摘要
为探究不同产地珠形绿茶品质差异,采用密码审评法、色差法、高效液相色谱法及多元统计分析,比较3个主产地样品在感官品质、色泽及滋味化学成分组成方面的差异。结果表明,绿宝石的容重最大,干茶和茶汤色度a值最小,可溶性糖含量显著低于其他产地,而黄酮含量最高;涌溪火青和绿宝石的茶多酚、儿茶素含量相近,均显著高于平水日铸(P<0.05);3个产地绿茶水浸出物、氨基酸、咖啡碱的含量无显著差异(P>0.05)。主成分分析解释了珠形绿茶特征变量62.293%的方差信息,不同产地区分较为明显。偏最小二乘法判别分析鉴定出关键差异性成分8种:a(干茶)、b/a(干茶)、b(茶汤)、a(茶汤)、表没食子儿茶素没食子酸酯、总儿茶素、儿茶素没食子酸酯和表没食子酸儿茶素。
In order to explore the quality characteristics of bead-shaped green tea from diverse regions,the code review,chromatic aberration,HPLC and multivariate statistical analysis were used to compare the differences in sensory quality,color and taste chemical composition of samples from 3 main producing regions.Results showed that the unit weight of Lvbaoshi was the highest,while the a value of dry tea and tea liquor was the least.The soluble sugar content of Lvbaoshi was significantly lower than that of other producing regions,while the content of flavonoids was the highest.Besides,the levels of tea polyphenols and total catechins of Yongxi Huoqing and Lvbaoshi were similar,both of which were significantly higher than that of Pingshui Rizhu(P<0.05).The major chemical constituents including water extracts,total free amino acids and caffeine were observed to have slight difference(P>0.05)among different regions.The principal component analysis explained the variable information of different green tea samples(62.293%of the variance),showing comparatively distinct distribution of different producing regions.In addition,8 key differential components were identified based on the partial least squares discriminant analysis,including a value(dry tea),b/a value(dry tea),a value(tea liquor)and b value(tea liquor),epigallocatechin gallate(EGCG),total catechins,catechingallate(CG)and epigallocatechin(EGC).
作者
刘盼盼
郑鹏程
龚自明
冯琳
王雪萍
高士伟
滕靖
叶飞
胡邵德
LIU Panpan;ZHENG Pengcheng;GONG Ziming;FENG Lin;WANG Xueping;GAO Shiwei;TENG Jing;YE Fei;HU Shaode(Institute of Fruit and Tea,Hubei Academy of Agricultural Sciences,Hubei Tea Engineering and Technology Research Centre,Wuhan 430064,China;The School of Tea and Food Technology,Anhui Agricultural University,Hefei 230036,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第20期267-274,共8页
Food and Fermentation Industries
基金
国家重点研发计划课题(2017YFD0400800)
国家现代农业(茶叶)产业技术体系专项(CARS-23)
湖北省农业科技创新中心资助项目(2016-620-000-001-032)
中央引导地方科技发展专项“茶叶学科科研条件改善和创新能力提升(2018ZYYD009)”
安徽省科技重大专项(1803071149)
关键词
珠形绿茶
色泽
化学成分
多元统计分析
bead-shaped green tea
color
chemical constituents
multivariate statistical analysis
