| 不同茶树品种雨花茶适制性评价及其呈味特征研究 |
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| 引用本文： | 艾仄宜,穆兵,李松,唐君,万青,李荣林,杨亦扬.不同茶树品种雨花茶适制性评价及其呈味特征研究[J].中国农学通报,2021,37(13):115-121. |
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| 作者姓名： | 艾仄宜 穆兵 李松 唐君 万青 李荣林 杨亦扬 |
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| 作者单位： | 1.江苏省农业科学院休闲农业研究所/江苏省高效园艺作物遗传改良重点实验室,南京 210014;2.南京市农业技术推广站,南京 210014 |
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| 基金项目： | 江苏省现代农业产业技术体系“江苏现代农业(茶叶)产业技术体系仪征推广示范基地”(JATS[2019]243);江苏省科技计划重点项目“优质高抗茶树新品种筛选及机械化标准化生产技术”(BE2019379);江苏省重点研发计划项目“茶产业示范基地建设项目”(BE2018435);江苏省农业科技自主创新资金“特异叶色茶树资源评价与利用关键技术研究”(CX(19)2011) |
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| 摘 要： | 研究旨在鉴定筛选优良雨花茶适制品种,为茶树良种引进和雨花茶品质提升提供技术支撑。对南京市6 个主栽茶树品种制作雨花茶的氨基酸、茶多酚、水浸出物、咖啡碱、酚氨比、外形、汤色、香气、滋味和叶底等农艺性状进行综合比较,结合品质成分分析和感官审评结果,研究不同品种雨花茶适制性及其呈味特征。感官审评结果表明,不同品种制成的雨花茶总分依次为‘龙井43’>‘苏茶早’>‘迎霜’>‘浙农117’/‘锡茶5号’>‘乌牛早’,其中‘龙井43’的香气、滋味、汤色得分均高于其他品种。品质成分分析表明,不同品种原料对雨花茶的水浸出物含量、咖啡碱含量影响较小,对茶多酚含量、GA含量、儿茶素组成、氨基酸含量及其组成有着较大影响,‘龙井43’的茶多酚总量显著高于其他5个茶树品种,没食子酸(GA)、儿茶素(C)、表没食子儿茶素没食子酸酯(EGCG)、酯型儿茶素含量和儿茶素总量也均排在首位。呈味特征研究认为,雨花茶的滋味特征多由具有苦涩味的儿茶素类决定;茶汤中鲜味氨基酸仅谷氨酸达到鲜味阈值,而GA浓度远高于其阈值(0.034 mg/mL),认为GA是雨花茶鲜爽滋味的关键因素之一。此外,茶多酚含量最高的‘龙井43’还表现出最强的DPPH自由基清除活性,其IC50仅为26.65 μg/mL,抗氧化活性最强。综上,‘龙井43’用于制备雨花茶具备一定的优势,从而为茶树良种引进和雨花茶品质提升提供技术参考。
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| 关 键 词： | 茶树品种 雨花茶 适制性 呈味物质 抗氧化活性 |
| 收稿时间： | 2020-08-05 |
Suitability Evaluation and Taste Characteristics of Yuhua Tea Processed by Different Tea Varieties |
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| Ai Zeyi,Mu Bing,Li Song,Tang Jun,Wan Qing,Li Ronglin,Yang Yiyang.Suitability Evaluation and Taste Characteristics of Yuhua Tea Processed by Different Tea Varieties[J].Chinese Agricultural Science Bulletin,2021,37(13):115-121. |
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| Authors: | Ai Zeyi Mu Bing Li Song Tang Jun Wan Qing Li Ronglin Yang Yiyang |
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| Institution: | 1.Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences/ Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014;2.Nanjing Agricultural Technology Extension Station, Nanjing 210014 |
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| Abstract: | The paper aims to identify and screen suitable varieties or resources for Yuhua tea, so as to provide technical support for the introduction of superior varieties of tea plants and the improvement of the quality of Yuhua tea. Agronomic traits including amino acids, tea polyphenols, water extract, caffeine, phenol-ammonia ratio, appearance, liquor color, aroma, taste and leaf bottom of six main tea varieties in Nanjing were compared. The suitability evaluation and taste characteristics of tea varieties for Yuhua tea were studied by biochemical analysis and sensory evaluation. Sensory evaluation results show that ‘Longjing 43’ has the highest score of aroma, taste and liquor color, and the total quality score is in the order of ‘Longjing 43’> ‘Suchazao’> ‘Yingshuang’> ‘Zhenong 117’/‘Xicha 5’> ‘Wuniuzao’. The analysis of quality components show that different tea varieties have little effect on the content of water extractable substances and caffeine in Yuhua tea, but great effect on the composition of amino acids, catechins and the contents of tea polyphenols and gallic acid. The total amount of tea polyphenols in ‘Longjing 43’ is significantly higher than that of the other five varieties, and its content of gallic acid (GA), catechin (C), epigallocatechin gallate (EGCG), ester catechins and total catechins also rank the highest. The taste characteristics of Yuhua tea are mainly determined by catechins with bitter taste. Neither L-theanine nor L-glutamic acid, the two umami amino acids in tea soup, could reach the umami threshold, while concentration of GA is much higher than the threshold (0.034 mg/mL). It is supposed that GA is one of the key factors for the umami taste in Yuhua tea. In addition, ‘Longjing 43’ with the highest content of tea polyphenols also shows the strongest DPPH free radical scavenging activity, and its IC50 is only 26.65 μg/mL, showing a strong antioxidant activity. In conclusion, ‘Longjing 43’ has certain advantages for processing Yuhua tea, and the study could provide technical reference for the introduction of superior varieties of tea plants and the improvement of the quality of Yuhua tea. |
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| Keywords: | tea variety Yuhua tea suitability evaluation taste substances antioxidant activity |
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