不同原料等级茯砖茶的化学成分及抗氧化活性比较  

Comparison of Chemical Components and Antioxidant Activities among Different Raw Materials Grades of Fuzhuan Tea

作　　者：赵熙[1] 黄浩[1] 银霞[1] 黄怀生[1] 粟本文[1] 郑红发[1] 

机构地区：[1]湖南省茶叶研究所,湖南长沙410125

出　　处：《中国茶叶加工》2016年第5期39-44,56,共7页China Tea Processing

基　　金：现代农业产业技术体系建设专项资金(CARS-23)

摘　　要：以一级、二级、三级黑毛茶原料制得的茯砖茶为研究对象,分别对其感官品质、生化成分及抗氧化活性进行了比较分析。结果表明:在感官品质上,一级料茯砖茶汤色橙红、菌花香浓、滋味醇厚,三级料茯砖茶汤色橙黄、香气纯正、滋味纯和;在生化成分上,一级料茯砖茶中的茶多酚、氨基酸、水浸出物、咖啡碱和类黄酮化合物总量均最高,二级料茯砖茶次之,三级料茯砖茶最低,二级料茯砖茶中茶多糖含量最高,三级料茯砖茶中茶红素和茶黄素均高于一级、二级料;在香气组分上,醇类、酮类和烷烃类香气组分总量在不同原料等级茯砖茶中含量均较高,其中一级料茯砖茶醇类香气组分总量最高,三级料茯砖茶醇类香气组分总量最低,一级、二级、三级料茯砖茶酮类香气组分逐渐增加;在抗氧化活性方面,一级料茯砖茶的总抗氧化活性和清除羟自由基活性最强,三级料茯砖茶的DPPH自由基清除活性最强。This paper studied three raw materials grades of Fuzhuan Tea, namely first, second and third grades, to compare the diffenrences in sensory quality, biochemical components and antioxidant activity. Sensory evaluation results showed that the first grade tea had orange red tea infusion, strong fragrance and mellow taste,which increased with raw material maturity, while the three grade tea had orange yelllow infusion, pure aroma and taste. In terms of chemical components, it showed that the first raw materials grade of Fuzhuan Tea contained the highest contents of polyphenols, amino acids, water extracts, caffeine and flavonoids content followed by the second grade and the third grade respectively. Tea polysaccharide content was the highest in the second raw materials grade of Fuzhuan Tea, thearubigins and theaflavins were the highest in the third raw materials grade of tea. Alcohols,ketones and alkanes were the major aroma components of different grades of Fuzhuan Tea, among which the total amount of alcohol aroma component was the highest in the first raw materials grade, the lowest in the third grade.Ketone aroma components increased gradually with the grades. The first raw materials grade of Fuzhuan Tea contained the highest total antioxidant activity and hydroxyl radical scavenging activity, while the third raw materials grade exhibited the best DPPH free radical scavenging activity.

关 键 词：茯砖茶 等级 感官品质 化学成分 香气组分 抗氧化活性 

分 类 号：TS272.7[农业科学—茶叶生产加工]