摘要
为探究大叶种鲜叶原料的生化特性,本研究以云南大叶种(清水3号、香归银毫、云抗10号、云抗14号、云茶普蕊)的单芽、一芽一叶、一芽二叶、一芽三叶等不同嫩度的茶树新梢为研究对象,通过检测其主要滋味物质(茶多酚、黄酮苷、氨基酸及可溶性糖等)含量,探明不同品种云南大叶种鲜叶原料滋味品质随嫩度的变化规律,并运用多元统计方法研究不同嫩度鲜叶的分类,建立不同类别鲜叶的判别模型。结果表明,茶树新梢的成熟度越高,酚氨比、总简单儿茶素、黄酮苷、过氧化物酶等值越高(且一芽二叶和一芽三叶显著高于单芽和一芽一叶(P<0.05)),但没食子酸、氨基酸等值越低(且单芽和一芽一叶显著高于一芽二叶和一芽三叶(P<0.05));茶多酚、总酯型儿茶素、咖啡碱等值随着嫩度的降低先升后降,与一芽三叶相比,一芽二叶的茶多酚、总酯型儿茶素、咖啡碱等值分别增加了7.67%、13.77%、10.22%;黄酮苷和可溶性糖中含量较高的组分分别为芦丁、蔗糖,质量分数范围分别为0.03%~0.93%、0.14%~1.14%;单芽的云抗14号、一芽二叶的清水3号分别为适制绿茶、适制红茶的较佳原料;多元统计分析可把不同嫩度鲜叶分为单芽和一芽一叶、一芽二叶和一芽三叶两类,总简单儿茶素、酚氨比、过氧化物酶、黄酮苷等可作为两类鲜叶中的关键差异指标;Fisher判别模型对鲜叶分类的验证正确率达85%。该研究为云南大叶种新梢的分级及标准化加工提供了理论参考。
This paper aimed to explore the biochemical characteristics of fresh leaf raw materials of large-leaf cultivars.In this study,four different tenderness fresh tea leaves of single bud,one bud with one leaf,one bud with two leaves and one bud with three leaves picked from Yunnan large-leaf cultivars(Qingshui No.3,Xianggui Yinhao,Yunkang No.10,Yunkang No.14,Yuncha Purui)were selected as the research objects.The variation of raw material taste quality with tenderness of different varieties of Yunnan large-leaf cultivars was investigated by detecting the content of its main flavor substances(tea polyphenols,flavonoids,amino acids and soluble sugars,etc.).Multivariate statistical methods were used to explore the categories and key differential indexes of fresh leaves with different tenderness,meanwhile,fisher discriminant analysis was used to establish the discriminant models for different types of fresh leaves.The results showed that the higher the maturity of fresh leaves,the higher values of phenol ammonia ratio,simple catechins,flavonoid glycosides and peroxidase would be,and one bud with two leaves and one bud with three leaves were significantly higher than single bud and one bud with one leaf(P<0.05).The higher the maturity of fresh leaves,the lower values of a gallic acid and amino acid would be,and single bud and one bud with one leaf were significantly higher than one bud with two leaves and one bud with three leaves(P<0.05).With the decreasing of tenderness,the values of tea polyphenols,ester catechins and caffeine increased first and then decreased,and compared with one bud with three leaves,the contents of tea polyphenols,ester catechins and caffeine in one bud with two leaves increased by 7.67%,13.77%and 10.22%,respectively.The components with higher content of flavonoids and soluble sugars were rutin and sucrose,respectively,and its content ranged from 0.03%to 0.93%,0.14%to 1.14%,respectively.The Yunkang No.14 with single bud and Qingshui No.3 with one bud with two leaves respectively had better material basis suitable for processing green tea and black tea.The four different tenderness could be divided into two types,that was,single bud and one bud with one leaf was a group,one bud with two leaves and one bud with three leaves was another group,and simple catechins,phenol ammonia ratio,peroxidase and flavonoid glycosides were the key difference indicators between the two kinds of fresh leaves.The accuracy rate of Fisher discriminant model for fresh leaf classification was 85%.This study would provide a theoretical reference for the tea shoots classification and standardized processing of Yunnan species.
作者
王近近
袁海波
滑金杰
杨艳芹
沈帅
庞丹丹
江用文
朱佳依
俞燎远
WANG Jinjin;YUAN Haibo;HUA Jinjie;YANG Yanqin;SHEN Shuai;PANG Dandan;JIANG Yongwen;ZHU Jiayi;YU Liaoyuan(Tea Research Institute,Chinese Academy of Agricultural Sciences,Key Laboratory of Tea Quality and Safety Control,Ministry of Agriculture and Rural Affairs,Hangzhou 310008,China;Tea Research Institute,Yunnan Academy of Agricultural Sciences,Dai Autonomous Prefecture of Xishuangbanna 666201,China;Agricultural Technology Extension Center of Zhejiang Province,Hangzhou 310020,China)
出处
《食品工业科技》
CAS
北大核心
2022年第24期81-92,共12页
Science and Technology of Food Industry
基金
中国农业科学院科技创新工程专项(CAAS-ASTIP-TRICAAS)
国家现代农业产业技术体系(CARS-19)
浙江省农业重大技术协同推广计划(2020XTTGCY02-05)。
关键词
云南大叶种
鲜叶
嫩度
品种
滋味
品质
Yunnan large-leaf cultivars
fresh leaves
tenderness
cultivar
taste
quality