黔北茶叶矿质元素与生化品质含量特征分析

Analysis of Mineral Elements and Biochemical Quality Characteristics of Tea in Northern Guizhou Province

探究贵州黔北地区茶叶中矿质元素及生化指标的含量情况,为黔北茶叶品质评价提供参考。对黔北地区当季春茶矿质元素、茶多酚、氨基酸的含量进行分析,钙含量范围为1.69 g/kg~3.86 g/kg,镁含量为1.08 g/kg~2.06 g/kg,锰含量为0.52 g/kg~1.19 g/kg,铁含量为67.04 mg/kg~123.35 mg/kg,锌含量为25.65 mg/kg~62.74 mg/kg,锶含量为2.83 mg/kg~8.18 mg/kg,硒含量为0.05 mg/kg~0.14 mg/kg。茶多酚含量为23.57%~43.24%,平均为32.41%,绿茶高于红茶;茶氨酸含量为1.06%~2.05%,平均为1.63%,绿茶高于红茶。钙和锶极显著正相关,镁与铁、锌显著正相关,锰与茶多酚显著负相关,与茶氨酸极显著负相关,茶氨酸与钙、锶显著负相关,总体微量元素含量较丰富,但元素含量差异较大。锰对茶氨酸、茶多酚的形成有一定的拮抗作用,钙、锶含量对茶氨酸的形成有一定的抑制作用。湄潭红茶、凤冈绿茶、道真绿茶酚氨比较高,茶汤较为苦涩,湄潭绿茶、道真红茶茶多酚含量较为合适,不会对茶汤口感产生影响。

The study explored the content of mineral elements and biochemical indicators in various teas in Northern Guizhou Province,to provide reference data for the quality evaluation of teas in this region. A combination of local market random sampling and laboratory analysis was used. The ranges in concentrations of ele ments was 1.69 g/kg to 3.86 g/kg for calcium(Ca),1.08 g/kg to 2.06 g/kg for magnesium(Mg),0.52 g/kg to 1.19 g/kg for manganese(Mn),67.04 mg/kg to 123.35 mg/kg for iron(Fe),25.65 mg/kg to 62.74 mg/kg for zinc(Zn),and2.83 mg/kg to 8.18 mg/kg for strontium(Sr),and 0.05 mg/kg to 0.14 mg/kg for selenium. The content of tea polyphenols was 23.57%-43.24%,with an average of 32.41%. Green tea had a higher theanine content(1.06%-2.05%,average 1.63%)than black tea. Green tea was higher than black tea. Ca and Sr were significantly positively correlated,Mg was significantly positively correlated with Fe and Zn,Mn was significantly negatively correlated with tea polyphenols,and Mn was significantly negatively correlated with theanine. There was a significant negative correlation between theanine and Ca and Sr. Trace elements were enriched and the coefficient of variation was large,indicated that Mn had an antagonistic effect on the formation of theanine and tea polyphenols. Ca and Sr were found to inhibit the formation of theanine. Mintan black tea,Fenggang green tea, and Daozhen green tea had higher phenolic ammonia and the tea soup was more bitter. The content of polyphenols in Mintan green tea and Daozhen black tea was more suitable. It did not affect the taste of the tea soup.