食品科学 ›› 2019, Vol. 40 ›› Issue (18): 242-247.doi: 10.7506/spkx1002-6630-20181030-362

• 成分分析 • 上一篇    下一篇

尤溪苦茶资源苦涩味物质测定与分析

唐琴,孙威江,陈志丹,沈诗钰,周喆,陈佳佳,陈翠翠   

  1. (1.福建农林大学园艺学院,福建?福州 350002;2.福建省安溪县现代农业产业园协同创新中心,福建?泉州 362400;3.福建省茶产业工程技术研究中心,福建?福州 350002;4.福建农林大学安溪茶学院,福建?泉州 362400)
  • 出版日期:2019-09-25 发布日期:2019-09-23
  • 基金资助:
    福建省自然科学基金项目(2018J01589);福建省科技重大专项专题项目(2017NZ0002-1)

Determination and Analysis of Bitter and Astringent Substances in Youxi Bitter Tea Resources

TANG Qin, SUN Weijiang, CHEN Zhidan, SHEN Shiyu, ZHOU Zhe, CHEN Jiajia, CHEN Cuicui   

  1. (1. College of Horticulture, Fujian Agriculture Forestry University, Fuzhou 350002, China;2. Collaborative Innovation Center of Modern Agriculture Industrial Park of Anxi County, Quanzhou 362400, China;3. Fujian Tea Industry Engineering Technology Research Center, Fuzhou 350002, China;4. Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362400, China)
  • Online:2019-09-25 Published:2019-09-23

摘要: 采用分光光度法和高效液相色谱法,对33?份尤溪苦茶资源的花青素、总黄酮、生物碱组分、儿茶素组分等显苦涩味物质的生化成分进行测定。结果表明,其物质成分特征指标均具有一定差异,20?个指标变异系数在9.74%~73.08%之间,说明尤溪苦茶苦涩味生化成分存在丰富的多样性和变异性。与4?份对照茶树相比,发现尤溪苦茶在花青素、咖啡碱、可可碱、茶碱、表没食子儿茶素没食子酸酯、儿茶素总量和酯型儿茶素的均值均高于对照,表明尤溪苦茶苦涩味突出的原因为高含量的花青素、咖啡碱和儿茶素及其相互协同作用。据此筛选出花青素含量特异资源8?份、高咖啡碱资源1?份、可可碱特异资源1?份以及高表没食子儿茶素没食子酸酯资源21?份,为苦茶的杂交育种、创新加工、功能性成分开发与次生代谢机理的相关研究提供良好的材料基础。

关键词: 尤溪苦茶, 苦涩味, 生物碱, 儿茶素

Abstract: This study determined the bitter and astringent substances, such as anthocyanins, total flavonoids, alkaloids and catechins in 33 samples of Youxi bitter tea leaves by ultraviolet spectrophotometry and high performance liquid chromatography (HPLC). The results showed that all characteristic components tested varied among samples, and the variation coefficients of 20 of these indicators varied from 9.74% to 73.08%, indicating the rich diversity and high variability of bitter and astringent compounds in Youxi bitter tea. Compared with four control teas, the average values of anthocyanins, caffeine, theobromine, theophylline, epigallocatechingallicacid, total catechins and ester catechins were found to be higher in Youxi bitter tea, providing preliminary evidence that the distinct bitterness and astringency of Youxi bitter tea is related to the high contents of anthocyanins, caffeine and catechins and their synergistic effects. This study then screened out one anthocyanin-rich sample, one caffeine-rich sample, one theobromine-rich sample and 21 EGCG-rich samples. This study provides a good material basis for future research on cross-breeding, processing innovation, functional components and secondary metabolism of bitter tea.

Key words: Youxi bitter tea, bitterness and astringency, alkaloids, catechin

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