大理茶鲜叶制成红茶的品质分析  

Quality Analysis of Black Tea Made from Camellia taliensis Fresh Leaves

作　　者：沙艮 张田芳 陈秋月 王藤 陈思琴 伯年国 李丽梅 李若愚 雷鑫 段红星[1] 马燕[1] 赵明[1,2,3] SHA Gen;ZHANG Tianfang;CHEN Qiuyue;WANG Teng;CHEN Siqin;BAI Nianguo;LI Limei;LI Ruoyu;LEI Xin;DUAN Hongxing;MA Yan;ZHAO Ming(College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China;The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China)

机构地区：[1]云南农业大学茶学院,云南昆明650201 [2]云南农业大学云南省药用植物生物学重点实验室,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明650201 [3]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品研究与开发》2024年第23期18-24,共7页Food Research and Development

基　　金：国家自然科学基金资助项目(32160728);国家重点研发计划项目(2022YFD1601804)。

摘　　要：该文以滇红茶(命名为滇红)为对照,分析大理茶鲜叶制成红茶样品(命名为大理红)的感官特征与生化成分含量。感官审评发现大理红的茶汤橙红明亮、滋味甜醇、花香浓郁,与滇红相比,其滋味更甜醇,浓强度较低。大理红的水浸出物(35.97%)、游离氨基酸(2.21%)、茶多酚(7.11%)、茶黄素(0.12%)、茶红素(5.40%)、咖啡碱(11.17 mg/g)、没食子酸(1.15 mg/g)、儿茶素类化合物(儿茶素、表没食子酸儿茶素、没食子儿茶素、表儿茶素没食子酸酯、儿茶素没食子酸酯)、黄酮及黄酮苷类物质(槲皮素、芦丁、木犀草素、杨梅素)含量均显著低于滇红(P<0.05、P<0.01)。综上,大理红具有滋味甜醇、汤色橙红明亮的风味特征以及较低的茶多酚、咖啡碱的物质组成特征。In this paper,sensory characteristics and biochemical components of black tea samples made from Camellia taliensis(named Dalihong)fresh leaves were analyzed by comparing the Dalihong samples with Yunnan black tea(named Dianhong).It was found in sensory evaluation that Dalihong tea soup was bright,orangered,sweet and mellow,and rich in flower fragrance.Compared with Dianhong,its taste was more sweet and mellow,while the intensity was lower.Some component contents of water extract(35.97%),free amino acids(2.21%),tea polyphenols(7.11%),theaflavins(0.12%),thearubigins(5.40%),caffeine(11.17 mg/g),gallic acid(1.15 mg/g),catechinic compounds(catechin,epigallocatechin,gallic catechin,epicatechin-3-gallate,catechin gallate),as well as flavonoids and flavonoid glycosides(quercetin,rutin,luteolin,myricetin)in Dalihong were significantly lower than those in Dianhong(P<0.05,P<0.01).In summary,Dalihong′s flavor characteristics were sweet and mellow in taste,and bright and orange-red in soup color.Its material composition characteristics were low in tea polyphenols and caffeine.

关 键 词：大理茶种 云南大叶种 红茶 生化成分 品质分析 

分 类 号：TS272.52[农业科学—茶叶生产加工]