| 基于多元统计分析的不同品种和嫩度大叶种茶树新梢主要滋味物质的比较 |
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| 引用本文： | 王近近,袁海波,滑金杰,杨艳芹,沈帅,庞丹丹,江用文,朱佳依,俞燎远. 基于多元统计分析的不同品种和嫩度大叶种茶树新梢主要滋味物质的比较[J]. 食品工业科技, 2022, 43(24): 81-92. DOI: 10.13386/j.issn1002-0306.2022030222 |
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| 作者姓名： | 王近近 袁海波 滑金杰 杨艳芹 沈帅 庞丹丹 江用文 朱佳依 俞燎远 |
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| 作者单位： | 1.中国农业科学院茶叶研究所，农业农村部茶叶质量安全控制重点实验室，浙江杭州 3100082.云南省农业科学院茶叶研究所，云南西双版纳傣族自治州 6662013.浙江省农业技术推广中心，浙江杭州 310020 |
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| 基金项目： | 中国农业科学院科技创新工程专项（CAAS-ASTIP-TRICAAS）；国家现代农业产业技术体系（CARS-19）；浙江省农业重大技术协同推广计划（2020XTTGCY02-05）。 |
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| 摘 要： | 为探究大叶种鲜叶原料的生化特性，本研究以云南大叶种（清水3号、香归银毫、云抗10号、云抗14号、云茶普蕊）的单芽、一芽一叶、一芽二叶、一芽三叶等不同嫩度的茶树新梢为研究对象，通过检测其主要滋味物质（茶多酚、黄酮苷、氨基酸及可溶性糖等）含量，探明不同品种云南大叶种鲜叶原料滋味品质随嫩度的变化规律，并运用多元统计方法研究不同嫩度鲜叶的分类，建立不同类别鲜叶的判别模型。结果表明，茶树新梢的成熟度越高，酚氨比、总简单儿茶素、黄酮苷、过氧化物酶等值越高（且一芽二叶和一芽三叶显著高于单芽和一芽一叶（P<0.05）），但没食子酸、氨基酸等值越低（且单芽和一芽一叶显著高于一芽二叶和一芽三叶（P<0.05））；茶多酚、总酯型儿茶素、咖啡碱等值随着嫩度的降低先升后降，与一芽三叶相比，一芽二叶的茶多酚、总酯型儿茶素、咖啡碱等值分别增加了7.67%、13.77%、10.22%；黄酮苷和可溶性糖中含量较高的组分分别为芦丁、蔗糖，质量分数范围分别为0.03%～0.93%、0.14%～1.14%；单芽的云抗14号、一芽二叶的清水3号分别为适制绿茶、适制红茶的较佳原料；多元统计分析可把不同嫩度鲜叶分为单芽...
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| 关 键 词： | 云南大叶种 鲜叶 嫩度 品种 滋味 品质 |
| 收稿时间： | 2022-03-18 |
Comparison on Main Flavoring Substances in New Shoots of Large Leaf Tea Cultivars with Different Varieties and Tenderness Based on Multivariate Statistical Analysis |
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| WANG Jinjin,YUAN Haibo,HUA Jinjie,YANG Yanqin,SHEN Shuai,PANG Dandan,JIANG Yongwen,ZHU Jiayi,YU Liaoyuan. Comparison on Main Flavoring Substances in New Shoots of Large Leaf Tea Cultivars with Different Varieties and Tenderness Based on Multivariate Statistical Analysis[J]. Science and Technology of Food Industry, 2022, 43(24): 81-92. DOI: 10.13386/j.issn1002-0306.2022030222 |
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| Authors: | WANG Jinjin YUAN Haibo HUA Jinjie YANG Yanqin SHEN Shuai PANG Dandan JIANG Yongwen ZHU Jiayi YU Liaoyuan |
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| Affiliation: | 1.Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China2.Tea Research Institute, Yunnan Academy of Agricultural Sciences, Dai Autonomous Prefecture of Xishuangbanna 666201, China3.Agricultural Technology Extension Center of Zhejiang Province, Hangzhou 310020, China |
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| Abstract: | This paper aimed to explore the biochemical characteristics of fresh leaf raw materials of large-leaf cultivars. In this study, four different tenderness fresh tea leaves of single bud, one bud with one leaf, one bud with two leaves and one bud with three leaves picked from Yunnan large-leaf cultivars (Qingshui No.3, Xianggui Yinhao, Yunkang No.10, Yunkang No.14, Yuncha Purui) were selected as the research objects. The variation of raw material taste quality with tenderness of different varieties of Yunnan large-leaf cultivars was investigated by detecting the content of its main flavor substances (tea polyphenols, flavonoids, amino acids and soluble sugars, etc.). Multivariate statistical methods were used to explore the categories and key differential indexes of fresh leaves with different tenderness, meanwhile, fisher discriminant analysis was used to establish the discriminant models for different types of fresh leaves. The results showed that the higher the maturity of fresh leaves, the higher values of phenol ammonia ratio, simple catechins, flavonoid glycosides and peroxidase would be, and one bud with two leaves and one bud with three leaves were significantly higher than single bud and one bud with one leaf (P<0.05). The higher the maturity of fresh leaves, the lower values of a gallic acid and amino acid would be, and single bud and one bud with one leaf were significantly higher than one bud with two leaves and one bud with three leaves (P<0.05). With the decreasing of tenderness, the values of tea polyphenols, ester catechins and caffeine increased first and then decreased, and compared with one bud with three leaves, the contents of tea polyphenols, ester catechins and caffeine in one bud with two leaves increased by 7.67%, 13.77% and 10.22%, respectively. The components with higher content of flavonoids and soluble sugars were rutin and sucrose, respectively, and its content ranged from 0.03% to 0.93%, 0.14% to 1.14%, respectively. The Yunkang No.14 with single bud and Qingshui No.3 with one bud with two leaves respectively had better material basis suitable for processing green tea and black tea. The four different tenderness could be divided into two types, that was, single bud and one bud with one leaf was a group, one bud with two leaves and one bud with three leaves was another group, and simple catechins, phenol ammonia ratio, peroxidase and flavonoid glycosides were the key difference indicators between the two kinds of fresh leaves. The accuracy rate of Fisher discriminant model for fresh leaf classification was 85%. This study would provide a theoretical reference for the tea shoots classification and standardized processing of Yunnan species. |
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