贵州代表性茶树品种茶青萎凋期游离氨基酸动态分析及评价  

Dynamic analysis and evaluation of free amino acids of typical tea varieties in Guizhou during withering stage

作　　者：潘科 李琴 方仕茂 戴宇樵 冉乾松 刘忠英 杨婷 PAN Ke;LI Qin;FANG Shimao;DAI Yuqiao;RAN Qiansong;LIU Zhongying;YANG Ting(Guizhou Tea Research Institute,Guiyang 550006,China;College of Tea Science,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州省茶叶研究所,贵州贵阳550006 [2]贵州大学茶学院,贵州贵阳550025

出　　处：《食品与发酵工业》2021年第8期82-89,共8页Food and Fermentation Industries

基　　金：贵州省科技计划项目(黔科合服企[2019]4006)。

摘　　要：该研究对福鼎、金观音和黔茶1号3个贵州代表性品种萎凋处理,基于高效液相色谱分析不同萎凋期茶鲜叶中游离氨基酸含量动态变化,结合味道活性值和特殊氨基酸分析,探究不同品种萎凋期游离氨基酸差异,增加对品种适制性的理解。结果表明,萎凋期间游离氨基酸含量总体呈上升趋势;必需氨基酸占比均值黔茶1号最高(33.200%),金观音次之(31.451%),福鼎最低(24.666%);药用氨基酸占比均值以黔茶1号最高(48.234%),福鼎次之(41.412%),金观音最低(40.971%)。鲜味氨基酸占比均值:黔茶1号(26.19%)>福鼎(25.14%)>金观音(22.23%);甜味氨基酸占比均值:黔茶1号(22.47%)>福鼎(15.63%)>金观音(13.70%);苦味氨基酸占比均值:黔茶1号(27.23%)>金观音(26.53%)>福鼎(20.45%)。由茶氨酸、谷氨酸构成的鲜味,丙氨酸、丝氨酸构成的甜味及组氨酸、蛋氨酸构成的苦味与萎凋时间呈相关性。研究明确了萎凋期品种间差异和不同呈味氨基酸变化规律,为改进萎凋工艺提升贵州绿茶品质提供理论依据。In this study,three representative varieties of Guizhou,Fuding,Jinguanyin,and Qiancha No.1 were treated with withering.Based on HPLC analysis of the dynamic changes of free amino acid content in fresh tea leaves at different withering stages and combined with taste activity value and special amino acids analyze,the aim of this study was to explore the change of free amino acids in different varieties during the withering period and deeply understanding the suitability of varieties.The results showed that the content of free amino acids showed an overall upward trend during withering;the average proportion of essential amino acids was Qiancha No.1(33.200%),followed by Jinguanyin(31.451%)and Fuding(24.666%).Moreover,the medicinal amino acids of Qiancha No.1 was the highest(48.234%)and followed by Fuding(41.412%)and Jinguanyin(40.971%).Furthermore,the average proportion of umami amino acids was Qiancha No.1(26.19%)>Fuding(25.14%)>Jinguanyin(22.23%),and the average proportion of sweet amino acids was Qiancha No.1(22.47%)>Fuding(15.63%)>Jinguanyin(13.70%).Besides,the average proportion of bitter amino acids was Qiancha No.1(27.23%)>Jinguanyin(26.53%)>Fuding(20.45%).In addition,the umami taste composed of theanine and glutamic acid,the sweet taste composed of alanine and serine,and the bitter taste composed of histidine and methionine which was related to the withering time.This study clarified the differences of varieties in the withering period and the changing laws of different flavor amino acids which provide a theoretical basis for improving the withering process and enhancing the quality of Guizhou green tea.

关 键 词：萎凋 游离氨基酸 黔茶1号 福鼎 金观音 

分 类 号：O657.72[理学—分析化学] TS272.51[理学—化学]