摘要
本研究以湖南省、湖北省、陕西省、浙江省和贵州省5个不同产地茯砖茶为研究对象,分别对其化学成分、品质特征、抗氧化活性及“金花”菌形态特征进行比较分析。结果显示,5个不同产地茯砖茶之间化学成分含量存在显著差异(P<0.05)。其中贵州茯砖茶游离氨基酸、总儿茶素含量最高(9.03、63.12 mg/g)。浙江茯砖茶茶多酚和黄酮含量最高(132.93、8.63 mg/g)。滋味属性显示湖南茯砖苦味最强,陕西茯砖茶涩味最强,浙江茯砖茶苦味回味和咸味最强,贵州茯砖茶鲜味和丰富度最强。不同茯砖茶的抗氧化活性有差异,其中湖北和浙江茯砖茶抗氧化活性较高。相关性分析表明茯砖茶的主要化学成分与滋味属性显著正相关(P<0.05),茶多酚对茯砖茶的抗氧化活性有贡献。5株“金花”菌在相同培养基上形态差异相对较小,湖南菌株生长速度快于其它菌株。本研究对解析不同产地茯砖茶的化学品质具有重要意义。
The chemical composition,quality characteristics,antioxidant a ctivity,and"golden flower"fungi morphology of Fu brick tea from Hunan,Hubei,Shaanxi,Guizhou,and Zhejian g provinces of China had been researched in this study.The results revealed significant differences in the contents of ch emical components in different Fu brick tea(P<0.05).Among them,Fu brick tea from Guizhou had the highest contents of free amino acids and total catechins(9.03,63.12 mg/g,respectively),while Zhejiang Fu brick tea standed out with t he most elevated content of tea polyphenols and flavonoids(132.93,8.63 mg/g,respectively).According to the electronic taste evaluation,the Fu brick tea from Hunan and Shaanxi exhibited the strongest bitterness and astringency,respectively.Meanwhile,the Zhejiang sample had the most powerful aftertaste bitterness and saltiness,whereas the Guizhou sample demonstrated the strongest umami and richness.Different Fu brick teas had different antioxidant activities,with samples from Hubei and Zhejiang showing higher levels of antioxidant activity.Correlation analysis revealed a significant positive correlation between the main chemical components and taste attributes,and tea polyphenols contributed to the antioxidant activity of Fu brick tea.Additionally,morphology indicated that the five strains of"golden flower"fungi from different origins showed slight differences in the same medium,while the Hunan strain grew faster than the others.This study tak ed an important role in comprehending the chemical quality of Fu brick tea from different origins.
作者
马荣蓉
冉莉莎
屈丽池
谢念祠
丁梦梅
朱洺志
王坤波
MA Rongrong;RAN Lisha;QU Lichi;XIE Nianci;DING Mengmei;ZHU Mingzhi;WANG Kunbo(Key Laboratory of Tea Science of Ministry of Education,College of Horticulture,Hunan Agricultural University,Changsha 410128,China;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops,Ministry of Agriculture and Rural Affairs of China,Changsha 410128,China;Huangpu Innovation Research Institute of Hunan Agricultural University,Changsha 410128,China)
出处
《食品工业科技》
CAS
2024年第6期272-279,共8页
Science and Technology of Food Industry
基金
国家重点研发计划(2022YFD2101102)
国家自然科学基金(32002095)
湖南省自然科学基金(2022JJ20028)
长沙市杰出创新青年培养计划(kq2107015)。
关键词
茯砖茶
不同产地
品质特征
抗氧化活性
金花菌形态
Fu brick tea
different regions
quality characteristics
antioxidant activity
morphology of"golden flower"fungi
