茶树鲜叶色泽和化学成分与红茶适制性的关系  

The Relationship between the Color and Chemical Composition of Fresh Tea Leaves and Their Suitability for Making Black Tea

作　　者：曹挥华 江新凤 李琛 张贱根 王礼献 童忠飞 CAO Huihua;JIANG Xinfeng;LI Chen;ZHANG Jiangen;WANG Lixian;TONG Zhongfei(Jiangxi Cash Crops Research Institute,Nanchang 330202,China)

机构地区：[1]江西省经济作物研究所,江西南昌330202

出　　处：《现代食品科技》2024年第6期149-157,共9页Modern Food Science and Technology

基　　金：特色果树茶叶种植与高值利用江西省重点实验室(20241ZDD02045);江西省中央引导地方科技发展资金科技成果转移转化项目(20241ZDF02094);江西省技术创新引导类科技合作专项重点项目(20212BDH80011);吉安市科技计划项目经费资助(20233-127611)。

摘　　要：该研究以白叶1号、紫娟、黄金菊、福鼎大白茶4个茶树品种为材料,观察茶树芽叶性状,测定其鲜叶生化成分含量,分析不同色素含量与生化成分含量间的相关性,并制成红茶进行审评检验。结果显示,叶绿素a含量最高的为紫娟(1.21 mg/g),花青素含量最高的为紫娟(8.86 mg/g),分别为白叶1号、黄金菊和福鼎大白茶的29.53、6.47和4.32倍。相关性分析表明,色素含量与氨基酸含量呈显著负相关,与水浸出物、茶多酚和咖啡碱含量呈显著正相关;对茶树鲜叶色素含量、生化成分含量进行主成分分析发现,代表“色素因子”、“生化因子”、“滋味因子”前3个主成分累计贡献率为96.90%,可以很好地分析不同颜色(品种)鲜叶制成的红茶质量,鲜叶品质得分从高到低依次为紫鹃(T2)>黄金菊(T3)>福鼎大白茶(T4)>白叶1号(T1),与制成的红茶感官审评结果一致。紫鹃茶树品种具有高绿叶素a、叶绿叶素b、类胡萝卜素、花青素含量及高酚氨比,适合加工红茶,适制红茶品种能通过鲜叶的色素含量、生化成分含量的高低来判断。综合分析,该研究能为不同色泽茶树新梢的适制性提供数据支撑。Four tea varieties,namely Baiye No.1,Zijuan,Huangjinju and FudingDabai,were used as the research materials,the characteristics of tea buds and leaves were examined,the contents of biochemical components in the fresh leaves were determined,the correlation between the contents of different pigments and the contents of biochemical components was analyzed,and black tea was prepared for evaluation and verification.The results showed that Zijuan had the highest contents of chlorophyll a(1.21 mg/g)and anthocyanins(8.86 mg/g),which were 29.53,6.47 and 4.32 times those of Baiye No.1,Huangjinju and Fuding Dabai,respectively.Correlation analysis revelaed that the content of pigments was negatively correlated with the content of amino acids,and positively correlated with the contents of water extract,tea polyphenols and caffeine.The principal component analyses of the contents of pigments and biochemical components of the new tea leaves revealed that the cumulative contribution rate of the first 3 principal components representing“Pigment Factor”,“Biochemical Factor”and“Taste Factor”was 96.90%,which could well distinguish the quality of black tea made with the fresh leaves of different colors(varieties).The quality scores of fresh leaves from high to low were Zijuan(T2)>Huangjinju(T3)>Fuding Dabai(T4)>Baiye No1(T1),which was consistent with the black tea sensory evaluation results.Zijuan with high contents of chlorophyll a,chlorophyll b,carotenoid and anthocyanins,as well as high phenol-ammonia ratio,was more suitable for making black tea,indicating that the suitability of a tea variety for making black tea can be judged by the pigment content and biochemical component content of its fresh leaves.Taken together,this study can provide data support for the suitability of tea tree shoots with different colors.

关 键 词：茶树品种 茶鲜叶 色泽 相关性 主成分分析 

分 类 号：TS272.5[农业科学—茶叶生产加工]