复配普洱茶内含成分分析  

Component analysis of compound Pu’er tea

作　　者：鲁丕婷 李国鑫 赵远艳 崔廷宏 赵志洁 龚敏 单治国[1] 张春花[1] LU Pi-Ting;LI Guo-Xin;ZHAO Yuan-Yan;CUI Ting-Hong;ZHAO Zhi-jie;GONG Min;SHAN Zhi-Guo;ZHANG Chun-Hua(Pu’er University and Tea and Coffee Academy,Pu’er 665000,China;Tea Research Institute,Pu’er 665000,China;Yunnan Pu’er State-owned Organic Tea Industry Co.,Ltd.,Pu’er 665000,China)

机构地区：[1]普洱学院,茶叶咖啡学院,普洱665000 [2]普洱市茶叶科学研究所,普洱665000 [3]云南普洱国资有机茶业有限公司,普洱665000

出　　处：《食品安全质量检测学报》2024年第20期186-199,共14页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32360771);云南省科技厅科技计划项目(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项目(CXTD020);普洱学院拔尖创新团队项目(2023PEXYCXTD001);一流本科课程项目(2023YLKCZX004、2023YLKCZX005);云南省教育厅项目(2024J1099)。

摘　　要：目的研究不同复配普洱茶的品质成分差异。方法本研究以普洱茶、灵芝、三七、绞股蓝为实验材料,设置添加量为0.2、0.4、0.6、0.8、1.0 g的灵芝、三七、绞股蓝与普洱茶3.0 g进行调配,先通过单因素实验,结合感官审评研究不同添加量的灵芝、三七、绞股蓝对普洱茶感官品质的影响。并进行正交实验优化复配普洱茶最佳配方,测定并分析复配普洱茶主要内含成分的差异。结果以普洱茶3.0 g,灵芝0.4 g,三七0.4 g,绞股蓝0.4 g混合配制成的4.2 g的复配普洱茶的感官品质最佳,为75.93分,咖啡碱含量最高,含量为4.62%;以普洱茶3.0 g,灵芝0.4 g,三七0.2 g,绞股蓝0.4 g混合配制成的4.0 g的复配普洱茶的水浸出物和黄酮含量最高,含量分别为38.1%,4.53 mg/g;水浸出物高于普洱茶;黄酮低于普洱茶。以普洱茶3.0 g,灵芝0.4 g,三七0.4 g,绞股蓝0.2 g混合配制成4.0 g的复配普洱茶的茶多酚含量最高,含量为11.2%。以普洱茶3.0 g,灵芝0.8 g,三七0.2 g,绞股蓝0.6 g混合配制成4.6 g的复配普洱茶的氨基酸含量最高,含量为5.52%,高于普洱茶的氨基酸含量。复配普洱茶的茶多酚含量、咖啡碱含量、黄酮含量与感官审评得分高度相关,A_(1)B_(2)C_(2)、A_(2)B_(3)C_(1)、A_(3)B_(2)C_(1)3组的内含成分较高。结论复配普洱茶内含成分优于普洱茶内含成分含量,该研究确定了灵芝、三七、绞股蓝与普洱茶在不同内含成分上的最佳配比,给复配普洱茶的加工提供了理论依据。Objective To study the differences in the quality components of different compounds of Pu’er tea.Method This study used Pu’er tea,Ganoderma lucidum,Panax notoginseng and Gynostemma as experimental materials,and set the addition amounts of Ganoderma lucidum,Panax notoginseng,Gynostemma with 3.0 g of Pu’er tea for blending.Orthogonal experiments were carried out to optimize the optimal formula of compound Pu’er tea,and the differences of the main components of compound Pu’er tea were measured and analyzed.Results The sensory quality of the compound Pu’er tea made by mixing 3.0 g of Pu’er tea,.4.0 g of Ganoderma lucidum,0.4 g of Panax notoginseng,and 0.4 g of Gynostemma was the best,with a score of 75.93,and its caffeine content was the highest at 4.6%.The compound Pu’er tea made by mixing 3.0 g of Pu’er tea,0.4 g of Ganoderma lucidum,0.2 g of Panax notoginseng,and 0.4 g of Gynostemma had the water extract and flavonoid content,at 38.1%and 4.53 mg/g,respectively;the water extract was higher than of Pu’er tea,and the flavonoid content was lower than that of Pu’er tea.The compound Pu’er tea made mixing 3.0 g of Pu’er tea,0.4 g of Ganoderma lucidum,0.4 Panax notoginseng,and 0.2 g of Gynostemma had the highest tea polyphenol content,at 1.2%.The compound Pu’er tea made by mixing 3.0 g of Pu’er tea,0.8 g of Ganoderma lucidum,0.2 g of Panax notoginseng,and 0.6 g of Gynostemma the highest amino acid content,at 5.52%,which was higher than the amino acid content of Pu’er tea.The content of tea polyphenols,caffeine,and flavonoids in compound Pu’er tea was highly correlated with the sensory evaluation scores.The A_(1)B_(2)C_(2),A_(2)B_(3)C_(1),and A_(3)B_(2)C_(1)groups had higher content of these components.Conclusion The compound Pu’er tea contains superior components compared to regular Pu’er tea.This research determines the optimal ratio of different components of Ganoderma lucidum,Panax notoginseng,Gynostemma and Pu’er tea,providing a theoretical basis for the processing of compound P

关 键 词：普洱茶 三七 灵芝 绞股蓝 内含成分 

分 类 号：TS272.7[农业科学—茶叶生产加工]