茶树资源“黄金菊”适制性研究

Suitability of “Huangjinju” (C. sinensis) for manufacture

中文关键词:  黄金菊茶树  高效液相色谱法  儿茶素的品质指数  适制性

英文关键词:“Huangjinju” (C. sinensis)  high performance liquid chromatography  catechin quality index  suitability for manufacture

中文摘要:

      目的 研究茶树资源“黄金菊”对绿茶、红茶的适制性, 为江西省茶树资源的利用提供理论基础。方法 以茶树品种宁州2号为对照, 检测“黄金菊”茶树资源制成绿茶、红茶后的游离氨基酸(amino acids, AA)、茶多酚(tea polyphenols, TB)、咖啡碱(caffeine, CAF)、没食子酸(gallic acid, GA)、表没食子儿茶素(epicatechin gallate, EGC)、表儿茶素没食子酸(epicatechin gallate, ECG)及表没食子儿茶素没食子酸酯(epigallocatechin gallate, EGCG)等成分含量变化, 对成茶进行感官审评并评分。结果 茶树资源“黄金菊”制成绿茶咖啡碱含量在4.13%~4.26%之间, 茶多酚含量在20.67%~21.89%之间, 氨基酸含量4.16%~4.54%之间。制成的红茶水浸出物集中在43.21%~44.03%, 咖啡碱为4.11%~4.42%, 茶多酚为24.67%~25.81%, 氨基酸为2.21%~2.53%。儿茶素组分制成绿茶、红茶之间差距很大, 但均与对照品种相当, 感官审评结果显示, 黄金菊茶树资源制成绿茶、红茶得分与对照品种相当。结论 黄金菊茶树是红茶、绿茶兼制的茶树品种资源, 制成绿茶成品品质结果稍逊于对照品种宁州2号, 制成红茶品质优于对照品种。

英文摘要:

      Objective To investigate the adaptability of green tea and black tea for “Huangjinju” tea resources, and provide theoretical basis of the utilization of tea resources in Jiangxi province. Methods Taking Ningzhou 2 (C. sinensis) as a control, the contents of amino acids (AA), tea polyphenols (TB), caffeine(CAF), gallic acid (GA), epicatechin gallate (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG) of green tea and black tea made from “Huangjinju” (C.sinensis) were determined and compared. Tea samples were detected by sensory evaluation and scoring. Results The caffeine content were from 4.13% to 4.26%, tea polyphenols were from 20.67% to 21.89% and amino acid content were from 4.16% to 4.54% of the green tea prepared from “Huangjinju”. Black tea water extract made from “Huangjinju” were from 43.21% to 44.03%, the caffeine content were from 4.11% to 4.42%, tea polyphenols were 24.67%?25.81% and amino acid were 2.21%?2.53%. There was a big difference between green tea and black tea in catechin components, however, they were similar to the control varieties. The results of sensory evaluation showed that the scores of green tea and black tea made from “Huangjinju” resources were similar to those of the control varieties. Conclusion “Huangjinju” (C. sinensis) can make into black tea or green tea. The quality of green tea is slightly lower than that of the control variety, and the quality of black tea is better than that of the control variety.