山东农业科学2025，Vol.57Issue(12)：54-61,8.DOI:10.14083/j.issn.1001-4942.2025.12.008
白毫银针茶毫中氨基酸组分及其味道性能分析
Analysis of Amino Acid Components and Taste Properties in Tea Trichome of Silver Needle White Tea
摘要
Abstract
Tea trichome is one of the important appearance features of white tea,and also one of the signs to evaluate the quality of white tea.In this study,7 species of silver needle white tea(Fuding Dahaocha,Fuding Dabaicha,Fu'an Dabaicha,Zhenghe Dabaicha,Jiulong Dabaicha,Meizhan,Jingmai Gushucha)were used as materials to study the difference of free amino acids between tea trichomes and tea body.Meanwhile,all flavored amino acids in tea were analyzed to explore the contribution of amino acids in tea trichomes to the taste quality of tea.The results showed that the content and the proportion of free amino acids in tea trichomes of the 7 silver needle white tea cultivars were significantly lower than those in tea body,but the proportion of L-theanine in total amino acids in tea trichomes of 5 cultivars(Fuding Dahaocha,Fuding Dabaicha,Fu'an Dabaicha,Zhenghe Dabaicha and Jiulong Dabaicha)was higher than that in tea body.The taste activity value(TAV)of 24 flavored amino acids in the 7 silver needle white tea cultivars were all less than 1,and the ratio of sum TAV of positive taste amino acids(umami and sweet amino acids)and negative taste amino acids(bit-ter amino acids)in tea trichomes,that is,the taste index(TI),was higher than that in tea body,indicating that the contribution of free amino acids in tea trichomes was higher than that in tea body.In summary,al-though the content of free amino acids in tea trichomes was lower than that in tea body,the proportion of fla-vored amino acid components helped to improve the taste quality of silver needle white tea.关键词
白毫银针/茶毫/游离氨基酸/滋味品质Key words
Silver needle white tea/Tea trichome/Free amino acids/Taste quality分类
农业科技引用本文复制引用
祁丹丹,陆敏,张杏民,董春旺,袁长波..白毫银针茶毫中氨基酸组分及其味道性能分析[J].山东农业科学,2025,57(12):54-61,8.基金项目
山东省自然科学基金青年基金项目(ZR2022QC172) （ZR2022QC172）
