摘要 本研究以四种常见英德茶叶品种(A、B、C、D)为研究对象,通过检测茶叶中茶多酚、氨基酸、水溶性糖、茶黄素、抗氧化活性等营养指标以及茶叶质量感官评定,对四种茶叶之间的品质进行对比分析。结果表明:四种红茶茶多酚含量在14.53%~21.98%,水浸出物含量在29.57%~38.56%,氨基酸含量在2.85%~3.04%,茶黄素含量在1.57%~3.75%,其中A号茶叶的茶多酚和水浸出物含量显著(p<0.05)高于C号和D号;C号茶叶的氨基酸含量显著(p<0.05)高于A号和B号;A号茶叶的茶黄素含量最高3.75%,B号茶叶的含量最低为1.57%;四种红茶儿茶素含量在9.95%~16.98%,其中具有茶汤滋味的没食子儿茶素没食子酸酯占总含量的5.98%~9.21%;四种红茶提取物中D号的抗氧化能力最高,C号的抗氧化能力最低,且抗氧化活性与多酚类物质具有相关性。人工感官审评结果说明,四种红茶样品的滋味分属性特征不同,C号茶样在滋味、香气、叶底3个分属性上优于其他三种茶叶,其次是A号茶叶。总体来说,四种英德红茶尽管在生化成分含量和感官审评上具有差异,但均表现出英德红茶汤色红亮、甜香浓郁的特征品质,A号、C号茶叶具有更好的茶叶品质。 In this study,four common varieties of Yingde black tea(A,B,C,D)were used as the research objects.The quality of the four types of tea was compared through measuring the contents of tea polyphenols,amino acids,water-soluble sugars,theaflavin,and antioxidant activity as well as sensory quality of tea.The results showed the content of tea polyphenols,water extract content,content of amino acids and theaflavin content in the four kinds of black tea were in the range of 14.53~21.98%,29.57~38.56%,2.85~3.04%and 1.57~3.75%,respectively.Among which,the contents of tea polyphenols and water extract in No.A were significantly(p<0.05)higher than those of No.C and No.B;the content of amino acids in No.C was significantly(p<0.05)higher than those of No.A and No.B.The content of theaflavins was the highest(3.75%)and lowest(1.57%),respectively in No.A and No.B tea.The content of catechin in four kinds of black tea ranged from 9.95%to 16.98%,with gallocatechin gallate possessing the characteristic tea soup flavor accounting for 5.98%~9.21%of the total content.Among the four black tea extracts,No.D had the highest antioxidant activity,and No.C had the lowest antioxidant activity,with a correlation between the antioxidant activity and polyphenols.The results of the artificial sensory evaluation showed that the taste and attribute characteristics of the four tea samples differed,with the No.C superior to the other three kinds of tea in attributes of taste,aroma and leaf bottom,followed by No.A.Overall,although the four kinds of Yingde black tea exhibited differences in the content and sensory characteristics of biochemical components,they all had the characteristic quality of Yingde black tea soup i.e.bright red color and strong sweet fragrance.No.A and No.C tea possess higher tea quality.
出处 《现代食品科技》 CAS 北大核心 2021年第4期157-162,共6页 Modern Food Science and Technology
基金 广东省重点研发计划项目(2020B020226010) 广州市科技计划项目(201909020001) 广东省英德红茶产业园项目。
