摘要
为探明多穗石柯茶与传统红茶品质的差异,以湖南舜皇山野生多穗石柯茶树与普通茶树鲜叶按传统红茶工艺加工红茶,对茶样及其提取物进行感官审评及主要化学成分检测分析。结果表明:多穗石柯茶口感甜醇回甘,传统红茶醇厚爽口;多穗石柯茶与传统红茶代谢物组分种类存在差异,多穗石柯茶醇提取物与水提物中茶多酚、咖啡因、游离氨基酸及总黄酮等物质含量均显著高于传统红茶,两者茶黄素差异则不明显;EGCG为多穗石柯茶儿茶素主要成分,TFDG为其茶黄素主要成分,两者分别在其水提物中占62.09%和72.66%;多穗石柯茶与传统红茶均属于高钾无钠产品。本试验研究可为多穗石柯茶的开发利用提供理论参考。
In order to find out the quality differences between Lithocarpus ploystachyus Reld and traditional black tea,the fresh leaves of wild Lithocarpus ploystachyus Reld and common tea from Shunhuang Mountain in Hunan were processed into black tea by the traditional black tea technology,and the sensory evaluation and main chemical compounds of tea samples and their extracts were analyzed.The results showed that Lithocarpus ploystachyus Reld tasted sweet and mellow,while traditional black tea tasted mellow and refreshing.In addition,there were differences in metabolite components between Lithocarpus ploystachyus Reld and traditional black tea.The contents of tea polyphenols,caffeine,free amino acids and total flavonoids in the alcohol extract and water extract of Lithocarpus ploystachyus Reld were significantly higher than those in the traditional black tea,but there was no significant difference in theaflavin.EGCG was the main component of catechins,and TFDG was the main component of theaflavins,which accounted for 62.09%and 72.66%in the water extract,respectively.Lithocarpus ploystachyus Reld and traditional black tea belong to high potassium and sodium free products.This study can provide theoretical reference for the development and utilization of Lithocarpus ploystachyus Reld.
作者
宋芬芳
李瑾
伍强
骆超
林碧莲
余有贵
SONG Fenfang;LI Jin;WU Qiang;LUO Chao;LIN Bilian;YU Yougui(College of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Hunan Key Laboratory of New Ecological Brewing Technology and Application,Shaoyang 422000,China;The First Affiliated Hospital of Shaoyang University,Shaoyang 422000,China;Shaoyang Agricultural Science Research Institute,Shaoyang 422000,China)
出处
《茶叶通讯》
2021年第4期679-685,共7页
Journal of Tea Communication
基金
邵阳学院研究生科研创新项目(CX2019SY042、CX2020SY058)
湖南省大学生创新创业训练计划项目(湘教通2019[1001]-1886、2020[1911]-3387)。
关键词
多穗石柯
红茶
感官品质
化学成分
Lithocarpus ploystachyus Reld
Black tea
Sensory quality
Chemical components
