Comparative Analysis of Chemical Constituents and Antioxidant Activities of Different Cultivars of Qingzhuan Tea
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Abstract:
In this study, the differences in sensory quality, chemical composition and antioxidant activity of tea infusions made from Chibiquntizhong, Zhongcha108, Zhu yeqi and Dangui cultivasr were investigated for the first time. The volatile components of four different varieties of Qingzhuan tea were analyzed using headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The result showed that significant differences were observed in the chemical compositions of Qingzhuan teas made from four different varieties. The total antioxidant activity, ability to inhibit hydroxyl free radicals, DPPH free radical scavenging activity of Qingzhuan teas made from Zhongcha108, Zhu yeqi and Dangui cultivars were higher; Correlation analysis revealed the significant correlations between the antioxidant activity of Qingzhu tea and the total amounts of tea polyphenols and catechins and total amount of caffeine, in particular, the correlations with EGCG and malic acid were the strongest; the sensory score was positively correlated with the contents of water-soluble sugars, trans-2-decenal and nonanal, while negatively correlated with the contents of gallic acid, 3-methylfuran, acetophenone and isophorone; There were significant differences in aldehydes, ketones and alcohols among the different varieties of Qingzhuan teas, and the unique aroma of Dangui cultivar was related to the abundant aromatic aldehyde and ketones. Sensory evaluation revealed that there was no significant difference in the sensory quality of Qingzhuan teas made from the four varieties. The analyses of major chemical components, antioxidant activities and sensory quality of different varieties of Qingzhuan tea would provide an important reference for breed selection and application of tea varieties.
