南方农业学报2026，Vol.57Issue(8)：2345-2358,14.DOI:10.3969/j.issn.2095-1191.2026.08.005
不同采摘季节与加工工艺对茶叶品质及抗氧化能力的影响
Effects of different plucking seasons and processing techniques on tea quality and antioxidant capacity
摘要
Abstract
[Objective]This study aimed to investigate the effects of different plucking seasons and processing tech-niques on tea quality and antioxidant capacity,clarify predominant components of summer-autumn tea,providing theo-retical basis for high-value development and utilization of summer-autumn tea.[Method]Teas made from the same variety(large-leaf tea plant,one bud and one leaf)in the Shaoguan area of different plucking seasons(spring,summer-autumn)and different processing techniques(green tea,yellow tea,and black tea)were taken as research materials.Indicators such as tea infusion color difference,water extracts,total flavonoids,soluble sugars,tea polyphenols,catechin compo-nents,and free amino acids were determined to evaluate antioxidant capacity of the teas.Multivariate statistical methods including principal component analysis(PCA),correlation analysis,cluster analysis were used to analyze the data to re-veal characteristics of constituent composition and predominant components of summer-autumn tea.[Result]Processing techniques affected tea infusion color:color difference(ΔE)and red-green degree(a*)of yellow tea and black tea were significantly higher than green tea(P<0.05,the same below);green tea showed a higher lightness(L*);yellow-blue de-gree(b*)was the highest in yellow tea and lowest in black tea.Compared with spring green tea,summer-autumn green tea exhibited high polyphenol and low amino acid,as it had higher contents of tea polyphenols(24.12%),total catechin content(210.13 mg/g),and total flavonoids(129.06 mg/g),with strong antioxidant capacity[1,1-diphenyl-2-picrylhy-drazyl(DPPH)radical scavenging rate of 59.51%,and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammo-nium salt(ABTS)radical scavenging rate of 53.10%,and ferric reducing antioxidant power of 559.96 mg/g],but its to-tal free amino acid content(2.68%)was relatively low.Different processing techniques were one of the key factors cau-sing differences in tea constituents,and the contents of phenolic substances(tea polyphenols and catechin components)and soluble sugar content in black tea were significantly lower than those in green tea.Correlation analysis showed that tea polyphenols,catechin components,and total flavonoid content were positively correlated with antioxidant capacity,and catechin components were negatively correlated with free amino acid components.In PCA,the cumulative contribution rate of the first principal component(PC1)and the second principal component(PC2)reached 71.6%,effectively reflec-ting the compositional differences in the main tea constituents;the loading plot showed that tea polyphenols,catechin components,total flavonoids,antioxidant capacity,isoleucine,and leucine were the key discriminatory indicators for different tea samples.According to cluster analysis,tea samples were divided into five categories based on fermentation degree and seasonal characteristics,confirming the marked effects of different plucking seasons and processing tech-niques on tea quality.[Conclusion]Tea quality characteristics are determined by plucking seasons and processing tech-niques.Green tea,black tea,and yellow tea processed from spring tea leaves all exhibit good quality,each with its own advantages;summer-autumn tea shows certain deficiencies in flavor performance,with poor processing suitability for green tea,but it demonstrates obvious advantages in functional component accumulation and antioxidant capacity,indi-cating high potential for resource development and utilization.关键词
夏秋茶/春茶/加工工艺/品质分析/抗氧化能力/多元统计分析Key words
summer-autumn tea/spring tea/processing technique/quality analysis/antioxidant capacity/multi-variate statistical analysis分类
农业科技引用本文复制引用
江今然,温靖,肖更生,余元善,马路凯,吴继军,邹波,傅曼琴,胡腾根,高雅..不同采摘季节与加工工艺对茶叶品质及抗氧化能力的影响[J].南方农业学报,2026,57(8):2345-2358,14.基金项目
国家重点研发计划项目(2023YFD2100902) （2023YFD2100902）
广东省区域创新能力与支撑保障体系建设项目(2023B0202010018) （2023B0202010018）
广东省农业科学院科技创新战略(农业科研主力军建设)专项(R2023PY-JG015) （农业科研主力军建设）
广东省农业科学院学科团队建设项目(202109TD) National Key Research and Development Program of China(2023YFD2100902) （202109TD）
Guangdong Regional Innovation Capability and Support System Construction Project(2023B0202010018) （2023B0202010018）
Special Project for Science and Technology Innovation Strategy(Building the Main Force in Agricultural Research)of Guangdong Academy of Agri-cultural Sciences(R2023PY-JG015) （Building the Main Force in Agricultural Research）
Disciplinary Team Construction Project of Guangdong Academy of Agricultural Sciences(202109TD) （202109TD）
