不同产地和贮存年份普洱生茶香气和呈味物质变化的比较研究  

Comparative Study on Changes of Aroma and Flavor Components of Raw Pu-erh Tea Produced in Different Producing Areas and Storage Years

作　　者：张纪伟 沈雪梅[2] 张钎 周艺凡 李光秀 李家华[1] ZHANG Ji-wei;SHEN Xue-mei;ZHANG Qian;ZHOU Yi-fan;LI Guang-xiu;LI Jia-hua(Longrun Pu-erh College,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Kunming Academy of Agricultural Sciences,Kunming 650201,Yunnan,China;Agricultural Technology Extension Center of Yanjin County,Zhaotong 657500,Yunnan,China)

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]昆明市农业科学研究院,云南昆明650201 [3]盐津县农业技术推广中心,云南昭通657500

出　　处：《食品研究与开发》2021年第9期11-18,共8页Food Research and Development

基　　金：国家自然科学基金项目(31160173);国家茶叶产业技术体系项目(CARS-19)。

摘　　要：为了解不同产地和贮存年份普洱生茶的香气物质和呈味物质的变化情况,以产自西双版纳、临沧和德宏3个茶区的2009、2011、2013、2015和2017年的普洱生茶为试验材料开展年份和产地鉴别的研究。结果表明:利用香气物质对普洱生茶产地和贮存年份进行鉴别时,起主要区分作用的物质是甲烷和硫化物;滋味物质茶多酚、氨基酸和儿茶素总量在贮存期间总体呈显著下降的趋势,咖啡碱的含量在整个贮存期间变化不明显,儿茶素苦涩味指数Y在2.19~3.52之间,基于香气物质的电导率和呈味物质含量为指标的偏最小二乘法判别分析(partial least squares discrimination analysis,PLS-DA)的得分图可以明显地区分年份和产地。证实主要香气和呈味物质变化可以用作不同贮存年份普洱生茶的评价指标,这为后期研究普洱生茶科学贮存提供一定的理论依据。In order to understand the changes in the aroma and taste substances of raw Pu-erh tea of different production areas and storage years,raw Pu-erh tea produced in three tea regions of Xishuangbanna,Lincang and Dehong in 2009,2011,2013,2015 and 2017 was used as the test material to be carried out the research on the identification of storage year and producing place.The results showed that methane and sulfide were the main substances to distinguish the origin and storage years of raw Pu-erh tea;the total amount of tea polyphenols,amino acids and catechins showed a significant downward trend during the storage period.The content of caffeine did not change significantly during the entire storage period.The bitterness index Y of catechins ranged from 2.19 to 3.52.PLS-DA analysis score chart which based on the conductivity of aroma substances and the content of taste substances as indicators,could clearly distinguish the storage year and producing place.It was confirmed that changes in main aroma and taste substances could be used as evaluation indicators for raw Pu-erh tea of different storage years,which provided a certain theoretical basis for later research on scientific storage of raw Pu-erh tea.

关 键 词：普洱生茶 产地 贮存 香气 滋味 

分 类 号：TS272.7[农业科学—茶叶生产加工]