机构地区:[1]四川省农业科学院茶叶研究所,成都610066 [2]绵阳市农业农村局,四川绵阳621000
出 处:《中国农学通报》2024年第27期134-143,共10页Chinese Agricultural Science Bulletin
基 金:四川省科技厅重点研发项目“高茶褐素黑茶加工关键技术研究及产品开发”(2023YFN0012);四川茶叶创新团队茶叶品项评价与调控(SOCXTD-2024-10);四川省农业科学院1+9揭榜挂帅项目“功能性植物源发酵产品加工关键技术研究”(1+9KJGG007);四川省财政自主创新专项“四川黑茶功能性成分分析及机采鲜叶黑茶标准化加工技术研究”(2022ZZCX054)。
摘 要:分析四川黑茶品质现状,为四川黑茶品质提升提供数据支撑。选取四川省具有代表性的48个黑茶样品为研究对象,通过感官审评方法、主要生化成分测定和儿茶素组分及咖啡碱含量测定,对其感官品质和理化成分(茶多酚、氨基酸、水浸出物、咖啡碱、儿茶素类、茶色素类)进行比较分析,并绘制滋味、香气风味轮。分析结果表明,四川黑茶品质特征以“浓”“醇”为主,其品质成分水浸出物含量为20.73%~44.93%,茶多酚含量为2.99%~15.94%,游离氨基酸含量为0.21%~1.83%,咖啡碱含量为1.13%~4.34%,茶多糖含量为0.80%~3.19%,茶黄素含量为0.05%~0.29%,茶红素含量为0.14%~4.98%,茶褐素含量为3.39%~14.35%,儿茶素总量为0.23%~9.85%;主成分提取出茶多酚、EGC、EC、儿茶素总量、咖啡碱、茶多糖、茶褐素、咖啡碱、茶多糖和茶褐素为四川黑茶主要品质成分;当遗传距离临界值为10时,通过聚类分析将48个样品分为三大类。风味轮表明,四川黑茶香气类型包括甜香、陈香、糯香等;滋味类型包括浓、醇、甜、厚、滑等,但一定比例的产品品质存在涩、青、焦、酸、苦、粗等缺陷。研究发现,四川黑茶总体品质较好,但香气类型比较少,以陈香为主,缺乏特色滋味、特色香型等感官品质,建议加强自主选育和适度引进具有木香、药香等茶树品种,并结合四川的主栽品种有针对性地开展适应四川不同地区特色的渥堆工艺研究。本研究为后续黑茶新品种选育及品质特征研究提供了参考依据,也为实际生产中四川黑茶加工工艺的优化提供理论支撑。To analyze the current quality status of Sichuan dark tea and provide data basis for improving the quality of Sichuan dark tea,48 representative dark tea samples from Sichuan Province were selected as the survey subjects,and their sensory qualities and physicochemical components(tea polyphenols,amino acids,water extracts,caffeine,catechins,and tea pigments)were analyzed.The taste and aroma flavor wheels were plotted.The quality characteristics of Sichuan dark tea are mainly characterized by"strong"and"mellow".Its quality components include water extract content of 20.73%-44.93%,tea polyphenol content of 2.99%-15.94%,free amino acid content of 0.21%-1.83%,caffeine content of 1.13%-4.34%,tea polysaccharide content of 0.80%-3.19%,theoflavin content of 0.05%-0.29%,thearubigin content of 0.14%-4.98%,theabrownin content of 3.39%-14.35%,and total catechin content of 0.23%-9.85%.Principal component analysis shows that the main representative indicators of Sichuan dark tea are polyphenols,caffeine,and tea polysaccharides;when the critical value is 10,48 samples are divided into 3 categories through cluster analysis.The flavor wheel indicates that the aroma types of Sichuan dark tea include aged aroma,sweet aroma,glutinous aroma,etc.The taste types include"strong","mellow","sweet","thick",and"smooth",but a certain proportion of products have quality defects such as"sour","burnt","bitter",and"astringent".The overall quality of Sichuan dark tea is good,but the aroma of Sichuan dark tea products is not diverse enough.Therefore,it is recommended to strengthen independent breeding and moderate introduction of tea tree varieties with woody and medicinal aroma,and carry out targeted research on stacking technology that adapts to the characteristics of different regions based on the main varieties planted in Sichuan.
关 键 词:四川黑茶 品质成分 主成分分析 聚类分析 风味轮
分 类 号:S571.1[农业科学—茶叶生产加工]
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