不同外形凤冈红茶儿茶素、氨基酸和香气组分分析

Analysis on Catechins,Amino Acids and Aromas of Different Shapes of Black Teas in Fenggang

为探究凤冈锌硒红茶的品质特征,以凤冈扁形红茶、卷曲形红茶和直条形红茶为研究对象,对3种不同外形红茶的茶色素及儿茶素、氨基酸和香气组分含量进行测定和分析。结果表明,3种不同外形红茶的茶色素、儿茶素组分和氨基酸组分含量均差异显著。不同外形红茶的TFRB值表现为卷曲形红茶(1.07)>直条形红茶(1.05)>扁形红茶(0.99)。儿茶素组分总量为38.41~60.29 mg/g;其中,扁形红茶显著最高,其次为卷曲形红茶(51.71 mg/g),直条形红茶显著最低。氨基酸组分总量表现为直条形红茶(12.59 mg/g)>扁形红茶(10.99 mg/g)>卷曲形红茶(10.43 mg/g)。3种不同外形红茶中共检测出82种香气组分,其中扁形红茶中检测出63种,卷曲形红茶中检测出59种,直条形红茶中检测出46种;共有香气组分36种。儿茶素对各红茶苦涩味的呈味程度表现为扁形红茶>直条形红茶>卷曲形红茶;氨基酸组分有利于提升茶汤的鲜爽甜味、减轻苦味,效果最明显的为直条形红茶,其次为扁形红茶;芳樟醇、己醛、顺-α,α-5-三甲基-5-乙烯基四氢化呋喃-2-甲醇和苯乙醇等香气组分可能是决定凤冈锌硒红茶香气的关键组分。

In order to explore quality characteristics of Fenggang zinc selenium black teas,taking Fenggang flat black tea,curly black tea and straight black tea as research objects,tea pigments,catechins,amino acids and aromas of three different shapes of black teas were determined and analyzed.Results showed that contents of tea pigments,catechins and amino acids among three shapes of black teas were significantly different.TFRB values of three shapes of black teas were curly black tea(1.07)>straight black tea(1.05)>flat black tea(0.99).Total amount of catechins was 38.41-60.29 mg/g.Among them,flat black tea was significantly highest,followed by curly black tea(51.71 mg/g),and straight black tea was significantly lowest.Total amount of amino acids was straight black tea(12.59 mg/g)>flat black tea(10.99 mg/g)>curly black tea(10.43 mg/g).A total of 82aromas were detected in three shapes of black teas,including 63 in flat black tea,59 in curly black tea,and 46in straight black tea.36 aromas were detected in all three shapes of black teas.Degree of catechins to bitter and astringent tastes of black teas was flat black tea>straight black tea>curly black tea.Amino acids were beneficial to improve fresh and sweet tastes of tea soup and reduce bitter taste,effect of which was the best in straight black tea,followed by flat black tea.Linalool,Hexanal,cis-α,α-5-trimethyl-5-vinyltetrahydrofuran-2-methanol and Phenethyl alcohol might be key components determining aromas of Fenggang zinc selenium black teas.