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中国精品科技期刊2020
杨云,刘彬彬,周子维,等. 新品系‘606’乌龙茶加工过程中呈味物质的变化与品质分析[J]. 食品工业科技,2021,42(23):311−318. doi: 10.13386/j.issn1002-0306.2021030253.
引用本文: 杨云,刘彬彬,周子维,等. 新品系‘606’乌龙茶加工过程中呈味物质的变化与品质分析[J]. 食品工业科技,2021,42(23):311−318. doi: 10.13386/j.issn1002-0306.2021030253.
YANG Yun, LIU Binbin, ZHOU Ziwei, et al. Changes of Taste Compounds and Quality Analysis During the Manufacturing Process of a New Tea Line ‘606’ Oolong Tea[J]. Science and Technology of Food Industry, 2021, 42(23): 311−318. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030253.
Citation: YANG Yun, LIU Binbin, ZHOU Ziwei, et al. Changes of Taste Compounds and Quality Analysis During the Manufacturing Process of a New Tea Line ‘606’ Oolong Tea[J]. Science and Technology of Food Industry, 2021, 42(23): 311−318. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030253.

新品系‘606’乌龙茶加工过程中呈味物质的变化与品质分析

Changes of Taste Compounds and Quality Analysis During the Manufacturing Process of a New Tea Line ‘606’ Oolong Tea

  • 摘要: 新品系‘606’是由黄旦自然杂交后代单株选育而成的茶树新品种,加工乌龙茶香气持久,品种风格独特,制优率高。为了解新品系‘606’乌龙茶在加工过程中呈味物质的变化和滋味品质特征,本实验以茶树新品系‘606’为研究对象,采用超高效液相色谱-三重四极杆串联质谱等方法,对其加工过程中的氨基酸和儿茶素含量进行测定与分析,并与黄旦毛茶的含量和感官品质进行比较。结果表明:新品系‘606’乌龙茶氨基酸含量总体先增后降,茶氨酸、天冬氨酸、谷氨酰胺、谷氨酸、γ-氨基丁酸、丝氨酸、天冬酰胺是不同加工过程中的差异氨基酸;儿茶素含量持续下降,做青和揉捻是主要的影响工序。甜味类、苦味类、酸味类和芳香类氨基酸含量均极显著高于黄旦(P<0.01);鲜叶和毛茶中表没食子儿茶素-3-O-(3-O-甲基)没食子酸酯(epigallocatechin-3-o-(3-o-methyl)-gallate,EGCG3"Me)含量(分别为12.22 和7.99 mg/g)远高于其他茶树品种,可能是高EGCG3"Me的乌龙茶资源。感官审评结果表明新品系‘606’呈味物质层次感丰富,具有鲜爽醇厚、顺滑回甘、水香较显的滋味特色。本实验为乌龙茶新品系品质分析、生产加工及推广应用提供参考。

     

    Abstract: The new tea line ‘606’ is a new tea tree variety selected and bred from the natural hybrid offspring of Huangdan, it has high qualification rate and unique variety characteristics like long and lasting fragrance when made into oolong tea. For purpose of determining and analysing the amino acid and catechin content in the processing process, in this experiment, the new line ‘606’ was used as test materials and detected by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QqQ MS) and other methods, and the content and sensory evaluation were also compared with that of Huangdan primary tea. The results indicated that the amino acid content of the new line ‘606’ oolong tea increased first and then decreased, and Theanine, Aspartic acid, Glutamine, Glutamic acid, Gamma-aminobutyric acid, Serine and Asparagine were different amino acid components during different processing. The content of catechin decreased continuously, and its content was mainly affected by fixation and rolling process. The components of sweet taste amino acid, bitter taste amino acid, sour taste amino acid , and fragrance amino acid of the new line ‘606’ were remarkably higher than that of Huangdan (P<0.01). The EGCG3"Me content in fresh leaves and primary tea (12.22 and 7.99 mg/g, respectively) was much higher than that of other tea varieties, which illustrated that the new line ‘606’ may be a good oolong tea resource with high EGCG3"Me. The quality comparison between the new line ‘606’ and Huangdan primary tea showed that the new line ‘606’ had a rich sense of flavor substance hierarchy, which was consistent with the taste characteristics of fresh and mellow, smooth and sweet, and water fragrance. This experiment provides reference for quality analysis, production and processing, popularization and application of new oolong tea line.

     

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