首页|不同茶树品种绿杨春茶的适制性评价及其抗氧化活性研究

不同茶树品种绿杨春茶的适制性评价及其抗氧化活性研究

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研究旨在筛选绿杨春茶适制品种,为绿杨春茶的品质提升和茶树良种引进提供理论依据.对仪征市5个主栽茶树品种制作的绿杨春茶进行综合比较,通过品质成分分析、电子舌分析和感官审评结果,研究不同品种绿杨春茶的适制性.结果表明,不同品种绿杨春茶的感官审评的总得分与滋味得分、电子舌鲜味值的排序结果一致,均为'白叶1号'＞'群体种'＞'黄金芽'＞'龙井长叶'＞'福鼎大毫'.品质成分分析表明,鲜味值最高的'白叶1号'和'群体种',所含鲜味氨基酸谷氨酸和天冬氨酸的含量均最高;涩味值最低'黄金芽'所含EGCG的含量也最低(6.08％);苦味值最低的'龙井长叶'含有最低的咖啡碱含量(2.78％);而'福鼎大毫'含有最高的咖啡碱(3.44％)、EGCG(8.89％)和儿茶素(17.64％),且谷氨酸和天冬氨酸含量均最低,故苦味、涩味值最高而鲜味值最低,滋味较差,与感官审评结果一致.此外,'龙井长叶'表现出最强的DPPH(IC50=38.20 μg/mL)、ABTS自由基(IC50=17.44 μg/mL)清除活性,抗氧化活性较强.综上,'白叶1号'用于制备绿杨春茶最有优势,其次是'群体种'和'黄金芽',而'龙井长叶'虽在品质上稍差于'白叶1号',但具有较强的抗氧化活性,用于制备绿杨春茶也具备一定的优势.'福鼎大毫'所制香气和滋味明显差于其他品种,不太适制绿杨春茶.
Study on Suitability Evaluation and Antioxidant Activity of Lvyangchun Tea Processed by Different Tea Cultivars
The paper aims to screen suitable varieties for Lvyangchun tea,so as to provide theoretical basis for the introduction of superior varieties of tea plants and the improvement of the quality of Lvyangchun tea.A comprehensive comparison was made between five main tea varieties in Yizheng,and the suitability evaluation tea cultivars for Lvyangchun tea was studied by biochemical analysis,electronic tongue analysis and sensory evaluation.The results showed that the sensory evaluation scores,taste scores and umami values of Lvyangchun tea processed by different tea cultivars were all in the same order:'Baiye No.1'＞'Quntizhong'＞'Huangjinya'＞'Longjingchangye'＞'Fudingdahao'.The analysis of quality components showed that Lvyangchun tea processed by'Baiye No.1'which had the highest umami value also had the highest contents of glutamic acid and aspartic acid;the amount of EGCG in'Huangjinya'with the lowest astringency value were also the lowest(6.08％ );the amount of caffeine in Longjingchangye with the lowest bitterness value were also the lowest(2.78％ ).However,Lvyangchun tea processed by'Fudingdahao'contained the highest content of caffeine(3.44％ ),EGCG(8.89％ )and total catechin content(17.64％ )and the lowest contents of glutamic acid and aspartate,which lead to a high value of bitterness and astringency and a low value of umami respectively.These results were consistent with the sensory evaluation results.In addition,Lvyangchun tea processed by'Longjingchangye'also showed the strongest scavenging activity of DPPH(IC50=38.20 μg/mL)and ABTS(IC50=17.44 μg/mL),showing a strong antioxidant activity.In conclusion,'Baiye No.l','Quntizhong','Huangjinya','Longjingchangye'had certain advantages for processing Lvyangchun tea respectively,while'Fudingdahao'with a poorer aroma and taste was not recommended.

Lvyangchun teasuitability evaluationquality componentsantioxidant activityvariety selectionelectronic tongue analysissensory evaluation

艾仄宜、胡振民、叶禹彤、穆兵、李荣林、杨亦扬

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江苏省农业科学院休闲农业研究所/江苏省高效园艺作物遗传改良重点实验室,南京 210014

绿杨春茶 适制性 品质成分 抗氧化活性 品种筛选 电子舌分析 感官审评

江苏省现代种业振兴"揭榜挂帅"项目江苏省农业科技自主创新基金项目江苏省现代农业产业技术体系"江苏现代农业(茶叶)产业技术体系仪征推广示范基地"江苏省科技计划专项资金(重点研发计划现代农业)

JBGS[2021]085CX[22]2008JATS[2023]250BE2023364

2024

中国农学通报
中国农学会

中国农学通报

CSTPCD
影响因子：0.891
ISSN：1000-6850
年,卷(期)：2024.40(28)