摘要
通过分析广东省仁化县白毛茶中选育的11个丹霞系列茶树品种(系)在不同季节的水浸出物、可溶性糖、儿茶素类、咖啡碱、可可碱、苦茶碱以及游离氨基酸等生化成分含量,探讨季节对其生化成分的影响及品种间的生化差异。结果表明,这些成分含量受到季节的显著影响,即:春季样品的水浸出物、咖啡碱及游离氨基酸含量普遍高于其它季节,而可溶性糖与茶多酚含量在夏季达到峰值,其在不同季节的含量差异显著;儿茶素总量在16.04%~24.08%之间,除EGCG在春季含量最高外,其它儿茶素单体在夏季含量最高;苦茶碱含量普遍较低,介于0.097%~0.98%之间,且不同季节无明显规律;茶氨酸含量在0.28%~1.58%范围内,其中大部分品种(系)在夏季的含量显著低于春季和秋季。通过计算酚氨比表明,丹霞系列茶树品种适宜于制作红茶和绿茶;也是适宜于制作高级白茶的优良品种(系)。本研究探讨丹霞系列茶树品种(系)在不同季节生化成分的差异性,为仁化白毛茶的品质评价、种植、采摘与加工提供了科学依据,对促进广东丹霞茶树资源的科学利用与产业开发具有重要意义。
A comparative analysis was conducted on 11 Danxia series Baimao tea cultivars(lines)to assess the levels of various biochemical constituents,including water-soluble substances,soluble sugars,catechins,caffeine,theobromine,theophylline,and free amino acids across different seasons.The study deeply explored the impact of seasons on these biochemical components and the biochemical differences between varieties.The results showed that the content of these components was significantly affected by the seasons:the water extractables,caffeine,and free amino acid content in spring samples were generally higher than in other seasons,while the content of soluble sugar and tea polyphenols peaked in summer,with significant differences in content between seasons;the total amount of catechins ranged from 16.04%to 24.08%,except for EGCG which was highest in spring,other catechin monomers were the highest in summer;the theacrine content was generally low,ranging from 0.097%to 0.98%,with no obvious pattern across different seasons;the theanine content ranged from 0.28%to 1.58%,with most varieties(lines)showing significantly lower content in summer than in spring and autumn;the phenolic-amino acid ratio indicated that the Danxia series tea plant varieties are suitable for making black and green tea.They are also excellent varieties(lines)for premium white tea production.This study deeply explored the differences in biochemical components of Danxia tea plant varieties(lines)in different seasons,providing a scientific basis for the quality evaluation,planting,harvesting,and processing of Renhua Baimao tea,which is of great significance for the scientific utilization and industrial development of Guangdong Danxia tea resources.
作者
秦丹丹
冯韶芳
陈俊丽
潘晨东
方开星
肖光群
吴华玲
QIN Dandan;FENG Shaofang;CHEN Junli;PAN Chendong;FANG Kaixing;XIAO Guangquan;WU Hualing(Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangdong Key Laboratory of Tea Plant Resources Innovation&tilization Resources Innovation and Utilization,Guangzhou 510640;Zhongkai University of Agriculture and Engineering,Guangzhou 510550;The Agriculture and Rural Affairs Bureau of Shaoguan City,Shaoguan 512025,Guangdong)
出处
《中国食品学报》
北大核心
2025年第10期350-362,共13页
Journal of Chinese Institute of Food Science and Technology
基金
国家自然科学基金项目(32102127)
广东省重点领域研发计划项目(2020B020220004)
现代农业产业技术体系建设专项(CARS-19)
广州市科技计划项目(2023B03J1036)
广东省农业农村厅乡村振兴战略专项资金种业振兴项目(2024-NBH-00-001)
广东特支计划“科技创新青年拔尖人才”项目(2021TQ06N134)。
关键词
白毛茶
茶品种
季节性差异
生化成分
品质评价
Baimao tea
tea cultivars
seasonal variation
biochemical components
quality evaluation
