黔茶1号试制红茶、绿茶和黄茶的品质研究

Study on Quality of Black Tea,Green Tea and Yellow Tea Produced by Qiancha 1 Variety

【目的】探明黔茶1号制成红茶、绿茶和黄茶的感官品质、化学成分及香气成分,为黔茶1号的开发利用提供理论参考。【方法】采用感官审评、理化成分测定法和顶空固相微萃取气质联用法(HS-SPME-GC-MS)对茶样感官品质、化学成分和香气成分进行分析,并利用多元统计偏最小二乘法判别分析(PLS-DA)和层次聚类分析(HCA)进行判别。【结果】感官品质得分依次为绿茶(93.18分)>红茶(92.57分)>黄茶(92.29分);水浸出物含量依次为黄茶(46.60%)>绿茶(45.40%)>红茶(40.00%),氨基酸含量依次为红茶(3.81%)>黄茶(3.53%)>绿茶(3.36%),茶多酚含量依次为绿茶(17.85%)>黄茶(17.77%)>红茶(12.37%);绿茶和黄茶中表没食子儿茶素没食子酸酯(EGCG)含量是红茶的21.47倍和21.00倍,表儿茶素没食子酸酯(ECG)含量是红茶的4.68倍和4.64倍。鉴定出香气成分50种,其中,红茶45种、绿茶28种和黄茶30种,共有香气成分23种,包括6-甲基-5-庚烯-2-酮、2-甲基丙醛、3-甲基丁醛、2-甲基丁醛、戊醛、己醛及庚醛等;对50种香气成分进行PLS-DA模型和HCA聚类分析,筛选出变量投影重要度(VIP)值大于1.00的特征香气成分25种,包括己醛、(Z)-3-己烯-1-醇、α-荜澄茄油烯、氧化芳樟醇、柠檬烯、3-甲基丁醛及反式-菖蒲烯等,PLS-DA的得分图和HCA聚类图结果一致,绿茶和黄茶较近,红茶则较远,此特征香气成分可用于黔茶1号红茶、绿茶和黄茶的判别区分。【结论】黔茶1号适宜加工红茶、绿茶和黄茶,且加工绿茶品质最佳。

【Objective】In order to provide the theoretical reference for the utilization and exploration of Qiancha 1,the sensory quality,chemical components and aroma composition of black tea,green tea and yellow tea produced by Qiancha 1 are explored.【Method】The sensory quality,chemical components and aroma components of tea samples are analyzed by sensory evaluation,determination of physical and chemical components and headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS),and multivariate statistical partial least squares discriminant analysis(PLS-DA)and hierarchical cluster analysis(HCA)are adopted as well.【Result】The score of sensory quality is green tea(93.18)>black tea(92.57)>yellow tea(92.29);The content of water extract is yellow tea(46.60%)>green tea(45.40%)>black tea(40.00%),and the content of amino acids is black tea(3.81%)>yellow tea(3.53%)>green tea(3.36%),and the content of tea polyphenols is green tea(17.85%)>yellow tea(17.77%)>black tea(12.37%);The EGCG content in green tea and yellow tea is 21.47 times and 21.00 times of that in black tea,and the ECG content is 4.68 times and 4.64 times of that in black tea.50 kinds of aroma components are identified,including 45 kinds in black tea,28 kinds in green tea and 30 kinds in yellow tea.There are 23 kinds of common aroma components,including 6-methyl-5-hepten-2-one,2-methylpropionaldehyde,3-methylbutyraldehyde,2-methylbutyraldehyde,valeraldehyde,hexanal,heptaldehyde,etc;PLS-DA model and HCA cluster analysis are conducted for 50 aroma components,and 25 characteristic aroma components with variable projection importance(VIP)value greater than 1.00 are selected,including hexanal,(Z)-3-hexene-1-ol,α-cubebene,linalool oxide,limonene,3-methylbutyraldehyde,trans-calamenene,etc.The results of PLS-DA score map and HCA cluster map are consistent,indicating green tea and yellow tea are close,while black tea is far away.This characteristic aroma component can be used to distinguish black tea,green tea and yellow tea produced by Qiancha 1.【Conclusion】Qiancha 1 is suitable for processing black tea,green tea and yellow tea,and the quality of green tea is the best.