摘要
永川秀芽是重庆十大名优绿茶之一,因其品质独特而闻名于国内外。为科学评价不同等级永川秀芽品质,本实验对御芽、珍芽、极川、特川和一川等5个不同等级云岭永川秀芽茶叶品质特征进行了分析。结果表明:5个不同等级永川秀芽感官审评总体得分与其等级高低顺序完全一致;不同等级永川秀芽分离鉴定出43种挥发性香气组分,分别为御芽27个、珍芽35个、极川37个、特川36个和一川39个,其中乙酸乙酯等21种物质为5个等级永川秀芽中共有香气组分,对构成永川秀芽风味具有重要作用,而酯类和醇类对永川秀芽特征性香气成分形成有突出贡献;不同等级永川秀芽主要滋味成分茶多酚含量、可溶性糖含量和酚氨比与其感官评分呈显著负相关,氨基酸含量和咖啡碱含量与茶叶感官评分呈显著正相关,对其滋味品质影响力为咖啡碱>氨基酸>茶多酚>可溶性糖(其与茶叶感官评分相关系数分别为0.961、0.882、-0.945和-0.977);从5个等级云岭永川秀芽检测出23种氨基酸组份,其中鲜爽香味物质茶氨酸含量随茶叶等级升高而升高;不同各等级永川秀芽干茶色泽、茶汤和叶底没有较大差异。因此,本研究结果对云岭永川秀芽品质评价标准制定提供了科学参考依据。
Yuling-Yongchuan-Xiuya is one of the ten most famous green teas in Chongqing,and it is famous for its unique quality at home and abroad. In order to scientifically evaluate the different grade Yunling-Yongchuan-Xiuya tea quality,the 5 different grade tea of Yuya,Zhenya,Jichuan,Techuan and Yichuan quality characteristics were analyzed in this experiment. The results showed that the 5 different grade tea＇s organoleptic evaluation score was completely consistent with its grade order. 43 kinds of volatile substances were isolated and identified in 5 teas,respectively for 27 kinds in Yuya,35 kinds in Zhenya,37 kinds in Jichuan,36 kinds in Techuan and 39 kinds in Yichuan. Among of 21 kinds of substances constitute important flavor of Yuling-Yongchuan-Xiuya,which were aroma components together,and esters and alcohols were outstanding contributions to formation its characteristic flavor. The 5 different tea＇s ammonia,phenol and soluble sugar were significantly negatively correlated with organoleptic evaluation score,amino acids and caffeine were a significant positive correlation with it（ caffeine Amino Acids polyphenols soluble sugar,the correlation coefficient with the organoleptic score were 0. 961,0. 882,-0. 945 and-0. 977）. 23 kinds of amino acids were detected from 5 grade tea of Yuling-Yongchuan-Xiuya,and theanine increased with increasing grade of tea. There were no large differences between dry tea color,tea liquor and infused leaf. Therefore,the results of this study provide scientific reference for quality evaluation standards on Yunling Yongchuan-Xiuya.
出处
《西南农业学报》
CSCD
北大核心
2015年第1期84-89,共6页
Southwest China Journal of Agricultural Sciences
基金
重庆市应用开发项目(CSTC2014yyRfB 80004)
重庆市基本科研业务费专项(2014cstc-jbky-00513)
关键词
云岭永川秀芽
茶叶
品质特征
研究
Yunling-Yongchuan-Xiuya
Tea
Quality characteristics
Study
