开化主要产茶区域鲜叶品质成分评价  

Evaluation of the Quality Components of Fresh Tea Leaves from Primary Tea Producing Areas of Kaihua County

作　　者：方辉韩 苏祝成[2,3] 吴一鸣[3] 邵晨阳 吕岷泽 王燕飞 林钰虹 邹欢 吴水女 魏然 FANG Huihan;SU Zhucheng;WU Yiming;SHAO Chenyang;LYU Minze;WANG Yanfei;LIN Yuhong;ZOU Huan;WU Shuinyu;WEI Ran(Tea industry development center of Kaihua county,Quzhou 324300,China;Department of Tea Science,Zhejiang Agriculture and Forestry University,Hangzhou 311300,China;Kaihua Research Center of Zhejiang Agriculture and Forestry University,Quzhou 324300,China)

机构地区：[1]开化县茶产业发展中心,浙江衢州324300 [2]浙江农林大学茶学系,浙江杭州311300 [3]浙江农林大学开化研究院,浙江衢州324300

出　　处：《中国茶叶加工》2024年第1期62-67,共6页China Tea Processing

基　　金：开化校地合作项目(HW20230062);中天控股集团乡村振兴行动计划(ZT202304)。

摘　　要：为评估开化不同区域环境条件下茶树鲜叶的品质特征,同时为不同品种原料的适制性提供理论依据,研究选取开化五个主要产茶区的3种茶树鲜叶为原料,经冷冻干燥固样后,分别对其非挥发性物质及挥发性物质进行分析。结果表明,不同环境下生长的同一茶树品种的茶多酚、氨基酸、咖啡碱、可溶性糖存在一定的差异,大部分鲜叶原料适制绿茶。在挥发性组分方面,不同区域所产群体种、福鼎大白茶和翠峰其挥发性物质差异明显,分别鉴定得到11种、7种、14种关键差异性挥发性物质。To assess the effects of different environments on the quality characteristics of fresh tea leaves and provide a theoretical basis for the suitability of different varieties of raw materials,three varieties of fresh tea leaves from five main tea-producing areas of Kaihua County were selected as raw materials.Their non-volatile and volatile compounds were analyzed after freeze-drying and fixation in this study.The results showed that there were significant differences in the non-volatile components of the same tea cultivar grown in different environments,including tea polyphenols,amino acids,caffeine,soluble sugars,etc.Among them,most of the fresh leaf raw materials are suitable for green tea processing.In terms of volatile components,the results showed that there were significant differences in volatile compounds among the Qunti variety,Fuding Dabai variety and Cuifeng variety produced in different regions,with 11,7 and 14 key differential volatile compounds being identified,respectively.

关 键 词：区域 鲜叶 品质 差异 

分 类 号：S571.1[农业科学—茶叶生产加工]