摘要
为探讨黄化茶树的鲜叶叶色、干茶色泽、茶汤色度和茶汤色素的季节变化特征以及四者之间的关联性,选择‘大黄袍’‘黄龙锦’和‘黄金芽’为试验对象,使用L*a*b色差系统从春季至秋季每10 d检测1次各品种茶树鲜叶的亮度值L、色度坐标a和b,分别检测春季、夏季、秋季干茶粉末和茶汤L、a和b值及春季、夏季、秋季茶汤色素(茶黄素、茶红素和茶褐素)含量变化。结果表明:随着季节变换,鲜叶的明亮度L值、黄色度b值、黄绿度|b/a|值会降低,绿色度a值上升,即从春季到秋季茶叶的明亮度降低,黄绿色逐渐转变为绿色,3类色素含量呈先降低后升高的趋势,表明春茶和秋茶的色素积累量比夏茶多。相关性分析表明:L值、b值、|b/a|值、(茶黄素+茶红素)/茶褐素之间呈显著正相关,与a值和季节均呈显著负相关,春茶的品质优于夏茶和秋茶;茶树品种之间,‘黄龙锦’和‘大黄袍’在一定程度上优于‘黄金芽’。本试验结果为黄化茶的色度与品质关联性深度研究以及黄化茶茶树的新品种选育提供新的参考。
In order to explore the seasonal change characteristics of fresh leaf color,dry tea color,tea soup color chromaticity and tea soup pigment of etiolated tea trees,as well as the correlation among them,the cultivars Dahuangpao,Huanglongjin and Huangjinya were chosen as the experimental subjects.Based on L*a*b*chromatic aberration system,brightness L value,chromatic coordinate a and b of the fresh leaves were determined by colorimeter at intervals of ten days from spring to autumn,and L,a and b of both dry tea powder and tea soup of spring tea,summer tea and autumn tea were also detected.The contents of tea soup pigments(theaflavin,thearubigins and theabrownin)of spring tea,summer tea and autumn tea were determinded.The results showed that as the seasons change,the brightness L value,yellowness b value and yellow/green chroma|b/a|value of fresh leaves decreased,while the greenness a value increased,that was from spring to autumn tea leaf brightness reduced,yellow/green colour turned into green gradually,the contents of three types of pigments of theaflavin,thearubigins and theabrownin showed a trend of first decreased then increased,which indicated that the accumulation of pigments in both spring tea and autumn tea was more than that of summer tea.The correlation analysis showed that there was significant positive correlation among L value,b value,|b/a|value and the ratio of(theaflavin+thearubigins)/theabrownin,and a significant negative correlation between L,b,|b/a|and the ratio with a value and season.The quality of spring tea was better than that of summer tea and autumn tea,and the quality of cultivars Dahuangpao’and Huanglongjin was superior to that of cultivar Huangjinya.The results of this experiment provide novel references for the further research on the correlation between chroma and quality of etiolated tea and the breeding of new cultivars of etiolated tea trees.
作者
米水杉
韩宝瑜
MI Shuishan;HAN Baoyu(College of Life Sciences,China Jiliang University/Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine Technology,Hangzhou 310018,China)
出处
《茶叶通讯》
2023年第4期468-478,共11页
Journal of Tea Communication
基金
浙江省重点研发计划项目(2020C02026)
浙江省科技特派员项目[(2020.1-2024.12)SY-1]。
