贵州代表性茶树品种茶青萎凋期游离氨基酸动态分析及评价

该研究对福鼎、金观音和黔茶1号3个贵州代表性品种萎凋处理,基于高效液相色谱分析不同萎凋期茶鲜叶中游离氨基酸含量动态变化,结合味道活性值和特殊氨基酸分析,探究不同品种萎凋期游离氨基酸差异,增加对品种适制性的理解.结果表明,萎凋期间游离氨基酸含量总体呈上升趋势;必需氨基酸占比均值黔茶1号最高(33.200％),金观音次之(...

Dynamic analysis and evaluation of free amino acids of typical tea varieties in Guizhou during withering stage

In this study,three representative varieties of Guizhou,Fuding,Jinguanyin,and Qiancha No.1 were treated with withering.Based on HPLC analysis of the dynamic changes of free amino acid content in fresh tea leaves at different withering stages and combined with taste activity value and special amino acids analyze,the aim of this study was to explore the change of free amino acids in different varieties during the withering period and deeply understanding the suitability of varieties.The results showed that the content of free amino acids showed an overall upward trend during withering;the average proportion of essential amino acids was Qiancha No.1(33.200%),followed by Jinguanyin(31.451%)and Fuding(24.666%).Moreover,the medicinal amino acids of Qiancha No.1 was the highest(48.234%)and followed by Fuding(41.412%)and Jinguanyin(40.971%).Furthermore,the average proportion of umami amino acids was Qiancha No.1(26.19%)>Fuding(25.14%)>Jinguanyin(22.23%),and the average proportion of sweet amino acids was Qiancha No.1(22.47%)>Fuding(15.63%)>Jinguanyin(13.70%).Besides,the average proportion of bitter amino acids was Qiancha No.1(27.23%)>Jinguanyin(26.53%)>Fuding(20.45%).In addition,the umami taste composed of theanine and glutamic acid,the sweet taste composed of alanine and serine,and the bitter taste composed of histidine and methionine which was related to the withering time.This study clarified the differences of varieties in the withering period and the changing laws of different flavor amino acids which provide a theoretical basis for improving the withering process and enhancing the quality of Guizhou green tea.