贵州引种的武夷岩茶功效成分与香气特征

doi:10.3969/j.issn.1004-1524.20250403

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (5): 919-933.DOI: 10.3969/j.issn.1004-1524.20250403

贵州引种的武夷岩茶功效成分与香气特征

池琴¹^,²(), 魏福晓¹^,², 周美¹^,², 林绍霞¹^,², 柳小兰¹^,², 李春燕¹^,², 杨永刚³, 王道平¹^,²^,^*()

¹ 贵州省天然产物研究中心, 贵州贵阳 550014
² 贵州医科大学中药功效成分发掘与利用全国重点实验室, 贵州贵阳 550014
³ 湄潭银柜山茶业有限公司, 贵州湄潭 564100

收稿日期:2025-05-22 出版日期:2026-05-25 发布日期:2026-06-02
作者简介:池琴,研究方向为质谱分析与检测分析。E-mail:504247807@qq.com
通讯作者: *王道平,E-mail:84531790@qq.com
基金资助:
贵州省科技计划项目(黔科合中引地〔2023〕026号);贵州省科技计划项目(黔科合支撑〔2023〕一般053)

Functional components and aroma characteristics of introduced Wuyi rock tea in Guizhou of China

CHI Qin¹^,²(), WEI Fuxiao¹^,², ZHOU Mei¹^,², LIN Shaoxia¹^,², LIU Xiaolan¹^,², LI Chunyan¹^,², YANG Yonggang³, WANG Daoping¹^,²^,^*()

¹ Natural Products Research Center of Guizhou Province, Guiyang 550014, China
² State Key Laboratory of Discovery and Utilization of Functional Components in Traditional Chinese Medicine, Guizhou Medical University, Guiyang 550014, China
³ Meitan Yinguishan Tea Co., Ltd., Meitan 564100, Guizhou, China

Received:2025-05-22 Published:2026-05-25 Online:2026-06-02

摘要/Abstract

摘要：

为探究贵州引种武夷岩茶种质资源的品质差异,以贵州湄潭县银柜山茶叶苗圃内19个武夷岩茶品种为研究对象,测定其8种功效成分和香气成分,并通过差异分析、聚类分析、主成分分析等方法对岩茶样品品质进行综合评价。结果表明,不同岩茶中游离氨基酸、茶多酚、咖啡碱、儿茶素(C)、表儿茶素(EC)、表没食子儿茶素(EGC)、表儿茶素没食子酸酯(ECG)和表没食子儿茶素没食子酸酯(EGCG)含量差异较大,分别为1.26%~2.69%、8.41%~21.93%、1.54%~4.04%、0.07%~0.34%、0.13%~0.40%、0.19%~1.64%、0.22%~0.76%和0.36%~2.33%。主成分分析结果显示,对岩茶品质影响较大的2个成分分别为游离氨基酸和茶多酚;以欧氏距离10为阈值进行划分,19个武夷岩茶品种可分为4类。综合评分显示,矮脚乌龙评分最高,其次为黄奇,水金龟排名第三。香气成分研究表明,19个新鲜岩茶品种共检出117种香气成分,包括醇类、醛类、酯类、酮类、酸类、烯烃类、芳香族类、烷烃类、杂环类和其他类。香气成分中醇类含量最高,其次为酯类和烯烃类。其中矮脚乌龙中香叶醇含量最高,水金龟中芳樟醇含量最高,金锁匙中水杨酸甲酯含量最高。芳樟醇、香叶醇、水杨酸甲酯为19个岩茶品种的关键香气成分。本研究为武夷岩茶在贵州的引种栽培、品质评价和产品开发提供了科学依据,对推动贵州茶产业可持续发展具有积极意义。

关键词: 武夷岩茶, 功效成分, 游离氨基酸, 茶多酚, 芳樟醇, 香叶醇, 香气

Abstract:

