湖南红茶特征滋味化学成分研究
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摘要
为全面了解湖南红茶特征滋味化学成分,本研究选取了湖南红茶代表性样品和典型外省样品,采用电子舌及高效液相色谱法等技术对红茶样品滋味进行评定及化学成分检测,并通过主成分分析(PCA)、正交偏最小二乘判别分析(OPLS-DA)可视化模式识别方法比较了不同嫩度等级和不同滋味类型湖南红茶化学成分的特征差异。结果表明:(1)糖组分总量、葡萄糖、麦芽糖、茶多酚、茶褐素、氨基酸组分总量、鲜味氨基酸、茶氨酸、茶黄素等含量可作为区分湖南红茶和外省红茶的主要滋味成分,其中糖组分总量、葡萄糖、麦芽糖、茶黄素等含量湖南红茶显著高于外省红茶。(2)一级湖南红茶茶汤中滋味化合物含量普遍较低,除氨基酸、茶褐素外,其他主要滋味成分均显著低于二级茶样;二级湖南红茶茶汤中滋味化合物在水浸出物、茶多酚、咖啡碱、氨基酸、茶黄素、茶红素等含量上表现突出;三级湖南红茶以儿茶素组分总量、糖类化合物、茶黄素、茶红素等成分含量相对较高,以茶多酚、氨基酸、茶褐素等成分含量相对较低。(3)"甘鲜味"茶汤中咖啡碱、儿茶素组分总量、非酯型儿茶素、EGC、茶黄素显著低于"略苦(浓)"茶汤。该研究结果可为湖南红茶产品的分类鉴别和滋味品质评价提供参考。
In order to understand the characteristic taste chemicals of Hunan black tea, representative samples of Hunan black tea and typical samples from other provinces were selected. The taste and chemical constituents of black tea samples were evaluated by electronic tongue and high performance liquid chromatography. Visual pattern recognition method such as Principal component analysis(PCA) and partial least squares discriminant analysis(OPLS-DA) were used to compare the characteristic chemical compositions of Hunan black tea in different tenderness grades and flavor types. The results show that:(1) The contents of water extraction, glucose, maltose, tea polyphenols, theabrownin, amino acid, delicious amino acid, theanine and theaflavins could be used as the main flavor components to distinguish Hunan black tea from other black tea as water extraction, glucose, maltose and theaflavins in Hunan black tea are significantly higher.(2) Most of the contents of taste components in the first grade of Hunan black tea soup were lower than those in other grades. Except for amino acids and thearubigins, other main flavor components were significantly lower than those of second grade tea. The contents of water extracts, tea polyphenols, caffeine, amino acids, theaflavins, thearubin were rich in the second grade tea soup. The contents of catechins, carbohydrates, theaflavins, thearubin and other compounds in the third grade tea was relatively high, while the contents of tea polyphenols, amino acids, thearubin and other compounds were relatively low.(3) The contents of caffeine, catechins, non-ester catechins, EGC and theaflavins in the "sweet and delicious" tea soup were significantly lower than those in the "slightly bitter(strong)" tea soup. The research results provided a reference for the classification and identification of Hunan black tea products and the evaluation of taste quality.
In order to understand the characteristic taste chemicals of Hunan black tea, representative samples of Hunan black tea and typical samples from other provinces were selected. The taste and chemical constituents of black tea samples were evaluated by electronic tongue and high performance liquid chromatography. Visual pattern recognition method such as Principal component analysis(PCA) and partial least squares discriminant analysis(OPLS-DA) were used to compare the characteristic chemical compositions of Hunan black tea in different tenderness grades and flavor types. The results show that:(1) The contents of water extraction, glucose, maltose, tea polyphenols, theabrownin, amino acid, delicious amino acid, theanine and theaflavins could be used as the main flavor components to distinguish Hunan black tea from other black tea as water extraction, glucose, maltose and theaflavins in Hunan black tea are significantly higher.(2) Most of the contents of taste components in the first grade of Hunan black tea soup were lower than those in other grades. Except for amino acids and thearubigins, other main flavor components were significantly lower than those of second grade tea. The contents of water extracts, tea polyphenols, caffeine, amino acids, theaflavins, thearubin were rich in the second grade tea soup. The contents of catechins, carbohydrates, theaflavins, thearubin and other compounds in the third grade tea was relatively high, while the contents of tea polyphenols, amino acids, thearubin and other compounds were relatively low.(3) The contents of caffeine, catechins, non-ester catechins, EGC and theaflavins in the "sweet and delicious" tea soup were significantly lower than those in the "slightly bitter(strong)" tea soup. The research results provided a reference for the classification and identification of Hunan black tea products and the evaluation of taste quality.
