摘要
以不同等级金牡丹乌龙茶为试材,测定了不同等级金牡丹乌龙茶的感官审评得分、品质指标(茶多酚、咖啡碱、8种儿茶素、可溶性糖、游离氨基酸、茶氨酸、水浸出物和总黄酮)和8种矿质元素含量。等级越高的金牡丹乌龙茶水浸出物含量越高,特等奖水浸出物含量比一等奖和优质奖分别高1.07%和1.75%,且差异均达到显著水平(P<0.05)。咖啡碱、可溶性糖和总黄酮含量均为低等级显著高于高等级(P<0.05)。三个等级的茶多酚含量之间没有显著差异(P>0.05)。特等奖的酚氨比要显著低于一等奖和优质奖(P<0.05)。优质奖的茶氨酸含量要显著低于特等奖和一等奖(P<0.05)。线性回归分析表明,游离氨基酸和总黄酮与审评得分呈显著线性负相关(P<0.05),可溶性糖与审评得分呈极显著线性负相关(P<0.01),而水浸出物与审评得分呈极显著线性正相关(P<0.01)。不同等级金牡丹乌龙茶除Mn和Fe外,大多数矿质元素之间不存在显著差异(P>0.05)。限制性主坐标分析表明,品质指标结合限制性主坐标分析可以很好的区分金牡丹乌龙茶等级差异,R值达1.00。但矿质元素结合限制性主坐标分析并不能很好的区分不同等级金牡丹乌龙茶的品质差异。研究结果为金牡丹乌龙茶品质鉴定提供相关参考依据。
The sensory evaluation scores,quality indexes(tea polyphenols,caffeine,8 catechins,soluble sugars,free amino acids,theanine,water extracts and total flavonoids)and 8 mineral elements of different grades of Jinmudan Oolong tea were determined.The results showed that the higher the grade,the higher the water extract content of Jinmudan Oolong tea,and the water extract content of Grand Prize was 1.07%and 1.75%higher than that of first prize and quality prize,respectively,and the differences all reached a significant level(P<0.05).Caffeine,soluble sugar and total flavonoid contents were all significantly higher for low-grade Jinmudan Oolong tea than high-grade(P<0.05).There was no significant difference in tea polyphenol content among the three levels(P>0.05).The ratio of phenol to ammonia was significantly lower in the grand prize than in the first prize and the quality prize(P<0.05).The theanine content was significantly lower in the quality award than in the grand prize and the first prize(P<0.05).Linear regression analysis showed that free amino acids and total flavonoids were significantly negatively correlated with the evaluation score(P<0.05),soluble sugar was significantly negatively correlated with the evaluation score(P<0.01),while water extracts was significantly positively correlated with the evaluation score(P<0.01).There was no significant difference between most mineral elements of different grades of Jinmudan Oolong tea,except for Mn and Fe(P>0.05).The restricted principal coordinates analysis showed that the quality indexes combined with restricted principal coordinates analysis could well distinguish the grade differences of Jinmudan Oolong tea with an R value of 1.00.However,the mineral elements combined with restricted principal coordinates analysis did not well distinguish the quality differences of different grades of Jinmudan Oolong tea.These results could provide a certain reference for the quality judgment of Jinmudan Oolong tea.
作者
张奇
张荧
晏紫
叶江华
庞晓敏
李奇松
雷卫星
贾小丽
ZHANG Qi;ZHANG Ying;YAN Zi;YE Jianghua;PANG Xiaomin;LI Qisong;LEI Weixing;JIA Xiaoli(College of Tea and Food Science,Wuyi University,Nanping 354300,China;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Information Technology and Laboratory Management Center,Wuyi University,Nanping 354300,China;College of Ecology and Resource Engineering,Wuyi University,Nanping 354300,China)
出处
《食品工业科技》
CAS
北大核心
2022年第24期288-295,共8页
Science and Technology of Food Industry
基金
武夷学院“高级引进人才科研启动项目”(YJ201909)
福建省自然科学基金项目(2020J05214)
福建省一流本科专业(茶学)建设(SJZY2019004)
福建省中青年教师教育科研项目(科技类)(JAT190786,JAT200664)。
关键词
金牡丹乌龙茶
等级差异
品质指标
矿质元素
感官品质
相关性分析
Jinmudan Oolong tea
grade difference
quality index
mineral elements
sensory quality
correlation analysis
