湖北引种高氨基酸茶树品种的绿茶适制性分析

doi:10.3969/j.issn.1004-1524.2017.02.11

浙江农业学报 ›› 2017, Vol. 29 ›› Issue (2): 251-260.DOI: 10.3969/j.issn.1004-1524.2017.02.11

湖北引种高氨基酸茶树品种的绿茶适制性分析

马林龙, 金孝芳^*, 曹丹, 刘艳丽, 龚自明, 王胜鹏, 刘盼盼

湖北省农业科学院果树茶叶研究所,湖北武汉 430064

收稿日期:2016-08-19 出版日期:2017-02-15 发布日期:2017-03-06
作者简介:马林龙(1988—),男,安徽庐江人,硕士,研究实习员,主要从事茶树种质资源与遗传育种研究。E-mail:myth1367101@126.com
通讯作者: 金孝芳,E-mail:jxf1130@126.com
基金资助:
湖北省农科院青年科学基金(2016NKYJJ24); 湖北省农业科技创新中心项目(2016-620-000-001-032)

Suitability for processing green tea from high amino acid content of tea introduced to Hubei Province

MA Linlong, JIN Xiaofang^*, CAO Dan, LIU Yanli, GONG Ziming, WANG Shengpeng, LIU Panpan

Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China

Received:2016-08-19 Online:2017-02-15 Published:2017-03-06

摘要/Abstract

摘要： 为了解湖北茶区引种的3个高氨基酸茶树品种黄金茶1号、安吉白茶和中黄1号的绿茶适制性,以湖北茶区主栽品种鄂茶1号为对照,分析了这3个引进品种所制绿茶的主要滋味成分、香气组分和感官品质。结果表明:3个引进品种的水浸出物、茶多酚、儿茶素和酚氨比均显著低于鄂茶1号,氨基酸总量及18种氨基酸组分(除亮氨酸、苯丙氨酸外)均高于鄂茶1号;黄金茶1号、安吉白茶和中黄1号依次检测出香气成分37、35和36种,各香气类别、组分及所占比例与鄂茶1号有明显差异;感官审评结果显示,3个引进品种所制绿茶中,安吉白茶品质最优,黄金茶1号次之,而中黄1号与鄂茶1号品质相近。3个品种引种到湖北后,所制绿茶具有苦涩味低、嫩香浓郁、滋味鲜醇淡爽等优良品质特征。

关键词: 高氨基酸, 生化成分, 绿茶, 适制性

Abstract: The suitability for processing green tea from three high amino acid of tea varieties (Huangjingcha 1, Anji Baicha and Zhonghuang 1) introduced to Hubei Province was investigated by comparison with Echa 1, which was the dominant cultivar in Hubei Province. One-bud-two-leaf green teas from three introduced cultivars were analyzed for major biochemical components, aroma components and sensory quality. The results showed that content of water extract, tea polyphenols, catechin, ratios of tea polyphenols and amino acids of these three kinds of green tea were all significantly lower than those of the control, but total amino acid and 18 kinds of amino acid were significantly higher than those of the control except leucine, phenylalanine. A total of 37, 35 and 36 aroma constituents were indentified in Huangjincha 1, Anji Baicha and Zhonghuang 1, respectively. The types, components and proportions of aroma constituents in these three tea varieties were different from the Echa1. The sensory quality detection showed that Anji Baicha was the most excellent one, followed with the Huangjincha 1, and Zhonghuang 1 showed a similar level with Echa1. Therefore, the green tea products, which made from the three cultivars introduced to Hubei Province, showed quality characteristics of high grade green tea with slight bitterness and astringency, rich aroma, refreshing and velvety taste.

Key words: high amino acid content, biochemical component, green tea, processing suitability

中图分类号:

S571.1

马林龙, 金孝芳, 曹丹, 刘艳丽, 龚自明, 王胜鹏, 刘盼盼. 湖北引种高氨基酸茶树品种的绿茶适制性分析[J]. 浙江农业学报, 2017, 29(2): 251-260.

MA Linlong, JIN Xiaofang, CAO Dan, LIU Yanli, GONG Ziming, WANG Shengpeng, LIU Panpan. Suitability for processing green tea from high amino acid content of tea introduced to Hubei Province[J]. , 2017, 29(2): 251-260.

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湖北引种高氨基酸茶树品种的绿茶适制性分析

Suitability for processing green tea from high amino acid content of tea introduced to Hubei Province

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