赣北工夫红茶滋味特征及关键化合物分析  

Taste characteristics and key compounds analysis of Congou black tea in northern Jiangxi province

作　　者：岳翠男 秦丹丹[3] 蔡海兰[1,2] 王治会 李琛 李延升[1,2] 杨普香 YUE Cuinan;QIN Dandan;CAI Hailan;WANG Zhihui;LI Chen;LI Yansheng;YANG Puxiang(Jiangxi Sericulture and Tea Research Institute,Nanchang 330202,China;Jiangxi Key Laboratory of Tea Quality and Safety Control,Nanchang 330202,China;Tea Research Institute,Guangdong Academy of Agricultural Science,Guangzhou 510640,China)

机构地区：[1]江西省蚕桑茶叶研究所,江西南昌330202 [2]江西省茶叶质量与安全控制重点实验室,江西南昌330202 [3]广东省农业科学院茶叶研究所,广东广州510640

出　　处：《食品与发酵工业》2021年第2期260-267,共8页Food and Fermentation Industries

基　　金：江西省现代农业产业技术体系建设专项(JXARS-02);国家现代农业产业技术体系建设专项(CARS-19);江西省茶叶质量与安全控制重点实验室茶叶加工课题(20192BCD40007)。

摘　　要：为探究赣北工夫红茶的滋味特征及其分子感官基础,该研究采用定量描述分析(quantitative description analysis,QDA)和液相色谱-串联质谱(liquid chromatography-mass spectrometry,LC-MS)对11份赣北工夫红茶的滋味分属性和非挥发性化合物进行评价和检测,之后运用偏最小二乘-重要变量投影(partial least square-variable import project,PLS-VIP)筛选对滋味感官分属性具有重要影响的关键化合物。结果表明,获得了赣北工夫红茶的9个滋味描绘词及定义,其滋味特征以甜味、醇味和回甘为主,其中苦味与涩味呈显著正相关,与甜味呈显著负相关;甜味与异味之间呈极显著负相关;鲜味与回甘之间呈极显著正相关。通过LC-MS检测共得到74种共有非挥发性化合物,包括25种酚类、23种氨基酸类、9种色素类、9种有机酸类、5种糖类、2种生物碱和茶皂素;PLS-VIP结果显示33种化合物的VIP值>1,包括10种氨基酸类、12种酚类、3种色素类、1种生物碱、4种酸类和3种糖类,说明这些化合物为赣北工夫红茶滋味的关键贡献成分,并进一步获得了对每一种滋味分属性具有重要贡献的化合物。该文明确了赣北工夫红茶的滋味特征及其具有重要贡献的化合物,为进一步研究赣北工夫红茶滋味品质的定向调控提供理论依据。The aim of this study was to explore the taste characteristics and molecular sensory basis of Congou black tea in northern Jiangxi province.Quantitative description analysis and liquid chromatography-mass spectrometry were used to evaluate and detect the taste attributes and non-volatile compounds of 11 samples of Congou black tea.Then,the key compounds which played important role in the taste attributes were screened by partial least square-variable import project.The results showed that nine taste descriptors and definitions of Congou black tea in northern Jiangxi Province were obtained,and the main taste characteristics were sweetness,mellowness and sweet after taste.Among them,bitterness was positively correlated with astringency,and negatively correlated with sweetness.And,sweetness was negatively correlated with tainted taste.Besides,umami was found to be positively correlated with sweet after taste.Moreover,seventy four kinds of nonvolatile compounds were screened by LC-MS which including 25 phenols,23 amino acids,9 pigments,9 organic acids,5 sugars,2 alkaloids and tea saponins.The results of PLS-VIP revealed that the VIP values of 33 compounds were greater than 1,including 10 amino acids,12 phenols,3 pigments,1 alkaloid,4 acids and 3 sugars,which indicated that these compounds were the key components contributing to the taste of Congou black tea in northern Jiangxi Province.This paper determined the taste characteristics of Congou black tea in northern Jiangxi Province and its important compounds,which provided theoretical basis for further study on the directional regulation of taste quality of Congou black tea in northern Jiangxi province.

关 键 词：赣北工夫红茶 滋味 定量描述分析 液相色谱-串联质谱 偏最小二乘-重要变量投影 

分 类 号：TS272.52[农业科学—茶叶生产加工]