不同陈化时间陈皮茶的品质比较分析

Comparative Analysis on the Quality of Chen Pi Tea (Citrus reticulata ‘Chachi’) with Different Storage Years

摘要:

以广东新会地区不同陈化年限的陈皮茶为原料，采用分光测色仪、电子舌、高效液相色谱、紫外分光光度计等仪器，分别从颜色、滋味和主要化学成分三方面评价陈化年限对陈皮茶品质的影响及其相关性。结果表明：颜色值L*，a*，b*与陈化年限呈线性回归关系。基于滋味的PCA分析可见，酸味、鲜味响应值变化最大（分别为-10.69~-25.73，4.97~9.88），能够显著区分陈化1年和多年的陈皮茶样品。随着陈化时间增加，陈皮茶中总黄酮、总多糖、川陈皮素及橘皮素含量呈显著升高趋势，而橙皮苷和总酚酸含量呈显著下降趋势。相关分析可见，颜色、滋味与化学成分之间存在显著相关，且该变化与陈皮茶中所含橙皮苷、总黄酮的变化显著相关。综上可知，陈化年限影响陈皮茶的颜色、滋味和化学成分，且呈显著相关，为判定陈皮茶的陈化年限提供依据。

Abstract:

In order to evaluate the correlation between storage years and quality, the color, taste and major constituents (total flavonoids, total polyphenols, and polysaccharides) of Chen Pi tea with different storage years were examined by spectrophotometer color photometer, electronic tongue, high performance liquid chromatography and UV spectrophotometry. The color values of L*, a*, b* had linear regression relationship with storage years. Based on the PCA analysis of taste, the sourness and umami taste sensors showed the greatest response value (-10.69~-25.73, 4.97~9.88). This could pay the way to distinguish the storage years from one to the others. With the increase of storage years, the contents of total flavonoids, polysaccharides, nobiletin and tangeretin increased, while hesperidin and total polyphenols decreased. Significant correlation between color, taste and compounds contents was attributed to the changes of hesperidin and total flavonoids. The color, taste and major constituents of Chen Pi tea were influenced by storage years significantly, which provide a guidance for identifying storage years.