云南临沧黄片与单芽普洱生茶的生化特征因子分布分析  

Biochemical Factor Analysis for Yellow-flake and Single Bud of Pu er Raw Tea from Lincang City

作　　者：肖涵 杨婉秋 XIAO Han;YANG Wanqiu(School of Chemistry and Chemical Engineering,Kunming University,Kunming,Yunnan,China 650214)

机构地区：[1]昆明学院化学化工学院,云南昆明650214

出　　处：《昆明学院学报》2022年第3期44-48,共5页Journal of Kunming University

基　　金：云南省科技厅地方高校联合专项资助项目“大叶种乔木茶园根-土界面轻稀土元素生物利用度调控关键因素研究”(202001BA070001-42).

摘　　要：采用ICP-MS法和UV-VIS法对临沧茶园基地加工的普洱生茶黄片与单芽生茶中的11种特征生化成分(轻稀土元素总量和La,Ce,Pr,Nd,Sm,Eu;风味因子4种为游离氨基酸总量、茶多酚、水溶性糖、茶多糖)进行测定.结果表明,茶样黄片轻稀土元素总量是单芽类的4倍左右,其质量分数顺序为w(Ce)>w(La)>w(Nd)>w(Pr)>w(Sm)>w(Eu);单芽中Eu迁移率高于其他轻稀土元素,La在黄片中最为稳定.黄片茶可溶性糖微微升高,轻稀土元素、茶多糖较单芽极显著升高,游离氨基酸、茶多酚极显著降低.测定结果符合黄片茶柔滑甘醇,苦涩度低,肠胃刺激小的品饮共识.黄片茶质量稳定,口感良好,值得进一步研究开发.The eleven characteristic biochemical components as total light rare earth elements,La,Ce,Pr,Nd,Sm and Eu;four flavor factors:total free amino acids,tea polyphenols,water-soluble sugars and tea polysaccharides in the samples of raw Pu er tea yellow-flakes and single buds,collected from Lincang tea garden research station,were analyzed by ICP-MS and UV-VIS.The results show that the total amount of light rare earth elements in yellow-flake is about 4 times higher than that in single bud,and the order of mass fraction was w(Ce)>w(La)>w(Nd)>w(Pr)>w(Sm)>w(Eu).The mobility of Eu in single bud is higher than that of other light rare earth elements,and La was the most stable in yellow-flake.The soluble sugar in yellow-flake increased slightly but the light rare earth elements and tea polysaccharides increased significantly compared with single bud,while the free amino acids and tea polyphenols decreased significantly.The determination results were consistent with the drinking tasteconsensus of yellow-flake:soft,smooth glycol,low bitterness and small gastrointestinal irritation.The yellow-flake has stable quality and good taste,which is worthy of further research and development.

关 键 词：大叶种茶 黄片 单芽 轻稀土元素 次生代谢产物 

分 类 号：TS272.5[农业科学—茶叶生产加工]