云南特有“藤条茶”品质化学成分分析

doi:10.13305/j.cnki.jts.2024.02.009

茶叶科学 ›› 2024, Vol. 44 ›› Issue (2): 299-315.doi: 10.13305/j.cnki.jts.2024.02.009

云南特有“藤条茶”品质化学成分分析

方成刚¹, 杨高中^2,3, 杨莹彪⁴, 张丽秋⁵, 陈霞¹, 李连超⁶, 吕海鹏^2,*, 林智^2,*

1.云南省农业科学院园艺作物研究所云南昆明 650205;
2.中国农业科学院茶叶研究所/农业农村部特种经济动植物生物学与遗传育种重点实验室,浙江杭州 310008;
3.中国农业科学院研究生院,北京 100081;
4.云南省绿色食品发展中心,云南昆明 650205;
5.普洱市农业科学研究所,云南普洱 665000;
6.双江七彩寻根茶业,云南双江 677300

收稿日期:2023-10-26 修回日期:2023-12-11 出版日期:2024-04-15 发布日期:2024-04-30
通讯作者: * lvhaipeng@tricaas.com;linz@tricaas.com
作者简介:方成刚,男,研究员,主要从事茶叶生物化学与加工方面的研究。
基金资助:
地理标志农产品关键技术研究与应用（202102AE090051）、国家茶叶产业技术体系（CARS-19）、中国农业科学院科技创新工程项目（CAAS-ASTIP-2014-TRICAAS）

Chemical Composition Analysis of Unique ‘Rattan Tea’ in Yunnan

FANG Chenggang¹, YANG Gaozhong^2,3, YANG Yingbiao⁴, ZHANG Liqiu⁵, CHEN Xia¹, LI Lianchao⁶, LÜ Haipeng^2,*, LIN Zhi^2,*

1. Horticultural Research Institute Yunnan Academy of Agricultural Sciences, Kunming 650205, China;
2. Tea Research Institute of the Chinese Academy of Agricultural Science/Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China;
3. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China;
4. Green Food Development Center of Yunnan Province, Kunming 650205, China;
5. Pu'er Institute of Agricultural Sciences, Pu'er 665000, China;
6. Shuangjiang Colorful Rooting Tea Industry, Shuangjiang 677300, China

Received:2023-10-26 Revised:2023-12-11 Online:2024-04-15 Published:2024-04-30

摘要/Abstract

摘要： 云南特有的藤条茶,源于当地茶农在长期生产中创造的一种独特留采法,因能促使茶树树干形似藤条而得名。为探究藤条茶留采管理模式对茶叶品质的影响,选取藤条茶园一芽二叶鲜叶制作晒青茶、红茶、白茶,以现代茶园同类鲜叶制样为对照,结合感官审评和品质化学成分进行分析。研究表明,采用藤条茶树鲜叶制成的晒青茶一般具有更高爽的香气和浓醇的滋味,白茶则具有更浓郁的香气及甘和的滋味,而现代茶园红茶一般具有更高甜的香气和甘爽的滋味。藤条茶的儿茶素总量均显著低于现代茶园茶树鲜叶,尤其是藤条白茶中的儿茶素总量为67.11 mg·g^-1,显著低于现代茶园白茶（84.19 mg·g^-1）。藤条晒青茶中的茶氨酸含量为16.79 mg·g^-1,显著高于现代茶园晒青茶（14.69 mg·g^-1）。藤条晒青茶和藤条白茶具有更低的酚氨比。在所有茶样中共鉴定出205个初级代谢产物,藤条白茶中积累更丰富的糖类。此外,在所有茶样中检测出127种挥发性物质,醇类和酯类是不同茶样中主要的挥发性成分,藤条白茶中挥发物总量显著高于现代茶园白茶;藤条红茶中香叶醇含量更高,而现代茶园红茶的芳樟醇含量更高。可见,采用晒青茶和白茶的加工工艺一般更有利于获得高品质藤条茶产品。

关键词: 藤条茶, 感官审评, 化学成分, 挥发性成分

Abstract: ‘Rattan tea’ is a unique tea in Yunnan, named after the distinctive cultivation method developed by local tea farmers over generations which prompts tea tree trunks to resemble rattan in appearance. To investigate the impact of the ‘rattan tea’ pluck management system on tea quality, the one bud and two leaves from rattan tea plantation were collected to produce sun-dried tea, black tea and white tea, and the samples of the same kind of fresh leaves of the modern tea plantation were used as the control. These samples were used for the sensory evaluation and chemical composition analysis. The study shows that the sun-dried tea made from fresh rattan tea leaves exhibits a higher refreshing aroma and stronger taste, while the white tea has a stronger aroma and sweeter taste. In contrast, the black tea from modern tea gardens is characterized by a higher level of sweet aroma and a refreshing taste. The total catechin content in rattan tea was significantly lower than that in modern tea plantations, particularly in rattan white tea (67.11 mg·g^-1), which was significantly lower than that of modern tea plantation white tea (84.19 mg·g^-1). The content of theanine in rattan sun-dried tea (16.79 mg·g^-1) was significantly higher than that in modern tea plantation sun-dried tea (14.69 mg·g^-1). Both rattan sun-dried tea and rattan white tea exhibited lower phenol-to-amino acid ratios. A total of 205 primary metabolites were identified, with rattan white tea accumulated a richer profile of sugars. In addition, a total of 127 volatile compounds were detected in all tea samples. Alcohols and esters were the predominant volatile components in different tea types, with rattan white tea exhibiting significantly higher total volatile compound content than modern tea plantation white tea. Rattan black tea contained a higher content of geraniol, while modern tea plantation black tea had higher levels of linalool. In summary, the processing methods of sun-dried tea and white tea were found to be more conducive to obtain high-quality rattan tea products, and the overall chemical quality of tea samples made from rattan tea plantation were better than that of tea samples from modern tea plantation.

Key words: rattan tea, sensory evaluation, chemical composition, volatile components

中图分类号:

S571.1

方成刚, 杨高中, 杨莹彪, 张丽秋, 陈霞, 李连超, 吕海鹏, 林智. 云南特有“藤条茶”品质化学成分分析[J]. 茶叶科学, 2024, 44(2): 299-315. doi: 10.13305/j.cnki.jts.2024.02.009.

FANG Chenggang, YANG Gaozhong, YANG Yingbiao, ZHANG Liqiu, CHEN Xia, LI Lianchao, LÜ Haipeng, LIN Zhi. Chemical Composition Analysis of Unique ‘Rattan Tea’ in Yunnan[J]. Journal of Tea Science, 2024, 44(2): 299-315. doi: 10.13305/j.cnki.jts.2024.02.009.

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云南特有“藤条茶”品质化学成分分析

Chemical Composition Analysis of Unique ‘Rattan Tea’ in Yunnan

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