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传统滇红工夫红茶与野生滇红工夫红茶的品质分析
引用本文:徐亚文,牛淼,刘娜,韩利艳,黄燕兰,王雪蕾,杨翔,李家华.传统滇红工夫红茶与野生滇红工夫红茶的品质分析[J].食品工业科技,2023,44(6):335-344.
作者姓名:徐亚文  牛淼  刘娜  韩利艳  黄燕兰  王雪蕾  杨翔  李家华
作者单位:云南农业大学茶学院,云南昆明 650201
基金项目:财政部和农业农村部:国家现代农业产业技术体系(CARS-19)。
摘    要:为了解传统滇红工夫红茶与野生滇红工夫红茶品质特点的差异,本文收集了5个传统滇红工夫红茶和5个野生滇红工夫红茶,对其感官品质和生化品质成分进行了分析。感官审评表明,供试样品的外形、汤色、叶底均符合滇红工夫红茶的特征,即干茶色泽乌黑油润,茶汤红艳或橙红明亮,叶底嫩匀,但传统滇红滋味浓强,而野生滇红滋味醇和鲜爽。传统滇红工夫红茶的水浸出物、总儿茶素、咖啡碱含量分别为41.07%、18.53和14.60 mg/g,明显高于野生滇红的38.42%、10.58和9.54 mg/g;而游离氨基酸平均含量(3.92%)低于野生滇红(5.01%);二者茶多酚平均含量分别为16.61%、16.56%,无明显差异;茶黄素、茶红素和茶褐素的平均含量分别为0.64%、6.75%、10.93%和0.61%、2.70%、11.80%,其中茶红素含量差异明显;槲皮素、芦丁、山柰酚、杨梅素的平均含量分别为0.09、0.67、0.01、0.07 mg/g和0.14、0.27、0.16、0.15 mg/g,差异明显。以19个生化成分含量为指标,进行了主成分分析(Principal component analysis,PCA)和聚类分析(Clustering analysis,CA),均能将传统滇红工夫红茶和野生滇红工夫红茶明显地分为两类,说明二者的生化成分含量具有明显差异。综合来看,传统滇红的水浸出物、儿茶素类、咖啡碱及黄酮醇类含量高,导致其滋味浓强;而野生滇红的游离氨基酸含量高,是其滋味鲜醇的原因。

关 键 词:红茶    滇红工夫红茶    感官品质    生化成分
收稿时间:2022-06-17

Quality Analysis of Traditional and Wild Yunnan Congou Black Tea
XU Yawen,NIU Miao,LIU Na,HAN Liyan,HUANG Yanlan,WANG Xuelei,YANG Xiang,LI Jiahua.Quality Analysis of Traditional and Wild Yunnan Congou Black Tea[J].Science and Technology of Food Industry,2023,44(6):335-344.
Authors:XU Yawen  NIU Miao  LIU Na  HAN Liyan  HUANG Yanlan  WANG Xuelei  YANG Xiang  LI Jiahua
Affiliation:College of Tea Science, Yunnan Agricultural University, Kunming 650201, China
Abstract:To reveal the difference of quality between traditional and wild Yunnan Congou black tea, five traditional and wild Yunnan Congou black tea were collected, respectively. Sensory qualities and biochemical components were compared. Sensory evaluation results showed that the shape, infusion color and infused leaves of the samples collected in this paper conform to the characteristics of Yunnan Congou black tea, that was, color of the dry tea leaves were dark with oily gloss, the infusion were red or orange red and bright, and the infused leaves were tender and uniformity. However, traditional Yunnan Congou black tea had a strong taste, while the wild Yunnan Congou black tea had a mellow and fresh taste. The contents of water extract, total catechins and caffeine in traditional Yunnan Congou black tea were 41.07%, 18.53 and 14.60 mg/g, respectively, which were significantly higher than those of wild Yunnan Congou black tea with 38.42%, 10.58 and 9.54 mg/g, respectively. While the average content of free amino acid in traditional Yunnan Congou black tea (3.92%) was lower than that of wild Yunnan Congou black tea (5.01%). The average contents of tea polyphenols were 16.61% and 16.56%, respectively, with no significant difference. The average contents of theaflavin, thearubigins and theabrownin in traditional Yunnan Congou black tea were 0.64%, 6.75%, 10.93%, and 0.61%, 2.70%, 11.80% in wild Yunnan Congou black tea respectively, among them, the content of thearubigins were significantly different. The average contents of quercetin, rutin, kaempferol and myricetin were 0.09, 0.67, 0.01 and 0.07 mg/g in traditional Yunnan Congou black tea, while 0.14, 0.27, 0.16 and 0.15 mg/g in wild Yunnan Congou black tea, respectively, which showed significant differences. Principal component analysis (PCA) and clustering analysis (CA) based on contents of 19 biochemical components showed that traditional and wild Yunnan Congou black tea divided into two clusters, indicating that contents of biochemical component between these two type black tea were significantly different. In general, the contents of water extract, catechins, caffeine and flavonols in traditional Yunnan Congou black tea were higher, which resulting the strong taste. However, the content of free amino acids in wild Yunnan Congou black tea were higher, resulting in fresh and mellow taste.
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