摘要:
为更好地开发和利用正安白茶资源。以不同时期白叶1号茶树的茶青(1芽1叶)制成的松针形正安白茶为原料,采用化学分析和量化感官分析方法,根据主要呈味物质、儿茶素组分及茶汤滋味分属性(醇度、浓度、厚度、鲜度、涩度)的变化特点,建立呈味物质和滋味分属性之间的相关性,为正安白茶产品风味研究和品质提升提供理论基础。结果表明:不同时期正安白茶中茶氨酸、游离氨基酸以白化期为转折点先增后降;茶多酚呈现逐渐增加的变化趋势;酚氨比以白化期为转折点先降后增;咖啡碱变化不显著;表没食子儿茶素(EGC)、儿茶素(C)、表儿茶素(EC)、非酯性儿茶素先升后降,以复绿初期最高,白化期最低;表没食子儿茶素没食子酸酯(EGCG)、表儿茶素没食子酸酯(ECG)、没食子儿茶素没食子酸酯(GCG)、酯性儿茶素呈持续升高变化,以复绿后期最高,白化期最低;儿茶素呈先降后升变化,以白化期最低,复绿后期最高;浓度、厚度和涩度呈先降后升变化,以白化期最低,复绿后期最高;醇度、鲜度呈先升后降变化,以白化期最高。茶多酚、酚氨比、EC、EGCG、ECG、GCG、儿茶素类总量和酯性儿茶素是正安白茶茶汤滋味浓度、厚度和涩度的主要贡献物质,游离氨基酸总量、茶氨酸是茶汤滋味鲜度和醇度的主要贡献物质。
Abstract:
In order to make the development and utilization of Zheng’an bai cha resources better,we performed following experiments. In this paper,the pine needle-shaped Zheng’an bai cha made from fresh tea leaves of "White leaf 1" with one leaf and a bud at different albino stages was used as the research materials,and then we established a correlation relationship between flavoring substances and taste attributes using the chemical analysis and quantitative sensory analysis methods based on the characteristic variations of the main flavoring substances,catechin components and the taste attributes(mellowness,strength,thickness,freshness and astringency)of the tea soup. The purpose is to provide a theoretical basis for the flavor research and quality improvement of Zheng’an bai cha. The results showed that the theanine and free amino acids of Zheng’an bai cha increased and then decreased at the turning point of the albino stage,but the change of phenol-ammonia ratio was opposite. Tea polyphenols showed a trend of gradual increased,Caffeine content did not change significantly. EGC,C,EC and non-ester catechins increased at first and then decreased,with the highest level at the early greening stage and the lowest level at the albino stage. EGCG,ECG,GCG and ester catechins increased continuously,reaching the highest level at the later greening stage and the lowest at the albino stage. Catechin decreased at first and then increased,with the lowest level at the albino stage and the highest level at the later greening stage,and the changes of the taste strength,thickness and astringency were the same as the former,but the degree of mellow and freshness increased at first and then decreased,with the highest level at albino period. Tea polyphenols,phenol-amino ratio,EC,EGCG,ECG,GCG,total catechins and ester catechins contribute mainly to the taste concentration,thickness and astringency of Zheng’an bai cha soup,and total free amino acids,tea Amino acid was the main contributor to the taste freshness and mellow degree of tea soup.
百度学术
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