不同类型沱茶品质与特征性成分分析

Quality and characteristic components of different types of Tuo tea

中文关键词:  沱茶  感官品质  颜色模型  主成分分析  相关性分析

英文关键词:Tuo tea  sensory quality  color model  principal component analysis  correlation analysis

中文摘要:

      目的 探究不同类型沱茶的品质和特征性成分。方法 采用高效液相色谱法、Lab颜色模型和感官审评等方法, 比较分析供试沱茶的主要品质成分、干茶色泽和感官品质, 结合多元统计学方法明确不同沱茶的特征化学物质组成。结果 云岭沱茶的感官审评综合得分高于其他沱茶, 其汤色亮度和叶底嫩度优于其他沱茶, 下关沱茶以儿茶素、表儿茶素、表儿茶素没食子酸酯含量较高, 而茶黄素含量较低为特征, 山城沱茶以茶红素含量较高, 而水浸出物、咖啡碱、没食子酸含量较低为特征, 云岭沱茶以茶黄素、茶多酚、表没食子儿茶素没食子酸酯、表没食子儿茶素、没食子酸、咖啡碱含量较高, 而茶红素、茶褐素、儿茶素含量较低为特征, 与沱茶感官审评得分呈显著正相关的生化成分有茶多酚、咖啡碱、没食子酸、茶黄素、表没食子儿茶素、表没食子儿茶素没食子酸酯。结论 不同类型沱茶生化成分的含量与组成特征差异较大。

英文摘要:

      Objective To explore the quality and characteristic components of different types of Tuo tea. Methods The main quality components, dry tea color and sensory quality of Tuo tea were compared and analyzed with high performance liquid chromatography, Lab color model and sensory evaluation, and the characteristic chemical composition of different Tuo tea were determined by multivariate statistical method. Results Comprehensive sensory evaluation score of Yunling Tuo tea was higher than other Tuo teas, and its soup color brightness and leaf bottom tenderness were better than other Tuo teas, Xiaguan Tuo tea was characterized by higher content of catechin, epicatechin and epicatechingallate and lower theaflavin content, Shancheng Tuo tea was characterized by higher thearubigin content and lower content of water extract, caffeine and gallic acid, Yunling Tuo tea was characterized by higher content of theaflavin, tea polyphenols, epigallocatechin gallate, epigallocatechin, gallic acid, and caffeine, and lower content of thearubigin, theabrownin, and catechin, the biochemical components that were significantly positively correlated with sensory evaluation were tea polyphenols, caffeine, gallic acid, theaflavin, epigallocatechin and epigallocatechin gallate. Conclusion There are great differences in the biochemical components content and composition characteristics between different Tuo teas.