Study on Suitability Evaluation and Antioxidant Activity of Lvyangchun Tea Processed by Different Tea Cultivars

doi:10.11924/j.issn.1000-6850.casb2023-0576

Abstract

Abstract:

The paper aims to screen suitable varieties for Lvyangchun tea, so as to provide theoretical basis for the introduction of superior varieties of tea plants and the improvement of the quality of Lvyangchun tea. A comprehensive comparison was made between five main tea varieties in Yizheng, and the suitability evaluation tea cultivars for Lvyangchun tea was studied by biochemical analysis, electronic tongue analysis and sensory evaluation. The results showed that the sensory evaluation scores, taste scores and umami values of Lvyangchun tea processed by different tea cultivars were all in the same order: ‘Baiye No.1’> ‘Quntizhong’> ‘Huangjinya’> ‘Longjingchangye’> ‘Fudingdahao’. The analysis of quality components showed that Lvyangchun tea processed by ‘Baiye No.1’ which had the highest umami value also had the highest contents of glutamic acid and aspartic acid; the amount of EGCG in ‘Huangjinya’ with the lowest astringency value were also the lowest (6.08%); the amount of caffeine in Longjingchangye with the lowest bitterness value were also the lowest (2.78%). However, Lvyangchun tea processed by ‘Fudingdahao’ contained the highest content of caffeine (3.44%), EGCG (8.89%) and total catechin content (17.64%) and the lowest contents of glutamic acid and aspartate, which lead to a high value of bitterness and astringency and a low value of umami respectively. These results were consistent with the sensory evaluation results. In addition, Lvyangchun tea processed by ‘Longjingchangye’ also showed the strongest scavenging activity of DPPH (IC₅₀=38.20 µg/mL) and ABTS (IC₅₀=17.44 µg/mL), showing a strong antioxidant activity. In conclusion, ‘Baiye No.1’, ‘Quntizhong’, ‘Huangjinya’, ‘Longjingchangye’ had certain advantages for processing Lvyangchun tea respectively, while ‘Fudingdahao’ with a poorer aroma and taste was not recommended.

Key words: Lvyangchun tea, suitability evaluation, quality components, antioxidant activity, variety selection, electronic tongue analysis, sensory evaluation

AI Zeyi, HU Zhenmin, YE Yutong, MU Bing, LI Ronglin, YANG Yiyang. Study on Suitability Evaluation and Antioxidant Activity of Lvyangchun Tea Processed by Different Tea Cultivars[J]. Chinese Agricultural Science Bulletin, 2024, 40(28): 148-156.

Figures/Tables 10

References 25

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吸光度	茶汤	6 mmol/L硫酸亚铁铵	6 mmol/L水杨酸	8 mmol/L过氧化氢	水
A₀	0	1.0	1.0	1.0	1.0
A_x0	1.0	1.0	1.0	0	1.0
A_x	1.0	1.0	1.0	0.5	0.5

吸光度	茶汤	6 mmol/L硫酸亚铁铵	6 mmol/L水杨酸	8 mmol/L过氧化氢	水
A₀	0	1.0	1.0	1.0	1.0
A_x0	1.0	1.0	1.0	0	1.0
A_x	1.0	1.0	1.0	0.5	0.5

品种	外形(25%)		汤色(10%)		香气(25%)		滋味(30%)		叶底(10%)		总分
品种	评语	得分	评语	得分	评语	得分	评语	得分	评语	得分	总分
白叶1号	扁平、光滑、绿润、匀整、净	90.00	嫩绿明亮	87.33	嫩香高长	88.33	鲜嫩爽口	90.00	嫩绿匀亮	90.33	89.35
群体种	扁平、光滑、尚绿润、匀整、净	87.33	嫩绿明亮	88.67	嫩香高长	88.67	醇爽	88.67	嫩绿亮	87.33	88.20
黄金芽	扁平、光滑、黄绿润、匀整、净	88.00	黄绿、尚明亮	86.33	嫩香	87.00	醇爽	87.33	黄绿匀亮	87.33	87.32
龙井长叶	扁平、光滑、尚绿润、匀整、净	87.00	嫩绿明	87.00	嫩香高长	88.00	醇爽	86.33	绿、亮	86.67	87.02
福鼎大毫	扁平、尚光滑、尚绿润、匀整、净	85.33	嫩绿、尚明亮	86.67	清香	82.67	醇厚	83.00	嫩绿匀亮	88	84.37

品种	外形(25%)		汤色(10%)		香气(25%)		滋味(30%)		叶底(10%)		总分
品种	评语	得分	评语	得分	评语	得分	评语	得分	评语	得分	总分
白叶1号	扁平、光滑、绿润、匀整、净	90.00	嫩绿明亮	87.33	嫩香高长	88.33	鲜嫩爽口	90.00	嫩绿匀亮	90.33	89.35
群体种	扁平、光滑、尚绿润、匀整、净	87.33	嫩绿明亮	88.67	嫩香高长	88.67	醇爽	88.67	嫩绿亮	87.33	88.20
黄金芽	扁平、光滑、黄绿润、匀整、净	88.00	黄绿、尚明亮	86.33	嫩香	87.00	醇爽	87.33	黄绿匀亮	87.33	87.32
龙井长叶	扁平、光滑、尚绿润、匀整、净	87.00	嫩绿明	87.00	嫩香高长	88.00	醇爽	86.33	绿、亮	86.67	87.02
福鼎大毫	扁平、尚光滑、尚绿润、匀整、净	85.33	嫩绿、尚明亮	86.67	清香	82.67	醇厚	83.00	嫩绿匀亮	88	84.37

品种	苦味	涩味	涩味回味	甜味	鲜味	丰度	咸味	苦味回味	酸味
白叶1号	6.45±0.09b	15.44±0.18b	12.95±0.13a	7.66±0.13c	21.74±0.00a	10.94±0.55a	7.33±0.00b	<0	<-40
群体种	6.74±0.00b	15.45±0.00b	13.02±0.00a	8.91±0.00b	21.40±0.40a	11.05±0.00a	8.26±0.15a	<0	<-40
黄金芽	6.23±0.08b	14.72±0.22c	12.62±0.08b	8.23±0.04b	20.15±0.24b	10.58±0.28ab	5.79±0.24c	<0	<-40
龙井长叶	5.73±0.05c	15.69±0.20b	12.14±0.10c	7.29±0.09c	19.90±0.19b	9.96±0.47b	5.83±0.15c	<0	<-40
福鼎大毫	7.77±0.04a	16.57±0.20a	11.87±0.10d	9.43±0.13a	18.76±0.31c	9.09±0.64c	3.23±0.23d	<0	<-40
与滋味得分的相关性	-0.548	-0.700	0.936^*	-0.510	0.941^*	0.965^*	0.928^*	N	N