摘要
研究收集10个临沧代表性晒青茶,感官审评表明其整体外形墨绿匀直、汤色浅黄明亮、滋味浓醇回甘、香气清香馥郁、叶底黄绿匀嫩;测定了茶样水浸出物(45.19%~49.01%)、游离氨基酸(1.62%~2.85%)、可溶性糖(5.6%~9.76%)、没食子儿茶素(11.65~33.34 mg/g)、表儿茶素没食子酸酯(14.49~23.39 mg/g)、表没食子儿茶素没食子酸酯(10.75~22.40 mg/g)、咖啡碱(9.29~15.78 mg/g)、茶碱(0.02~0.13 mg/g)、茶氨酸(8.06~20.16 mg/g)、谷氨酸(2.23~4.23 mg/g)、天冬氨酸(2.01~3.29 mg/g)等特征滋味成分的含量。结果初步表明临沧茶儿茶素、咖啡碱、氨基酸等成分含量偏低,水浸出物、可溶性糖和GA含量偏高。滋味活性值(TAV)分析发现6种特征成分TAV>1,包括:贡献涩味的表没食子儿茶素(EGC)、表儿茶素没食子酸酯(ECG)、没食子儿茶素(GC)、没食子酸(GA);贡献苦味的表儿茶素没食子酸酯(ECG)、表没食子儿茶素没食子酸酯(EGCG)、咖啡碱(CA)。文章明确了临沧茶区晒青茶的滋味特征与物质基础,为后续系统分析临沧晒青茶滋味物质提供了参考。
Ten representative sun-dried green tea were collected from the tea area in Lincang.Sensory evaluation showed that the overall appearance was dark green and straight,the infusion color was light yellow and bright,the taste was strong,mellow and sweet aftertaste,the aroma was fresh and rich,and the infused leaves were yellow-green.The characteristic components in tea leaves were measured with contents as follows:water extract(45.19%~49.01%),free amino acids(1.62%~2.85%),soluble sugar(5.6%~9.76%),gallocatechin(11.65~33.34 mg/g),epicatechin gallate(14.49~23.39 mg/g),epigallocatechin gallate(10.75~22.40 mg/g),caffeine(9.29~15.78 mg/g),theophylline(0.02~0.13 mg/g),theanine(8.06~20.16 mg/g),glutamic acid(2.23~4.23 mg/g),aspartic acid(2.01~3.29 mg/g),etc.The preliminary results showed that the contents of catechins,caffeine,amino acids in Lincang tea were relatively low,while water extract,soluble sugars,and gallic acid(GA)were relatively high..Taste activity value(TAV)analysis revealed six characteristic components with TAV>1 including:epigallocatechin,epicatechin gallate,gallocatechin,gallic acid contributing to astringency;epicatechin gallate,caffeine,epigallocatechin gallate contributing to bitterness.This study clarified the taste characteristics and material basis of sun-dried green tea in the Lincang tea area which provided a reference for further systematic analysis of its taste component.
作者
雷鑫
陈秋月
李春莲
段红星
马燕
李成华
赵明
LEI Xin;CHEN Qiuyue;LI Chunlian;DUAN Hongxing;MA Yan;LI Chenghua;ZHAO Ming(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China;National&Local Joint EngineeringResearch Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China&The KeyLaboratory of Medicinal Plant Biology of Yunnan Province,Yunnan Agricultural University,Kunming 650106,China;College of Biological and Environmental Engineering,Jingdezhen University,Jingdezhen 333400,China;Pu’er City Green Food Development Center,Pu’er 665101,China)
出处
《中国茶叶加工》
2025年第2期31-38,共8页
China Tea Processing
基金
云南省基础研究计划—重点项目(202501AS070039)
云南省农业基础研究联合专项—重点项目(202401BDO70001-007)。
关键词
临沧
晒青茶
滋味活性值(TAV)
滋味特征
Lincang
Sun-dried green tea
Taste activity value(TAV)
Taste characteristic
