建瓯地区13个不同茶树品种制成乌龙茶品质差异研究  

Quality Difference of Oolong Tea Made from Leaves of 13 Different Tea Cultivars in Jian’ou Area

作　　者：郑安儒 陈光武 徐凯 张成 周承哲[1,2] 朱晨 郭玉琼[1,2] ZHENG An-ru;CHEN Guang-wu;XU Kai;ZHANG Cheng;ZHOU Cheng-zhe;ZHU Chen;GUO Yu-qiong(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou,Fujian,350002,China;Tea Industry Research Institute,Fujian Agriculture and Forestry University,Fuzhou,Fujian,350002,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学茶产业研究院,福建福州350002

出　　处：《茶叶学报》2022年第2期73-81,共9页Acta Tea Sinica

基　　金：国家现代农业(茶叶)产业技术体系专项(CARS-19);6.18协同创新院茶产业技术分院专项“双一流”建设科技创新能力提升培育计划(KSYLP004);福建省高原学科建设经费(102/71201801101);福建农林大学乡村振兴茶产业技术服务项目(11899170145);福建农林大学协同创新院茶产业分院(K1521015A)。

摘　　要：为探究建瓯地区不同茶树品种所制乌龙茶间的滋味特征差异,明确其品质差异的关键生化成分,对建瓯地区13份不同品种乌龙茶的生化成分进行测定,结合感官审评和多元统计分析探究建瓯地区不同茶树品种所制乌龙茶生化成分与品质特征间的联系。结果表明,‘矮脚乌龙’(90分)感官总分最高,特征为水蜜桃香馥郁持久、滋味浓醇;其次是‘金牡丹’(89.0分),特征为花香馥郁持久,尤其在滋味的单项评分中优于其他品种;矮脚乌龙和金牡丹所制乌龙茶中水浸出物和可溶性糖含量较高,呈现出浓醇回甘的滋味特征。偏最小二乘法判别和聚类分析结果表明,咖啡碱、茶黄素、茶多酚及水浸出物是造成建瓯地区乌龙茶品质差异的关键因素,推测其为鉴别建瓯地区乌龙茶品质的重要生化成分。本研究为建瓯地区适制乌龙茶品种选育、加工工艺改良提供重要的理论依据。To explore the difference of flavor characteristics among different cultivars of Oolong tea in Jian’ou area,and clarify the key biochemical components of quality difference,the Oolong tea made from leaves of 13 different tea tree cultivars in Jian’ou area were studied.The biochemical components of 13 Oolong tea cultivars in Jian’ou area were determined,and the relationship between biochemical components and quality characteristics of Oolong tea in Jian’ou area was explored by combining sensory evaluation and multivariate statistical analysis.The results showed that‘Aijiao oolong’(90 points)had the highest sensory score,which was characterized by long lasting fragrance and strong taste of peach,followed by‘Jin Mudan’(89.0 points),which was characterized by long lasting fragrance and fragrance of flowers,especially superior to other cultivars in the single score of taste.The water extract and soluble sugar content of Oolong tea in Jian’ou area made by the Aijiao oolong and Jin Mudan are higher,showing a strong mellow and sweet taste.Partial least square discriminant and cluster analysis showed that theophylline,theaflavins,tea polyphenols and water extract were the key factors that caused the quality difference of Oolong tea in Jian’ou area,and it was speculated that they were important biochemical components to identify the quality of Oolong tea.This study would aid the selection and breeding of Oolong tea varieties for the specialty tea production and quality improvements in the region.

关 键 词：乌龙茶 建瓯 风味成分 偏最小二乘法判别分析 

分 类 号：S571.1[农业科学—茶叶生产加工]