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中国农学通报

中国农学通报 ›› 2024, Vol. 40 ›› Issue (31): 139-145.doi: 10.11924/j.issn.1000-6850.casb2023-0799

• 食品·营养·检测·安全 • 上一篇    下一篇

径山红茶感官品质及生化成分分析

卢健1(), 董俊杰2(), 刘瑜3, 廖伟亮4, 疏再发5, 童燕6, 陈红炳7, 张凤娣8()   

  1. 1 杭州市余杭区农业技术推广中心，杭州 311121
    2 浙江骆驼九宇有机食品有限公司，杭州 311100
    3 宁波市农业农村大数据发展中心，浙江宁波 315000
    4 杭州市余杭区径山茶行业协会，杭州 311100
    5 丽水市农林科学研究院，浙江丽水 323000
    6 杭州余杭车坑坞茶厂，杭州 311116
    7 杭州余杭区黄湖镇云顶农庄，杭州 311100
    8 杭州市余杭区农业农村局，杭州 311121
  • 收稿日期:2023-11-21 修回日期:2024-08-08 出版日期:2024-11-05 发布日期:2024-11-04
  • 通讯作者:
    董俊杰，女，1983年出生，浙江绍兴人，工程师，博士研究生，主要研究方向：茶资源综合利用。通信地址：311100 杭州市余杭区瓶窑镇茶场路16号 浙江骆驼九宇有机食品有限公司，Tel：0571-88728767，E-mail：。
    张凤娣，女，1975年出生，浙江杭州人，高级农艺师，学士，主要研究方向：农业产业管理。通信地址：311121 杭州市余杭区仓前街道文一西路1500号 杭州市余杭区农业农村局，Tel：0571-89517454，E-mail：。
  • 作者简介:

    卢健，女，1991年出生，山东商河人，农艺师，硕士，主要从事茶树生物技术与资源利用、农业技术推广工作研究。通信地址：311121 杭州市余杭区仓前街道文一西路1500号 杭州市余杭区农业技术推广中心，Tel：0571-89517508，E-mail：。

  • 基金资助:
    浙江省重点研发计划项目对口帮扶项目“巴中市茶产业效益提升关键技术集成示范”(2021C04038); 杭州市农业与社会发展科研项目“茶叶全程机械化生产加工关键技术与产业化应用”(2022ZDSJ0080); 浙江省茶叶产业技术团队项目“径山红茶品质提升加工技术与示范”

Analysis of Sensory Quality and Biochemical Components of Jingshan Black Tea

LU Jian1(), DONG Junjie2(), LIU Yu3, LIAO Weiliang4, SHU Zaifa5, TONG Yan6, CHEN Hongbing7, ZHANG Fengdi8()   

  1. 1 Agricultural Technology Promotion Center of Yuhang District, Hangzhou 311121
    2 Zhejiang Camel Transworld Organic Food Co., Ltd., Hangzhou 311100
    3 Ningbo Agricultural and Rural Big Data Development Center, Ningbo, Zhejiang 315000
    4 Jingshan Tea Industry Association of Yuhang District, Hangzhou 311100
    5 Lishui Academy of Agricultural and Forestry Sciences, Lishui, Zhejiang 323000
    6 Hangzhou Yuhang Chekengwu Tea Factory, Hangzhou 311116
    7 Yunding Farm, Huanghu Town of Yuhang District, Hangzhou 311100
    8 Agriculture and Rural Bureau of Yuhang District, Hangzhou 311121
  • Received:2023-11-21 Revised:2024-08-08 Published:2024-11-05 Online:2024-11-04

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摘要：

本研究旨在明确径山红茶的品质特点，并筛选径山红茶的适制品种，为生产高品质径山红茶提供理论依据。以‘醉金红’、‘花香醇’、‘御金香’、‘鸠坑群体种’、‘茂绿’、‘浙农113’、‘白叶1号’、‘紫娟’、‘嘉茗1号’9个代表性茶树品种制得的径山红茶为研究对象，通过对其进行感官品质评价和生化成分检测，研究不同品种径山红茶的品质特征和生化成分差异。结果表明，径山红茶外形细紧（结）显毫乌润，汤色红（艳）明亮，香气纯正、带花香，滋味醇爽，叶底红匀明亮。‘花香醇’、‘茂绿’制作径山红茶品质最佳。径山红茶的儿茶素类总量为3.71%~6.63%，茶黄素含量为0.07%~0.84%，茶红素含量为1.82%~8.20%，茶褐素含量为0.65%~7.39%，水浸出物含量为44.23%~49.06%，茶多酚含量为8.73%~13.55%，咖啡碱含量为2.46%~3.92%，酚氨比5.06~10.97，不同茶树品种生化成分含量差异显著。双变量相关性分析显示，径山红茶的感官审评总分与EGC、ECG、总儿茶素、氨基酸和茶多酚存在显著(P<0.05)或极显著(P<0.01)正相关性，与茶黄素、酚氨比存在显著(P<0.05)负相关性。‘鸠坑群体种’、‘茂绿’、‘白叶1号’、‘嘉茗1号’、‘花香醇’、‘御金香’和‘醉金红’等品种适宜制作径山红茶，‘浙农113’和‘紫娟’相对不宜兼制径山红茶。

关键词: 茶树品种, 径山红茶, 感官品质, 生化成分, 相关性分析, 品种筛选

Abstract:

In order to provide a theoretical foundation for the production of high-quality Jingshan black tea, this study clarified the quality characteristics of Jingshan black tea and selected suitable cultivars for its production. Tea leaves of 9 representative cultivars were used to make tea, including ‘Zuijinhong’, ‘Huaxiangchun’, ‘Yujinxiang’, ‘Jiukeng Population’, ‘Maolv’, ‘Zhenong 113’, ‘Baiye No.1’, ‘Zijuan’ and ‘Jiaming No.1’. By sensory quality evaluation and chemical analysis, the quality characteristics and the main biochemical components of Jingshan black tea of different cultivars were obtained. The results showed that the appearance of Jingshan black tea was wiry and tight (heavy), slightly tippy, black bloom, the liquor color was bright and red, the aroma was pure and flowery, the taste was mellow and refreshing, the infused leaves were red even bright. It was found that the quality of black tea made by ‘Huaxiangchun’ and ‘Maolv’ was the best. There were significant differences in the biochemical components contents of the 9 kinds of Jingshan black tea, where the catechins, theaflavins, thearubigins, theabrownins, water extract, tea polyphenols, caffeine and Tp/Aa (the ratio of tea polyphenols to amino acids) ranged from 3.71%-6.63%, 0.07%-0.84%, 1.82%-8.20%, 0.65%-7.39%, 44.23%-49.06%, 8.73%-13.55%, 2.46%-3.92% and 5.06-10.97, respectively. Based on bivariate correlation analysis, it was indicated that the total sensory evaluation score of Jingshan black tea was significantly (P<0.05) or extremely significantly (P<0.01) positively correlated with the content of EGC, ECG, total catechins, amino acids and tea polyphenols. Also, it was significantly (P<0.05) negatively correlated with theaflavins content and Tp/Aa. In comparison, the cultivars of ‘Jiukeng Population’, ‘Maolv’, ‘Baiye No.1’, ‘Jiaming No.1’, ‘Huaxiangchun’, ‘Yujinxiang’ and ‘Zuijinhong’ are more suitable for making Jingshan black tea than ‘Zhenong 113’ and ‘Zijuan’.

Key words: tea cultivars, Jingshan black tea, sensory quality, biochemical components, correlation analysis, variety screening