不同品种鲜叶原料对恩施玉露茶品质的影响

doi:10.7506/spkx1002-6630-20240412-107

食品科学 ›› 2024, Vol. 45 ›› Issue (24): 161-169.doi: 10.7506/spkx1002-6630-20240412-107

不同品种鲜叶原料对恩施玉露茶品质的影响

王欢欢，秦慕雪，胡兴明，袁丽萍，覃信雪，余志，郑时兵，张强，倪德江，陈玉琼

（1.华中农业大学果蔬园艺作物种质创新与利用全国重点实验室，湖北武汉 430070；2.华中农业大学园艺林学学院，湖北武汉 430070；3.恩施州农业农村局，湖北恩施 445500；4.宣恩县伍台昌臣茶业有限公司，湖北恩施 445500；5.湖北恩施州农业科学院，湖北恩施 445500）

出版日期:2024-12-25 发布日期:2024-12-06
基金资助:
“十三五”国家重点研发计划重点专项（2019YFD1001601）

Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea

WANG Huanhuan, QIN Muxue, HU Xingming, YUAN Liping, QIN Xinxue, YU Zhi, ZHENG Shibing, ZHANG Qiang, NI Dejiang, CHEN Yuqiong

(1. National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China; 2. College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; 3. Enshi State Bureau of Agriculture and Rural Affairs, Enshi 445500, China; 4. Xuan’en Wutai Changchen Tea Industry Co. Ltd., Enshi 445500, China; 5. Enshi State Academy of Agricultural Sciences, Enshi 445500, China)

Online:2024-12-25 Published:2024-12-06

摘要/Abstract

摘要： 为探究茶树品种对恩施玉露茶品质的影响，选择当地主栽的10 个茶树品种（福云6号、鄂茶1号、春波绿、浙农117、龙井43、乌牛早、中茶108、鄂茶10号、槠叶齐和福鼎大白）加工成恩施玉露茶，并对所制茶样的感官品质、主要理化品质成分（茶多酚、游离氨基酸、水浸出物和叶绿素）、干茶色差值（L*、a*、b*）、挥发性成分进行分析。结果表明，不同茶树品种制作的恩施玉露各有特色。福云6号外形得分最高，紧圆直、色泽绿；鄂茶1号和春波绿滋味醇鲜度最好；浙农117栗香高长，香气得分最高。理化成分分析显示，各品种所制茶样的酚氨比均低于5，福云6号最低，与龙井43差异不显著；乌牛早可溶性糖含量最高，福云6号含量最低；鄂茶1号儿茶素总量最高，其次是鄂茶10号和浙农117，中茶108和乌牛早含量最低；春波绿和鄂茶1号叶黄素与叶绿素a、叶绿素b的比值最高，龙井43号最低。综合感官和理化品质，以龙井43、春波绿和乌牛早加工而成的恩施玉露品质更好。采用顶空固相微萃取的方法共检测出98 种香气成分，包括醇类化合物22 种、碳氢化合物13 种、醛类化合物15 种、烯烃类化合物14 种、酯类化合物16 种、酮类化合物6 种、卤代烃化合物3 种、酚类化合物2 种、醚类化合物1 种和杂环类化合物6 种，其中醇类物质含量最高。相对气味活性值分析结果表明，芳樟醇、苯乙醇、香叶醇、茉莉酮、反式-β-紫罗兰酮、壬醛是10 个品种所制茶样共有的主要特征呈香物质。苯甲醇、芳樟醇、苯乙醇、香叶醇、苯甲醛、壬醛等17 个物质是10 个品种所制茶样的关键差异香气成分。

关键词: 恩施玉露；茶树品种；蒸青绿茶；品质；香气成分

Abstract: To investigate the effects of tea varieties on the quality of Enshi Yulu tea, 10 main tea cultivars (Fuyun 6, Echa 1, Chunbolü, Zhenong 117, Longjing 43, Wuniuzao, Zhongcha 108, Echa 10, Zhuyeqi, and Fuding Dabai) grown in Enshi were processed into Yulu tea, which was then evaluated for sensory quality, major physicochemical quality components (tea polyphenols, free amino acids, water extracts, and chlorophylls), dry tea color parameters (L*, a*, and b*), and volatile components. The results showed that Yulu teas made from different cultivars had their own characteristics. Among the 10 teas, Fuyun 6 had the highest sensory score for appearance with a tight and straight shape and a green color. Echa 1 and Chunbolü had the best mellow and fresh taste. Zhenong 117 had a high and long-lasting chestnut-like aroma with the highest sensory score for aroma. Chemical composition analysis showed that the phenolic/ammonia ratio of each tea was lower than 5, with Fuyun 6 having the lowest value, but not significantly different from Longjing 43. Wuniuzao had the highest soluble sugar content, while Fuyun 6 had the lowest value. Echa 1 had the highest total amount of catechins, followed by Echa 10 and Zhenong 117, while Zhongcha 108 and Wuniuzao had the lowest value. Chunbolü and Echa 1 had the highest ratio of lutein to chlorophyll a plus b, while Longjing 43 had the lowest level. Overall, Longjing 43, Chunbolü and Wuniuzao Yulu teas had better sensory and physicochemical qualities. A total of 98 aroma components were detected in the 10 Yulu teas using headspace solid-phase microextraction (HS-SPME), including 22 alcohols, 13 hydrocarbons, 15 aldehydes, 14 olefins, 16 esters, 6 ketones, 3 halogenated hydrocarbons, 2 phenolic compounds, 1 ether compound, and 6 heterocyclic compounds. Among them, alcohols were the most abundant. Analysis of relative odor activity values (rOAV) revealed that linalool, phenylethanol, geraniol, jasmine, trans-β-ionone and nonanal were the major contributors to the characteristic aroma of the 10 Yulu teas. Totally 17 key differential aroma components among these teas were identified, including benzyl alcohol, linalool, phenylethanol, geraniol, benzaldehyde and nonanal.

