食品科学 ›› 2021, Vol. 42 ›› Issue (12): 195-205.doi: 10.7506/spkx1002-6630-20200611-150

• 成分分析 • 上一篇    下一篇

工夫红茶品质分析与综合评价

刘盼盼,郑鹏程,龚自明,叶飞,冯琳,高士伟,王雪萍,王胜鹏,滕靖,郑琳,桂安辉   

  1. (1.湖北省农业科学院果树茶叶研究所,湖北省茶叶工程技术研究中心,湖北 武汉 430064;2.湖南农业大学 茶学教育部重点实验室,湖南 长沙 410128)
  • 出版日期:2021-06-25 发布日期:2021-06-29
  • 基金资助:
    财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-19);国家自然科学基金青年科学基金项目(31902081); 湖北省农业科技创新中心创新团队项目(2019-620-000-001-24);湖北省技术创新专项重大项目(2017ABA159)

Quality Analysis and Comprehensive Evaluation of Chinese Congou Black Tea

LIU Panpan, ZHENG Pengcheng, GONG Ziming, YE Fei, FENG Lin, GAO Shiwei, WANG Xueping, WANG Shengpeng, TENG Jing, ZHENG Lin, GUI Anhui   

  1. (1. Hubei Tea Engineering and Technology Research Centre, Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2. Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
  • Online:2021-06-25 Published:2021-06-29

摘要: 为探究中国工夫红茶主要品质成分含量特征,建立茶汤滋味品质综合评价方法。对17 个国内主产茶区工夫红茶的多酚类、氨基酸、茶色素类、香气组分等品质指标进行测定,运用主成分分析、聚类分析和偏最小二乘-判别分析(partial least squares-discrimination analysis,PLS-DA)对其品质进行综合评价。结果表明:不同产区工夫红茶的品质成分组成与含量存在明显差异,多酚类及其氧化产物是主要的品质成分,茶黄素和茶红素之和与茶褐素的比值为1.05~1.12,是其滋味鲜醇、汤色红亮的物质基础;英红、海红、信阳红、宜红、越红、黔红和祁红的可溶性糖质量分数均高于4%,是其茶汤甜醇滋味的重要物质基础;黄酮在大叶种红茶(滇红、英红和海红)中的质量分数较高且大于2.7%。醇类和醛类是主要的香气化合物,尤其是呈现甜香、花香的萜烯醇含量较高。利用主成分分析法建立滋味品质评价模型,该预测模型对红茶滋味品质评价结果与感官审评结果较为相似,存在极显著相关(P<0.01),相关系数为0.735;茶黄素和茶多酚含量是进行工夫红茶品质分析的重要指标。系统聚类分析显示闽红自为一类,滇红、英红和海红等大叶种红茶聚为一类,其他中小叶种红茶聚为一类。PLS-DA可将2 类不同品种工夫红茶明显区分,并获得8 种差异性指标,尤其是芳樟醇、香叶醇和己醛等,可作为区分大叶种和中小叶种工夫红茶的指标物质。该研究丰富了工夫红茶风味品质的基础理论,同时为红茶品质的科学评价提供新的思路和方法。

关键词: 工夫红茶;品质成分;香气;主成分分析;综合评价

Abstract: This study aimed to explore the characteristics of the contents of the major quality components in Congou black tea and to develop a comprehensive evaluation method for the taste quality of tea infusion. A total of 17 black teas from the main tea-producing regions of China were measured for quality indicators including polyphenols, amino acids, tea pigments and volatile components and comprehensive evaluation of their quality was investigated by principal component analysis (PCA), cluster analysis (CA) and partial least squares discriminant analysis (PLS-DA). The results showed that the composition and contents of quality components varied significantly among the different black teas. Polyphenols and their oxidation products were the major quality components. The ratio of the sum of theaflavins and thearubigins to theabrownins was 1.05–1.12, which constituted the material basis of the fresh and mellow taste and the red bright color of tea infusion. Yinghong, Haihong, Xinyanghong, Yihong, Yuehong, Qianhong and Qihong had soluble sugar contents higher than 4%, which was an important material basis of the sweet and mellow taste of tea infusion. The flavonoid content in large-leafed black tea (Dianhong, Yinghong and Haihong) was higher than 2.7%. Alcohols and aldehydes were the principal aroma compounds, especially terpene alcohols, responsible for the sweet and floral aroma and more abundant than other aroma compounds. PCA was used to establish a taste quality evaluation model. The model prediction was consistent with the sensory evaluation, indicating a significant correlation between them (P < 0.01) with a correlation coefficient of 0.735. The contents of theaflavins and tea polyphenols were important indicators of Congou black tea quality. Cluster?analysis?revealed?that?Minhong belonged to one class, Dianhong, Yinghong and Haihong shared?similar?quality?characteristics,?while?other middle- and small-leafed black teas belonged to a third class. PLS-DA showed a clear discrimination between the large-leafed black tea and the middle- and small-leafed black teas with eight differential quality indicators. Notably, inalol, geraniol and hexanal could be used to discriminate between the two classes of black tea. The results of this study enrich the basic theory of Congou black tea flavor quality and provide new ideas and methods for the scientific evaluation of black tea quality.

Key words: Congou black tea; quality components; aroma; principal component analysis; comprehensive evaluation

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