茶树品种对筠连红茶品质的影响

本文主要探讨不同茶树品种对筠连红茶品质的影响。选择当地主栽的福选9号、乌牛早、早白尖5号和四川群体品种四个茶树品种的原叶,按四川工夫红茶工艺制成红茶成品,检测主要生化成分、挥发性物质、感官指标。结果显示:4个品种所制红茶的茶多酚含量在16.12%~17.22%之间,可溶性糖含量在4.50%~9.11%之间,总黄酮含量在2.29%~2.70%之间,其中四川群体品种的茶多酚和可溶性糖含量显著(P<0.05)高于早白尖5号,乌牛早可溶性糖含量显著(P<0.05)高于其它3种红茶,早白尖5号的总黄酮显著(P<0.05)低于乌牛早和福选9号;4种红茶氨基酸总量在27.42~39.04 mg/g之间,其中呈味氨基酸占64.08%~69.38%,具有较好的滋味物质基础,四川群体品种、乌牛早及早白尖5号鲜味氨基酸分别占53.15%、52.05%和55.13%,具有开发高鲜红茶潜质;福选9号、乌牛早、早白尖5号和四川群体品种共检测出醇、醛、酯、酮、碳氢化合物和其它化合物等6类61种挥发性成分,共有成分22种,其中醇类物质是4个品种红茶的主要挥发性香气成分,且芳樟醇及其氧化产物含量丰富;感官审评结果显示,四川群体品种、乌牛早和早白尖5号所制红茶鲜爽醇厚,优于福选9号。因此,四川群体品种、乌牛早及早白尖5号更适宜生产优质筠连红茶。

Effect of Tea Cultivars on the Quality of Junlian Black Tea

This paper aims to explore the effect of different cultivars on quality of Junlian black tea. Four local cultivars such as Fuxuan 9,Wuniuzao,Zaobaijian 5 and Sichuanquntipinzhong were selected to manufacture black tea by traditional processing of Sichuan Gongfu black tea,and main biochemical components,volatile substances and sensory indicators in four products were detected. The results showed the content of tea polyphenols,soluble sugars and total flavonoids in four kinds of black tea ranged from 16.12% to 17.22%,4.50% to 9.11%,and 2.29% to 2.70%,respectively,the tea polyphenols and soluble sugars in Sichuanquntipinzhong were significantly(P<0.05)higher than Zaobaijian 5,the soluble sugars in Wuniuzao was significantly(P<0.05)higher than the other three black teas,and the total flavonoids in Zaobaijian 5 was significantly(P<0.05)lower than Wuniuzao and Fuxuan 9. The total amino acids in the four black teas ranged from 27.42 to 39.04 mg/g,of which flavor amino acids accounted for 64.08% to 69.38%,contained better taste material basis. Sichuanquntipinzhong,Wuniuzao and Zaobaijian 5 accounted for 53.15%,52.05% and 55.13%,respectively,which indicated the prospective of the three cultivars for high fresh black tea. 61 volatile components in 6 categories included alcohols and aldehydes,esters,ketones,hydrocarbons and other compounds were detected in Fuxuan 9,Wuniuzao,Zaobaijian 5 and Sichuanquntipinzhong,and 22 common volatile components were found in all four cultivars,alcohols were thought to be main volatile aroma components,and rich in linalool and its oxidation products. Sensory evaluation showed that the quality of black tea made by Sichuanquntipinzhong,Wuniuzao and Zaobaijian 5 were fresher and mellower than Fuxuan 9. In summary,Sichuanquntipinzhong,Wuniuzao and Zaobaijian 5 are more suitable to produce the Junlian black tea among the four main varieties.