浙江农业学报2026，Vol.38Issue(5)：919-933,15.DOI:10.3969/j.issn.1004-1524.20250403
贵州引种的武夷岩茶功效成分与香气特征
Functional components and aroma characteristics of introduced Wuyi rock tea in Guizhou of China
摘要
Abstract
To explore the quality differences of introduced Wuyi rock tea germplasm resources in Guizhou,19 Wuyi rock tea cultivars from the Yinguishan tea nursery in Meitan County,Guizhou,were taken as the research objects.Their eight functional components and aroma components were determined,and the quality of the rock tea samples was comprehensively evaluated through difference analysis,cluster analysis and principal component analysis.The results showed that the contents of free amino acids,tea polyphenols,caffeine,catechin(C),epicatechin(EC),epigallocatechin(EGC),epicatechin gallate(ECG),and epigallocatechin gallate(EGCG)varied significantly a-mong different rock teas,with ranges of 1.26%-2.69%,8.41%-21.93%,1.54%-4.04%,0.07%-0.34%,0.13%-0.40%,0.19%-1.64%,0.22%-0.76%and 0.36%-2.33%,respectively.Principal component analysis results indicated that the two components with the greatest influence on rock tea quality were free amino acids and tea polyphenols.Using a Euclidean distance threshold of 10 for division,the 19 rock tea cultivars could be classified into four categories.Comprehensive scoring showed that Aijiao Wulong had the highest score,fol-lowed by Huangqi,with Shuijingui ranking third.The study on aroma components revealed that a total of 117 aroma components were detected in the 19 fresh rock tea cultivars,including alcohols,aldehydes,esters,ketones,acids,olefins,aromatics,alkanes,heterocycles,and others.Among the aroma components,alcohols had the highest con-tent,followed by esters and olefins.Specifically,geraniol content was highest in Aijiao Wulong,linalool content was highest in Shuijingui,and methyl salicylate content was highest in Jinsuoshi.Linalool,geraniol,and methyl salicy-late were identified as the key aroma components in the 19 rock tea cultivar.This study provides a scientific basis for the introduction and cultivation,quality evaluation,and product development of Wuyi rock tea in Guizhou,and has positive significance for promoting the sustainable development of the tea industry in Guizhou.关键词
武夷岩茶/功效成分/游离氨基酸/茶多酚/芳樟醇/香叶醇/香气Key words
Wuyi rock tea/functional component/free amino acid/tea polyphenols/linalool/geraniol/aroma分类
农业科技引用本文复制引用
池琴,魏福晓,周美,林绍霞,柳小兰,李春燕,杨永刚,王道平..贵州引种的武夷岩茶功效成分与香气特征[J].浙江农业学报,2026,38(5):919-933,15.基金项目
贵州省科技计划项目(黔科合中引地[2023]026号) （黔科合中引地[2023]026号）
贵州省科技计划项目(黔科合支撑[2023]一般053) （黔科合支撑[2023]一般053）