To explore the quality differences of introduced Wuyi rock tea germplasm resources in Guizhou, 19 Wuyi rock tea cultivars from the Yinguishan tea nursery in Meitan County, Guizhou, were taken as the research objects. Their eight functional components and aroma components were determined, and the quality of the rock tea samples was comprehensively evaluated through difference analysis, cluster analysis and principal component analysis. The results showed that the contents of free amino acids, tea polyphenols, caffeine, catechin (C), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG) varied significantly among different rock teas, with ranges of 1.26%-2.69%, 8.41%-21.93%, 1.54%-4.04%, 0.07% -0.34%, 0.13%-0.40%, 0.19%-1.64%, 0.22%-0.76% and 0.36%-2.33%, respectively. Principal component analysis results indicated that the two components with the greatest influence on rock tea quality were free amino acids and tea polyphenols. Using a Euclidean distance threshold of 10 for division, the 19 rock tea cultivars could be classified into four categories. Comprehensive scoring showed that Aijiao Wulong had the highest score, followed by Huangqi, with Shuijingui ranking third. The study on aroma components revealed that a total of 117 aroma components were detected in the 19 fresh rock tea cultivars, including alcohols, aldehydes, esters, ketones, acids, olefins, aromatics, alkanes, heterocycles, and others. Among the aroma components, alcohols had the highest content, followed by esters and olefins. Specifically, geraniol content was highest in Aijiao Wulong, linalool content was highest in Shuijingui, and methyl salicylate content was highest in Jinsuoshi. Linalool, geraniol, and methyl salicylate were identified as the key aroma components in the 19 rock tea cultivar. This study provides a scientific basis for the introduction and cultivation, quality evaluation, and product development of Wuyi rock tea in Guizhou, and has positive significance for promoting the sustainable development of the tea industry in Guizhou.

Key words: Wuyi rock tea, functional component, free amino acid, tea polyphenols, linalool, geraniol, aroma

中图分类号:

S571.1

池琴, 魏福晓, 周美, 林绍霞, 柳小兰, 李春燕, 杨永刚, 王道平. 贵州引种的武夷岩茶功效成分与香气特征[J]. 浙江农业学报, 2026, 38(5): 919-933.

CHI Qin, WEI Fuxiao, ZHOU Mei, LIN Shaoxia, LIU Xiaolan, LI Chunyan, YANG Yonggang, WANG Daoping. Functional components and aroma characteristics of introduced Wuyi rock tea in Guizhou of China[J]. Acta Agriculturae Zhejiangensis, 2026, 38(5): 919-933.

图/表 13

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编号 No.	品种 Cultivar	亲本/产地 Parents/origin
Y1	矮脚乌龙 Aijiao Wulong	福建建瓯 Jian’ou, Fujian
Y2	水仙Shuixian	福建南平Nanping, Fujian
Y3	紫玫瑰Zimeigui	铁观音×黄旦Tieguanyin×Huangdan
Y4	肉桂Rougui	福建武夷山Wuyishan, Fujian
Y5	黄奇 Huangqi	黄金桂×白奇兰 Huangjingui×Baiqilan
Y6	金锁匙Jinsuoshi	福建武夷山Wuyishan, Fujian
Y7	黄观音 Huangguanyin	黄金桂×铁观音 Huangjingui×Tieguanyin
Y8	春兰Chunlan	福建武夷山Wuyishan, Fujian
Y9	丹桂Dangui	大红袍×肉桂Dahongpao×Rougui
Y10	白瑞香Bairuixiang	福建武夷山Wuyishan, Fujian
Y11	玉麒麟Yuqilin	福建武夷山Wuyishan, Fujian
Y12	黄玫瑰 Huangmeigui	黄观音×黄旦 Huangguanyin×Huangdan
Y13	白鸡冠Baijiguan	福建武夷山Wuyishan, Fujian
Y14	紫龙袍Zilongpao	福建武夷山Wuyishan, Fujian
Y15	大红袍Dahongpao	福建武夷山Wuyishan, Fujian
Y16	北斗Beidou	福建武夷山Wuyishan, Fujian
Y17	水金龟Shuijingui	福建武夷山Wuyishan, Fujian
Y18	金观音 Jinguanyin	铁观音×黄金桂 Tieguanyin×Huangjingui
Y19	石乳Shiru	福建武夷山Wuyishan, Fujian

编号 No.	品种 Cultivar	亲本/产地 Parents/origin
Y1	矮脚乌龙 Aijiao Wulong	福建建瓯 Jian’ou, Fujian
Y2	水仙Shuixian	福建南平Nanping, Fujian
Y3	紫玫瑰Zimeigui	铁观音×黄旦Tieguanyin×Huangdan
Y4	肉桂Rougui	福建武夷山Wuyishan, Fujian
Y5	黄奇 Huangqi	黄金桂×白奇兰 Huangjingui×Baiqilan
Y6	金锁匙Jinsuoshi	福建武夷山Wuyishan, Fujian
Y7	黄观音 Huangguanyin	黄金桂×铁观音 Huangjingui×Tieguanyin
Y8	春兰Chunlan	福建武夷山Wuyishan, Fujian
Y9	丹桂Dangui	大红袍×肉桂Dahongpao×Rougui
Y10	白瑞香Bairuixiang	福建武夷山Wuyishan, Fujian
Y11	玉麒麟Yuqilin	福建武夷山Wuyishan, Fujian
Y12	黄玫瑰 Huangmeigui	黄观音×黄旦 Huangguanyin×Huangdan
Y13	白鸡冠Baijiguan	福建武夷山Wuyishan, Fujian
Y14	紫龙袍Zilongpao	福建武夷山Wuyishan, Fujian
Y15	大红袍Dahongpao	福建武夷山Wuyishan, Fujian
Y16	北斗Beidou	福建武夷山Wuyishan, Fujian
Y17	水金龟Shuijingui	福建武夷山Wuyishan, Fujian
Y18	金观音 Jinguanyin	铁观音×黄金桂 Tieguanyin×Huangjingui
Y19	石乳Shiru	福建武夷山Wuyishan, Fujian

