溪头滴水香绿茶化学成分分析与品质评价  

Chemical composition analysis and quality evaluation of Xitou dripping fragrant green tea

作　　者：方捷[1] 方海涛 唐志敏 周墨 徐敏成 FANG Jie;FANG Hai-Tao;TANG Zhi-Min;ZHOU Mo;XU Min-Cheng(Nanjing Center of China Geological Survey,Nanjing 210016,China;The Xitou Town People’s Government of Shexian County,Huangshan 245200,China)

机构地区：[1]中国地质调查局南京地质调查中心,南京210016 [2]歙县溪头镇人民政府,黄山245200

出　　处：《食品安全质量检测学报》2023年第20期112-118,共7页Journal of Food Safety and Quality

基　　金：全国地质调查项目组织实施费项目(DD20221834)。

摘　　要：目的分析溪头滴水香绿茶的化学成分,并进行品质评价。方法采用相关性分析和主成分分析,对溪头滴水香绿茶的感官指标和化学成分进行综合评价。结果6份溪头滴水香绿茶的感官品质综合得分从高到低排序为:溪头>竹岭>汪满田=西坡>大北山>岱岭。不同产区的茶叶品质化学成分存在一定的差异,水浸出物含量为49.50%~52.40%,游离氨基酸含量为4.40%~5.80%,茶多酚含量为17.10%~19.10%,儿茶素总量为10.67%~14.24%,水分含量为1.86%~8.55%,咖啡碱含量为3.00%~3.70%。相关性分析结果显示,滴水香绿茶的色、香、味等品质与氨基酸、水浸出物、酚氨比、儿茶素、酚碱比等有较强的关系。采用主成分分析建立综合品质得分数学模型,6件样品综合品质得分由高到低顺序为溪头>西坡>汪满田>竹岭>大北山>岱岭。结论溪头滴水香绿茶具有优良的品质,化学成分含量丰富,滋味鲜爽、香气高,但溪头滴水香绿茶的加工生产需要形成标准化工艺流程。本研究结果可为溪头滴水香绿茶的工艺、品质提升及宣传推广提供数据支撑和一定的理论依据。Objective To analyze the chemical components of Xitou dripping fragrant green tea and evaluate its quality.Methods Correlation analysis and principal component analysis were used to evaluate the sensory indicators and chemical components of Xitou dripping fragrant green tea.Results The comprehensive sensory evaluation scores of 6 samples of Xitou dripping fragrant green tea ranked from high to low was as follows:Xitou>Zhuling>Wang Mantian=Xipo>Da Beishan>Dailing.There was a certain difference in the content of chemical composition between the different Xitou dripping fragrant green tea producing areas,49.50%‒52.40%for water extract,4.40%‒5.80%for free amino acid,17.10%‒19.10%for tea polyphenol,10.67%‒14.24%for total catechins,1.86%‒8.55%for water content,3.00%‒3.70%for caffeine.The correlation analysis results showed that the color,aroma and taste of Xitou dripping fragrant green tea were strongly related to amino acid,water extract,tea polyphenol-amino acid ratio,total catechins,tea polyphenol-caffeine ratio.The mathematical model of comprehensive score was established for the 6 samples by principal component analysis,and the comprehensive scores in descending order were as follows:Xitou>Xipo>Wang Mantian>Zhuling>Da Beishan>Dailing.Conclusion The Xitou dripping fragrant green tea has excellent quality,which is rich in chemical constituents,has full-bodied fresh,high aroma,but it’s need to form a standardized process.The results of this study will provide data supports and some theoretical basis for the production technology,quality improvement and promotion of the Xitou dripping fragrant green tea.

关 键 词：溪头滴水香绿茶 感官评审 品质化学成分 相关性分析 主成分分析 

分 类 号：TS272.51[农业科学—茶叶生产加工] O652[轻工技术与工程—农产品加工及贮藏工程]