茶树资源“黄金菊”适制性研究
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摘要
目的研究茶树资源"黄金菊"对绿茶、红茶的适制性,为江西省茶树资源的利用提供理论基础。方法以茶树品种宁州2号为对照,检测"黄金菊"茶树资源制成绿茶、红茶后的游离氨基酸(amino acids, AA)、茶多酚(tea polyphenols, TB)、咖啡碱(caffeine, CAF)、没食子酸(gallic acid, GA)、表没食子儿茶素(epicatechin gallate,EGC)、表儿茶素没食子酸(epicatechin gallate,ECG)及表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)等成分含量变化,对成茶进行感官审评并评分。结果茶树资源"黄金菊"制成绿茶咖啡碱含量在4.13%～4.26%之间,茶多酚含量在20.67%～21.89%之间,氨基酸含量4.16%～4.54%之间。制成的红茶水浸出物集中在43.21%～44.03%,咖啡碱为4.11%～4.42%,茶多酚为24.67%～25.81%,氨基酸为2.21%～2.53%。儿茶素组分制成绿茶、红茶之间差距很大,但均与对照品种相当,感官审评结果显示,黄金菊茶树资源制成绿茶、红茶得分与对照品种相当。结论黄金菊茶树是红茶、绿茶兼制的茶树品种资源,制成绿茶成品品质结果稍逊于对照品种宁州2号,制成红茶品质优于对照品种。
Objective To investigate the adaptability of green tea and black tea for "Huangjinju" tea resources,and provide theoretical basis of the utilization of tea resources in Jiangxi province. Methods Taking Ningzhou 2(C.sinensis) as a control, the contents of amino acids(AA), tea polyphenols(TB), caffeine(CAF), gallic acid(GA),epicatechin gallate(EGC), epicatechin gallate(ECG), and epigallocatechin gallate(EGCG) of green tea and black tea made from "Huangjinju"(C.sinensis) were determined and compared. Tea samples were detected by sensory evaluation and scoring. Results The caffeine content were from 4.13% to 4.26%, tea polyphenols were from 20.67% to 21.89% and amino acid content were from 4.16% to 4.54% of the green tea prepared from "Huangjinju".Black tea water extract made from "Huangjinju" were from 43.21% to 44.03%, the caffeine content were from 4.11%to 4.42%, tea polyphenols were 24.67%-25.81% and amino acid were 2.21%-2.53%. There was a big difference between green tea and black tea in catechin components, however, they were similar to the control varieties. The results of sensory evaluation showed that the scores of green tea and black tea made from "Huangjinju" resources were similar to those of the control varieties. Conclusion "Huangjinju"(C. sinensis) can make into black tea or green tea. The quality of green tea is slightly lower than that of the control variety, and the quality of black tea is better than that of the control variety.
Objective To investigate the adaptability of green tea and black tea for "Huangjinju" tea resources,and provide theoretical basis of the utilization of tea resources in Jiangxi province. Methods Taking Ningzhou 2(C.sinensis) as a control, the contents of amino acids(AA), tea polyphenols(TB), caffeine(CAF), gallic acid(GA),epicatechin gallate(EGC), epicatechin gallate(ECG), and epigallocatechin gallate(EGCG) of green tea and black tea made from "Huangjinju"(C.sinensis) were determined and compared. Tea samples were detected by sensory evaluation and scoring. Results The caffeine content were from 4.13% to 4.26%, tea polyphenols were from 20.67% to 21.89% and amino acid content were from 4.16% to 4.54% of the green tea prepared from "Huangjinju".Black tea water extract made from "Huangjinju" were from 43.21% to 44.03%, the caffeine content were from 4.11%to 4.42%, tea polyphenols were 24.67%-25.81% and amino acid were 2.21%-2.53%. There was a big difference between green tea and black tea in catechin components, however, they were similar to the control varieties. The results of sensory evaluation showed that the scores of green tea and black tea made from "Huangjinju" resources were similar to those of the control varieties. Conclusion "Huangjinju"(C. sinensis) can make into black tea or green tea. The quality of green tea is slightly lower than that of the control variety, and the quality of black tea is better than that of the control variety.
引文
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[6]GB/T 23776-2018茶叶感官审评方法[S].GB/T 23776-2018 Methodology for sensory evaluation of tea[S].
[7]GB/T 14487-2017茶叶感官审评术语[S].GB/T 14487-2017 Tea vocabulary for sensory evaluation[S].
[8]GB/T 8314-2013茶游离氨基酸总量的测定[S].GB/T 8314-2013 Tea-Determination of free amino acids content[S].
