不同闷黄时间对平阳黄汤滋味成分和品质的影响
The Effects of Different Yellowing Time on the Taste Quality Components of'Pingyanghuangtang'
楼桢优 1周拥军 2钟维标 2项圣翔 1屠幼英 1何普明1
作者信息
- 1. 浙江大学农业与生物技术学院茶学系 杭州 310058
- 2. 浙江子久文化股份有限公司 浙江温州 325400
- 折叠
摘要
为了解不同闷黄时间的平阳黄汤(一种黄茶)滋味成分和品质差异,通过感官评定、生化成分测定、化学计量学分析等研究闷黄时间对黄汤滋味品质及其主要成分的影响.结果表明:在一定闷黄时间范围内,平阳黄汤表现出不同的滋味特征,样品中的水浸出物含量和游离氨基酸总量先增加后减少,水浸出物质量比例在闷黄24h时最高,达到54.88％,其茶汤更为鲜爽、甘醇.总儿茶素、酯型儿茶素和咖啡碱的含量随着闷黄时间增加均呈下降的趋势,而非酯型儿茶素和没食子酸有所增加.同时,基于主成分分析显示,各生化成分之间具有一定相关性,其中表没食子儿茶素没食子酸酯、表没食子儿茶素等、没食子儿茶素等,咖啡碱和茶氨酸等对黄茶滋味具有较大贡献作用,表明闷黄过程中滋味品质的变化是各种相关的化学组分共同表达的结果.根据最小偏二乘法分析模型获得标志性差异化合物没食子儿茶素、咖啡碱、没食子酸、表儿茶素和天冬酰胺等,可作为一定闷黄时间下定向加工优质平阳黄汤的指标物质.
Abstract
In order to study the differences of taste quality components of'Pingyanghuangtang'(a yellow tea)with dif-ferent yellowing time,the effects of different yellowing time on the taste quality and main components of'Pingyanghuangtang'were clarified through sensory evaluation,biochemical composition determination and chemometric analysis.The results indicated that'Pingyanghuangtang'showed different taste characteristics within a period time.The content of water extract and total amount of free amino acids in the tea samples first increased and then decreased.The mass ratio of water extract reached the maximum(54.88％),and yellow tea tasted more fresh and sweeter at 24 h yel-lowing time.The contents of total catechins,ester catechins and caffeine all decreased with the increase of yellowing time,while non-ester catechins and gallic acid increased.At the same time,the principal component analysis showed that there was a certain correlation between various biochemical components,epigallocatechin gallate,epigallocatechin,gallocatechin,caffeine and theanine had a great contribution to'Pingyanghuangtang'taste characteristic under the exper-imental conditions.It indicated that the change of taste quality in the process of the stuffiness was the result of the joint expression of various related chemical components.According to the PLS-DA model,the markable difference compounds gallocatechin,caffeine,gallic acid,epicatechin and asparagine were obtained,which can be used as index substances for directional processing of high-quality'Pingyanghuangtang'under the certain yellowing time.
关键词
平阳黄汤/闷黄时间/滋味品质/主成分分析Key words
Pingyanghuangtang/yellowing time/taste quality/principal component analysis引用本文复制引用
出版年
2024
NETL
NSTL
万方数据