不同茶树品种芽型工夫红茶的品质特征

Quality Characteristics of Bud-Type Congou Black Tea from Different Tea Cultivars

摘要:

为了解不同茶树品种制作的芽型工夫红茶品质差异，采用高效液相色谱技术、固相微萃取-气相色谱-质谱联用（SPME-GC-MS)技术、定量描述性分析和化学计量学对10个茶树品种芽型工夫红茶的特征滋味物质和特征香气成分进行分析。定量描述性分析结果表明，10个茶树品种芽型工夫红茶的整体香气以甜香、花香为主，滋味以甜醇、浓厚为主。不同样品中检测的16种内含成分（非挥发性成分）存在一定的差异，平均变异系数为21.63%，其中茶黄素的差异最大；在10个茶树品种红茶中共检测出49种挥发性物质，其中质量分数最高的挥发性物质类型为醇类化合物，其次为酯类化合物，酮类化合物质量分数最低，其中香叶醇质量分数最高；正交偏最小二乘判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）能将‘金牡丹’‘福云7号’与其他茶树品种红茶区分开，且筛选出12种与芽型工夫红茶茶树品种密切相关的标志差异物。相关性分析结果表明，咖啡碱和茶多酚与回甘呈显著正相关，咖啡碱、可可碱与醇度呈显著正相关，香叶醇、顺-α,α-5-三甲基-5-乙烯基四氢化呋喃-2-甲醇、水杨酸甲酯、芳樟醇与花果香呈正相关。该研究为芽型工夫红茶的生产加工和品质提升提供了理论依据。

Abstract:

In order to investigate the quality differences of bud-type Congou black tea produced from different tea cultivars, high-performance liquid chromatography (HPLC), solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), quantitative descriptive analysis (QDA), and chemometrics were employed to analyze the characteristic taste substances and aroma components of bud-type Congou black tea made from ten tea cultivars. The results of QDA showed that the overall aroma of the bud-type Congou black tea from the 10 cultivars was predominantly sweet and floral, while the taste was mainly sweet and mellow. Sixteen differentiated internal components (non-volatile compounds) were detected across the different samples, with an average coefficient of variation of 21.63%, and the greatest variation observed in theaflavin. A total of 49 volatile compounds were identified in the black tea from 10 tea cultivars, with alcohols being the most abundant class, followed by esters, and ketones being the least abundant. Geraniol was found to have the highest mass fraction among the volatile components. Orthogonal partial least squares-discriminant analysis (OPLS-DA) effectively distinguish ‘Golden Peony’ and ‘Fuyun No. 7’ from other cultivars, and 12 markers closely related to bud-type Congou black tea cultivars were identified. Correlation analysis revealed a significant positive correlation between caffeine and tea polyphenols with aftertaste sweetness, while caffeine and theobromine were significantly positively correlated with body. Geranyl alcohol, cis-?α,α?-5-trimethyl-5-vinyltetrahydrofuran-2-methanol, methyl salicylate, and linalool were positively correlated with floral and fruity aromas. This study provides a theoretical basis for the production, processing, and quality improvement of bud-type Congou black tea.