.工夫红茶主要内含成分与品质的相关性分析[J].食品科技,2011(9):83-87.