径山红茶感官品质及生化成分分析

Analysis of Sensory Quality and Biochemical Components of Jingshan Black Tea

本研究旨在明确径山红茶的品质特点,并筛选径山红茶的适制品种,为生产高品质径山红茶提供理论依据。以‘醉金红’、‘花香醇’、‘御金香’、‘鸠坑群体种’、‘茂绿’、‘浙农113’、‘白叶1号’、‘紫娟’、‘嘉茗1号’9个代表性茶树品种制得的径山红茶为研究对象,通过对其进行感官品质评价和生化成分检测,研究不同品种径山红茶的品质特征和生化成分差异。结果表明,径山红茶外形细紧(结)显毫乌润,汤色红(艳)明亮,香气纯正、带花香,滋味醇爽,叶底红匀明亮。‘花香醇’、‘茂绿’制作径山红茶品质最佳。径山红茶的儿茶素类总量为3.71%~6.63%,茶黄素含量为0.07%~0.84%,茶红素含量为1.82%~8.20%,茶褐素含量为0.65%~7.39%,水浸出物含量为44.23%~49.06%,茶多酚含量为8.73%~13.55%,咖啡碱含量为2.46%~3.92%,酚氨比5.06~10.97,不同茶树品种生化成分含量差异显著。双变量相关性分析显示,径山红茶的感官审评总分与EGC、ECG、总儿茶素、氨基酸和茶多酚存在显著(P<0.05)或极显著(P<0.01)正相关性,与茶黄素、酚氨比存在显著(P<0.05)负相关性。‘鸠坑群体种’‘、茂绿’‘、白叶1号’、‘嘉茗1号’‘、花香醇’‘、御金香’和‘醉金红’等品种适宜制作径山红茶,‘浙农113’和‘紫娟’相对不宜兼制径山红茶。

In order to provide a theoretical foundation for the production of high-quality Jingshan black tea,this study clarified the quality characteristics of Jingshan black tea and selected suitable cultivars for its production.Tea leaves of 9 representative cultivars were used to make tea,including‘Zuijinhong’,‘Huaxiangchun’,‘Yujinxiang’,‘Jiukeng Population’,‘Maolv’,‘Zhenong 113’,‘Baiye No.1’,‘Zijuan’and‘Jiaming No.1’.By sensory quality evaluation and chemical analysis,the quality characteristics and the main biochemical components of Jingshan black tea of different cultivars were obtained.The results showed that the appearance of Jingshan black tea was wiry and tight(heavy),slightly tippy,black bloom,the liquor color was bright and red,the aroma was pure and flowery,the taste was mellow and refreshing,the infused leaves were red even bright.It was found that the quality of black tea made by‘Huaxiangchun’and‘Maolv’was the best.There were significant differences in the biochemical components contents of the 9 kinds of Jingshan black tea,where the catechins,theaflavins,thearubigins,theabrownins,water extract,tea polyphenols,caffeine and Tp/Aa(the ratio of tea polyphenols to amino acids)ranged from 3.71%-6.63%,0.07%-0.84%,1.82%-8.20%,0.65%-7.39%,44.23%-49.06%,8.73%-13.55%,2.46%-3.92%and 5.06-10.97,respectively.Based on bivariate correlation analysis,it was indicated that the total sensory evaluation score of Jingshan black tea was significantly(P<0.05)or extremely significantly(P<0.01)positively correlated with the content of EGC,ECG,total catechins,amino acids and tea polyphenols.Also,it was significantly(P<0.05)negatively correlated with theaflavins content and Tp/Aa.In comparison,the cultivars of‘Jiukeng Population’,‘Maolv’,‘Baiye No.1’,‘Jiaming No.1’,‘Huaxiangchun’,‘Yujinxiang’and‘Zuijinhong’are more suitable for making Jingshan black tea than‘Zhenong 113’and‘Zijuan’.