茶叶科学2019，Vol.39Issue(2)：150-158,9.
湖南红茶特征滋味化学成分研究
Study on the Chemical Constituents of Hunan Black Tea
摘要
Abstract
In order to understand the characteristic taste chemicals of Hunan black tea, representative samples of Hunan black tea and typical samples from other provinces were selected. The taste and chemical constituents of black tea samples were evaluated by electronic tongue and high performance liquid chromatography. Visual pattern recognition method such as Principal component analysis (PCA) and partial least squares discriminant analysis (OPLS-DA) were used to compare the characteristic chemical compositions of Hunan black tea in different tenderness grades and flavor types. The results show that: (1) The contents of water extraction, glucose, maltose, tea polyphenols, theabrownin, amino acid, delicious amino acid, theanine and theaflavins could be used as the main flavor components to distinguish Hunan black tea from other black tea as water extraction, glucose, maltose and theaflavins in Hunan black tea are significantly higher. (2) Most of the contents of taste components in the first grade of Hunan black tea soup were lower than those in other grades. Except for amino acids and thearubigins, other main flavor components were significantly lower than those of second grade tea. The contents of water extracts, tea polyphenols, caffeine, amino acids, theaflavins, thearubin were rich in the second grade tea soup. The contents of catechins, carbohydrates, theaflavins, thearubin and other compounds in the third grade tea was relatively high, while the contents of tea polyphenols, amino acids, thearubin and other compounds were relatively low. (3) The contents of caffeine, catechins, non-ester catechins, EGC and theaflavins in the "sweet and delicious" tea soup were significantly lower than those in the "slightly bitter (strong)" tea soup. The research results provided a reference for the classification and identification of Hunan black tea products and the evaluation of taste quality.关键词
湖南红茶/滋味/化学成分/主成分分析/正交偏最小二乘判别分析Key words
Hunan black tea/taste/chemical component/principal component analysis/partial least squares discriminant analysis分类
农业科技引用本文复制引用
银霞,张曙光,黄静,包小村,周凌云,戴伟东,赵琛杰,黄建安,刘仲华..湖南红茶特征滋味化学成分研究[J].茶叶科学,2019,39(2):150-158,9.基金项目
国家重点研发项目(2016YFD0200900)、国家自然科学基金(30771251)、中国农业科学院农业科技创新工程(CAAS-ASTIP-2017-TRICAAS)、国家茶叶现代产业技术体系建设资金(CARS-19) （2016YFD0200900）
