安徽省不同茶树品种(系)的黄山毛峰适制性分析
Processing suitability for Huangshan Maofeng of different tea varieties from Anhui Province
陈志鹏 1朱心蓉 1桂利权 2谢明之 2孙劲鸿 1谢德军 1朱俊彦 1李叶云 1韦朝领 1刘升锐1
作者信息
- 1. 安徽农业大学茶树生物学与资源利用国家重点实验室,合肥 230036
- 2. 谢裕大茶叶股份有限公司,黄山 245061
- 折叠
摘要
为探究不同茶树品种(系)的黄山毛峰适制性,比较分析了以安徽省当地的10个不同茶树品种(系)的一芽二叶为原料制成的黄山毛峰的风味品质.感官审评分析表明,'漕溪4号'和'滴水香3号'综合评分最高,均在92分以上;其次为'漕溪2号'和'漕溪3号',均为91.6分,而'舒茶早'和'农抗早'综合评分最低,均低于90分.生化成分分析表明,10个茶样酚氨比在3.83～7.18之间,均适制黄山毛峰,且特征性品质成分如茶多酚、游离氨基酸、茶氨酸、咖啡碱和儿茶素等含量均具有差异;其中'舒茶早'和'农抗早'茶氨酸含量显著高于其余茶样,但感官评分值却最低,表明黄山毛峰需要不同生化成分含量适宜且占比合理.研究结果提供了了解不同茶树品种(系)黄山毛峰适制性的相关信息,为黄山毛峰适制品种选育和推广提供科学依据.
Abstract
To explore the processing suitability for Huangshan Maofeng of different tea varieties,Huangshan Maofeng tea samples were made from one bud and two leaves of 10 tea varieties in Anhui Province,and then a comparison was made through sensory evaluation and the contents of biochemical components.Sensory evaluation analysis showed that'Caoxi 4'and'Dishuixiang 3'had the highest scores,both of which were above 92 points,fol-lowed by'Caoxi 2'and'Caoxi 3',both scoring 91.6 scores,while'Shuchazao'and'Nongkangzao'had the lowest scores,both below 90 scores.Biochemical component analysis showed that the ratio of polyphenol to ammonia of 10 tea samples ranged from 3.83 to 7.18,all of them were suitable for producing Huangshan Maofeng,and the contents of characteristic biochemical components such as tea polyphenols,free amino acids,theanine,caffeine,and catechins varied;the content of theanine in'Shuchazao'and'Nongkangzao'tea samples was significantly higher than that in other tea samples,but their sensory scores were the lowest,indicating that Huangshan Maofeng needed different bi-ochemical components with appropriate content and reasonable proportion.The results provide some relevant infor-mations about the suitability of different tea varieties for processing Huangshan Maofeng,and also provide a scien-tific basis for the breeding and promotion of Huangshan Maofeng suitable varieties.
关键词
黄山毛峰/适制性/茶树品种(系)/感官品质/生化成分Key words
Huangshan Maofeng/processing suitability/tea varieties/sensory quality/biochemical components引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据