不同茶树品种岳西翠兰适制性比较分析

Comparative analysis of Yuexi Cuilan processing suitability of different tea cultivars

中文关键词:  岳西翠兰  茶树品种  适制性  综合评价

英文关键词:Yuexi Cuilan  tea cultivars  processing suitability  comprehensive evaluation

中文摘要:

      目的 评价供试茶树品种的岳西翠兰适制性及其主要影响因子。方法 本研究以种植于岳西县境内同一区域的3个茶树品种舒茶早、石佛翠和乌牛早鲜叶为原料,按相同加工工艺加工成岳西翠兰,分析其感官品质和主要理化品质,结合主成分分析对结果进行综合评价。结果 不同茶树品种原料制成的岳西翠兰主要品质成分差异显著,水分、水浸出物、游离氨基酸、咖啡碱、茶多酚、茶氨酸、酚氨比和GC、EGC、C、EGCG、EC、ECG含量在不同品种茶样中存在显著性差异(P<0.05)。通过层次聚类分析了这些差异成分在不同品种茶样中的分布规律。其中茶多酚、咖啡碱和GC、EGCG、ECG等儿茶素类化合物在舒茶早茶样中的含量普遍高于它在其他2个茶样中含量；游离氨基酸和茶氨酸在石佛翠茶样中的含量普遍高于乌牛早和舒茶早；水浸出物、C、EC和EGC在乌牛早茶样中的含量明显高于石佛翠、舒茶早茶样。主成分分析结果表明,前2个主成分贡献率达85.94%,第1主成分贡献率为67.295%,主要指向咖啡碱、茶多酚、GC、EGCG和ECG。通过前2个主成分构建评价模型,得到3个品种岳西翠兰适制性排名:舒茶早、石佛翠、乌牛早。结论 综合评估,3个参试茶树品种(系)均具备制岳西翠兰的潜在优势。

英文摘要:

      ABSTRACT: Objective To evaluate the suitability of tested tea plant cultivars for Yuexi Cuilan and its main influencing factors. Methods This study used fresh leaves from three tea plant cultivars, Shuchazao, Shifocui, and Wuniuzao, planted in the same area of Yuexi County, as raw materials. They were processed into Yuexi Cuilan using the same processing technology. Sensory quality and main physicochemical quality were analyzed, and the results were comprehensively evaluated using principal component analysis. Results There are significant differences in the main quality components of Yuexi Cuilan made from different tea plant cultivars, including water content, water extract, free amino acids, caffeine, tea polyphenols, theanine, phenol ammonia ratio, and GC, EGC, C, EGCG, EC, ECG content, among different cultivars of tea samples (P<0.05). The distribution patterns of these differential components in different cultivars of tea samples were analyzed by hierarchical clustering. The content of tea polyphenols, caffeine, and catechins such as GC, EGCG, ECG, etc. in Shuchazao tea samples was generally higher than that in the other two tea samples; The content of free amino acids and theanine in Shifocui tea samples is generally higher than that in Wuniuzao and Shuchazao; The content of water extract, C, EC, and EGC in Wuniuzao tea samples was significantly higher than that in Shifocui and Shuchazao tea samples. The contribution rate of the first two principal components reached 85.94%, and the contribution rate of the first principal component was 67.295%, mainly indicating that caffeine, tea polyphenols, GC, EGCG, and ECG were analyzed by principal component analysis. The suitability ranking of three cultivars of Yuexi Cuilan: Shuchazao, Shifocui, and Wuniuzao. Construct an evaluation model based on the first two principal components. Conclusion Based on comprehensive evaluation, all three tested tea plant cultivars (lines) have potential advantages in producing Yuexi Cuilan.