不同海拔政和白茶品质差异分析

摘要/Abstract

摘要： 以不同海拔茶树鲜叶及成品茶为材料，采用感官审评和生化成分测定，结合多元统计分析探究海拔高度对政和白茶品质的影响。感官审评结果表明：不同海拔政和白茶品质有显著差异，中、高海拔白茶滋味清鲜、醇爽，香气清纯，低海拔白茶滋味醇厚，花香显。偏最小二乘法判别分析结果表明，可溶性糖、咖啡碱、3-蒈烯、马鞭草烯醇、萜品油烯、顺-2-戊烯醇、2-乙基呋喃和顺-2-已烯-1-醇是区分不同海拔茶树鲜叶关键的差异成分，可溶性糖、游离氨基酸、萜品油烯、马鞭草烯醇、2-乙基呋喃、2-甲基丁醛、苯乙醇和3-蒈烯是区分不同海拔成品茶关键的差异成分，进一步结合香气活度值分析，2-甲基丁醛、3-蒈烯和萜品油烯可作为鉴别不同海拔白茶的特征挥发性成分。本研究将为进一步探究不同海拔茶叶风味品质特征提供参考依据。

关键词: 白茶, 鲜叶, 海拔, 滋味, 香气

Abstract: The effects of altitude on the quality of Zhenghe white tea were investigated by biochemical composition determination and sensory evaluation combined with multivariate statistical analysis, using fresh leaves and finished tea at different altitudes as materials. The results of sensory evaluation showed that there were significant differences in the quality of political and white tea at different altitudes. White tea at middle and high altitudes tasted fresh, mellow and fragrant, while white tea at low altitudes tasted mellow and fragrant. The biochemical components and volatile components of fresh leaves and finished tea at different altitudes can be distinguished by principal component analysis. The variable projection value of partial least squares discriminant analysis shows that, Soluble sugars, caffeine, 3-carene, verbenenol, terpene oleene, cis-2-pentenol, 2-ethylfuran and cis-2-hexene-1-alcohol were the key components to distinguish fresh leaves of tea plants at different altitudes. Oil soluble sugar, free amino acid, terpene ene, verbena enol, 2 - ethyl furan, 2 - and 3 - methyl butyl aldehyde, benzene ethanol carene differences is the key to distinguish the different altitude and white tea ingredients, further combining with aroma activity value analysis, 2 - methyl butyl aldehyde, 3 - carene and olefinic terpine oil can be used as identification of different elevation of white tea characteristics of volatile compositions. This study will provide reference for further exploring the improvement of tea flavor quality at different altitudes.

Key words: White tea, fresh leaves, altitude, taste, fragrance

中图分类号:

TS272

黄琳洁徐凯周承哲石碧滢田采云卢丽郭玉琼. 不同海拔政和白茶品质差异分析[J]. 食品科学, 0, (): 0-0.

Cheng-Zhe ZHOU Bi-Ying SHI. Quality difference analysis of Zhenghe White tea at different altitudes[J]. FOOD SCIENCE, 0, (): 0-0.

