武夷山引种的3个四川茶树品种红茶适制性及制茶品质分析

Analysis of Processing Suitability and Quality of Three Tea Cultivars Introduced from Sichuan to Wuyishan

为了探究蜀科1号、川茶2号、川茶3号等3个四川茶树品种在福建武夷山引种后鲜叶的红茶适制性,以槠叶齐为对照,采用相同加工工艺制作红茶,通过感官品质、生化成分分析并结合多元统计方法对所制红茶品质进行比较。结果表明,川茶2号所制红茶的感官品质与槠叶齐所制红茶接近,表现为香气甜香持久,滋味鲜醇,综合品质较优;4个品种所制红茶的主要生化成分差异明显,川茶2号的水浸出物含量显著高于其他3个品种,茶多酚、咖啡碱、茶黄素和茶红素含量与槠叶齐相当;基于4个品种所制红茶感官品质和主要生化成分的聚类分析结果显示,川茶2号与槠叶齐聚为一类,蜀科1号和川茶3号聚为一类;正交偏最小二乘判别分析(OPLS-DA)表明,没食子酸、表儿茶素没食子酸酯、儿茶素、咖啡碱、黄酮类化合物、游离氨基酸等6个成分可以作为区分不同品种红茶品质的关键特征化合物。综合来看,川茶2号所制红茶感官品质和主要生化成分含量表现较优,更适合用于红茶的加工生产。

In order to investigate the suitability of three Sichuan tea cultivars,namely Shuke-1,Chuancha-2 and Chuancha3,for black tea processing in Wuyishan,Fujian Province,Zhuyeqi was used as the control,and the same processing technology was used to make black tea,and the differences in the quality of the black teas were compared through the multivariate statistical analysis of sensory quality and biochemical components.The results show that the sensory quality of Chuancha-2 black tea is close to that of the control Zhuyeqi black tea,which is characterized by long-lasting sweet aroma,mellow flavor,and better overall quality.There are significant differences in the main biochemical components of black tea produced by the four cultivars.The water extract content of Chuancha-2 was significantly higher than that of the other three cultivars,and the contents of tea polyphenols,caffeine,theaflavin and thearubigin were equivalent to those of the control Zhuyeqi black tea.Based on the clustering analysis of sensory quality and main biochemical components of the four cultivars of black tea,it was found that Chuancha-2 was clustered with the control cultivar Zhuyeqi,and Shuke-1 and Chuancha-3 were clustered together.The Orthogonal Partial Least Squares Discriminant Analysis(OPLS-DA)shows that six components,including gallic acid,epicatechin gallate,catechin,caffeine,flavonoids and free amino acids,could be used as key characteristic compounds to distinguish the quality of different cultivars of black tea.From a comprehensive point of view,Chuancha-2 black tea has better sensory quality and higher main biochemical components,which is more suitable for black tea processing.