食品科学 ›› 2021, Vol. 42 ›› Issue (8): 192-197.doi: 10.7506/spkx1002-6630-20191103-024

• 成分分析 • 上一篇    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,黄浩,赵熙,钟妮,龚雨顺,郑红发   

  1. (1.湖南省农业科学院茶叶研究所,湖南 长沙 410125;2.湖南农业大学 茶学教育部重点实验室,湖南 长沙 410128;3.湖南农业大学 国家植物功能成分利用工程技术研究中心,湖南 长沙 410128)
  • 出版日期:2021-04-25 发布日期:2021-05-14
  • 基金资助:
    现代农业(茶叶)产业技术体系建设专项(CARS-19);湖南省重点研发计划项目(2018NK2035); 国家自然科学基金面上项目(31270733);湖南省农业科技创新资金项目(2019CY01)

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

YU Penghui, HUANG Hao, ZHAO Xi, ZHONG Ni, GONG Yushun, ZHENG Hongfa   

  1. (1. Institute of Tea Research, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 2. Key Lab of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China; 3. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China)
  • Online:2021-04-25 Published:2021-05-14

摘要: 以黄金茶工夫红茶为研究对象,量化评价茶汤甜味强度,检测主要滋味物质含量,并分析两者相关关系。结果表明:不同厂家的黄金茶工夫红茶甜味强度差异明显;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、茶黄素、茶红素含量与甜味强度呈负相关,且儿茶素总量、茶黄素含量与甜味强度呈显著(P<0.05)负相关(r=-0.811和-0.781),添加表没食子儿茶素没食子酸酯能降低糖类甜度。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 sweetness intensity of Huangjincha Congou black tea infusion was quantitatively evaluated and the contents of the main taste substances in it were determined. Moreover, the correlation between them was investigated. The results showed obvious differences in the sweetness intensity of tea samples from different factories. Maltose was the most abundant sugar, and serine the most dominant sweet amino acid. The contents of sweet compounds including monosaccharides, disaccharides and sweet amino acids and theanine content were positively correlated with the sweetness intensity. The total sugar content was significantly (P < 0.05) positively (r = 0.781) correlated with the sweetness intensity. The contents of catechin, caffeine, gallic acid, theaflavins, and thearubigins were negatively correlated with the sweetness intensity. The contents of total catechins and theaflavins were significantly (P < 0.05) negatively (r = ?0.811 and ?0.781, respectively) correlated with the sweetness intensity. Epigallocatechin gallate (EGCG) could reduce the sweetness intensity of sugars in the tea. In view of the fact that sweetness is an important taste element of Congou black tea, this study provides a foundation for evaluating the quality of Congou black tea.

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

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