不同叶色茶树品种原料对四川黑茶品质的影响  

Effects of Raw Materials from Different Tea Cultivars of Leaf Colour on Sichuan Dark Tea Quality

作　　者：熊元元 张厅[1] 刘晓[1] 马伟伟[1] 唐晓波[1] 王小萍[1] 王云[1] 李春华[1] XIONG Yuanyuan;ZHANG Ting;LIU Xiao;MA Weiwei;TANG Xiaobo;WANG Xiaoping;WANG Yun;LI Chunhua(Tea Research Institude,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)

机构地区：[1]四川省农业科学院茶叶研究所,四川成都610066

出　　处：《食品工业科技》2024年第16期301-311,共11页Science and Technology of Food Industry

基　　金：四川省科技厅重点研发项目(2021YFN0093、2023YFN0012);四川省茶叶创新团队(SCCXTD-2024-10);四川省农业科学院1+9揭榜挂帅项目(1+9KJGG007);四川省财政自主创新专项(2022ZZCX055);四川省财政自主创新专项(2022ZZCX054)。

摘　　要：探究不同叶色茶树品种原料对四川黑茶品质的影响。采用4个不同叶色茶树品种的原料制成四川黑茶,通过感官审评、化学分析和气相色谱-质谱技术(gas chromatography-mass spectrometry,GC-MS)法比较分析主要品质成分及香气成分含量。结果表明,不同叶色茶树品种原料制成的四川黑茶主要品质成分差异明显,‘紫鹃’品种原料加工的四川黑茶水浸出物、茶多酚、儿茶素和咖啡碱含量最高,分别为49.45%、18.54%、4.77%、4.21%,其次是‘黄金芽’品种原料加工的四川黑茶,均显著(P<0.05)高于‘福鼎大白’和‘白叶1号’品种原料加工的四川黑茶。‘黄金芽’品种原料加工的四川黑茶中呈现鲜爽味的天冬酰胺、茶氨酸、天冬氨酸、谷氨酸含量最高,分别为115.78、279.86、154.47、70.76 mg/100 g,显著(P<0.05)高于其他品种原料加工的四川黑茶。香气物质分析显示各品种四川黑茶香气成分以醇类、醛类、酮类、碳氢类和酯类为主,占香气总量的80%以上。‘福鼎大白’与‘白叶1号’香气相似率为0.98,‘黄金芽’与‘紫鹃’香气相似率为0.99;‘白叶1号’品种原料加工的四川黑茶带花香,‘紫鹃’品种原料加工的四川黑茶带陈香。感官品质分析表明,‘福鼎大白’‘白叶1号’‘黄金芽’品种茶样综合品质较好,评分在82分以上,‘紫鹃’样品评分最低。‘黄金芽’原料加工的四川黑茶内含物质丰富,综合品质较好;‘白叶1号’原料加工的四川黑茶带有花香,可作为加工高级特种四川黑茶的品种;‘紫鹃’原料加工的四川黑茶水浸出物和茶多酚含量高,带陈香,适合与其他多酚含量低的品种原料拼配加工,且可作为陈香黑茶产品的拼配品种。To explore the influence of raw materials from different cultivars on the quality of Sichuan dark tea,the raw materials of 4 tea cultivars were used in this study.The main chemicals and aroma components were analyzed by sensory evaluation,chemical analysis and gas chromato graphy-mass spectrometry(GC-MS).The main components of Sichuan dark teas made from different tea cultivars were significantly different.The contents of water extract,tea polyphenols,catechins and caffeine of Sichuan dark teas from'Zijuan'were the highest,which were 49.45%,18.54%,4.77%,and 4.21%,respectively,followed by Sichuan dark tea processed with'Huangjinya'cultivar,all of them were significantly(P<0.05)higher than the Sichuan dark tea processed with'Fuding Dabai'and'Baiye 1'.The contents of L-asparagine,L-theanine,aspartic acid and glutamic acid were the highest of Sichuan dark teas from'Huangjinya',which were 115.78,279.86,154.47,70.76 mg/100 g,respectively,significantly(P<0.05)higher than Sichuan dark tea processed with other cultivars.Aroma analysis showed that main aroma components were alcohols,aldehydes,ketones,hydrocarbons and esters,accounting for more than 80%of the total aroma.The similarity rate of aroma between'Fuding Dabai'and'Baiye 1'was 0.98,and that of'Huangjinya'and'Zijuan'was 0.99.The Sichuan dark tea processed with the'Baiye 1'had floral fragrance,and the Sichuan dark tea processed with the'Zijuan'had''stale flavor''.Sensory quality analysis showed that the comprehensive qualities of Sichuan dark teas from'Fuding Dabai','Baiye 1'and'Huangjinya'were the better,with a score of more than 82,while the Sichuan dark tea from'Zijuan'had the lowest score.The Sichuan dark tea processed with'Huangjinya'materials was rich in substances and had good comprehensive quality.The Sichuan dark tea processed with'Baiye 1'material had floral fragrance,which could be used as a variety for processing advanced special Sichuan dark tea.The Sichuan dark tea processed with'Zijuan'materials had high content of water extracts and tea polyphenols,wi

关 键 词：四川黑茶 茶树品种 加工 品质 香气 

分 类 号：TS272.7[农业科学—茶叶生产加工]