摘要
采用常规分析法、高效液相色谱法、火焰原子吸收分光光度法和气相色谱-质谱联用法相结合,对蒙顶黄芽所含的主要成分、儿茶素组分、游离氨基酸组分、主要矿质元素组分和香气组分进行系统测定。结果表明:蒙顶黄芽茶汤内物质含量丰富,水浸出物总含量高达(42.73±1.22)%;滋味浓醇,咖啡碱含量为(4.98±0.34)%,儿茶素总量为12.91%,其中5种儿茶素组分表没食子儿茶素、儿茶素、表儿茶素、表儿茶素没食子酸酯和表没食子儿茶素没食子酸酯的含量分别为2.56%、0.08%、0.50%、3.10%和6.67%;滋味高鲜、爽口,游离氨基酸总量高达(4.55±0.88)%;滋味回甜,可溶性糖总含量高达(5.01±0.53)%;汤色黄亮,叶绿素的总含量及组分含量均较低,总含量为(1.03±0.27)mg/g,叶绿素a和叶绿素b分别为(0.74±0.20)mg/g和(0.29±0.07)mg/g,茶黄素、茶红素和茶褐素含量分别为(0.12±0.04)%、(2.32±0.42)%和(2.75±0.56)%;所测10种矿质元素组分,常量元素K含量为16.16 g/kg、Mg为1.73 g/kg、Ca为0.55 g/kg,微量元素以Mn、Na和Zn含量明显较高,分别为368.80、190.00 mg/kg和88.80 mg/kg;蒙顶黄芽中检测出香气组分69种,以醇类化合物的种类和含量最高,为22种(占挥发性物质总含量的31.69%)。比较各蒙顶黄芽试样的主要成分含量差异,发现来源于不同企业的试样成分测定值差异较大,这与目前蒙顶黄芽制作仅凭传统经验,缺乏技术参数,尚未采用现代工艺有关,也与对黄茶品质化学、品质形成机理等研究不够系统有关。
This study was conducted to determine the main chemical components, the composition of catechins and free amino acids, major mineral elements and flavor components of selected samples of Mengding yellow bud by combined use of conventional analysis, high performance liquid chromatograph(HPLC), flame atomic absorption spectroscopy(FAAS) and gas chromatography-mass spectrometry(GC-MS). The results showed that tea infusion of Mengding yellow bud contained abundant chemical substances with a total content as high as(42.73±1.22)%. In addition, the tea infusion tasted mellow and refreshing, had a sweet aftertaste and was bright yellow in color. The content of caffeine was(4.98 ± 0.34)%, and the total catechin content was 12.91%, with epigallocatechin(EGC), catechin(C), epicatechin(EC), gallocatechin gallate(GCG) and epigallocatechin gallate(EECG) accounting for 2.56%, 0.08%, 0.50%, 3.10% and 6.67%, respectively. The total amino acid content was(4.55 ± 0.88)%, and the total soluble sugar content was(5.01 ± 0.53)%. However, the total chlorophyll content was as low as(1.03±0.27) mg/g and the contents of both chlorophyll a and chlorophyll b were also low, only(0.74 ± 0.20) and(0.29 ± 0.07) mg/g, respectively. The relative contents of theaflavins(TFs), thearubigins(TRs) and theabrowns(TBs), the characteristic components of fermented tea, were(0.12±0.04)%,(2.32±0.42)% and(2.75±0.56)%, respectively. A total of 10 mineral elements were detected in the tea infusion, such as the macro-elements K(16.16 g/kg), Mg(1.73 g/kg) and Ca(0.55 g/kg) and the micro-elements Mn, Na and Zn, which were at significantly lower levels, 368.80, 190.00 and 88.80 mg/kg, respectively. A total of 69 kinds of aroma components were detected, with alcohols being the most predominant, including 22 compounds(together accounting for 31.69% of the total volatile compounds). The observed great differences in the measured contents of the major components between Mengding yellow bud samples from different manufacturers may result from the facts that the current production of Mengding yellow bud relies only on the traditional experience and lacks technical parameters and modern processing technology and that the chemistry and mechanism of quality formation of the tea have not yet been systematically researched.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第12期108-114,共7页
Food Science
基金
国家科技支撑计划项目(2013BAD20B07)
关键词
蒙顶黄芽
黄茶
成分含量
组分
检测分析
Mengding yellow bud
yellow tea
components
content and composition
analysis