编号 No.	香气Aroma					滋味Taste		总分 Total score
编号 No.	评语 Comments			评分 Score		评语 Comments	评分 Score	总分 Total score
Y1	果香香气浓郁 Rich fruity aroma			90		浓醇鲜爽回甘 Rich, mellow, fresh, brisk and sweet aftertaste	91	90.5
Y2	花香,火攻香显 Floral aroma, with distinct fire-roasted aroma			83		醇厚回甘 Mellow and sweet aftertaste	88	85.5
Y3	香气平正略显玫瑰花香 The aroma is mild and well-balanced, with a slight			82		醇厚顺滑 Mellow and sweet aftertaste	85	83.5
	hint of rose
Y4		花香、桂皮香显 The fragrance of flowers and cinnamon is prominent	90		醇厚甘滑 Mellow, sweet and smooth		88	89.0
Y5		香气清高The aroma is delicate and refreshing	82		鲜爽甘滑Fresh, refreshing, sweet and smooth		86	84.0
Y6		香气淡薄The aroma is faint	81		醇厚略苦Mellow and slightly bitter		86	83.5
Y7		香气馥郁带花香The aroma is rich and floral	90		醇厚甘涩Mellow, sweet and astringent		85	87.5
Y8		香气清雅略带花香 The aroma is delicate and slightly floral	84		醇厚青涩 Mellow and greenish		82	83.0
Y9		香气浓郁带花果香 Rich aroma with floral and fruity notes	88		平和青涩 Peaceful and greenish		79	83.5
Y10		香气清高The aroma is delicate and refreshing	85		平和爽滑Mild and smooth		80	82.5
Y11		花果香香气馥郁 The fragrance of flowers and fruits is rich and strong	90		醇和略青涩 Mellow and slightly astringent		86	88.0
Y12		香气淡薄略带玫瑰花香 The aroma is light and slightly reminiscent of rose fragrance	82		醇厚顺滑 Mellow and smooth		89	85.5
Y13		香气淡薄略带果香 The aroma is light with a hint of fruitiness	82		醇和顺滑 Mellow and smooth		82	82.0
Y14		果香香气馥郁The fruity aroma is rich and fragrant	90		醇厚甘滑Mellow, sweet and smooth		88	89.0
Y15		果香香气馥郁 The fruity aroma is rich and fragrant	90		醇厚鲜爽回甘 Mellow, fresh, brisk and with a sweet aftertaste		88	89.0
Y16		香气幽长略带花香 The aroma is delicate and long-lasting, with a	89		平和甘滑 Peaceful, sweet and smooth		80	84.5
		slight floral note
Y17		香气鲜爽带花香 The aroma is fresh and brisk with a floral fragrance	90		醇厚鲜爽 Mellow, rich, fresh and brisk		89	89.5
Y18		香气馥郁带花香Rich aroma with floral notes	90		醇厚甘鲜Mellow, sweet and fresh		85	87.5
Y19		香气低闷The aroma is dull and stuffy	80		醇厚顺滑微苦Mellow, smooth and slightly bitter		86	83.0

