茶用地被菊新品种的活性成分测定与感官评价

Active ingredient and sensory evaluation of new ground-cover chrysanthemum varieties for tea

研究地被菊新品种的茶用价值,建立可靠的茶用菊综合测评体系,有助于选育兼有高观赏性、高风味水平、强抗逆性和长花期的菊花品种。目前关于茶用菊品质评价的文献报道以营养成分测定为主,缺少对综合品质的评价。本研究按照茶用菊鲜花品质筛选标准,筛选了‘TC15’、‘TC3’、‘TC40’、‘TC43’、‘TC61’、‘TC12’、‘TC31’和‘TC10’等8个新品种,烘制成茶用样品。以2个传统茶用菊品种(杭白菊、黄山贡菊)为对照,对10个样品的活性成分进行测定,包括总黄酮、总多酚、可溶性糖和水浸出物等指标。组织并培训专业的感官评价小组,按照小组制定感官品质(外观和风味)评分标准,对10个样品的干花和冲泡后的茶汤、汤花进行评价。通过与杭白菊、黄山贡菊比较活性成分含量和感官品质,综合评价得出新品种‘TC43’、‘TC3’和‘TC10’具有较高的茶用价值。

Evaluating new ground-cover chrysanthemum varieties for tea,and developing a reliably,comprehensive evaluation system will enhance the breeding of chrysanthemum varieties with high ornamental properties,robust flavours,strong resistance and extended flowering periods.Current literature on tea chrysanthemum evaluation primarily focuses on nutrient content,lacking a comprehensive assessment approach.In this study,the varieties‘TC15’,‘TC3’,‘TC40’,‘TC43,‘TC61’,‘TC12’,‘TC31’and‘TC10’from the field based on fresh quality standards were selected,and further processed into standardized tea chrysanthemums through uniform baking.Ten samples including two traditional varieties(Hangzhou white chrysanthemum and florist's chrysanthemum)were analyzed for active ingredients,including total polyphenols,total flavonoids,soluble glucose,and water leachate.A professional evaluation team was organized and trained to conduct sensory evaluation on the dried flowers,tea infusion,and brewed flowers of the 10 samples assessing both ornamental and flavour quality.Comparing these results with two traditional varieties,‘TC43’,‘TC3’and‘TC10’were identified as superior new varieties.