引文
[1]陈栋,卓敏.半个世纪以来中国红茶生产和贸易的演变与发展策略思考(续)[J].中国茶叶,2009,31(1):7-10.
[2]谭荫初.古今名人咏湖南名茶[J].农业考古,1993(2):138-140.
[3]乔小燕,王秋霜,陈栋.主要产茶国茶树资源与红茶育种研究进展[J].植物遗传资源学报,2015,16(6):1135-1140.
[4]赖兆祥,黄国滋,庞式.不同级别祁门红茶品质研究[J].广东农业科学,2008(8):107-108.
[5]雷攀登,黄建琴,丁勇,等.不同区域祁门红茶品质特点分析[J].食品科学,2015,36(10):144-149.
[6]邹新球.武夷正山小种红茶独特品质成因概述[J].福建林业科技,2007(4):185-188.
[7]邹新球.武夷正山小种红茶化学品质与生态环境的关系[J].中国茶叶加工,2007(3):31-34.
[8]黄先洲,潘玉华,田研基,等.坦洋工夫红茶主要生化成分与品质相关性探讨[J].福建茶叶,2010,32(11):21-25.
[9]董鸿竹,曾恕芬,高大方,等.云南红茶化学成分的初步分析[J].茶叶科学技术,2009(2):14-17.
[10]吕才有,李明玺.云南红茶品质特点的比较分析研究[J].南方农业学报,2009,40(6):749-751.
[11]Saravanan M,Maria John K M,Raj K R,et al.Genetic diversity of UPASI tea clones(Camellia sinensis(L.)O.Kuntze)on the basis of total catechins and their fractions[J].Phytochemistry,2005,66(5):561-565.
[12]周志强,田刚.胸腔积液肿瘤标志物的PCA和OPLS-DA模型对肺癌的诊断价值研究[J].检验医学与临床,2016,13(21):3032-3033.
[13]李俊南,侯艳,孙凤宇,等.OPLS方法的原理及其在代谢组学数据判别分析中的应用[J].中国卫生统计,2014,31(5):765-769.
[14]黄意欢.茶学实验技术(茶学专业用)[M].北京:中国农业出版社,1997:201-202.
[15]魏晓明,符红,万幼平.硫酸蒽酮比色法测定鹿龟酒中多糖的含量[J].中成药,2000,22(5):380-382.
[16]国家药典委员会.中华人民共和国药典2015版[M].北京:中国医药科技出版社,2015:360.
[17]柯朝甫,张涛,武晓岩,等.代谢组学数据分析的统计学方法[J].中国卫生统计,2014,31(2):357-359.
[18]林郑和.我国红茶品质化学的研究[J].茶叶科学技术,2006(3):9-10.
[19]黄先洲,潘玉华,田研基,等.坦洋工夫红茶主要生化成分与品质相关性探讨[J].福建茶叶,2010,32(11):21-25.
[20]Muthumani T,Kumar R S S.Influence of fermentation time on the development of compounds responsible for quality in black tea[J].Food Chemistry,2007,101(1):98-102.
[21]Wang K,Chen Q,Lin Y,et al.Comparison of phenolic compounds and taste of Chinese black tea[J].Food Science and Technology Research,2014,20(3):639-646.
[22]王伟伟.萎凋发酵条件对茶黄素形成关键因子的影响[D].中国农业科学院,2013.
[23]周颖,谭婷,罗勇,等.不同加工处理对工夫红茶呈味成分的影响[J].茶叶通讯,2015,42(2):29-34.
[24]陈以义,江光辉.红茶变温发酵的理论探讨[J].茶叶科学,1993,13(2):81-86.
