不同海拔云南大叶种晒青茶感官品质及主要生化成分差异分析
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(1.湖南农业大学 茶学教育部重点实验室 长沙 410128;2.国家植物功能成分利用工程技术研究中心 长沙 410128;3.湖南省植物功能成分利用协同创新中心 长沙 410128;4.云南省临沧市农业农村局 云南临沧 675800;5.云南省临沧市云县地方产业发展服务中心 云南临沧 675800)

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科技人才和平台计划(院士专家工作站)项目(202104AC100001-B01);世界大叶茶技术创新中心建设及成果产业化项目(202102AE090038)


Analysis of the Difference in Sensory Quality and Main Biochemical Components of Yunnan Large Leaf Sun-dried Green Tea at Different Altitudes
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(1.The Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128;2.National Engineering Research Center for the Utilization of Plant Functional Ingredients, Changsha 410128;3.Collaborative Innovation Center for the Utilization of Plant Functional Ingredients of Hunan Province, Changsha 410128;4.Agriculture and Rural Bureau of Lincang City, Lincang 675800, Yunnan;5.The Development Service Center for Local Industry of Yun County, Lincang 675800, Yunnan)

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    摘要:

    为探究海拔对云南大叶种晒青茶品质的影响,以无量山不同海拔云南大叶种晒青茶为研究对象,采用感官审评、高效液相色谱法、同时蒸馏萃取/气相色谱-质谱法结合主成分分析、正交偏最小二乘法等技术和方法,对其感官品质、主要生化指标、挥发性成分进行比较分析。结果表明,海拔1 400~1 800 m的晒青茶(H1)茶汤色泽更浅,亮度更高;海拔1 800~2 000 m的晒青茶(H2)涩味减轻,鲜爽味增强;H1与H2主要生化成分和挥发性成分存在显著差异,H1水浸出物、茶多酚、儿茶素总量、没食子酸、酚氨比、没食子儿茶素没食子酸酯(GCG)、表儿茶素没食子酸酯(ECG)含量显著高于H2,游离氨基酸总量、茶氨酸、天冬氨酸、谷氨酸、甘氨酸、赖氨酸、异亮氨酸、苯丙氨酸含量显著低于H2;另外,H1与H2共有17种挥发性成分存在显著差异,分别为正癸酸、叶绿醇、壬醛、青叶醛、水芹醛、己酸乙酯、脱氢芳樟醇、邻苯二甲酸二异丁酯、1-己醇、反式橙花叔醇、法尼基丙酮、大马士酮、香叶醇、4-甲基-3戊烯-2-酮、亚麻酸甲酯、邻苯二甲酸二正丁酯、橙花醇。本研究结果可为海拔影响茶叶品质的研究提供理论依据。

    Abstract:

    In order to understand the quality differences of Yunnan large leaf sun-dried green tea at different altitudes, the sensory evaluation, high performance liquid chromatography, simultaneous distillation extraction/gas chromatography-mass spectrometry combined with principal component analysis, orthogonal partial least square-discriminant analysis and other techniques and methods were used to compare the sensory quality, major biochemical components and volatile components of Yunnan large leaf sun-dried green tea at different altitudes in Wuliang Mountain. The results showed that the soup color of sun-dried green tea (H1) from 1 400 m to 1 800 m was lighter and brighter; the astringency of sun-blue tea (H2) from 1 800 m to 2 000 m was reduced and the umami taste was enhanced. The main biochemical and volatile components of H1 and H2 were significantly different; the contents of water extract, tea polyphenols, total catechins, gallic acid, phenol to ammonia ratio, GCG, ECG of H1 were significantly higher than those in H2; the contents of free amino acids, theanine, aspartic acid, glutamic acid, glycine, lysine, isoleucine and phenylalanine were significantly lower than those in H2. In addition, there were 17 volatile components in H1 and H2 with significant differences, namely, n-decanoic acid, chlorophyll alcohol, nonanal, trans-2-hexenal, heptanal, ethyl caproate, dehydrolinalool, diisobutyl phthalate, 1-hexanol, trans-nerolidol, farnesyl acetone, damascenone, geraniol, 4-methyl-3-penten-2-one, methyl linolenate, di-n-butyl phthalate, and nerolidol. This study will provide some reference value for the research on the effect of altitude on tea quality.

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陈宏宇,陈金华,熊立瑰,李勤,李娟,李适,江鸿键,张庆华,黄建安,刘仲华.不同海拔云南大叶种晒青茶感官品质及主要生化成分差异分析[J].中国食品学报,2023,23(2):276-287

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  • 收稿日期:2022-02-15
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  • 在线发布日期: 2023-03-22
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