参考文献

[1]沈佐民, 宛晓春.促进中国茶叶出口贸易发展的思路与对策[J]. 农业经济问题, 2007(05):23-27. DOI:10.3969/j.issn.1000-6389.2007.05.004.[J].农业经济问题, 2007, 028(5):23-27
[2]Hajiaghaalipour F, Kanthimathi M S, Sanusi J, et al.White tea (Camellia sinensis) inhibits proliferation of the colon cancer cell line, HT-29, activates caspases and protects DNA of normal cells against oxidative damage[J]. Food chemistry, 2015, 169:401-410. DOI:10.1016/j.foodchem.2014.07.005.[J].Food Chemistry, 2015, 169(Feb.15):401-410
[3]T. R. Dias, G. Tomás , N. F. Teixeira , M. G. Alves, P. F. Oliveira* , B. M. Silva*.T.R. D, G T, N. F T, et al. White Tea (Camellia Sinensis (L.)): Antioxidant Properties And Beneficial Health Effects[J]. International Journal of Food Science, Nutrition and Dietetics, 2013:19-26. DOI:10.19070/2326-3350-130005.[J].International Journal of Food Science, 2013, 2(2):19-26
[4]刘东娜, 罗凡, 李春华, 等.白茶品质化学研究进展[J].中国农业科技导报, 2018, 20(04):79-91
[5]王婷婷, 金心怡.生态条件对茶叶品质的影响探析[J]. 茶叶科学技术, 2014(03):6-12. DOI:10.3969/j.issn.1007-4872.2014.03.002.[J].茶叶科学技术, 2014, 000(003):6-12
[6]刘晓纯, 曹藩荣.综述海拔高度对凤凰单丛茶品质风味的影响[J]. 广东茶业, 2020(05):2-5. DOI:DOI: 10.3969/j.issn.1672-7398.2020.05.001.[J].广东茶业, 2020, 000(005):2-5
[7]罗杰, 金立鑫, 韩吟文, 等.四川省蒙山茶区海拔高度与茶叶品质关系[J].西南师范大学学报自然科学版, 2009, 34(04):122-127
[8]肖健, 刘慧, 郑福维, 等.不同海拔保靖黄金茶品质形成的气象因子初探[J].农学学报, 2021, 11(03):68-73
[9]黄纪刚, 韩文炎.海拔高度对庐山云雾茶品质的影响[J].中国茶叶, 2019, 41(04):19-21
[10]张悦, 朱荫, 吕海鹏, 等.不同海拔烘青绿茶的品质成分分析[J].食品科学, 2022, 43(02):2257-2268
[11]杨勇杨贤强洪高洁.汤记高山茶和平地茶品质的对比研究[J]. 茶叶, 2004(02):91-92. DOI:10.3969/j.issn.0577-8921.2004.02.009.[J].茶叶, 2004, 030(002):91-97
[12]叶伟华, 李杰峰.海拔对乌牛早茶叶品质的影响[J].浙江农业科学, 2020, 61(08):1512-1516
[13]Chen Y, Jiang Y, Duan J, et al.Variation in catechin contents in relation to quality of ‘Huang Zhi Xiang’ Oolong tea (Camellia sinensis) at various growing altitudes and seasons[J].Food Chemistry, 2010, 119(2):648-652
[14]王丽丽, 张应根, 杨军国, 等.顶空固相微萃取气相色谱——质谱联用法分析绿茶和白茶香气物质[J].茶叶学报, 2017, 58(01):1-7
[15]邵淑贤, 王淑燕, 王丽, 等.基于--技术的不同品种白牡丹茶香气成分分析[J].食品工业科技, 2022, 43(01):261-268
[16]翁晶晶, 周承哲, 朱晨, 等.不同风味类型漳平水仙茶的主要品质差异分析[J].食品科学, 2021, 42(20):208-215
[17]Guo X, Schwab W, Ho C, et al.Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS[J]. Food Chemistry, 2022, 376:131933. DOI:10.1016/j.foodchem.2021.131933.[J].Food Chemistry, 2022, 376(131933):1-13
[18]Xu K, Tian C, Zhou C, et al.Non-Targeted Metabolomics Analysis Revealed the Characteristic Non-Volatile and Volatile Metabolites in the Rougui Wuyi Rock Tea (Camellia sinensis) from Different Culturing Regions[J].Foods, 2022, 11(12):1694-1694
[19]范海默特里奥.化合物嗅觉阈值汇编（原书第二版）[M].北京: 科学出版社, 2018:77-327.