[25]刘素强,杨娟,袁林颖,等.烘焙提香条件对红茶感官品质及主要生化成分的影响[J].食品安全质量检测学报,2015,6(4):1301-1306.
[26]丁勇,徐奕鼎,王烨军,等.祁门红茶初制中萎凋与初烘工艺研究[J].中国农学通报,2010,26(9):110-114.
[2]谭荫初.古今名人咏湖南名茶[J].农业考古,1993(2):138-140.
[3]乔小燕,王秋霜,陈栋.主要产茶国茶树资源与红茶育种研究进展[J].植物遗传资源学报,2015,16(6):1135-1140.
[4]赖兆祥,黄国滋,庞式.不同级别祁门红茶品质研究[J].广东农业科学,2008(8):107-108.
[5]雷攀登,黄建琴,丁勇,等.不同区域祁门红茶品质特点分析[J].食品科学,2015,36(10):144-149.
[6]邹新球.武夷正山小种红茶独特品质成因概述[J].福建林业科技,2007(4):185-188.
[7]邹新球.武夷正山小种红茶化学品质与生态环境的关系[J].中国茶叶加工,2007(3):31-34.
[8]黄先洲,潘玉华,田研基,等.坦洋工夫红茶主要生化成分与品质相关性探讨[J].福建茶叶,2010,32(11):21-25.
[9]董鸿竹,曾恕芬,高大方,等.云南红茶化学成分的初步分析[J].茶叶科学技术,2009(2):14-17.
[10]吕才有,李明玺.云南红茶品质特点的比较分析研究[J].南方农业学报,2009,40(6):749-751.
[11]Saravanan M,Maria John K M,Raj K R,et al.Genetic diversity of UPASI tea clones(Camellia sinensis(L.)O.Kuntze)on the basis of total catechins and their fractions[J].Phytochemistry,2005,66(5):561-565.
[12]周志强,田刚.胸腔积液肿瘤标志物的PCA和OPLS-DA模型对肺癌的诊断价值研究[J].检验医学与临床,2016,13(21):3032-3033.
[13]李俊南,侯艳,孙凤宇,等.OPLS方法的原理及其在代谢组学数据判别分析中的应用[J].中国卫生统计,2014,31(5):765-769.
[14]黄意欢.茶学实验技术(茶学专业用)[M].北京:中国农业出版社,1997:201-202.
[15]魏晓明,符红,万幼平.硫酸蒽酮比色法测定鹿龟酒中多糖的含量[J].中成药,2000,22(5):380-382.
[16]国家药典委员会.中华人民共和国药典2015版[M].北京:中国医药科技出版社,2015:360.
[17]柯朝甫,张涛,武晓岩,等.代谢组学数据分析的统计学方法[J].中国卫生统计,2014,31(2):357-359.
[18]林郑和.我国红茶品质化学的研究[J].茶叶科学技术,2006(3):9-10.
[19]黄先洲,潘玉华,田研基,等.坦洋工夫红茶主要生化成分与品质相关性探讨[J].福建茶叶,2010,32(11):21-25.
[20]Muthumani T,Kumar R S S.Influence of fermentation time on the development of compounds responsible for quality in black tea[J].Food Chemistry,2007,101(1):98-102.
[21]Wang K,Chen Q,Lin Y,et al.Comparison of phenolic compounds and taste of Chinese black tea[J].Food Science and Technology Research,2014,20(3):639-646.
[22]王伟伟.萎凋发酵条件对茶黄素形成关键因子的影响[D].中国农业科学院,2013.
[23]周颖,谭婷,罗勇,等.不同加工处理对工夫红茶呈味成分的影响[J].茶叶通讯,2015,42(2):29-34.
[24]陈以义,江光辉.红茶变温发酵的理论探讨[J].茶叶科学,1993,13(2):81-86.
[25]刘素强,杨娟,袁林颖,等.烘焙提香条件对红茶感官品质及主要生化成分的影响[J].食品安全质量检测学报,2015,6(4):1301-1306.
[26]丁勇,徐奕鼎,王烨军,等.祁门红茶初制中萎凋与初烘工艺研究[J].中国农学通报,2010,26(9):110-114.
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