不同等级软枝乌龙茶品质研究  

Study on the Ruanzhi Oolong Tea Quality Differences of Different Grades

作　　者：刘晓慧[1,2,3] 王琼 邓锶涵[1] 董海玉 周心如 和秀星 周佳 王白娟 LIU Xiaohui;WANG Qiong;DENG Sihan;DONG Haiyu;ZHOU Xinru;HE Xiuxing;ZHOU Jia;WANG Baijuan(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China;Yunnan Organic Tea In-dustry Intelligent Engineering Research Center,Kunming 650201,China;Key Laboratory of Intelligent Organic Tea Garden Construction in Universities of Yunnan Province,Kunming 650201,China)

机构地区：[1]云南农业大学茶学院,云南昆明650201 [2]云南省有机茶产业智能工程研究中心,云南昆明650201 [3]云南省高校智能有机茶园建设重点实验室,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2022年第3期464-470,共7页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家自然科学基金项目(32060702)。

摘　　要：【目的】探究不同等级软枝乌龙茶化学特征及其品质差异。【方法】以台湾引种至云南腾冲的特级、一级和二级软枝乌龙茶为研究对象,通过感官审评、内含成分检测和挥发性成分检测分析不同等级乌龙茶的品质差异,研究其化学成分及含量、挥发性成分及含量与茶叶等级的关系。【结果】感官审评得分、水浸出物含量、茶多酚含量、游离氨基酸含量和简单儿茶素占比与茶叶等级呈正相关;酯型儿茶素占比与茶叶等级呈负相关。3个等级的软枝乌龙茶共检测出191种挥发性成分,有24种共有组分,挥发性成分中己酸己酯、(E)-己酸-2-己烯酯和D-柠檬烯含量与茶叶等级呈正相关,十七烷、十八烷、吲哚和雪松醇等含量与茶叶等级呈负相关。【结论】水浸出物、茶多酚和游离氨基酸等含量及儿茶素组成与茶叶等级相关性较大,可作为软枝乌龙茶等级划分的依据之一。[Purpose]To study on the differences of chemical components and quality characterist-ics of Ruanzhi oolong tea with different grades.[Methods]The top grade,the first grade and the second grade of Ruanzhi oolong tea made from Tengchong,Yunnan Province which introduced from Taiwan were taken as the research object.The sensory evaluation,chemical and volatile components detection were used to compare the quality differences of three grades of oolong tea,and the relation-ships among the chemical composition and content,volatile component and content and different grades of tea were also studied.[Results]The sensory evaluation score,the contents of water ex-tracts,tea polyphenols,free amino acids and the proportion of simple catechins were positively correl-ated with the tea grade,whereas the proportion of esterified catechins was negatively correlated.A total of 191 volatile components were detected in three grades of Ruanzhi oolong tea,with 24 com-mon components.In those volatile components,the contents of hexyl hexanoate,(E)-hexanoate-2-hexenne ester and D-limonene were positively correlated with tea grades,while the contents of hepta-decane,octadecane,indole and cedrol were negatively correlated.[Conclusion]The contents of water extracts,tea polyphenols,free amino acids and catechin components are significantly related to the tea grade,which can be used as one of the bases for the classification of Ruanzhi oolong tea.

关 键 词：软枝乌龙茶 茶叶等级 品质 挥发性成分 

分 类 号：S571.101[农业科学—茶叶生产加工]