不同年份生产的德昂酸茶品质差异分析  

Study on Quality Difference of De’ang Sour Tea Produced in Different Years

作　　者：寸德馨 张春花[1] 崔廷宏 赵远艳 陶忠[1] 罗光瑾 余磊 单治国[1] CUN Dexin;ZHANG Chunhua;CUI Tinghong;ZHAO Yuanyan;TAO Zhong;LUO Guangjin;YU Lei;SHAN Zhiguo(College of Tea and Coffee,Pu'er University,Pu'er 665000,China;College of Agronomy and Life Sciences,Kunming University,Kunming 650214,China;Pu'er Tea Research Institute,Pu'er 665000,China)

机构地区：[1]普洱学院茶叶咖啡学院,云南普洱665000 [2]昆明学院农学与生命科学学院,云南昆明650214 [3]普洱市茶叶科学研究所,云南普洱665000

出　　处：《茶叶通讯》2024年第2期220-225,共6页Journal of Tea Communication

基　　金：国家自然科学基金(32360771);云南省科技计划项目(202101BA070001-239);云南省高校普洱茶加工工程研究中心,普洱学院重点科研专项规划项目(2020XJGH08);普洱茶科技研发创新团队(CXTD020);普洱学院拔尖创新团队(2023PEXYCXTD001);一流本科课程(2023YLKCZX004、2023YLKCZX005)。

摘　　要：以2016年、2017年、2018年、2019年和2020年生产的德昂酸茶为材料,分别检测茶样中的茶色素、茶多酚、黄酮类物质、水浸出物及游离氨基酸等含量,结合感官审评,探究不同年份生产的德昂酸茶品质差异。结果表明,随着生产时间的增加,茶黄素、茶多酚、黄酮苷、氨基酸、水分等含量呈现下降趋势,其中各成分含量最高年份与最低年份之差分别为0.25%、6.64%、1.30 mg/g、1.00%和0.30%;水浸出物、茶红素和茶褐素则均呈现出上升趋势,含量最高年份与最低年份之差分别为2.84%、2.20%和0.49%。不同年份酸茶的茶黄素、茶红素、茶褐素、茶多酚、氨基酸含量存在极显著差异(p <0.01),不同年份酸茶的黄酮、水分与水浸出物含量差异不显著(p> 0.05)。结合感官审评,德昂酸茶随着生产时间的延长,品质呈现出逐渐优化的趋势,口感更加醇和。In this study,De’ang sour tea produced in five different years(2016,2017,2018,2019,2020)was used as research materials to detect the content of tea pigments,tea polyphenols,flavonoids,water extract and total free amino acids,combined with sensory evaluation,the differences in the quality of De’ang sour tea produced in different years were explored.The results showed that the content of theaflavins,tea polyphenols,flavonoid glycosides,amino acids and water showed a decreasing trend with the increase of production time,and the difference between the highest year and the lowest year of each component was 0.25%,6.64%,1.30 mg/g,1.00%,0.30%,respectively,while the water extract,thearubigins,and theabrownines all showed an increasing trend.The difference between the highest year and lowest year was 2.84%,2.20%and 0.49%,respectively.There were significant differences in the content of theaflavins,thearubigins,theabrownines,tea polyphenol and amino acid among sour tea produced in different years(p<0.01),while there were no significant differences in the content of flavonoids,water and water extract among sour tea produced in different years(p<0.05).Combined with sensory evaluation,the final conclusion is:with the increase of production time,De’ang sour tea presents a trend of gradually optimized in the quality,and the taste becomes more mellow.

关 键 词：茶 德昂酸茶 年份 茶叶品质 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.7[农业科学—作物学]