不同茶树品种夏季鲜叶工夫红茶适制性比较
目的 比较不同茶树品种夏季鲜叶工夫红茶适制性, 为工夫红茶加工提供理论参考。方法 通过比较10个茶树品种所制工夫红茶主要内含成分、汤色L*a*b*值及感官品质, 分析各因素与感官品质间的相关性。结果 10个品种工夫红茶感官品质依次表现为: 蜀永2号＞巴渝特早＞蜀永1号＞早白尖5号＞四川中小叶种＞名山白毫131＞福鼎大白茶＞渝茶一号＞崇枇71-1＞南江1号。鲜叶中多酚氧化酶(polyphenylene oxide, PPO)活性与感官审评得分相关性不显著, 过氧化物酶(peroxidase, POD)活性与审评得分呈显著负相关性, 相关系数?0.660; 鲜叶水浸出物、成茶酚氨比、茶汤b*值、茶褐素、茶色素生成量(gross of tea pigment, GP)与审评得分呈极显著正相关性, 相关系数分别为0.820、0.785、0.855、0.771、0.795; 鲜叶茶多酚、鲜叶酚氨比、成茶茶多酚、茶汤a*值、茶黄素、茶红素与审评得分呈显著正相关性, 相关系数分别为0.649、0.637、0.668、0.731、0.760、0.698; 成茶氨基酸、茶汤L*值与审评得分分别呈显著和极显著负相关性, 相关系数为?0.768、?0.782。结论 在本研究中, 蜀永2号、巴渝特早、蜀永1号、早白尖5号、四川中小叶种、名山白毫131夏季鲜叶表现出较好的工夫红茶适制性。茶叶中茶多酚及其氧化物含量、氨基酸和水浸出物含量、茶汤L*a*b*值可作为判断夏季工夫红茶适制性的参考指标。
Objective To compare the suitability of fresh leaves from different tea varieties in summer for the production of Congou black tea, in order to provide theoretical reference for the processing of Congou black tea. Methods The correlation between the factors and sensory quality was analyzed by comparing the main components, soup color L*a*b* value and sensory quality of the Congou black tea from 10 kinds of tea trees. Results The sensory quality of 10 different varieties of Congou black tea were as follows: Shuyong 2> Bayu Tezao> Shuyong 1> Zaobaijian 5> Sichuan Qunti > Mingshan Baihao 131> Fuding Dabaicha > Yucha 1> Chongpi 71-1> Nanjiang 1. The PPO activity in tea fresh leaves had no significant correlation with sensory quality score, and POD activity had significant negative correlation with sensory quality score with the correlation coefficient -0.660; the fresh leaf water extract, tea phenol ammonia ratio, the soup color b*value, theabrownin, gross of tea pigment (GP) all showed extremely significant positive correlation with tea sensory quality scores, and the correlation coefficients were 0.820, 0.785, 0.855, 0.771, 0.795, respectively; the polyphenols of fresh leaf, phenol-ammonia ratio of fresh leaves, polyphenols of black tea, a* value of tea soup, theaflavin and thearubigins all showed significant positive correlation with tea sensory review scores, and the correlation coefficients were 0.649, 0.637, 0.668, 0.731, 0.760, 0.698, respectively; the amino acids of black tea and L* value of tea soup appeared significant and extremely significant negatively correlated with the evaluation score of tea, and correlation coefficients were ?0.768 and ?0.782, respectively. Conclusion In this study, Shuyong 2, Bayu Tezao, Shuyong 1, Zaobaijian 5, Sichuan Qunti, and Mingshan Baihao 131 all show good suitability of Congou black tea. The content of tea polyphenols and their oxides, amino acids and water extracts, and L*a*b* value of tea soup can be used as reference indexes for judging the suitability of Congou black tea in summer.
标题：不同茶树品种夏季鲜叶工夫红茶适制性比较
英文标题：Comparison of the suitability of different tea varieties fresh leaves in summer for the production of Congou black tea
作者：
杨娟 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
李中林 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
袁林颖 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
钟应富 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
罗红玉 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
邬秀宏 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
刘素强 重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心
中文关键词:工夫红茶,品种,夏季鲜叶,适制性,
英文关键词:Congou black tea,varieties,fresh leaves in summer,suitability,
发表日期：2019-04-30
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