不同产地信阳毛尖茶中游离氨基酸指纹图谱特征分析

Fingerprint Analysis of Free Amino Acids in Xinyang Maojian Tea from Different Producing Areas

为探讨信阳毛尖茶中氨基酸含量与茶叶品质和茶叶产地的关系,通过检测不同产地茶叶中游离氨基酸的组分和含量,结果发现:茶叶中游离氨基酸总量与鲜叶嫩度有显著关系(相关系数0.8922),而与产地差别不大(P>0.05),不能作为茶叶产地识别的一个依据。氨基酸组分检测表明,茶氨酸、必需氨基酸以及呈味氨基酸的含量与茶叶的产地有密切联系,以甲硫氨酸(Met)为参照,建立不同产地信阳毛尖茶游离氨基酸指纹图谱,可以作为茶叶产地识别的一个依据,为信阳毛尖茶的产地识别提供一定的理论参考。

To explore the relationship between the amino acid content in Xinyang Maojian tea and tea quality and tea producing area,the composition and content of free amino acids in tea from different producing areas were detected.The results indicated the content of total free amino acids in tea leaves has a significant correlation with the tenderness of fresh leaves The correlation coefficient was 0.8922,but not with the production regions(P>0.05),thus,the content of total free amino acids can not be used to distinguish production regions and tea varieties.The detection of amino acid composition showed that,the contents of theanine,essential amino acid and flavor amino acid are closely related to the regions of tea.Taking methionine(Met)as a reference,the establishment of fingerprint of free amino acid of Xinyang Maojian from different producing areas can be used as a basis for the identification of tea producing areas,and provide a certain theoretical reference for the identification of Xinyang Maojian tea producing areas.