黄金茶群体等5个品种(系)制茶品质研究
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摘要
通过理化检测和感官审评,对黄金茶群体、保靖黄金茶1号、黄金茶2号、黄金茶8号和黄金茶168号等5个品种(系)主要生化成分和绿茶品质进行了研究。结果表明,黄金茶各品种(系)内含物丰富,水浸出物含量36.42%～40.17%,茶多酚含量20.79%～29.89%,游离氨基酸含量3.03%～6.31%,咖啡碱含量3.82%～4.57%,儿茶素总量8.31%～14.90%;黄金茶群体、保靖黄金茶1号、黄金茶2号、黄金茶8号和黄金茶168号依次检测出香气成分47、30、40、43种和46种,其中共性成分18种,醇类是黄金茶各品种(系)所制绿茶的主要香气组分;感官审评结果显示黄金茶群体等5个品种(系)均适制名优绿茶。
The variations of main biochemical components and green tea qualities of five cultivars including Huangjincha population cultivar, Baojing Huangjincha 1, Huangjincha 2, Huangjincha 8 and Huangjincha 168 were studied by physical and chemical inspection and sensory testing. The results showed that tea samples of all cultivars contained abundant quantities of water extract, tea polyphenol, amino acids, caffeine and catechins ranging from36.42% to 40.17%, 20.79% to 29.89%, 3.03% to 6.31%, 3.82% to 4.57%, and 8.31% to 14.90%. A total of 47, 30, 40,43 and 46 aroma constituents were identified in the Huangjincha population cultivar, Baojing Huangjincha 1,Huangjincha 2, Huangjincha 8 and Huangjincha 168, respectively, which included 18 common components with the major aroma compound alcohols. The results of the sensory evaluation showed that five cultivars such as Huangjincha population cultivar are suitable for the production of excellent green tea.
The variations of main biochemical components and green tea qualities of five cultivars including Huangjincha population cultivar, Baojing Huangjincha 1, Huangjincha 2, Huangjincha 8 and Huangjincha 168 were studied by physical and chemical inspection and sensory testing. The results showed that tea samples of all cultivars contained abundant quantities of water extract, tea polyphenol, amino acids, caffeine and catechins ranging from36.42% to 40.17%, 20.79% to 29.89%, 3.03% to 6.31%, 3.82% to 4.57%, and 8.31% to 14.90%. A total of 47, 30, 40,43 and 46 aroma constituents were identified in the Huangjincha population cultivar, Baojing Huangjincha 1,Huangjincha 2, Huangjincha 8 and Huangjincha 168, respectively, which included 18 common components with the major aroma compound alcohols. The results of the sensory evaluation showed that five cultivars such as Huangjincha population cultivar are suitable for the production of excellent green tea.
引文
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[13]胜尾清.绿茶用品种育成のための品质の早期检定法[J].最近の研究成果选集,1986:7-8.
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[15]李再兵.绿茶主要品质成分的浸出动态及其与滋味感官评分的相关性研究[D].杭州:浙江大学,2002.
[16]陈岱卉,叶乃兴,邹长如.茶树品种的适制性与茶叶品质[J].福建茶叶,2008(1):2-5.
[17]韩沛霖.红、绿茶原料酚氨比值的探讨[J].茶叶,1984(1):34-35.
[18]张泽岑.对茶树早期鉴定品质指标和酚氨比的一点看法[J].茶叶通讯,1991(3):22-25.
[19]Xiong L,Li J,Li Y,et al.Dynamic changes in catechin levels and catechin biosynthesis-related gene expression in albino tea plants(Camellia sinensis L.)[J].Plant Physiology&Biochemistry,201,71:132-143.
[20]Scharbert S,Hofmann T.Molecular definition of black tea taste by means of quantitative studies,taste reconstitution,and omission experiments[J].Journal of Agricultural and Food Chemistry,2005,53(13):5377-5384.
[21]阮宇成,程启坤.茶儿茶素的组成与绿茶品质的关系[J].园艺学报,1964(3):287-300.
[22]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,1994(增1):6-12.
[23]王力,林智,吕海鹏,等.茶叶香气因子的研究进展[J].食品科学,2010,31(15):293-298.
[24]谭月萍,黄建安,刘仲华.绿茶香气组成及其在加工中变化研究进展[J].茶叶通讯,2006,33(1):36-38.
[25]张超,卢艳,李冀新,等.茶叶香气成分以及香气形成的机理研究进展[J].福建茶叶,2005(3):17-19.
[26]施莉婷,江和源,张建勇,等.茶叶香气成分及其检测技术研究进展[J].食品工业科技,2018,39(12):347-351.
