西南农业学报2025，Vol.38Issue(9)：1871-1881,11.DOI:10.16213/j.cnki.scjas.2025.9.006
基于主要内含成分的景迈山晒青茶滋味特征分类与判别
Classification and discrimination of taste characteristics of Jingmaishan sun-dried green tea based on main contained ingredients
摘要
Abstract
[Objective]The study aimed to further elucidate the quality characteristics of green tea in Jingmai Mountain,and to provide a theo-retical basis for improving the development of deep processing tea industry in Jingmai Mountain tea blending technology.[Method]A total of 27 ecological sun-dried green teas were selected from the 9 traditional villages of Jingmai Mountain(Jingmai Dazhai,Mengben,Manggeng,Nuogang Laozhai,Mangjing Shangzhai,Mangjing Xiazhai,Manghong,Wengji and Wengwa).Methods of the tea sensory evaluation and high-performance liquid chromatography were used to detect the main components and analyse the taste characteristics of tea samples.The data col-lected from 55 sun-dried tea samples,including 27 proprietary samples and 28 referenced samples from Lincang(10),Xishuangbanna(11),and Jingmaishan(7)production areas were used to establish the preliminary discriminant function for Jingmaishan ecological sun-dried tea.[Result]Jingmaishan ecological sun-dried green tea showed the characteristics of obvious bitterness and astringency,high freshness and mel-low tea soup.The average water extract content of Jingmaishan ecological sun-dried green tea was 48.12％,the free amino acid content was 2.25％,the tea polyphenol content was 22.73％,the phenol-ammonia ratio was 10.36,the caffeine content was 40.51 mg/g,the ester cate-chin content was 88.26 mg/g,the non-ester catechin content was 46.85 mg/g,the total catechin content was 135.12 mg/g,and among the catechin components,EGCG(epigallocatechin gallate)content was the most prominent,as high as 49.15 mg/g,which was the highest level in the component.The ester catechins contents were higher than the non-ester catechins content,which was about 1.88 times than that of the non-ester catechins.A preliminary discriminant function for Jingmaishan ecological sun-dried tea has been established,and the correct rate of back-judgment was 100％,the success rate of cross-verification was 93.8％,and the success rate of external verification was 100％,which could effectively distinguish Jingmai Mountain sun-dried green tea.[Conclusion]Based on the outstanding performance of EGCG content and the ratio of ester catechin content and non-ester catechin content makes,Jingmaishan sun-dried green tea has a special taste,and the source of tea samples could be identified according to catechins and caffeine.关键词
景迈山/晒青茶/高效液相色谱法/儿茶素Key words
Jingmai Mountain/Sun-dried green tea/High performance liquid chromatography/Catechin分类
轻工纺织引用本文复制引用
施德康,邓敏,李思锦,苏建美,黄勇桦,赵丹丹,张腾,邵宛芳,丁其欢..基于主要内含成分的景迈山晒青茶滋味特征分类与判别[J].西南农业学报,2025,38(9):1871-1881,11.基金项目
北京云普茶业有限公司横向课题(CJ202402) （CJ202402）