编号 No.	香气Aroma					滋味Taste		总分 Total score
编号 No.	评语 Comments			评分 Score		评语 Comments	评分 Score	总分 Total score
Y1	果香香气浓郁 Rich fruity aroma			90		浓醇鲜爽回甘 Rich, mellow, fresh, brisk and sweet aftertaste	91	90.5
Y2	花香,火攻香显 Floral aroma, with distinct fire-roasted aroma			83		醇厚回甘 Mellow and sweet aftertaste	88	85.5
Y3	香气平正略显玫瑰花香 The aroma is mild and well-balanced, with a slight			82		醇厚顺滑 Mellow and sweet aftertaste	85	83.5
	hint of rose
Y4		花香、桂皮香显 The fragrance of flowers and cinnamon is prominent	90		醇厚甘滑 Mellow, sweet and smooth		88	89.0
Y5		香气清高The aroma is delicate and refreshing	82		鲜爽甘滑Fresh, refreshing, sweet and smooth		86	84.0
Y6		香气淡薄The aroma is faint	81		醇厚略苦Mellow and slightly bitter		86	83.5
Y7		香气馥郁带花香The aroma is rich and floral	90		醇厚甘涩Mellow, sweet and astringent		85	87.5
Y8		香气清雅略带花香 The aroma is delicate and slightly floral	84		醇厚青涩 Mellow and greenish		82	83.0
Y9		香气浓郁带花果香 Rich aroma with floral and fruity notes	88		平和青涩 Peaceful and greenish		79	83.5
Y10		香气清高The aroma is delicate and refreshing	85		平和爽滑Mild and smooth		80	82.5
Y11		花果香香气馥郁 The fragrance of flowers and fruits is rich and strong	90		醇和略青涩 Mellow and slightly astringent		86	88.0
Y12		香气淡薄略带玫瑰花香 The aroma is light and slightly reminiscent of rose fragrance	82		醇厚顺滑 Mellow and smooth		89	85.5
Y13		香气淡薄略带果香 The aroma is light with a hint of fruitiness	82		醇和顺滑 Mellow and smooth		82	82.0
Y14		果香香气馥郁The fruity aroma is rich and fragrant	90		醇厚甘滑Mellow, sweet and smooth		88	89.0
Y15		果香香气馥郁 The fruity aroma is rich and fragrant	90		醇厚鲜爽回甘 Mellow, fresh, brisk and with a sweet aftertaste		88	89.0
Y16		香气幽长略带花香 The aroma is delicate and long-lasting, with a	89		平和甘滑 Peaceful, sweet and smooth		80	84.5
		slight floral note
Y17		香气鲜爽带花香 The aroma is fresh and brisk with a floral fragrance	90		醇厚鲜爽 Mellow, rich, fresh and brisk		89	89.5
Y18		香气馥郁带花香Rich aroma with floral notes	90		醇厚甘鲜Mellow, sweet and fresh		85	87.5
Y19		香气低闷The aroma is dull and stuffy	80		醇厚顺滑微苦Mellow, smooth and slightly bitter		86	83.0

标准品 Standard substance	线性方程 Linear equation	线性范围/ (μg·mL^-1) Linear range/ (μg·mL^-1)	相关系数 Correlation coefficient	检测限/ (μg·mL^-1) Limit of detection/ (μg·mL^-1)	定量限/ (μg·mL^-1) Limit of quantification/ (μg·mL^-1)
谷氨酸Glutamic acid	y=3.434 3x-0.095 4	8~96	0.995	2.60	22.40
没食子酸Gallic acid	y=0.009 1x-0.001 6	10~80	0.999	2.40	20.70
咖啡碱Caffeine	y=10.548x-53.495	25~100	0.991	0.37	1.47
C	y=18.124x-37.047	12.5~100	0.991	2.30	16.50
EC	y=18.756x-25.893	12.5~100	0.991	2.40	17.30
ECG	y=49.793x-55.245	12.5~100	0.990	2.20	19.10
EGC	y=5.593 6x-15.555	12.5~100	0.989	1.70	16.90
EGCG	y=43.311x-53.223	12.5~100	0.990	1.50	16.20

贵州引种的武夷岩茶功效成分与香气特征

Functional components and aroma characteristics of introduced Wuyi rock tea in Guizhou of China

