安徽农业大学学报2017，Vol.44Issue(1)：14-21,8.DOI:10.13610/j.cnki.1672-352x.20170208.009
4个等级内山六安瓜片茶叶氨基酸的组成及差异
Similarities and differences in composition of amino acids in four grades of Liu'an Neishan Guapian tea
摘要
Abstract
According to the production origin,Liu'an Guapian tea,one of the Chinese historic famous teas,can be divided into Neishan Guapian (grown in the mountains) and Waishan Guapian (grown around the mountains).The composition and amino acids in four grades of Liu'an Neishan Guapian tea were detected using HPLC (high performance liquid chromatography).Eighteen amino acids in the four grades of the tea were detected,of which Thea(theanine),Glu(glutamic acid),Asp(aspartic acid),Pro (proline),Tyr (tyrosine) and Ser (serine) were the chief components,while the contents of Thr (threonine),Lys (lysine),Val (valine) and Met (methionine) were low.The contents of the free amino acids in the top,the first,the second,and the third grade were 38.848±0.671,32.774±1.177,26.113±0.326,and 21.887±0.354 mg.g-1,respectively,and the ratio of Thea to the free amino acids was 69.86％,69.71％,67.33％,or 60.20％,respectively.The content of Glu in the top grade exceeded that in the first,the second and the third grade by 19.3 ％,37.4 ％ and 55.7 ％,respectively.On the basis of the taste,the eighteen amino acids could be divided into six categories:taste related category(Asp,Glu,Arg and Thea);freshing and refreshing tasting category (Glu,Gly,Ala,Pro and Thea);palatable tasting category (Asp and Glu);sweet tasting category (Ser,Gly,Ala and Pro);aromatic category (Arg,Tyr,Val,Leu,Phe and Lys),and bitter tasting category (His,Arg,Val,Met,Ile,Leu and Phe).The amount of amino acids in the first three categories accounted for 82.95％ to 88.69％,77.89％to 85.00％,and 17.79％ to 19.52％ of the total amount of free amino acids,correspondingly.In each of the first category,the content of the top,the first,the second and the third grade significantly progressively decreased.Based on the results,the amino acids could be classified by tastes to judge the contribution rate of the composition and contents of amino acids to the freshness of tea soup.The correlation coefficients between eighteen amino acids in every grade of Guapian tea were calculated.Subsequently,the coordinating synergy and significant positive correlation on tea soup taste and the difference between the four grades were discussed.关键词
六安瓜片茶叶/游离氨基酸/茶氨酸/茶汤滋味/氨基酸成分之间相关性Key words
Lu'anguapian tea/free amino acids/theanine/tea soup taste/correlation between components in amino acids分类
农业科技引用本文复制引用
范培珍,薄晓培,王梦馨,韩宝瑜..4个等级内山六安瓜片茶叶氨基酸的组成及差异[J].安徽农业大学学报,2017,44(1):14-21,8.基金项目
荷兰Solidaridad(禾众)基金会项目(SOL 2010/714)资助. （禾众）
