湖北引种黄金茶1号主要生化特性及绿茶适制性分析

Analysis of Biochemical Characteristics and Green Tea Suitability of Huangjincha 1(Camellia Sinensis)for Introduction in Hubei Province

以湖北茶区主栽品种鄂茶1号为对照,研究引种的茶树品种黄金茶1号鲜叶以及春梢所制绿茶的主要生化成分含量变化,并进行感官审评。结果表明,黄金茶1号春梢鲜叶氨基酸、咖啡碱显著高于对照,而水浸出物、茶多酚、儿茶素、酚氨比低于对照;夏、秋梢鲜叶内含物质丰富,各生化成分含量相对高于春梢。春梢所制绿茶水浸出物、茶多酚、儿茶素、酚氨比低于对照,茶氨酸、天冬氨酸、谷氨酸、精氨酸以及氨基酸总量高于对照;共检测出香气成分37种,各香气类别、组分所占比例均与鄂茶1号有明显差异;感官审评表明,黄金茶1号所制绿茶苦涩味低、嫩香浓郁、滋味鲜醇淡爽,品质优于鄂茶1号。

Compared with the dominant cultivar Echa 1 （Camellia Sinensis）, the major biochemical components in fresh tea leaves and green tea manufacture of Huangjincha 1 for introduction in Hubei province were investigated, and sensory evaluation were also employed. The results revealed that the contents of total amino acid and caffeine in spring shoots of Huangjincha 1 were significantly higher than those of the control, but water extract, tea polyphenols, catechin and ratios of tea polyphenols and amino acids （IP/AA）were lower. Fresh leaves of summer and autumn shoots became more substance-rich than the spring shoots. Green tea from the spring shoots of Huangjincha 1 has a lower content of water extract, tea polyphenols, catechin, IP/AA, and higher content of theanine, aspartic acid, glutamic acid, arginine and total amino acids than those of the control. A total of 37 aroma constituents were indentified in Huangjincha 1 with the clear difference of types, components and proportions of aroma constituents from the Echal. Sensory evaluation showed that green tea from Huangjincha 1 exhibited the slight bitter and astringency, heavy tender flavour, fresh-mellow taste and superior to the Echal.