盈江大理种芽孢茶感官品质及滋味化学成分分析  

Analysis on the Sensory Quality and Taste's Chemical Composition of Spore Tea of Yingjiang Camellia taliensis

作　　者：李家锋 李国萍 欧阳建 王彬 朱海燕[1,2] LI Jiafeng;LI Guoping;OUYANG Jian;WANG Bin;ZHU Haiyan(Key Lab of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;College of Horticulture,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]湖南农业大学园艺学院,湖南长沙410128

出　　处：《食品工业科技》2023年第16期339-347,共9页Science and Technology of Food Industry

摘　　要：为了探究盈江野生古茶树资源的开发与利用价值,选取盈江县大理种芽孢茶的代表性样品(芽孢白茶和芽孢红茶),以典型云南省样品(云南白茶和滇红金芽)作为对照,采用感官审评和化学成分检测比较样品之间滋味化学成分的差异,结合滋味活度值(taste activity value,TAV)分析样品关键滋味成分。结果表明:在感官审评中,芽孢白茶和芽孢红茶外形独特似笋状,滋味品质均优于对照茶样云南白茶和滇红金芽。化学成分检测结果表明,芽孢白茶滋味化学成分含量普遍较低,除可溶性糖含量较高达9.45%以外,其它成分均显著低于云南白茶(P<0.05);芽孢红茶的水浸出物、游离氨基酸、可溶性糖、甜味氨基酸等滋味化学成分含量较高,显著高于滇红金芽(P<0.05),其中可溶性糖含量高达20.37%,而茶多酚、咖啡碱、酯型儿茶素等含量相对较低,其中茶多酚含量低至6.98%,呈现低酚氨比、高糖咖比的特征,与感官审评结果相符。TAV分析表明,关键成分中的苦涩味化学成分儿茶素组分、咖啡碱以及部分氨基酸对芽孢白茶和芽孢红茶的贡献低于对照茶样。由此可见,盈江芽孢茶滋味化学成分含量与云南省对照样品相比存在较大差异,品质优异,大理种野生古茶树资源具有较高的开发与利用价值,尤其宜制红茶。In order to probe into the value of exploration and utilization of Yingjiang uncultivated ancient tea resources,representative samples of spore tea from Camellia taliensis in Yingjiang county(spore white tea and spore black tea)were selected,and typical Yunnan samples(Yunnan white tea and Yunnan black tea golden bud)were taken as a control sample of them.At the same time,sensory evaluation and chemical composition test detection were used to compare the differences in taste chemical composition of the sample,and analyze the key taste components of the sample in combination with the method of taste activity value(TAV).The results showed that in sensory evaluation,spore white tea and spore black tea had a unique shape like a bamboo shoot,and their quality of taste was better than that of Yunnan white tea and Yunnan black tea golden bud.The test results of chemical composition showed that the content of chemical components in the taste of spore white tea was generally low and other components were significantly lower than that of Yunnan white tea,except for the content of soluble sugar as high as 9.45%,the content of taste's chemical components of spore black tea such as water extract,free amino acid,soluble sugar,sweet amino acid was high,all of which were significantly higher than that of Yunnan black tea golden bud,especially the content of soluble sugar which was up to 20.37%.While the content of tea polyphenols,caffeine,ester catechins,etc.was relatively low,in which the content of tea polyphenols was as low as 6.98%,showing that the ratio of tea polyphenols to amino acids was low and the ratio of soluble sugar to caffeine was high.Thus,the results were consistent with the sensory evaluation results.The results of TAV analysis showed that the contribution of the bitter and astringent chemical components including catechin components,caffeine and partial amino acids in the key components to spore white tea and spore black tea was lower than that of the control samples.In conclusion,the content of chemical compon

关 键 词：芽孢茶 大理茶 感官审评 滋味化学成分 滋味活度值 

分 类 号：TS272.5[农业科学—茶叶生产加工]