引进茶树品种‘凌云白毫’成分分析及其白茶适制性  

Aromatic and Functional Components in White Tea Made of Newly Introduced‘Lingyunbaihao’Variety

作　　者：马莉 季爱兵 佟雨莹 王红英 陶娜 周文巧 MA Li;JI Aibing;TONG Yuying;WANG Hongying;TAO Na;ZHOU Wenqiao(College of Tea(Pu'er),West Yunnan University of Applied Sciences,Pu'er,Yunan 665000,China;Pu'er Institute of Pu'er Tea,Pu'er,Yunan 665000,China;School of Tea Science,Anhui Agricultural University,Hefei,Anhui 230036,China)

机构地区：[1]滇西应用技术大学普洱茶学院,云南普洱665000 [2]普洱茶研究院,云南普洱665000 [3]安徽农业大学茶业学院,安徽合肥230036

出　　处：《茶叶学报》2025年第1期32-45,共14页Acta Tea Sinica

基　　金：云南省现代农业茶叶产业技术体系(2024KJTX-08);滇西应用技术大学茶产品创新与资源综合利用科技创新团队(2021KYPT0002)。

摘　　要：【目的】探讨云南地区引进无性系茶树品种‘凌云白毫’及其所制白茶的品质特点,促进地方优良品种的应用推广。【方法】以‘云抗10号’茶树品种为对照,分析同年春、夏、秋三季‘凌云白毫’一芽二叶嫩梢样的理化成分和挥发性成分组成,以及次年春季嫩梢制成白茶的理化成分、感官品质及挥发性成分特征。【结果】凌云白毫茶树春、夏、秋三季嫩梢蒸青样中水浸出物含量45.79%、43.01%、44.98%,氨基酸含量2.58%、2.34%、3.18%,均显著低于云抗10号;茶多酚含量18.47%、25.07%、19.81%,咖啡碱含量3.90%、3.97%、3.37%,与云抗10号差异均不显著。凌云白毫春季、夏季、秋季嫩梢挥发性成分26种、26种、24种。凌云白毫所制白茶的水浸出物含量为42.87%,咖啡碱5.68%,茶多酚12.33%,氨基酸4.34%。所制白茶具有外形毫较多、肥壮完整、灰绿润,香气浓郁显毫香,滋味醇厚鲜爽等特征;感官综合评分89.50,高于云抗10号。凌云白毫所制白茶挥发性成分共检出34种,含量最高的是酯类,占33.41%,其次是烃类,占13.73%;总检出挥发性成分种类低于云抗10号白茶(35种),但各类别的总相对含量较高(云抗10号白茶中酯类占比27.44%,烃类占比9.01%)。【结论】‘凌云白毫’综合品质较优,有较为丰富和复杂的挥发性物质及组成,优势较明显,具备较强的白茶生产潜力。【Objective】Aromatic and functional compositions of the newly introduced clonal tea cultivar,‘Lingyunbaihao’,and quality of the white tea processed from its leaves were evaluated for production.【Methed】Biochemical and aromatic substances in‘Lingyunbaihao’and‘Yunkang 10’tea leaves plucked in the spring,summer,and autumn of same year were analyzed.Sensory evaluation on the white teas made was conducted by a taste panel.【Results】The contents of water extract and amino acids in the steam-blanched Lingyunbaihao young shoots of the 3 seasons were significantly lower than those of Yunkang 10.But those of polyphenols and caffeine were not significantly different.There were 26 volatile aromatics detected in the Lingyunbaihao leaves plucked in the spring,26 in the summer,and 24 in the autumn.The Lingyunbaihao white tea contained 42.87%of water extract,5.68%of theanine,12.33%of polyphenols,and 4.34%of amino acids.It had more fine hair on the unblemished grayish green leaves that released a rich aroma than did Yunkang 10.The brewed tea was mellow and fresh in taste that received a sensory evaluation score of 89.50,which was higher than the Yunkang 10 counterparts.Thirty-four various volatile chemicals were detected in the Lingyunbaihao white tea with ester,accounting for 33.41%,being the highest in content,followed by hydrocarbon that contributed 13.73%of the total.In comparison,the Yunkang 10 white tea had 35 aromatics identified that included esters,also the most with a contribution of 27.44%to the total,and hydrocarbons at 9.01%.Although the Yunkang 10 white tea had one more kind of volatile than the Lingyunbaihao white tea,the latter was higher on all common components in quantity.【Conclusion】Overall,the white tea made of Lingyunbaihao leaves was more attractive in appearance and richer and more complex in aromatic constituents than those of Yunkang 10.It was considered a choice cultivar for producing white tea.

关 键 词：引进品种 无性系 理化成分 感官品质 适制性 挥发性成分 

分 类 号：S571.1[农业科学—茶叶生产加工]