摘要
为充分利用秋季茶树鲜叶资源筛选适制高香型白茶品种,以福鼎大毫(CK)、肉桂(A1)、黄玫瑰(A2)和瑞香(A3)等4个茶树品种秋季鲜叶为原料,比较分析了各茶树品种成茶生化成分及其感官品质。结果表明,不同品种加工的白茶各生化成分存在显著性差异(p<0.05),其中,EGC、EGCG、GCG、酯型儿茶素、茶红素的含量及儿茶素总量以A1最高,茶多酚、咖啡碱、EC、C、CG、非酯型儿茶素的含量以A2最高及酚氨比值最大,GA、ECG的含量以A3最高。不同品种的白茶香气成分种类丰富,相对含量占提取物总量的62.58%~66.76%,其中,A1、A3的花香和果香物质在种类和相对含量上均高于CK。成茶感官品质综合得分依次为:A1(91.7)>A3(90.3)>CK(88.6)>A2(86.4),且各样品得分差异显著。综合分析,A1、A3所制秋季白茶具备花香型白茶的优异品质。
In order to make full use of the fresh tea leaf resources in autumn and select the suitable white tea varieties with high aroma.The fresh leaves of Fuding Dahao(CK),Rougui(A1),Huangmeigui(A2)and Ruixiang tea varieties(A3)picked in autumn were used as raw material,the biochemical components of fresh tea leaves and finished tea,aroma components and sensory quality of finished tea of each variety were compared and analyzed.The results showed that there were significant differences(p<0.05)in the contents of main biochemical components in fresh leaves of different varieties in autumn.There were also significant differences in biochemical components of finished tea(p<0.05).Among them,the contents of EGC,EGCG,GCG,ester catechin,thearubin and the total amount of catechin were the highest in A1,the contents of tea polyphenols,caffeine and EC,C,CG,non-ester catechins and the ratio of Tp/Aa were the highest in A2,the contents of GA,ECG were the highest in A3.the contents of amino acids,water extracts and the total amount of flavonoids were the highest in CK.The types of aroma components in different varieties of tea were rich,and the relative content accounted for 62.58%~66.76%of the total amount of extract.Among which,the floral fragrance and fruit-fragrance substances of A1 and A3 were both higher than CK in the variety and relative content.The comprehensive scores of sensory quality of tea were listed in turn as the follow:A1(91.7)>A3(90.3)>CK(88.6)>A2(86.4),and there were significant differences in the scores of each samples.Comprehensive analysis showed that the autumn white tea made by A1 and A3 had the excellent quality of flower-scented white tea.
作者
王飞权
冯花
葛捷琳
陈荣冰
刘国英
张见明
WANG Fei-quan;FENG Hua;GE Jie-lin;CHEN Rong-bing;LIU Guo-ying;ZHANG Jian-ming(College of Tea and Food Science,Wuyi University,Wuyishan 354300,China;WuyishanYanshang Tea Science Research Institute,Wuyishan 354300,China;International Tea Research Center,Wuyi University,Wuyishan 354300,China)
出处
《茶叶通讯》
北大核心
2019年第4期441-447,共7页
Journal of Tea Communication
基金
福建省科技厅引导性项目(2019N0023)
福建省科技厅科技创新平台项目(2018N2004)
南平市自然科学基金联合资助项目(2019J01)
福建省教育厅科技项目(JAT160517)
福建省2011协同创新中心(闽教科[2015]75号)
南平市科技计划项目(N2017DN04,N201701)
关键词
秋季鲜叶
高香白茶
新工艺
品种适制性
Autumn fresh leaves
High aroma white tea
New technique
Variety processing adaptability
