茎和叶对祁门红茶品质的贡献分析  

Contribution of Stems and Leaves to the Quality of Keemun Black Tea

作　　者：周汉琛 杨霁虹 刘亚芹 王辉 徐玉婕 黄建琴 雷攀登 ZHOU Hanchen;YANG Jihong;LIU Yaqin;WANG Hui;XU Yujie;HUANG Jianqin;LEI Pandeng(Tea Research Institute,Anhui Academy of Agricultural Sciences,Huangshan 245000,China)

机构地区：[1]安徽省农业科学院茶叶研究所,安徽黄山245000

出　　处：《食品科学》2023年第24期220-228,共9页Food Science

基　　金：国家自然科学基金青年科学基金项目(32002069);安徽省科技重大专项(202003a06020019);安徽省农业科学院青年英才计划项目(QNYC-202119)。

摘　　要：为探究叶片、茎对祁门红茶品质的贡献,本研究以‘凫早2号’茶树品种为实验材料,将其嫩叶、嫩茎、单芽和完整芽叶(一芽二叶为主)分别制成红茶,通过气相色谱-质谱、液相色谱-质谱结合感官审评、喜好度评价,深入分析4种红茶的香气、滋味品质及代谢物差异。结果表明,4种红茶香气类型均为甜香型,一芽二叶红茶甜香较高;芽红茶滋味鲜爽度较高;嫩茎加工红茶喜好度评价得分最高。代谢物分析显示,儿茶素类物质含量在芽红茶中最高,在茎红茶中最低;游离氨基酸在茎红茶中显著富集,达到80 mg/g;槲皮素及其芸香糖苷在茎红茶中含量较高,而山柰酚-3-O-葡萄糖苷及其芸香糖苷在叶片红茶中含量最高。4类红茶的茶红素类/茶黄素类比值分别为11.6(一芽二叶红茶)、9.4(芽红茶)、14.6(叶红茶)和8.2(茎红茶)。挥发性代谢物分析显示,茎红茶中的挥发性物质总量(32.37?μg/g)显著低于芽红茶(100.01?μg/g)、叶片红茶(95.67?μg/g)及完整芽叶红茶(92.42?μg/g);苯甲醛、苯乙醛及吲哚在茎红茶中含量较高,而β-紫罗兰酮、α-紫罗兰酮及芳樟醇氧化物在叶片红茶中的含量较高。本研究结果表明,嫩茎富含游离氨基酸及叶片中丰富的糖苷类香气前体物质对祁门红茶品质形成具有重要作用。In order to understand the contribution of stems and leaves to the quality of Keemun black tea,this study analyzed the differences in aroma,taste quality and metabolites among black tea manufactured from tender leaves,tender stems,single buds and intact buds with leaves(mainly one bud with two leaves)from the tea variety‘Fuzao 2’by gas chromatography-mass spectrometry(GC-MS),liquid chromatography-mass spectrometry(LC-MS),sensory evaluation,and preference evaluation.The results showed that all four black teas were sweet aroma type,and the bud-leaf tea had a strong sweet aroma.The single-bud tea had a fresh and brisk taste.The tender-stem tea scored highest in preference evaluation.Metabolite analysis showed the content of catechins was the highest in the single-bud black tea and the lowest in the tender-stem black tea,while free amino acids were significantly enriched in the tender-stem black tea,reaching up to 80 mg/g.The contents of quercetin and rutin were higher in the stem black tea,while the contents of kaempferol-3-O-glucoside and kaempferol-3-O-rutinoside were the highest in the leaf black tea.The ratio of thearubigins to theaflavins was 11.6,9.4,14.6,and 8.2 in black tea made from intact buds with leaves,buds,leaves,and tender stems,respectively.The total amount of volatile compounds in the tender-stem black tea(32.37μg/g)was significantly lower than that in the bud(100.01μg/g),leaf(95.67μg/g),and bud-leaf black tea(92.42μg/g).The contents of benzaldehyde,benzeneacetaldehyde and indole were higher in the tender stem black tea,while the contents ofβ-ionone,α-ionone and linalool oxide in the leaf black tea were higher than those in the other three black teas.This study shows that high contents of theanine in tender stems and glycoside aroma precursors in tea leaves contribute primarily to the formation of the quality of Keemun black tea.

关 键 词：祁门红茶 感官审评 滋味成分 挥发性化合物 糖苷类香气前体 

分 类 号：S571.1[农业科学—茶叶生产加工] O657.7[农业科学—作物学] Q344.13[理学—分析化学]