贵州不同品种夏秋茶加工白茶的适制性

Suitability of White Tea Processed by Different Varieties of Summer and Autumn Tea in Guizhou

【目的】探明不同品种夏秋茶加工白茶成品的品质特性,筛选出适宜推广的品种,为解决贵州夏秋茶利用率不高问题及进一步推动贵州茶产业的发展提供理论依据。【方法】选用贵州8个茶树品种的夏秋茶原料加工白茶,分析其鲜叶的酶活性及成品白茶的感官品质、理化成分和儿茶素类等,确定各类白茶的品质。【结果】各类成品白茶的多酚氧化酶活性为6.00~41.73△OD_(420)/(min·mL),黔湄601最高,黔湄809其次,为26.13△OD_(420)/(min·mL),金牡丹最低,黔湄601及金牡丹均与其余品种差异显著;过氧化氢酶活性为47.66~119.00μmoL/(min·mL),朵贝最高,且与白叶1号和黔湄601无显著差异,金牡丹最低,与其余品种差异显著;过氧化物酶活性为6.46~112.03△OD470/(min·mL),荒野最高,金牡丹其次,为92.36△OD470/(min·mL),朵贝最低,各品种间均存在显著差异。水浸出物含量与ECG含量极显著正相关,相关系数为0.680;咖啡碱含量与C含量显著正相关,相关系数为0.441;茶多酚与ECG和儿茶素总量极显著正相关,相关系数分别为0.620和0.621;水浸出物含量为38.93%~44.68%,金观音(44.19%)和金牡丹较高,二者无显著差异但均显著高于其余处理;咖啡碱含量为3.37%~7.26%,黔湄601最高,与其余品种存在显著差异;茶多酚含量为13.27%~23.07%,金牡丹最高,与除黔湄809、黔湄601、金观音和荒野外的其余品种差异显著;游离氨基酸含量为2.81%~4.80%,福鼎大白最高,与其余品种存在显著差异,金观音(3.71%)其次,与除白叶1号外的其余品种差异显著;茶氨酸含量为9.40~30.56 g/kg,白叶1号最高,显著高于其余品种,黔湄809最低,显著低于除荒野(11.82 g/kg)外的其余品种;黄酮含量为6.30~9.63 mg/g,白叶1号最高,金牡丹(9.57 mg/g)其次,二者无显著差异,但均显著高于其余品种;各品种白茶的感官审评得分为82.67~89.38分,呈黔湄601>黔湄809>朵贝>白叶1号>金观音>荒野>福鼎大白>金牡丹。【结论】8个品种中黔湄601、黔湄809、白叶1号和朵贝具备白茶良种的种性特征,金观音和金牡丹2类乌龙品种不宜制白茶,但其特殊花香可进一步探究;酶活力、生化指标及儿茶素类相互之间存在较强的相关性。

【Objective】The quality of white tea processed by different varieties of summer and autumn tea is explored,the suitable popularized varieties is screened,which provides the theoretical basis for solving the problems of low utilization rate of summer and autumn tea and further promoting the development of tea industry in Guizhou.【Method】Selecting eight varieties of summer and autumn tea in Guizhou to process white tea,the enzyme activity of fresh leaves,sensory evaluation,physical and chemical composition and catechins are analyzed to determine the quality of various white tea.【Result】The polyphenol oxidase activity of various white tea is 6.00~41.73△OD_(420)/(min·mL),and Qianmei 601 is the highest,followed by Qianmei 809 of 26.13△OD_(420)/(min·mL),while Jinmudan is the lowest,and Qianmei 601 and Jinmudan are significantly different from other varieties;The catalase activity is 47.66~119.00μmoL/(min·mL),and Duobei is the highest,with no obvious difference with Baiye 1 and Qianmei 601,while Jinmudan is the lowest with a significant difference with other varieties;The peroxidase activity is 6.46~112.03△OD470/(min·mL),and Huangye is the highest,followed by Jinmudan of 92.36△OD470/(min·mL),while Duobei is the lowest,and there is a significant difference among various varieties.Water extract content is extremely significantly and positively correlated with ECG content with the correlation coefficient of 0.680;Caffeine content is significantly and positively correlated with C content with the correlation coefficient of 0.441;Tea polyphenols are very significantly and positively correlated with ECG and catechins,and the correlation coefficient is 0.620 and 0.621 respectively;Water extract content ranges from 38.93%to 44.68%,and Jinguanyin and Jinmudan are higher,there is no obvious difference between two varieties but significantly higher than other treatments;Caffeine content is 3.37%~7.26%,Qianmei 601 is the highest with a significant difference with other varieties.Tea polyphenols content is 13.27%~23.07%,and Jinmudan is the highest with a significant difference with other varieties except Baiye 1,Duobei and Fudingdabai;The free amino acid content is 2.81%~4.80%,and Fudingdabai is the highest with a significant difference with other varieties,followed by Jinguanyin of 3.71%with a significant difference of other varieties except Baiye 1;The theanine content is 9.40~30.56 g/kg,and Baiye 1 is the highest with significantly higher than other varieties,while Qianmei 809 is the lowest with significantly lower than other varieties except Huangye(11.82 g/kg);The flavonoids content is 6.30~9.63 mg/g,and Baiye 1 is the highest,followed by Jinmudan(9.57 mg/g)with no obvious significant difference of those two varieties,but both are significantly higher than other varieties;The sensory evaluation score of various white tea are 82.67~89.38,showing Qianmei 601>Qianmei 809>Duobei>Baiye 1>Jinguanyin>Huangye>Fudingdabai>Jinmudan.【Conclusion】Qianmei 601,Qianmei 809,Baiye 1 and Duobei have the varietal characters of white tea varieties,and two types of oolong varieties(Jinguanyin and Jinmudan)are not suitable for processing white tea,but their special floral fragrance can be further explored;There is a strong correlation among enzyme vitality,biochemical indexes and catechins.