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编号 No.	游离氨基酸含量 Free amino acids content	茶多酚含量 Tea polyphenols content	咖啡碱含量 Caffeine content	儿茶素含量 Catechin content					儿茶素总量 Total catechins content
编号 No.	游离氨基酸含量 Free amino acids content	茶多酚含量 Tea polyphenols content	咖啡碱含量 Caffeine content	C	EC	EGC	ECG	EGCG	儿茶素总量 Total catechins content
Y1	2.60±0.22	21.93±1.13	4.04±0.39	0.34±0.08	0.40±0.04	1.64±0.06	0.56±0.08	2.33±0.36	5.26±0.49
Y2	1.26±0.19	8.41±0.55	1.54±0.32	0.07±0.02	0.25±0.04	0.35±0.04	0.25±0.03	0.36±0.05	1.28±0.07
Y3	1.68±0.17	12.60±0.59	2.10±0.29	0.17±0.02	0.21±0.05	0.50±0.09	0.37±0.04	0.85±0.07	2.11±0.09
Y4	2.12±0.22	15.77±1.36	2.63±0.51	0.21±0.04	0.27±0.04	0.79±0.07	0.44±0.05	1.37±0.13	3.08±0.12
Y5	2.69±0.16	15.13±1.25	3.41±0.41	0.25±0.09	0.35±0.03	1.02±0.10	0.38±0.03	1.10±0.13	3.10±0.15
Y6	1.81±0.16	14.21±0.82	2.47±0.35	0.21±0.05	0.38±0.03	0.93±0.12	0.43±0.05	1.07±0.17	3.02±0.33
Y7	1.55±0.20	13.91±0.45	2.05±0.45	0.18±0.04	0.15±0.04	0.31±0.07	0.32±0.03	0.83±0.09	1.79±0.07
Y8	1.78±0.15	18.01±0.63	2.16±0.14	0.21±0.03	0.22±0.03	0.34±0.04	0.56±0.02	0.95±0.07	2.27±0.05
Y9	2.04±0.16	15.85±0.73	2.83±0.29	0.15±0.06	0.25±0.05	0.55±0.08	0.22±0.02	0.52±0.08	1.69±0.17
Y10	2.00±0.16	14.10±0.52	2.29±0.20	0.15±0.02	0.18±0.05	0.41±0.07	0.31±0.03	0.77±0.07	1.82±0.08
Y11	2.18±0.16	13.62±0.36	3.42±0.22	0.22±0.03	0.24±0.04	0.48±0.09	0.55±0.06	1.27±0.12	2.75±0.31
Y12	1.88±0.23	11.20±0.60	1.88±0.21	0.33±0.05	0.32±0.03	0.85±0.04	0.44±0.05	1.51±0.09	3.45±0.17
Y13	1.97±0.17	12.74±0.62	2.11±0.13	0.21±0.02	0.31±0.04	0.78±0.08	0.47±0.04	1.15±0.07	2.92±0.05
Y14	2.56±0.16	15.19±1.10	3.00±0.21	0.20±0.06	0.34±0.03	0.73±0.04	0.39±0.04	0.88±0.10	2.52±0.16
Y15	2.43±0.21	16.64±1.26	4.04±0.17	0.22±0.04	0.23±0.04	0.43±0.03	0.76±0.08	1.21±0.11	2.85±0.24
Y16	1.88±0.16	13.65±0.41	2.81±0.28	0.20±0.05	0.13±0.02	0.19±0.05	0.45±0.04	0.57±0.03	1.54±0.10
Y17	2.13±0.15	19.40±0.94	4.04±0.15	0.23±0.05	0.15±0.04	0.65±0.03	0.55±0.03	2.31±0.10	3.89±0.16
Y18	1.96±0.15	14.59±0.61	3.49±0.33	0.22±0.03	0.23±0.03	0.56±0.03	0.38±0.04	1.04±0.07	2.42±0.11
Y19	2.27±0.20	15.91±0.89	3.72±0.32	0.28±0.06	0.23±0.03	0.30±0.05	0.62±0.07	1.02±0.09	2.45±0.15
CV/%	19.02	20.78	28.92	34.29	32.27	54.27	30.64	46.29	35.18

编号 No.	因子1 Factor 1	因子2 Factor 2	主成分1得分 PC1 score	主成分2得分 PC2 score	综合得分 Comprehensive score	排序 Ranking
Y1	2.60	1.12	5.51	1.42	4.42	1
Y2	-2.10	0.88	-4.46	1.12	-2.98	19
Y3	-0.89	0.15	-1.89	0.19	-1.34	15
Y4	0.22	0.34	0.47	0.43	0.46	8
Y5	0.83	1.03	1.75	1.31	1.63	2
Y6	0.05	1.39	0.11	1.77	0.55	7
Y7	-1.11	-0.43	-2.35	-0.55	-1.87	18
Y8	-0.23	-0.77	-0.49	-0.97	-0.62	13
Y9	-0.65	0.32	-1.37	0.41	-0.90	14
Y10	-0.85	-0.24	-1.80	-0.31	-1.40	16
Y11	0.21	-0.65	0.45	-0.82	0.11	10
Y12	0.18	1.37	0.38	1.74	0.74	5
Y13	-0.13	0.86	-0.27	1.10	0.10	11
Y14	0.28	0.67	0.59	0.85	0.66	6
Y15	0.85	-1.64	1.79	-2.09	0.76	4
Y16	-0.77	-1.22	-1.64	-1.56	-1.62	17
Y17	1.04	-1.59	2.20	-2.02	1.08	3
Y18	-0.07	-0.31	-0.14	-0.39	-0.21	12
Y19	0.54	-1.28	1.15	-1.63	0.42	9

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