Key words: Enshi Yulu tea; tea tree varieties; steamed green tea; quality; aroma components

中图分类号:

S571.1

王欢欢，秦慕雪，胡兴明，袁丽萍，覃信雪，余志，郑时兵，张强，倪德江，陈玉琼. 不同品种鲜叶原料对恩施玉露茶品质的影响[J]. 食品科学, 2024, 45(24): 161-169.

WANG Huanhuan, QIN Muxue, HU Xingming, YUAN Liping, QIN Xinxue, YU Zhi, ZHENG Shibing, ZHANG Qiang, NI Dejiang, CHEN Yuqiong. Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea[J]. FOOD SCIENCE, 2024, 45(24): 161-169.

[1]	吕海鹏. 基于代谢组学的崇觉罗汉茶主要化学成分分析[J]. 食品科学, 2025, 46(3): 0-0.
[2]	张荣祥，杜亚如，张德，董智杰，倪德江，郑时兵，余志. 炒烘结合工艺对烘青绿茶品质的影响[J]. 食品科学, 2025, 46(1): 90-99.
[3]	张荣祥余志. 炒烘结合工艺对烘青绿茶品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	刘亚芹王辉朱林雷攀登周汉琛. 茶树品种对祁门红茶挥发性代谢谱及关键呈香物质的影响[J]. 食品科学, 0, (): 0-0.
[5]	张磊杨如兴. 茶树新品系‘福黄1号’白茶的特征香气成分及其在加工过程中的动态变化[J]. 食品科学, 0, (): 0-0.
[6]	张磊, 俞滢, 梁子钧, 赵翊暄, 杨如兴. 茶树新品系‘福黄1号’白茶的特征香气成分及其在加工过程中的动态变化[J]. 食品科学, 2024, 45(22): 134-145.
[7]	张悦朱荫. 不同季节烘青绿茶中的挥发性成分与关键香气活性成分分析[J]. 食品科学, 0, (): 0-0.
[8]	安勤刘仲华黄建安. 基于GC×GC-QTOF-MS分析不同品种汝城白毛茶白茶的香气特征[J]. 食品科学, 0, (): 0-0.
[9]	龚兴鑫严毅鹏吕敏李斌陈忠正张媛媛林晓蓉. 非靶向代谢组学揭示南昆山毛叶茶（Camellia ptilophylla）绿茶和红茶的独特化学成分组成[J]. 食品科学, 0, (): 0-0.
[10]	龚兴鑫, 严毅鹏, 吕敏, 李斌, 陈忠正, 张媛媛, 林晓蓉. 非靶向代谢组学揭示南昆山毛叶茶绿茶和红茶的独特化学成分组成[J]. 食品科学, 2024, 45(19): 112-122.
[11]	刘巧芳, 蒋阿婷, 肖娟娟, 汤依钰, 王少甫, 毛刚, 刘仲华, 禹利君. 不同加工工艺的莓茶风味品质差异分析[J]. 食品科学, 2024, 45(19): 162-171.
[12]	余士兰, 张宁, 闫昊艺, 张运军, 韩晓玉, 任鸿宇, 凌铁军, 安茂强. 中国典型砖形黑茶非挥发物的代谢组学分析[J]. 食品科学, 2024, 45(18): 160-167.
[13]	张宁, 余士兰, 闫昊艺, 张运军, 韩晓玉, 任鸿宇, 陈雨情, 凌铁军, 安茂强. 湖南与陕西茯砖茶的化学多样性[J]. 食品科学, 2024, 45(17): 146-153.
[14]	于帅许继业胡争艳高健健陈丹谭俊峰林智戴伟东. 基于代谢组学的绿茶热加工过程中化学成分变化规律解析[J]. 食品科学, 0, (): 0-0.
[15]	许娜许娜杨倩楠黄进宝王一君宛晓春. 茶儿茶素稳定血糖作用及机理研究进展[J]. 食品科学, 0, (): 0-0.

不同品种鲜叶原料对恩施玉露茶品质的影响

Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价