食品与发酵工业2015，Vol.41Issue(9)：192-197,6.DOI:10.13995/j.cnki.11-1802/ts.201509037
四川引进茶树品种茗科1号、铁观音、黄棪的红茶适制性与香气成分分析
Analysis of the suitability for making black tea and aroma components of black tea produced by Mingke1, Tieguan-yin, and Huangyan introduced to Sichuan
摘要
Abstract
In this experiment, the Mingke 1, Tie guan-yin and Huangyan three Oolong tea varieties with high aroma which introduced from Fujian province to Sichuan province were tested.Fudingdabaicha which was the dominant variety that usually used to make black tea in Sichuan province used as a control.The main biochemical components, aroma components and sensory quality of the black tea made by the spring shoots and summer shoots of the three varieties had been studied.The suitability? and tea quality were studied in order to select suitable one (s) for making black tea and then plant widely in Sichuan tea region.The results showed that the contents of tea polyphenols, catechins of black tea produced by the spring shoots and summer shoots were higher than that of the control.The range of containing substances was from 34.62％ to 40.25％;tea polyphenol content was from 10.19％ to 15.07％;teacatechin was from 13.98 mg/g to 25.45 mg/g.The content of theaflavins and thearubigin were relatively high, and the ratio of TRs/TFs ranged from 10.96 to 14.86.Caffeine content was from 3.07％ to 4.04％ , among them, the black tea produced by Tie guan-yin and Huangyan was higher than that of the control, the Mingke1 was lower than that of the control;the amino acids content was from 2.74％ to 3.86％ , all of them were lower than that of the Fudingdabaicha.There were 50 kinds of aroma components detected in four varieties, alcohols were the most.The geraniol content of three varieties was significantly higher than that of the control, linalool and its oxide products were lower than that of the control, belonging to the dominant type of geraniol.Sensory evaluation results showed that with heavy fragrance and taste, the quality of the black tea which produced by three introduced varieties was better than that of the control, and the smell of flower or fruit fragrance and honey was obvious.In summary, the characteristic quality components and aroma components of the black tea made by three introduced varieties were presented in high amounts.Those three kinds can be introduced to Sichuan province for cultivation.关键词
乌龙茶品种/红茶/品质/引种Key words
Oolong tea variety/black tea/quality/introduction引用本文复制引用
王自琴,唐茜,陈玖琳,郭湘,许燕..四川引进茶树品种茗科1号、铁观音、黄棪的红茶适制性与香气成分分析[J].食品与发酵工业,2015,41(9):192-197,6.基金项目
国家茶叶产业技术体系项目(NO.2013BAD20B07)支助 （NO.2013BAD20B07）
