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• 成分分析 •    下一篇

黄金茶工夫红茶的甜味量化及其与主要滋味物质相关性分析

余鹏辉1,2,黄浩2,赵熙2,钟妮2,龚雨顺1,郑红发2   

  1. 1. 湖南农业大学
    2. 湖南省农业科学院茶叶研究所
  • 收稿日期:2019-11-03 修回日期:2020-12-24 出版日期:2021-04-25 发布日期:2021-04-30
  • 通讯作者: 郑红发 E-mail:zhenghongfa111@163.com
  • 基金资助:
    国家现代农业(茶叶)产业技术体系建设专项;湖南省重点研发计划;湖南省农业科技创新资金项目

Quantification of Sweetness and Correlation with the Main Taste Compounds of Huangjincha Congou Black Tea

  • Received:2019-11-03 Revised:2020-12-24 Online:2021-04-25 Published:2021-04-30

摘要: 本研究以黄金茶工夫红茶为研究对象,量化评价了茶汤甜味强度,检测了主要滋味物质含量,并分析了两者相关关系。结果表明:不同黄金茶工夫红茶茶样间甜味强度差异明显;糖类甜味物质中麦芽糖含量最高,氨基酸类甜味物质中丝氨酸含量最高;甜味物质(包括单糖、双糖和甜味氨基酸)和茶氨酸含量均与甜味强度呈正相关,且糖总量与甜味强度呈显著(P<0.05)正相关(r = 0.781);儿茶素、咖啡碱、没食子酸含量与甜味强度呈负相关,且儿茶素总量与甜味强度呈显著(P<0.05)负相关(r = -0.811),添加EGCG能降低糖类甜度。鉴于甜味是工夫红茶的分属滋味之一,甜味量化及相关性分析将为工夫红茶品质评判提供研究基础。

关键词: 黄金茶, 工夫红茶, 甜味, 量化, 滋味物质

Abstract: The Huangjincha Congou black tea was taken as material in this study. After quantitatively evaluating the sweetness intensity of infusions and detecting the content of the main taste substances, we analyzed the correlation between them. The results showed that the difference on the sweetness intensity of different Huangjincha Congou black tea was obvious. The content of maltose was the highest among the sugar, and the content of serine was the highest among sweet amino acids. Sweet compounds (including monosaccharides, disaccharides, and sweet amino acids) and theanine content were positively correlated with sweetness intensity. The total content of sugars was significantly (P<0.05) positively (r= 0.781) correlated with the sweetness intensity. The contents of catechin, caffeine and gallic acid were negatively correlated with the sweetness intensity. The total content of catechins was significantly (P<0.05) negatively (r = -0.811) correlated with the sweetness intensity. Epigallocatechin gallate (EGCG) could reduce the sweetness intensity of sugar. In view of the fact that sweetness is one taste of Congou black tea, the quantification of sweetness and the analysis of correlation will provide research basis for the evaluating and distinguishing the quality of Congou black tea.

Key words: Huangjincha, Congou black tea, sweetness, quantification, taste compounds

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