槠叶种制成的不同茶类品质特性和抗氧化功能

Quality characteristics and antioxidant function of different tea species made from C. sinensis var. Zhuye

中文关键词:  槠叶种  卷曲型红茶  安茶(黑茶)  绿茶  品质特性

英文关键词:C. sinensis var. Zhuye  spiral-shaped black tea  ancha dark tea  green tea  quality characteristic

中文摘要:

      目的 探究祁门槠叶种制作的不同茶类的感官品质和理化特性。方法 按生产性工艺制作不同种类茶样, 感官审评法评定各茶类的基本品质特征, 氨基酸分析仪、液相色谱法和气相色谱法-质谱法联用法分析关键品质成分, 用体外模拟方法测定不同茶类的自由基清除力。结果 卷形红茶芳樟醇及其氧化物、香叶醇含量仍然较高, 并产生6-甲基-5-庚烯-2-酮, 2,2,6-三甲基-6-乙烯基四氢-2H-呋喃-3-醇等烘干型红茶中很少的甜香成分, 红茶干燥中烘炒制结合应成为一种普遍推行的技术。3种茶叶中绿茶表没食子儿茶素没食子酸酯含量最高, 但黑茶中表没食子儿茶素和没食子儿茶素没食子酸酯含量高于红茶和绿茶。1,1-二苯基-2-三硝基苯肼(DPPH)自由基、超氧自由基和羟自由基实验表明, 大多数情形下安茶(黑茶)自由基清除力最强, 但3种茶叶差异不明显, 总还原力实验显示绿茶>黑茶>红茶。醇提取物和水提取物对比, 抗氧化力差异没有表现一致性的规律。结论 槠叶种制作的红茶、绿茶、安茶(黑茶)品质皆佳。

英文摘要:

      Objective To explore the sensory quality and physicochemical properties of different kinds of tea made by C. sinensis var. Zhuye. Methods Different kinds of tea samples were produced according to the production process, the basic quality characteristics of each tea were evaluated by sensory evaluation method, the key quality components were analyzed by amino acid analyzer, liquid chromatography and gas chromatography-mass spectrometry, and the free radical scavenging ability of different teas was determined by in vitro simulation method. Results Linalool and its oxide and geranol content of roll black tea was still high, and 6-m ethyl- -heptene-2-ketone, 2,2,6-trimethyl-6-vinyl tetrahydro-2h-furan-3-alcohol and other drying type of black tea in the few sweet and sweet ingredients was produced. Black tea drying and roasting should become a widely promoted technology. The content of epigallocatechin gallate in green tea was the highest, but the content of epigallocatechin and epigallocatechin in black tea was higher than that in black tea and green tea. 1, 1-diphenyl2-trinitrophenylhydrazine (DPPH) free radical, superoxide free radical and hydroxyl free radical tests showed that, in most cases, amtea (black tea) had the strongest free radical scavenging ability, but there was no significant difference among the 3 kinds of tea. The total reduction power test showed that green tea>black tea>black tea. There was no consistent rule of antioxidant activity between alcohol extract and water extract. Conclusion C. sinensis var. Zhuye made of black tea, green tea, tea (black tea) quality are good.