湖北引种黄金茶1号主要生化特性及绿茶适制性分析
Analysis of Biochemicao Characteristics and Green Tea Suitability of Huangjincha 1（Camellia Sinensis）for Introduction in Hubei Province
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摘要: 以湖北茶区主栽品种鄂茶1号为对照，研究引种的茶树品种黄金茶1号鲜叶以及春梢所制绿茶的主要生化成分含量变化，并进行感官审评。结果表明，黄金茶1号春梢鲜叶氨基酸、咖啡碱显著高于对照，而水浸出物、茶多酚、儿茶素、酚氨比低于对照；夏、秋梢鲜叶内含物质丰富，各生化成分含量相对高于春梢。春梢所制绿茶水浸出物、茶多酚、儿茶素、酚氨比低于对照，茶氨酸、天冬氨酸、谷氨酸、精氨酸以及氨基酸总量高于对照；共检测出香气成分37种，各香气类别、组分所占比例均与鄂茶1号有明显差异；感官审评表明，黄金茶1号所制绿茶苦涩味低、嫩香浓郁、滋味鲜醇淡爽，品质优于鄂茶1号。Abstract: Compared with the dominant cultivar Echa 1(Camellia Sinensis), the major biochemical components in fresh tea leaves and green tea manufacture of Huangjincha 1 for introduction in Hubei province were investigated, and sensory evaluation were also employed. The results revealed that the contents of total amino acid and caffeine in spring shoots of Huangjincha 1 were significantly higher than those of the control, but water extract, tea polyphenols, catechin and ratios of tea polyphenols and amino acids (IP/AA )were lower. Fresh leaves of summer and autumn shoots became more substance-rich than the spring shoots. Green tea from the spring shoots of Huangjincha 1 has a lower content of water extract, tea polyphenols, catechin, IP/AA, and higher content of theanine, aspartic acid, glutamic acid, arginine and total amino acids than those of the control. A total of 37 aroma constituents were indentified in Huangjincha 1 with the clear difference of types, components and proportions of aroma constituents from the Echa1. Sensory evaluation showed that green tea from Huangjincha 1 exhibited the slight bitter and astringency, heavy tender flavour, fresh-mellow taste and superior to the Echa1.
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