高氨基酸保靖黄金茶1号的生化特性及绿茶适制性研究

Study of biochemical characteristic and green tea suitability for high amino acid of Baojing Huangjin 1

以福鼎大白茶为对照,对湖南引入川西茶区的保靖黄金茶1号品种的鲜叶以及春梢所制绿茶的主要生化成分含量、香气组分进行了分析测试,并进行感官审评。结果表明：春夏秋季新梢鲜叶水浸出物、氨基酸、咖啡碱、茶多酚和儿茶素含量范围分别为39.33%~46.34%、2.86%~6.35%、3.61%~4.09%、18.12%~24.74%、13.91%~20.29%,均显著高于对照福鼎大白茶;酚氨比值范围为2.80~8.65,低于对照;儿茶素品质指数均高于对照。黄金茶1号春梢独芽、一芽一叶与一芽二叶新梢所制的绿茶样主要生化成分含量与对照相比也有相同的趋势。黄金茶绿样检测出45种香气组分,以醇类为主,其次是烯烃类和酯类,其中,黄金茶独芽和一芽二叶所制绿茶中,具玫瑰香气的香叶醇含量分别比对照高115.01%、164.71%。这些结果显示,黄金茶1号引种四川后,保持了高氨基酸含量的特性,具有滋味鲜爽浓厚、栗香高长的生化物质基础。感官审评结果也显示,黄金茶1号品质优于对照福鼎大白茶。

The main biochemical components, aroma components and sensory quality of the fresh leaves and spring green tea of Baojing Huangjin 1 introducted to west＇ s Sichuan from Hunan province were investigated by comparison with Fuding Dabai.The results showed that the content range of water extract,amino acid,caffeine,tea polyphenols and catechin of spring, summer and autumn were 39.33% -46.34%, 2.86% - 6.35%, 3.61 % -4.09%, 18.12%-24.74%, 13.91% -20.29% respectively, which were significantly higher than Fuding Dabai. The ratio of polyphenols and amino acids ranging from 2..80 to 8.65 was lower than that of the comparison.Catechin quality index was higher than the contrast. Consistently, compared to the contrast, the green tea content of main biochemical components made by single bud,one leaf and a bud and two leaves and a bud of new spring shoots of Huangjin 1 tea had the same trend.Importantly,45 kinds of aroma components were detected in green tea,with higher alcohols,followed by the olefinic hydrocarbons and esters. Futhermore, the green tea made by single bud and two leaves and a bud had higher rose fragrance geraniol, as indicated by higher than the comparison 115.01% and 164.71 % respectively.Together,these results suggested that the introduction of Huangjin ! variety, keeps the characteristics of high amino acid content, with the biochemical substances basis of fresh and strong taste and high long chestnut aroma.Also,sensory evaluation results indicated that quality of Huangjin 1 tea was superior to the Fuding Dabai.