摘要
为探究凤凰单丛茶品质地域性差异的生化基础,以潮安县凤凰镇茶区5个位于不同海拔区间（300～1 100 m）的八仙单丛成龄茶园作为研究对象,分析比较其茶鲜叶的品质生化成分含量。结果表明,不同海拔区间八仙单丛茶鲜叶的生化品质存在显著差异,相较于低山茶（海拔300～400 m）,高山茶（海拔800～1 000 m）与中山茶（海拔500～700 m）之间的差异相对较小。高（中）山八仙单丛茶鲜叶中的水浸出物、茶多酚、咖啡碱、儿茶素、黄酮类等生化成分总量及没食子酸、酯型儿茶素的含量显著高于低山茶;高山茶鲜叶中的脱氢芳樟醇、顺-氧化芳樟醇、橙花醇、α-萜品醇、L-香芹烯醇、2,6-二甲基-1,3,5,7-辛四烯、反-β-罗勒烯、顺-β-罗勒烯、萜品烯、D-柠檬烯、3-乙基-1,4-己二烯、十四烷、β-紫罗酮、苯甲醛等的相对含量显著高于低山茶。低山茶鲜叶中的β-芳樟醇、反-橙花叔醇、顺-3-己烯己酸酯、顺-茉莉酮、酮类、吲哚、甲基乙基苯等的相对含量较高。本研究结果对进一步研究凤凰单丛茶品质的地域性差异和通过加工工艺调整以提高其低山茶的品质提供了参考。
In order to explore the biochemical basis of regional differences in the quality of Fenghuangdancong oolong tea in this study, fresh tea leaves from five Baxiandancong mature tea gardens located at different altitudes ranging from 300 to 1 100 m in Fenghuang town, Chao＇an county were analyzed for biochemical components. Results showed that there were significant differences in biochemical quality among Baxiandancong tea leaves from different altitudes. Compared to lowmountain tea at elevation of 300–400 m, the difference between high-mountain（800–1 000 m elevation） and mid-mountain tea（500–700 m elevation） was relatively smaller. Biochemical components of high-（mid） mountain tea leaves, such as water extracts, polyphenols, caffeine, soluble sugar, catechins, flavonoids, and gallic acid, ester-type catechins（EGCG, ECG and GCG）, etc were significantly higher than those of low-mountain tea. High-mountain fresh tea leaves contained dehydrolinalool, cis-linalool oxide, neroli, α-terpineol, L-parsley alcohol, 2,6-dimethyl-1,3,5,7-octatetraene, trans-β-ocimene, cis-β-ocimene,terpinene, D-limonene, 3-ethyl-1,4-hexadiene, tetradecane, β-ionone and benzaldehyde significantly higher than those of low-mountain tea. Low-mountain fresh tea leaves contained higher levels of β-linalool, trans-nerolidol, cis-3-hexene caproate, cis-jasmone, ketones, indole and O-ethylmethylbenzene. These results can provide a reference for further study on regional differences in the quality of Fenghuangdancong tea and modified process to improve its low-mountain tea quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第20期168-173,共6页
Food Science
基金
广东省农业科学院院长基金项目(201117)
关键词
凤凰单丛茶
海拔区间
品质差异
生化成分
Fenghuangdancong tea
altitude range
quality differences
biochemical components
