不同品种鲜叶原料对恩施玉露茶品质的影响  

Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea

作　　者：王欢欢[1,2] 秦慕雪 胡兴明 袁丽萍 覃信雪 余志[1,2] 郑时兵 张强[5] 倪德江 陈玉琼[1,2] WANG Huanhuan;QIN Muxue;HU Xingming;YUAN Liping;QIN Xinxue;YU Zhi;ZHENG Shibing;ZHANG Qiang;NI Dejiang;CHEN Yuqiong(National Key Laboratory for Germplasm Innovation&Utilization of Horticultural Crops,Huazhong Agricultural University,Wuhan 430070,China;College of Horticulture&Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,China;Enshi State Bureau of Agriculture and Rural Affairs,Enshi 445500,China;Xuan’en Wutai Changchen Tea Industry Co.Ltd.,Enshi 445500,China;Enshi State Academy of Agricultural Sciences,Enshi 445500,China)

机构地区：[1]华中农业大学果蔬园艺作物种质创新与利用全国重点实验室,湖北武汉430070 [2]华中农业大学园艺林学学院,湖北武汉430070 [3]恩施州农业农村局,湖北恩施445500 [4]宣恩县伍台昌臣茶业有限公司,湖北恩施445500 [5]湖北恩施州农业科学院,湖北恩施445500

出　　处：《食品科学》2024年第24期161-169,共9页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2019YFD1001601)。

摘　　要：为探究茶树品种对恩施玉露茶品质的影响,选择当地主栽的10个茶树品种(福云6号、鄂茶1号、春波绿、浙农117、龙井43、乌牛早、中茶108、鄂茶10号、槠叶齐和福鼎大白)加工成恩施玉露茶,并对所制茶样的感官品质、主要理化品质成分(茶多酚、游离氨基酸、水浸出物和叶绿素)、干茶色差值(L^(*)、a^(*)、b^(*))、挥发性成分进行分析。结果表明,不同茶树品种制作的恩施玉露各有特色。福云6号外形得分最高,紧圆直、色泽绿;鄂茶1号和春波绿滋味醇鲜度最好;浙农117栗香高长,香气得分最高。理化成分分析显示,各品种所制茶样的酚氨比均低于5,福云6号最低,与龙井43差异不显著;乌牛早可溶性糖含量最高,福云6号含量最低;鄂茶1号儿茶素总量最高,其次是鄂茶10号和浙农117,中茶108和乌牛早含量最低;春波绿和鄂茶1号叶黄素与叶绿素a、叶绿素b的比值最高,龙井43号最低。综合感官和理化品质,以龙井43、春波绿和乌牛早加工而成的恩施玉露品质更好。采用顶空固相微萃取的方法共检测出98种香气成分,包括醇类化合物22种、碳氢化合物13种、醛类化合物15种、烯烃类化合物14种、酯类化合物16种、酮类化合物6种、卤代烃化合物3种、酚类化合物2种、醚类化合物1种和杂环类化合物6种,其中醇类物质含量最高。相对气味活性值分析结果表明,芳樟醇、苯乙醇、香叶醇、茉莉酮、反式-β-紫罗兰酮、壬醛是10个品种所制茶样共有的主要特征呈香物质。苯甲醇、芳樟醇、苯乙醇、香叶醇、苯甲醛、壬醛等17个物质是10个品种所制茶样的关键差异香气成分。To investigate the effects of tea varieties on the quality of Enshi Yulu tea,10 main tea cultivars(Fuyun 6,Echa 1,Chunbolü,Zhenong 117,Longjing 43,Wuniuzao,Zhongcha 108,Echa 10,Zhuyeqi,and Fuding Dabai)grown in Enshi were processed into Yulu tea,which was then evaluated for sensory quality,major physicochemical quality components(tea polyphenols,free amino acids,water extracts,and chlorophylls),dry tea color parameters(L^(*),a^(*),and b^(*)),and volatile components.The results showed that Yulu teas made from different cultivars had their own characteristics.Among the 10 teas,Fuyun 6 had the highest sensory score for appearance with a tight and straight shape and a green color.Echa 1 and Chunbolühad the best mellow and fresh taste.Zhenong 117 had a high and long-lasting chestnut-like aroma with the highest sensory score for aroma.Chemical composition analysis showed that the phenolic/ammonia ratio of each tea was lower than 5,with Fuyun 6 having the lowest value,but not significantly different from Longjing 43.Wuniuzao had the highest soluble sugar content,while Fuyun 6 had the lowest value.Echa 1 had the highest total amount of catechins,followed by Echa 10 and Zhenong 117,while Zhongcha 108 and Wuniuzao had the lowest value.Chunbolüand Echa 1 had the highest ratio of lutein to chlorophyll a plus b,while Longjing 43 had the lowest level.Overall,Longjing 43,Chunbolüand Wuniuzao Yulu teas had better sensory and physicochemical qualities.A total of 98 aroma components were detected in the 10 Yulu teas using headspace solid-phase microextraction(HS-SPME),including 22 alcohols,13 hydrocarbons,15 aldehydes,14 olefins,16 esters,6 ketones,3 halogenated hydrocarbons,2 phenolic compounds,1 ether compound,and 6 heterocyclic compounds.Among them,alcohols were the most abundant.Analysis of relative odor activity values(rOAV)revealed that linalool,phenylethanol,geraniol,jasmine,trans-β-ionone and nonanal were the major contributors to the characteristic aroma of the 10 Yulu teas.Totally 17 key differential aroma component

关 键 词：恩施玉露 茶树品种 蒸青绿茶 品质 香气成分 

分 类 号：S571.1[农业科学—茶叶生产加工]