[9]GB/T8313-2018茶叶中茶多酚和儿茶素类含量的检测方法[S].GB/T 8313-2013 Determination of total polyphenols and catechins content in tea[S].
[10]GB/T 8305-2013茶水浸出物测定[S].GB/T 8305-2013 Tea-Determination of water extracts content[S].
[11]江新凤,杨普香,李延升,等.不同时期茶树鲜叶活性成分研究[J].食品研究与开发,2015,36(18):15-18.Jiang XF,Yang PX,Li YS,et al.Study in different periods of fresh tea leaves active ingredients[J].Food Res Dev,2015,36(18):15-18.
[12]竹尾忠一.绿茶茶汤的滋味评价与化学成分的相关性[J].茶叶译丛,1973,(3):37-47.Takeo T.The correlation between taste evaluation and chemical composition of green tea soup[J].Tea Series,1973,(3):37-47.
[13]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):1-4.Lu JS,Wei FH,Li CH.Study on the relationship between main chemical composition and quality of tea varieties[J].Southwest China J Agric Sci,1994,(7):1-4.
[14]施兆鹏,刘仲华.夏秋苦涩味化学实质的数学模型探讨[J].茶叶科学.1987,7(2):7-12.Shi ZP,Liu ZH.Probe into mathematical model of chemical essence of bitterness and astringency in summer green tea[J].J Tea Sci,1987,7(2):7-12.
[15]陈宗懋.中国茶叶大词典[M].北京:中国轻工业出版社,2000.Chen ZM.China tea dictionary[M].Beijing:China Light Industry Press,2000.
[2]叶美凤.稀有茶树资源-黄金菊[J].中国茶叶,1994,(5):27.Ye MF.Rare tea resources-"Huangjinju"(C.sinensis)[J].China Tea,1994,(5):27.
[3]周尔槐,丁金坦,王忠先,等.茶树新品种“井茗1号”选育报告[J].中国茶叶,2015,(7):24-25.Zhou EH,Ding JT,Wang ZX,et al.Breeding report of new tea plant“Jing ming1”[J].China Tea,2015,(7):24-25.
[4]江新凤,杨普香,李文金,等.江西选育茶树品种资源情况介绍[J].蚕桑茶叶通讯,2015,(2):26-29.Jiang XF,Yang PX,Li WJ,et al.Introduction to the resources of tea varieties in Jiangxi[J].Newslett Sericul Tea,2015,(2):26-29.
[5]陈亮.茶树种质资源描述规范和数据标准[M].北京:中国农业出版社,2005.Chen L.Specification for describing tea germplasm resources and data standard[M].Beijing:China Agriculture Press,2005.
[6]GB/T 23776-2018茶叶感官审评方法[S].GB/T 23776-2018 Methodology for sensory evaluation of tea[S].
[7]GB/T 14487-2017茶叶感官审评术语[S].GB/T 14487-2017 Tea vocabulary for sensory evaluation[S].
[8]GB/T 8314-2013茶游离氨基酸总量的测定[S].GB/T 8314-2013 Tea-Determination of free amino acids content[S].
[9]GB/T8313-2018茶叶中茶多酚和儿茶素类含量的检测方法[S].GB/T 8313-2013 Determination of total polyphenols and catechins content in tea[S].
[10]GB/T 8305-2013茶水浸出物测定[S].GB/T 8305-2013 Tea-Determination of water extracts content[S].
[11]江新凤,杨普香,李延升,等.不同时期茶树鲜叶活性成分研究[J].食品研究与开发,2015,36(18):15-18.Jiang XF,Yang PX,Li YS,et al.Study in different periods of fresh tea leaves active ingredients[J].Food Res Dev,2015,36(18):15-18.
[12]竹尾忠一.绿茶茶汤的滋味评价与化学成分的相关性[J].茶叶译丛,1973,(3):37-47.Takeo T.The correlation between taste evaluation and chemical composition of green tea soup[J].Tea Series,1973,(3):37-47.
[13]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):1-4.Lu JS,Wei FH,Li CH.Study on the relationship between main chemical composition and quality of tea varieties[J].Southwest China J Agric Sci,1994,(7):1-4.
[14]施兆鹏,刘仲华.夏秋苦涩味化学实质的数学模型探讨[J].茶叶科学.1987,7(2):7-12.Shi ZP,Liu ZH.Probe into mathematical model of chemical essence of bitterness and astringency in summer green tea[J].J Tea Sci,1987,7(2):7-12.
[15]陈宗懋.中国茶叶大词典[M].北京:中国轻工业出版社,2000.Chen ZM.China tea dictionary[M].Beijing:China Light Industry Press,2000.