食品工业科技2025，Vol.46Issue(11)：292-301,10.DOI:10.13386/j.issn1002-0306.2024070152
六堡茶汤色品质差异分析
Analysis of Color Quality Difference of Liupao Tea Infusion
摘要
Abstract
The color of the tea infusion is an important factor in evaluating the quality of tea.The objective of this research was to investigate the correlation between the color quality of the infusion and the chemical composition of Liupao tea.Sensory evaluation and color difference analysis were employed to differentiate the infusion color of Liupao tea.The components of Liupao tea were quantified using ultraviolet spectrophotometry and ultra performance liquid chromatography coupled with quadrupole orbitrap mass spectrometry(UPLC-Q-Orbitrap-MS).Furthermore,multivariate statistical analysis was utilized to examine the relationship between these components and the infusion color.The infusion coloration of Liupao tea could be categorized into three distinct types:Orange-red,red,and intense red.Notably,the concentration of theabrownin varied significantly among these three categories of tea infusion(P＜0.05).A total of 120 compounds were identified in Liupao tea samples,and the concentrations of amino acids,catechins,phenolic acids,flavonoids exhibited significant variations among the three categories of infusion color(P＜0.05).The 28 major nonvolatile components were identified based on the VIP values,which included N-acetyl-DL-glutamic acid,4-keto-L-proline,catechin,epicatechin,catechin gallate,epigallocatechin gallate,rutin,quercetin,isoquercetin,dihydromyricetin,myricetin-3-O-galactopyranoside,quinic acid,gallic acid,and 3-galloyl quinic acid.It was observed that the content of these compounds diminished as the infusion color intensified.This research offers a theoretical framework for understanding the material foundations of infusion coloration and the mechanisms underlying the quality characteristics of Liupao tea.关键词
六堡茶/汤色/化学成分/差异分析Key words
Liupao tea/infusion color/chemical composition/difference analysis分类
轻工纺织引用本文复制引用
肖虹菲,许皓,欧行畅,安会敏,黄建安,刘仲华..六堡茶汤色品质差异分析[J].食品工业科技,2025,46(11):292-301,10.基金项目
广西六堡茶"八新双增"关键技术研究与产业化示范(桂科AA20302018-15) （桂科AA20302018-15）
国家茶叶产业技术体系(CARS-19) （CARS-19）
中国茶产业高质量发展战略研究(2023-XY-29). （2023-XY-29）
