不同茶树品种加工宜宾早茶品质比较分析  

Comparative Analysis of the Quality of Yibin Zaocha Processed with Different Tea Cultivars

作　　者：王玮 刘飞[2] 肖罗丹 刘跃云 WANG Wei;LIU Fei;XIAO Luodan;LIU Yueyun(Yibin Research Institute of Tea Industry,Yibin 644000,China;Tea Research Institute,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)

机构地区：[1]宜宾市茶产业研究院,四川宜宾644000 [2]四川省农业科学院茶叶研究所,四川成都610066

出　　处：《茶叶通讯》2024年第4期481-489,共9页Journal of Tea Communication

基　　金：国家现代农业(茶叶)产业技术体系建设专项(CARS-19)。

摘　　要：为探明不同茶树品种加工宜宾早茶的适制性及品质差异,选用‘乌牛早’‘福选9号’‘名山131’加工宜宾早茶,分别对茶样进行感官品质评价、品质成分和滋味组分比较分析。结果表明,3个茶树品种加工的茶样汤色以嫩绿明亮为主,部分偏嫩黄;香气以清香、高爽为主,部分表现出花香、嫩香、栗香;滋味以浓醇为主,部分表现微涩。其中,‘名山131’在汤色、香气上表现最好,‘乌牛早’的滋味最优。同一品种加工的茶样表现出更紧密的关系。筛选出不同品种差异相关滋味组分13种并在不同品种间存在显著性差异(p<0.05)。不同品种间品质成分存在不同程度差异,游离氨基酸、茶氨酸、天冬氨酸、精氨酸、没食子酸、非酯型儿茶素(表没食子儿茶素EGC、表儿茶素EC)、酯型儿茶素(表没食子儿茶素没食子酸酯EGCG、表儿茶素没食子酸酯ECG)差异较大。呈现鲜味特征茶氨酸、天冬氨酸,甜味或鲜味的游离氨基酸、非酯型儿茶素物质,苦味特征的精氨酸以及没食子酸的平均含量均以‘乌牛早’表现较高;呈现苦味、涩味的酯型儿茶素物质,‘名山131’表现较高。试验结果可为宜宾早茶筛选适制茶树品种等提供一定的参考。To explore the suitability and quality differences of different tea cultivars in processing Yibin Zaocha,the sensory quality evaluation,quality component and aroma components comparative analysis of Yibin Zaocha tea samples processed by'Wuniuzao','Fuxuan 9'and'Mingshan 131'were carried out.The results showed that the liquor color of tea samples processed by the three tea cultivars was mainly tender green and bright,and some were tender yellow color;The aroma is mainly light and refreshing,and some showed floral,tender and chestnut fragrance.The taste is mainly mellow,and some were slightly astringent.Among them,'Mingshan 131'had the best performance in soup color and aroma,and'Wuniuzao'had the best taste.The tea samples processed with the same cultivar showed a closer relationship.Thirteen taste components related to differences in different cultivars were screened out and there were significant differences among different cultivars(P<0.05).The quality components of different cultivars were different in different degrees,and there were significant differences in free amino acids,theanine,aspartic acid,arginine,gallic acid,non-ester catechin(epigallocatechin EGC,epigallocatechin EC)and ester catechin(epigallocatechin gallate EGCG,epigallocatechin gallate ECG).The average contents of theanine and aspartic acid with fresh taste,free amino acids and non-ester catechin with sweet or fresh taste,arginine and gallic acid with bitter taste were all higher in'Wuniuzao'.The ester type catechins with bitter and astringent taste showed higher performance in'Mingshan 131'.The experimental results can provide some reference for the selection of suitable tea cultivars for Yibin Zaocha.

关 键 词：茶树品种 适制性 宜宾早茶 品质特征 感官品质 滋味组分 

分 类 号：S571.1[农业科学—茶叶生产加工]