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中国农学通报

中国农学通报 ›› 2026, Vol. 42 ›› Issue (13): 86-92.doi: 10.11924/j.issn.1000-6850.casb2025-0639

• 林学·园艺·园林 • 上一篇    下一篇

信阳地区4个白化/黄化茶树品种绿茶的品质特征

蒋双丰1(), 陈志云1, 党永超1, 蔡一鸣1, 朱德焰1, 王晓2, 高凤光1, 赵海力1, 钟思志1()   

  1. 1 信阳市农业科学院， 河南信阳 464000
    2 信阳市文新茶叶有限责任公司， 河南信阳 464000
  • 收稿日期:2025-07-28 修回日期:2026-05-02 出版日期:2026-07-15 发布日期:2026-07-09
  • 通讯作者:
    钟思志，男，1969年出生，河南信阳人，硕士，研究方向为茶树栽培。通信地址：464000 河南省信阳市浉河区民权南路20号 信阳市农业科学院，E-mail：。
  • 作者简介:

    蒋双丰，女，1982年出生，河南南阳人，副研究员，研究方向为茶树栽培与育种。通信地址：464000 河南省信阳市浉河区民权南路20号 信阳市农业科学院，E-mail：。

  • 基金资助:
    国家重点研发计划“大别山区茶叶提质增效技术集成与应用示范”(2021YFD1601103); 国家茶叶产业技术体系“信阳综合试验站”(CARS-19); 河南省科技攻关项目“河南茶树新品种选育及种质资源收集保存与鉴定评价”(252102110317)

Green Tea Quality Characteristics of Four Albino/ Etiolation Tea Tree Varieties in Xinyang Area

JIANG Shuangfeng1(), CHEN Zhiyun1, DANG Yongchao1, CAI Yiming1, ZHU Deyan1, WANG Xiao2, GAO Fengguang1, ZHAO Haili1, ZHONG Sizhi1()   

  1. 1 Tea Research Institute, Xinyang Academy of Agricultural Sciences, Xinyang, Henan 464000
    2 Xinyang City Wenxin Tea Co. Ltd., Xinyang, Henan 464000
  • Received:2025-07-28 Revised:2026-05-02 Published:2026-07-15 Online:2026-07-09

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摘要：

为筛选适配信阳地区的优质白化/黄化茶树品种，丰富信阳茶叶品类结构，以‘白叶1号’‘中黄1号’‘中黄2号’‘苏玉黄’4个特异性品种为材料，按信阳毛尖工艺制绿茶，开展感官审评与主要生化成分测定，结合相关性分析、主成分分析(PCA)与正交偏最小二乘法-判别分析(OPLS-DA) 等方法解析品质差异及关键标志物。结果表明，‘中黄1号’茶样感官得分最高（87.95分），儿茶素(+C)含量最优；‘中黄2号’茶样茶多酚、氨基酸、表儿茶素没食子酸酯(ECG)、表没食子儿茶素没食子酸酯(EGCG)含量最高，酚氨比适宜；‘苏玉黄’茶样水浸出物、表儿茶素(EC)、表没食子儿茶素(EGC)含量最高；‘白叶1号’茶样咖啡碱含量最低。相关性分析表明，茶叶感官评分与游离氨基酸、咖啡碱、ECG、酯型儿茶素含量正相关，与EGC、EC、非酯型儿茶素、儿茶素总量极显著负相关(P<0.01)。主成分分析提取出3个主成分（累计贡献率93.522%），综合得分从高到低依次为‘中黄2号’>‘苏玉黄’>‘中黄1号’>‘白叶1号’。建立的OPLS-DA模型可靠，筛选出茶多酚、EGC、EGCG 3个关键区分标志物，分别为茶多酚、EGC和EGCG，将4个品种分为“中黄系列”与“白叶/苏玉系列”2类。综合认为，4个品种均适制信阳绿茶，其中‘中黄2号’‘中黄1号’综合品质最优。研究可为信阳地区白化/黄化茶树良种引进与高效利用提供科学依据。未来可优化特异性品种配套加工工艺，实现良种良法提质增效。

关键词: 信阳毛尖, 白化茶树茶, 黄化茶树, 品质成分, 儿茶素, 氨基酸, 主成分分析, 感官品质

Abstract:

This study aimed to investigate the quality characteristics of green tea processed from four albino/ etiolation tea tree varieties in Xinyang area, with the goal of analyzing the differences in quality features of these four types of green tea from the perspective of varieties. Four albino/ etiolation tea tree varieties were selected, and tea samples were prepared according to the traditional Xinyang Maojian tea processing method. Sensory evaluation and biochemical composition data were combined with multivariate analysis (PCA, OPLS-DA), revealing significant quality differences and key indicators attributable to the tea cultivar. The results showed that the sensory quality and +C (catechin) content of the ‘Zhonghuang No.1’ tea sample were superior to other three samples. The caffeine content of the ‘Baiye No.1’ tea sample was the lowest, while the tea polyphenols, amino acids, ECG (epi-catechin-3-gallate), and EGCG (epi-gallocatechin-3-gallate) content of the ‘Zhonghuang No.2’ tea sample were the highest. The water extractable substances, EC (epi-catechin), and EGC (epi-gallocatechin) content of the ‘Suyu Huang’ tea sample were the highest. Correlation analysis indicated that the sensory score of tea was positively correlated with free amino acids, caffeine, ECG, and ester catechins, and negatively correlated with EGC, EC, non-ester catechins, and total catechins (P<0.01). PCA extracted three principal components, and the comprehensive scores from high to low were ‘Zhonghuang No.2’> ‘Suyu Huang’> ‘Zhonghuang No.1’ > ‘Baiye No.1’. The established OPLS-DA model identified three key compounds that distinguished different varieties, namely tea polyphenols, EGC, and EGCG, which could clearly divide the four tea tree varieties into two categories, and the model was reliable. In summary, this study clarified the quality characteristics of green tea processed from four albino/ etiolation tea tree varieties in Xinyang area, providing a reference basis for the introduction direction of specific tea tree varieties.

Key words: Xinyang Maojian, albino tea, etiolation tea, quality components, catechin, amino acids, principal component analysis (PCA), sensory quality

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