不同烘焙程度与等级武夷肉桂茶品质差异分析

doi:10.7506/spkx1002-6630-20190619-220

食品科学 ›› 2020, Vol. 41 ›› Issue (13): 22-28.doi: 10.7506/spkx1002-6630-20190619-220

不同烘焙程度与等级武夷肉桂茶品质差异分析

徐邢燕，陈思，俞晓敏，赵小嫚，林宏政，刘国英，苏峰，高峰，孙云，郝志龙

（1.福建农林大学园艺学院，福建福州 350002；2.茶学福建省高校重点实验室，福建福州 350002；3.福建农林大学海峡联合研究院园艺植物生物学与代谢组学中心，福建福州 350002；4.武夷山市农业科学研究所，福建武夷山 354300 5.福建省农业农村厅种植业技术推广总站，福建福州 350003）

出版日期:2020-07-15 发布日期:2020-07-29
基金资助:
现代农业产业技术体系建设专项（CARS-19）；福建省现代农业（茶叶）产业技术体系建设项目（NYT2017001；闽农综[2019]114号）；福建省“2011协同创新中心”（培育）专项（2013-51）；福建省高原学科建设经费项目（102/71201801101）；福建农林大学杰出青年科研人才计划项目（xjq201610）

Quality Differences of Different Grades of Wuyi Rougui Tea with Different Baking Degrees

XU Xingyan, CHEN Si, YU Xiaomin, ZHAO Xiaoman, LIN Hongzheng, LIU Guoying, SU Feng, GAO Feng, SUN Yun, HAO Zhilong

(1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; 3. Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agricultural and Forestry University, Fuzhou 350002, China; 4. Wuyishan Institute of Agricultural Sciences, Wuyishan 354300, China; 5. Fujian Farming Technology Extension Center, Fuzhou 350003, China)

Online:2020-07-15 Published:2020-07-29

摘要/Abstract

摘要： 为探明不同烘焙程度（轻火和中火）与等级（低等级和高等级）武夷肉桂茶的品质差异，本实验通过茶汤理化特性测定和超高效液相色谱-三重四极杆-质谱检测，分别对武夷肉桂茶茶汤的色差、pH值、电导率和主要滋味成分进行分析。结果表明：高等级武夷肉桂茶茶汤pH值、电导率、明亮度极显著高于低等级茶（P＜0.01），茶汤色彩饱和度显著低于低等级茶（P＜0.05），说明高等级茶汤的亮度优于低等级茶汤；中火茶茶汤红绿度、黄蓝度、色相、色调彩度、色彩饱和度和色相角与轻火茶存在显著或极显著差异（P＜0.05，P＜0.01），中火高等级茶茶汤pH值极显著低于轻火高等级茶（P＜0.01），中火茶汤色泽更偏红，而轻火茶汤色泽偏黄。主要滋味物质中高等级武夷肉桂茶的7 种儿茶素组分含量极显著高于低等级茶（P＜0.01），中火茶汤的没食子儿茶素没食子酸酯、表儿茶素、表没食子儿茶素、表没食子儿茶素没食子酸酯、(－)-表没食子儿茶素-3-O(3-O-甲基)没食子酸酯含量与轻火茶存在显著或极显著差异（P＜0.05，P＜0.01）；其中13种氨基酸组分含量在高等级茶中均显著或极显著高于低等级茶（P＜0.05，P＜0.01），在中火高等级茶中均极显著低于轻火高等级茶（P＜0.01），而酪氨酸（Tyr）含量在高等级茶中极显著低于低等级茶（P＜0.01），在中火低等级茶中极显著低于轻火低等级茶（P＜0.01）；高等级茶茶黄素含量极显著高于低等级茶（P＜0.01），咖啡碱和芦丁含量极显著低于低等级茶（P＜0.01），可见高等级茶汤内含物更加丰富。这些品质差异指标分析结果可为武夷肉桂茶品质鉴定提供一定的参考依据。

关键词: 武夷肉桂茶, pH值, 电导率, 色差, 滋味物质

Abstract: To discern the differences in the quality of different grades (low and high) of Wuyi Rougui tea with different baking degrees (low and medium), we compared the color difference, pH, conductivity, and major taste components of the tea infusions based on physicochemical characterization and ultra performance liquid chromatography-triple-quadrupole-mass spectrometry (UPLC-TQS-MS) analysis. The results showed that the pH, conductivity and brightness of high-grade tea infusion were significantly higher (P < 0.01) than those of low-grade tea infusion, while the color saturation value (Sab) was significantly lower (P < 0.05) indicating that the brightness of high-grade tea infusion was better than that of low-grade tea infusion. The redness-greenness (a) value, yellowness-blueness (b) value, b/a, hue chroma value, hue angle value and Sab value of tea infusion varied significantly with baking degree (P < 0.01 or 0.05). The pH of high-grade tea infusion with medium baking degree was significantly lower than that of the counterpart with low baking degree (P < 0.01), and the former exhibited a reddish color while the latter was yellowish in color. The contents of seven catechins as taste active components in high-grade tea were significantly higher (P < 0.01) than those in low-grade tea. Meanwhile, the contents of gallocatechingallate, epicatechin, epigallocatechin, epigallocatechingallate and (-)-epigallocatechin3-O-(3-O-methyl) varied significantly with baking degree (P < 0.01 or 0.05). The contents of 13 amino acids were significantly higher in high-grade tea than in low-grade tea (P < 0.01 or 0.05), and significantly lower in high-grade tea with medium baking degree than in the counterpart with low baking degree (P < 0.01). The content of tyrosine was significantly lower in high-grade tea than in low-grade tea, and in low-grade tea with medium baking degree than in the counterpart with low baking degree. The content of theaflavin in high-grade tea was significantly higher (P < 0.01) than that in low-grade tea, while the contents of caffeine and rutin were significantly lower (P < 0.01) than those in low-grade tea. Therefore, high-grade tea contained more contents, which will provide a basis for the quality identification of Wuyi Rougui tea.

Key words: Wuyi Rougui tea, pH, conductivity, color parameters, taste compounds

中图分类号:

TS272.7

徐邢燕, 陈思, 俞晓敏, 赵小嫚, 林宏政, 刘国英, 苏峰, 高峰, 孙云, 郝志龙. 不同烘焙程度与等级武夷肉桂茶品质差异分析[J]. 食品科学, 2020, 41(13): 22-28.

XU Xingyan, CHEN Si, YU Xiaomin, ZHAO Xiaoman, LIN Hongzheng, LIU Guoying, SU Feng, GAO Feng, SUN Yun, HAO Zhilong. Quality Differences of Different Grades of Wuyi Rougui Tea with Different Baking Degrees[J]. FOOD SCIENCE, 2020, 41(13): 22-28.

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不同烘焙程度与等级武夷肉桂茶品质差异分析

Quality Differences of Different Grades of Wuyi Rougui Tea with Different Baking Degrees

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