白茶滋味与色泽化学特征的品种差异

The difference of Sensory Quality, Color and Taste Chemistry of White Tea between cultivars

摘要:

白茶滋味与色泽品质因品种而异,然而其表征成分的差异至今尚未明确。本研究将不同品种茶树鲜叶按传统工艺加工成白茶,采用感官审评法分析白茶的品质特征,利用分光光度计法、气相色谱-质谱法和超高液相色谱法分析白茶的脂溶性色素和滋味成分,探析不同品种白茶的呈味呈色特征差异。结果表明：白茶的感官品质存在品种差异,中茗7号、中茶108和中茶302白茶绿翠且有白毫,福鼎大毫茶、中茶302与鸠坑白茶的汤色与滋味因子得分均在90分以上；类胡萝卜素在鸠坑白茶中的含量分别比中茗7号、龙井43、中茶108和中茶302白茶高了9.9%、63.9%、36.4%和108.3%,与叶绿素的比值最小的品种是中茗7号；有机酸和糖类化合物的含量在中茶108白茶中较高,氨基酸类化合物在中茶302白茶中的含量较高且达到18.8 mg/g；同一品种中,糖类化合物的含量高于有机酸和氨基酸类化合物,蔗糖、半乳糖醇、果糖和肌醇等组分的含量较高；儿茶素在鸠坑白茶中的总量高于其他品种,且比在福鼎大毫茶高了40.3%,可见白茶的表征成分存在明显的品种间差异,对色泽和滋味品质起支撑作用。

Abstract:

s: The taste and color quality of white tea vary with cultivars, but the difference of its characteristic components have been unclear yet. White tea samples were prepared with the fresh leaves of different cultivars according to the traditional technology, exploring the taste and color difference betweencultivars. All the samples were analyzed the quality with the method of sense quality evaluation, and the lipid-solubleSpigments and taste compounds were determined by the method of spectrophotometer, gasSchromatography-massSspectrometry and ultra-high performance liquid chromatography (UPLC), respectively. Results showed that the sensory quality of white tea was different from cultivars. Samples with white pekoe were green, manufacturing with the leaves of Zhongming 7, Zhongcha 108 and Zhongcha 302.Fuding Dahao, Zhongcha 302 and Jiukeng tea samples have a high quality, whose score of soup color and taste were above 90. The carotenoids of Jiukeng tea were 9.9%、63.9%、36.4% and108.3%higher than Zhongming 7, Longjing 43, Zhongcha 108 and Zhongcha302, respectively, and in Zhongming 7 the ratio of carotenoids to chlorophylls was the lowest. The contents of organic acids and carbohydrates of Zhongcha 108 sample were higher, while amino acids of Zhongcha 302 sample were higher and approached 18.8 mg/g. In the same cultivar, the content of carbohydrate compounds was higher than that of organic acids and amino acids, and the content of sucrose, galactotol, fructose and inositol were higher. The total catechins of Jiukeng white tea was higher than that of other cultivars, and 40.3% higher than that of Fuding Dahao. Therefore, the characteristic components of white tea were different from cultivars, supporting the color and flavor quality.