[27]江昌俊.茶树育种学[M].北京:中国农业出版社,2011.
[28]李瑞,肖斌,宋红霞,等.50份茶树种质资源农艺性状及其聚类分析[J].西北农业学报,2011,20(10):107-111.
[29]粟本文,赵熙,钟兴刚,等.优质红茶加工概论[M].长沙:中南大学出版社,2017.
[2]张湘生,彭继光,龙承先,等.特早生高氨基酸优质绿茶茶树新品种保靖黄金茶1号选育研究[J].茶叶通讯,2012,39(3):11-16.
[3]杨阳,向天颂,刘振,等.特早生高氨基酸优质绿茶茶树品种黄金茶2号选育研究[J].茶叶通讯,2013,40(3):5-10.
[4]刘振,杨阳,赵洋,等.特早生高产优质绿茶新品种黄金茶168号选育研究[J].茶叶通讯,2016,43(2):13-18.
[5]刘盼盼,刘晓辉,罗龙新,等.不同产地绿茶饮料香气特征及差异分析[J].食品科学,2016,37(2):147-152.
[6]国家质量监督检验检疫总局,中国国家标准化管理委员会.茶叶感官审评方法:GB/T 23776-2018[S].北京:中国标准出版社,2018.
[7]刘蓓蓓,陈胜璜,邹菊英,等.酒石酸亚铁比色法测定黄鹂芽中茶多酚的含量[J].中南药学,2011,9(10):740-741.
[8]国家质量监督检验检疫总局,中国国家标准化管理委员会.茶游离氨基酸总量测定:GB/T 8314-2013[S].北京:中国标准出版社,2014.
[9]国家质量监督检验检疫总局,中国国家标准化管理委员会.茶水浸出物测定:GB/T 8305-2013[S].北京:中国标准出版社,2014.
[10]陆锦时,魏芳华,李春华.茶树品种主要化学成份与品质关系的研究[J].西南农业学报,1994,7(增1):1-4.
[11]杨昌举.茶多酚与茶叶品质的关系[J].食品科学,1985,6(5):3-7.
[12]陈洁,刘张虎,杨登想,等.绿茶饮料的低温萃取工艺研究及冷后浑控制[J].食品科学,2012,33(4):47-51.
[13]胜尾清.绿茶用品种育成のための品质の早期检定法[J].最近の研究成果选集,1986:7-8.
[14]陈席卿,韩沛霖,赵晋谦.茶树品种鉴定技术研究[J].茶叶,1986(2):11-14.
[15]李再兵.绿茶主要品质成分的浸出动态及其与滋味感官评分的相关性研究[D].杭州:浙江大学,2002.
[16]陈岱卉,叶乃兴,邹长如.茶树品种的适制性与茶叶品质[J].福建茶叶,2008(1):2-5.
[17]韩沛霖.红、绿茶原料酚氨比值的探讨[J].茶叶,1984(1):34-35.
[18]张泽岑.对茶树早期鉴定品质指标和酚氨比的一点看法[J].茶叶通讯,1991(3):22-25.
[19]Xiong L,Li J,Li Y,et al.Dynamic changes in catechin levels and catechin biosynthesis-related gene expression in albino tea plants(Camellia sinensis L.)[J].Plant Physiology&Biochemistry,201,71:132-143.
[20]Scharbert S,Hofmann T.Molecular definition of black tea taste by means of quantitative studies,taste reconstitution,and omission experiments[J].Journal of Agricultural and Food Chemistry,2005,53(13):5377-5384.
[21]阮宇成,程启坤.茶儿茶素的组成与绿茶品质的关系[J].园艺学报,1964(3):287-300.
[22]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,1994(增1):6-12.
[23]王力,林智,吕海鹏,等.茶叶香气因子的研究进展[J].食品科学,2010,31(15):293-298.
[24]谭月萍,黄建安,刘仲华.绿茶香气组成及其在加工中变化研究进展[J].茶叶通讯,2006,33(1):36-38.
[25]张超,卢艳,李冀新,等.茶叶香气成分以及香气形成的机理研究进展[J].福建茶叶,2005(3):17-19.
[26]施莉婷,江和源,张建勇,等.茶叶香气成分及其检测技术研究进展[J].食品工业科技,2018,39(12):347-351.
[27]江昌俊.茶树育种学[M].北京:中国农业出版社,2011.
[28]李瑞,肖斌,宋红霞,等.50份茶树种质资源农艺性状及其聚类分析[J].西北农业学报,2011,20(10):107-111.
[29]粟本文,赵熙,钟兴刚,等.优质红茶加工概论[M].长沙:中南大学出版社,2017.