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中国精品科技期刊2020
缪伊雯,周静芸,杨春明,等. 不同茶树品种寿眉白茶品质分析[J]. 食品工业科技,2024,45(15):1−12. doi: 10.13386/j.issn1002-0306.2023080168.
引用本文: 缪伊雯,周静芸,杨春明,等. 不同茶树品种寿眉白茶品质分析[J]. 食品工业科技,2024,45(15):1−12. doi: 10.13386/j.issn1002-0306.2023080168.
MIAO Yiwen, ZHOU Jingyun, YANG Chunming, et al. Analysis of Quality in Shoumei White Tea from Different Tea Plant Varieties[J]. Science and Technology of Food Industry, 2024, 45(15): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080168.
Citation: MIAO Yiwen, ZHOU Jingyun, YANG Chunming, et al. Analysis of Quality in Shoumei White Tea from Different Tea Plant Varieties[J]. Science and Technology of Food Industry, 2024, 45(15): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080168.

不同茶树品种寿眉白茶品质分析

Analysis of Quality in Shoumei White Tea from Different Tea Plant Varieties

  • 摘要: 为探究不同茶树品种寿眉白茶品质及其物质基础。本研究以福安大白茶(FA)、福鼎大毫茶(FD)、梅占(MZ)和凤庆大叶种(FQ)所制寿眉白茶为原料,采用感官审评、高效液相色谱(High performance liquid chromatography,HPLC)、顶空固相微萃取结合气相色谱-质谱联用(Headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析寿眉白茶品质,并结合正交偏最小二乘判别分析(Orthogonal partial least squares-discriminant analysis,OPLS-DA)及其置换检验,并基于变量投影重要性分析(Variable importance in projection,VIP)值和P值筛选标志差异性化合物。结果表明,4个茶树品种加工的白茶的感官评价和理化结果均存在差异,其中4个茶树品种的寿眉白茶在感官品质上均具有较好的感官品质且各具特色。不同的寿眉白茶的水浸出物为45.48%~46.89%,茶多酚为16.79%~19.96%,咖啡碱为41.34~56.61 mg/g,茶黄素总量为3.31~8.22 mg/g,儿茶素总量为143.90~165.62 mg/g,非酯型儿茶素含量为21.55~36.01 mg/g,酯型儿茶素含量为114.14~134.16 mg/g,游离氨基酸总量为30.35~38.31 mg/g,不同茶样在非挥发性化合物的含量上存在差异。4个茶样共检测出57种挥发性化合物,其总量范围在121.63~203.43 μg/g,其中醇类和醛类化合物占比最多。不同的茶样在挥发性化合物的香气类型、种类及含量上存在较大差异。基于4个茶样的93个化合物建立的正交偏最小二乘法判别分析可实现对茶样的有效区分,并筛选出56种影响其品质的标志差异性化合物(VIP值>1且P<0.05)。综上所述,不同茶树品种对寿眉白茶品质特征存在影响。本研究结果可为4种寿眉白茶的品质调控提供数据支撑。

     

    Abstract: To explore the quality and material basis of Shoumei white tea from different varieties of tea trees, in this study, Shoumei white tea made from the raw materials of Fu'an Da Bai (FA), Fuding Da Hao (FD), Meizhan (MZ) and Fengqing Da Ye Zhong (FQ) were analyzed for their quality using sensory evaluation, high performance liquid chromatography (HPLC), headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Orthogonal partial least squares discriminant analysis (OPLS-DA) and its permutation test were used to distinguish the differences among the samples, and variables were selected based on the variable importance in projection (VIP) values and P-values. The results indicated that there were differences in both sensory evaluation and physicochemical properties among the white teas processed from the four varieties of tea trees. Each of the Shoumei white teas from the four varieties of tea trees exhibited good sensory qualities and distinct characteristics. The water extract content of the different Shoumei white teas ranged from 45.48% to 46.89%, the tea polyphenol content ranged from 16.79% to 19.96%, the caffeine content ranged from 41.34 to 56.61 mg/g, the total theaflavin content ranged from 3.31 to 8.22 mg/g, the total catechin content ranged from 143.90 to 165.62 mg/g, the non-esterified catechin content ranged from 21.55 to 36.01 mg/g, the esterified catechin content ranged from 114.14 to 134.16 mg/g, and the total free amino acid content ranged from 30.35 to 38.31 mg/g. Furthermore, differences in the content of non-volatile compounds were observed among the different tea samples. A total of 57 volatile compounds were detected in the four tea samples, with a total concentration ranging from 121.63 to 203.43 μg/g. Among them, alcohols and aldehydes accounted for the majority. Significant differences were observed among the tea samples in terms of the aroma profile, types, and concentrations of volatile compounds. OPLS-DA based on 93 compounds from the four tea samples was employed to effectively differentiate between the tea samples and identify 56 differentiating compounds (VIP>1 and P<0.05) that significantly contribute to their quality characteristics. In conclusion, different varieties of tea trees have an impact on the quality characteristics of Shoumei white tea. The findings of this study can provide data support for quality control of the four types of Shoumei white tea.

     

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