复配普洱茶内含成分分析

Component analysis of compound Pu’er tea

中文关键词:  普洱茶  三七  灵芝  绞股蓝  内含成分

英文关键词:Pu’ertea  Notoginseng  Ganodermalucida  Gynosteme  Includedcompone

中文摘要:

      目的研究不同复配普洱茶的品质成分差异。方法本研究以普洱茶、灵芝、三七、绞股蓝为实验材料，设置添加量为0.2、0.4、0.6、0.8、1.0g的灵芝、三七、绞股蓝与普洱茶3.0g进行调配，先通过单因素实验，结合感官审评研究不同添加量的灵芝、三七、绞股蓝对普洱茶感官品质的影响。并进行正交实验优化复配普洱茶最佳配方，测定并分析复配普洱茶主要内含成分的差异。结果以普洱茶3.0g，灵芝0.4g，三七0.4g，绞股蓝0.4g混合配置成的4.2g的复配普洱茶的感官品质最佳，为75.93分，水浸出物、茶多酚、咖啡碱、黄酮的含量均最高，含量分别为38.1%、11.2%、4.62%、4.53 mg/g。水浸出物含量高于普洱茶，黄酮低于普洱茶。以普洱茶3.0g，灵芝0.8g，三七0.2g，绞股蓝0.6g混合配制成4.6g的复配普洱茶的氨基酸含量最高，含量为5.52%，高于普洱茶的氨基酸含量。复配普洱茶的茶多酚含量、咖啡碱含量、黄酮含量与感官审评得分高度相关，A1B2C2、A2B3C1、A3B2C1 3组的内含成分较高。结论复配普洱茶内含成分优于普洱茶内含成分含量，该研究确定了灵芝、三七、绞股蓝与普洱茶在不同内含成分上的最佳配比，给复配普洱茶的加工提供了理论依据。

英文摘要:

      Yunnan Pu’erState-owned Organic Tea Industry Co., Ltd., Pu’er 665000, China) ABSTRACT:Objective To study the differences in the quality components of different compounds of Pu-er tea.MethodThis study used Pu-er tea, Ganoderma lucidum, Panax Notoginseng and Gynostemma as experimental materials, and set the addition amounts of Ganoderma lucidum, Panax Notoginseng, gynostemma and Pu-er tea (3.0 g) with 3.0 g of Pu-er tea for blending. Orthogonal experiments were carried out to optimize the optimal formula of compound Pu-erh tea, and the differences of the main components of compound Pu-erh tea were measured and analyzed. Results The 4.2 g mixed Puer tea with 3.0 g, Ganoderma lucidum 0.4 g, Notoginseng 0.4 g and Gypenoylum 0.4g had the best sensory quality (75.93 points), and the highest content of water extract, tea polyphenol, caffeine and flavonoid. The contents were 38.1%, 11.2%, 4.62% and 4.53 mg/g, respectively. The content of water extract was higher than that of Pu-erh tea, and the flavonoids were lower than those of Pu-erh tea. The 4.6 g compound Pu-er tea, which was mixed with 3.0 g of Pu-er tea, 0.8 g of Ganoderma lucidum, 0.2 g of three and 0.6 g of Gynostemma, had the highest amino acid content of 5.52%, which was higher than that of Pu-er tea.The content of tea polyphenols, caffeine, and flavonoids in compound Pu'er tea is highly correlated with the sensory evaluation scores. The A1B2C2, A2B3C1, and A3B2C1 groups have higher content of these components.ConclusionThe compounded Pu'er tea contains superior components compared to regular Pu'er tea. This research determines the optimal ratio of different components of Ganoderma lucidum, Panax notoginseng, Gynostemmapentaphyllum and Pu'er tea, providing a theoretical basis for the processing of compounded Pu'er tea.