狭叶润楠和山胡椒的老鹰红茶品质分析  

Quality analysis of Hawk-black-tea made from Machilus rehderi and Lindera glauca

作　　者：谢伦 彭娟 白雪 杨永仪 熊彪 XIE Lun;PENG Juan;BAI Xue;YANG Yong-yi;XIONG Biao(College of Tea Science,Guizhou University,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州大学茶学院,贵州贵阳550025

出　　处：《南方农业学报》2022年第10期2980-2988,共9页Journal of Southern Agriculture

基　　金：国家自然科学基金项目(31900272);贵州省科学技术基金项目(黔科合基础ZK[2022]055号);贵州省教育厅青年人才项目(黔教合KY[2021]084号)。

摘　　要：【目的】对狭叶润楠和山胡椒鲜叶制作的老鹰红茶品质进行分析,为贵州当地老鹰茶产业的发展提供理论依据。【方法】以狭叶润楠和山胡椒的鲜叶为试材,参照传统红茶工艺制作老鹰红茶,对2种老鹰红茶进行感官审评、生化成分含量测定及其相关分析,并通过气相色谱—质谱联用仪检测其挥发性物质。【结果】山胡椒老鹰红茶外形卷曲、香气持久高扬、滋味醇和,综合得分为90.08分;狭叶润楠老鹰红茶外形细紧、香气持久、滋味鲜爽甜醇,综合得分为89.84分。山胡椒老鹰红茶的多酚类物质、蛋白质和茶黄素含量分别较狭叶润楠老鹰红茶显著提高62.3%、37.5%和11.1%(P<0.05,下同),而狭叶润楠老鹰红茶的总黄酮含量较山胡椒老鹰红茶显著提高29.3%。2种老鹰红茶均检测出17种氨基酸组分,其中山胡椒老鹰红茶的氨基酸组分总含量较狭叶润楠老鹰红茶提高5.4%,天门冬氨酸、谷氨酸、赖氨酸和亮氨酸是2种老鹰红茶中含量较高的组分。山胡椒老鹰红茶的水浸出物与茶红素呈显著正相关,与总黄酮、可溶性糖、蛋白质和粗脂肪呈显著负相关;狭叶润楠老鹰红茶的水浸出物与蛋白质呈显著正相关,与总黄酮、茶黄素、粗脂肪和灰分呈负相关。山胡椒老鹰红茶共检测出15种挥发性物质,包括8种萜烯烃类、2种醇类、1种醛类、2种酯类和2种其他类化合物;狭叶润楠老鹰红茶共检测出14种挥发性物质,包括5种萜烯烃类、1种醇类、4种醛类、1种酯类和3种其他类化合物;2种老鹰红茶中含量最高的挥发性物质均为萜烯烃类化合物。【结论】通过感官审评结果、生化成分和挥发性物质的测定,山胡椒和狭叶润楠的鲜叶均适合制作老鹰红茶,其品质均表现良好,各具特点。【Objective】The research aimed to provide a theoretical basis for the development of local Hawk tea industry in Guizhou by evaluating the quality of Machilus rehderi and Lindera glauca Hawk-black-tea.【Method】According to the traditional black tea process,the Hawk-black-tea was made from fresh leaves of M. rehderi and L. glauca as the research materials. Then sensory evaluation,determination of biochemical components and related analysis of two kinds of Hawk-black-tea were carried out,and their volatile substances were detected by gas chromatography-mass spectrometry.【Result】The L. glauca Hawk-black-tea had a curly shape,a long and high aroma,and a mellow taste,the total score of L.glauca Hawk-black-tea was 90.08;the M. rehderi Hawk-black-tea had a tight shape,a long-lasting aroma,and a fresh,sweet,and mellow taste,the total score of M. rehderi Hawk-black-tea was 89.84. The contents of tea polyphenols,protein and theaflavin in L. glauca Hawk-black-tea were 62.3%,37.5% and 11.1% significantly higher than those in M rehderi Hawk-black-tea respectively(P<0.05,the same below). The content of flavonoids in M. rehderi Hawk-black-tea was29.3 % significantly higher than that in L. glauca Hawk-black-tea. Seventeen kinds of amino acid components were detected in both kinds of Hawk-black-tea. The total content of amino acid components in L. glauca Hawk-black-tea was 5.4%higher than that in M. rehderi Hawk-black-tea. Aspartic acid,glutamic acid,lysine and leucine contents were the higher components in the two kinds of Hawk-black-tea. The water extract and theaxanthin of L. glauca Hawk-black-tea was significantly positively correlated,and there was significant negative correlation between the water extract and total flavonoids,soluble sugar,protein and crude fat. The water extract of M. rehderi Hawk-black-tea was significantly positively correlated with protein,and negatively correlated with total flavonoids,theaflavins,crude fat and ash. A total of 15 volatile compounds were detected in L. glauca Hawk-black-tea by

关 键 词：老鹰红茶 品质分析 相关分析 狭叶润楠 山胡椒 

分 类 号：S571.1[农业科学—茶叶生产加工]