[20]Yang C, Luo L, Zhang H, et al.Common aroma-active components of propolis from 23 regions of China[J].Journal of the Science of Food and Agriculture, 2010, 90(7):1268-1282
[21]Wen B, Ren S, Zhang Y, et al.Effects of geographic locations and topographical factors on secondary metabolites distribution in green tea at a regional scale[J]. Food Control, 2020, 110:106979. DOI:10.1016/j.foodcont.2019.106979.[J].Food Control, 2020, 110(110):1-7
[22]宛晓春.茶叶生物化学[M].北京: 中国农业出版社, 2003:132-172.
[23]朱永兴.茶鲜叶品质周年变化趋势及影响因子[J]. 茶叶通讯, 1994(02):10-13[J].茶叶通讯, 1994, 000(002):10-13
[24]骆耀平.茶树栽培学：第五版[M].上海: 中国农业出版社, 2015:151-189.
[25]李明月.四川白茶加工技术及品质评价研究[D]. 成都: 四川农业大学, 2015:20-37.
[26]Kfoury N, Morimoto J, Kern A, et al.Striking changes in tea metabolites due to elevational effects[J]. Food Chemistry, 2018, 264:334-341. DOI:10.1016/j.foodchem.2018.05.040.[J].Food Chemistry, 2018, 264(30):334-341
[27]李智.不同环境因子调控茶树紫色芽叶形成的分子机制研究[D]. 泰安: 山东农业大学, 2014:26-53.
[28]唐颢, 方华春, 唐劲驰, 等.凤凰单丛茶品质地域性差异的生化基础[J].食品科学, 2015, 36(20):168-173
[29]傅海峰, 林琼珍, 朱晨, 等.种不同香型白茶香气成分的-分析[J].食品与生物技术学报, 2020, 39(10):91-97
[30]牛早柱, 陈展, 赵艳卓, 等.个不同葡萄品种果实香气成分的-分析[J].华北农学报, 2019, 34(S1):85-91
[31]叶飞.湖北工夫红茶品质风味特征性成分及关键工艺创新研究[D]. 长沙: 湖南农业大学, 2020:31-48.
[32]陈佳佳, 朱陈松, 朱文伟, 等.白茶萎凋过程中氨基酸类物质代谢分析[J].茶叶科学, 2021, 41(04):471-481
[33]黄绮婷, 李妙清, 李娜.法分析四季春与金萱挥发性香气成分[J].饮料工业, 2022, 25(02):29-36
[34]穆丹, 吴甘霖, 刘正奎, 等.同时蒸馏萃取-气质联用法分析鹞落坪自然保护区茶鲜叶挥发性成分[J].中药材, 2014, 37(05):811-815
[35]黄藩, 唐晓波, 罗凡, 等.光照萎凋对三花白茶香气的影响[J].江苏农业科学, 2022, 50(04):148-155
[36]Zhu J, Chen F, Wang L, et al.Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry,GC–FPD,and GC–MS[J].Journal of Agricultural and Food Chemistry, 2015, 63(34):7499-7510
[37]苗爱清, 吕海鹏, 孙世利, 等.乌龙茶香气的----研究[J].茶叶科学, 2010, 30(S1):583-587
[38]谢妍纯, 邢彦纯, 李妙清, 等.不同产地抹茶的香气成分分析[J].饮料工业, 2020, 23(04):23-29
[39]乔如颖.不同茶树品种鲜叶挥发性物质及其在加工中变化[D]. 杭州: 浙江大学, 2017:1-15.
[40]冯花, 王飞权, 张渤, 等.不同茶树品种白牡丹茶香气成分的---分析[J].现代食品科技, 2021, 37(12):252-264
[41]欧小群, 王瑾, 李鹏, 等.广陈皮及其近缘品种挥发油成分的比较[J].中成药, 2015, 37(02):364-370
[42]邹丽婷, 王文婷, 杨辉祥, 等.新鲜广西柠檬草精油成分的-分析[J].种子科技, 2020, 38(18):13-14
[43]彭思.品种、发育时期和贮藏方式对柠檬挥发性成分的影响[D]. 湖北: 华中农业大学, 2016:40-60.
[44]Wang M, Ma W, Shi J, et al.Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination[J]. Food Research International, 2020, 130(C). DOI:10.1016/j.foodres.2019.108908.[J].Food Research International, 2020, 130(108908):1-11
[45]肖作兵, 蒋新一, 牛云蔚.水果香气物质分析研究进展[J].食品科学技术学报, 2021, 39(02):14-22
[46]陈臣, 袁佳杰, 杨仁琴, 等.食品风味协同作用研究进展[J].食品安全质量检测学报, 2020, 11(03):663-668
[47]Atanasova B, Thomas-Danguin T, Chabanet C, et al.Perceptual Interactions in Odour Mixtures: Odour Quality in Binary Mixtures of Woody and Fruity Wine Odorants[J].Chemical Senses, 2005, 30(3):209-217
[48]朱建才.花果类香气成分协同作用研究[D]. 无锡: 江南大学, 2019:50-80.