不同摊放处理对茶鲜叶游离氨基酸的影响  

Effect of Different Spreading Treatments on Free Amino Acids in Fresh Tea Leaves

作　　者：胡善国 刘亚芹 王辉 周汉琛 雷攀登 杜志远 黄建琴 王海燕 朱红闺 HU Shan-guo;LIU Ya-qin;WANG Hui;ZHOU Han-chen;LEI Pan-deng;DU Zhi-Yuan;HUANG Jian-qin;WANG Hai-yan;ZHU Hong-gui(Tea Research Institution,Anhui Academy of Agricultural Sciences,Huangshan 245000,China;Huangshan Songluo Tea Professional Cooperative of Anhui,Xiuning 245400,China)

机构地区：[1]安徽省农业科学院茶叶研究所,安徽黄山245000 [2]黄山市松萝茶业专业合作社,安徽休宁245400

出　　处：《中国茶叶加工》2021年第4期27-33,共7页China Tea Processing

基　　金：黄山市科技计划项目(2020KN-01);安徽省农业科学院科技创新团队项目(2021YL036)。

摘　　要：以凫早2号(C.sinensis cv.Fuzao 2)鲜叶为原料,研究了不同摊放处理对茶鲜叶游离氨基酸组分含量的影响,并结合呈味特性进行了分析。结果表明,摊放处理组共检测出16种游离氨基酸;不摊放处理组仅测得12种游离氨基酸,缬氨酸、异亮氨酸、亮氨酸以及酪氨酸均未检出;含量较高的为茶氨酸、谷氨酸、天冬氨酸以及精氨酸;摊放组总游离氨基酸相较于不摊放组显著(p<0.05)增加,增幅最大的为15℃处理组,达39.45±0.79 mg/g;摊放处理组间,较低温(15℃)条件下,茶氨酸、谷氨酸、天冬氨酸、苯丙氨酸以及组氨酸的保留量相对较高。分析茶鲜叶中呈味氨基酸,15℃条件下,鲜味氨基酸+甜味氨基酸+芳香族氨基酸的相对含量大于其余摊放处理组;感官审评表明较低温(15℃)比常温(18℃、21℃)摊放、不摊放处理的鲜叶样滋味更鲜爽。因此,不同摊放处理下的茶鲜叶中氨基酸组分及呈味特性存在一定差异,且最优摊放温度为15℃。The fresh leaves of Fuzao 2 cultivar(Camellia sinensis var.sinensis)were used to investigate the influence of spreading treatments on the accumulation of free amino acids and analyze the flavour characteristics.The results showed that a total of 16 free amino acids were detected from tea samples underwent withering,while only 12 free amino acids were identified in the tea sample without withering.No valine,isoleucine,leucine,and tyrosine was detected.The theanine,glutamic acid,aspartic acid,and arginine had a higher amount than others in four tea samples.The total free amino acids amount significantly increased under withering treatments and the tea sample under 15℃withering treatment had the highest accumulation of free amino acids,reaching 39.45±0.79 mg/g.The results also indicated that umami,sweet,and aromatic amino acids under 15℃withering treatment had a higher amount than other treatments.Furthermore,the sensory evaluation showed that the tea infusion of the tea sample under 15℃withering treatment has more umami and freshness than that of other tea samples.Consequently,there were differences in accumulation of free amino acids and flavour characteristics with different withering treatments,with the best spreading temperature of 15℃.

关 键 词：茶鲜叶 摊放处理 游离氨基酸 组分含量 呈味特性 

分 类 号：O629.711[理学—有机化学] TS272[理学—化学]