不同产地绿茶茶汤中主要滋味成分含量研究

Study on Main Taste Compounds' Content in Green Tea Infusion from Different Areas

[目的]研究不同产地绿茶茶汤中主要滋味成分含量的差异性。[方法]采用现行绿茶审评方法进行绿茶冲泡,主要利用高效液相色谱法(HPLC)对来自7个省(市)的35个绿茶样品茶汤中主要滋味成分进行研究。[结果]不同产地绿茶茶汤中各主要滋味成分含量均存在一定差异。各儿茶素单体含量的总体趋势为表没食子儿茶素没食子酸酯(EGCG)>表没食子儿茶素(EGC)>表儿茶素(EC)>没食子儿茶素没食子酸酯(GCG)>表儿茶素没食子酸酯(ECG)>儿茶素(D-C)。主成分分析表明,茶多酚(TP)、氨基酸(AA)、EGC、D-C、EGCG、EC、GCG、ECG、咖啡碱和芦丁对绿茶茶汤滋味的贡献较大。绿茶产地聚类分析表明,云南省聚为I类,重庆市、贵州省、湖北省聚为Ⅱ类,四川省聚为Ⅲ类,浙江省、江苏省聚为Ⅳ类。[结论]该研究可为绿茶加工工艺的改进及新品种选育等提供参考。

[Objective] To study the differences of main taste compounds＇ content in green tea infusion from different areas. [Method] High performance liquid chromatography was primary used to study main taste compounds＇ content in thirty-five green tea infusion obtained by customarily evaluation method from seven provinces. [Result]There was certainly difference to main taste compounds＇ content in green tea infusion from different areas. The trend of catechins＇ content of these samples was epigallocatechin gallate（ EGCG）〉 epigallocatechin（ EGC） 〉epicatechin（ EC）〉 gallocatechin gallate（ GCG）〉 epicatechin gallate（ ECG）〉 d-catechin（ D-C）. According to principal component analysis,we could know that ten taste compounds including tea polyphenols（ TP）,amino acids（ AA）,EGC,D-C,EGCG,EC,GCG,ECG,caffeine and rutin had great contribution to taste on green tea infusion. According to the cluster analysis based on main taste compounds＇ content,it was found that the first class group only contained Yunan Province,the second class group contained Chongqi,Guizhou and Hubei Province,the third class group only contained Sichuan Province and the fourth class group contained Zhejiang and Jiangsu Province. [Conclusion] The study can provide reference for the improvement of green tea processing technique and breeding of new varieties.