高γ-氨基丁酸白茶品种适制性研究

本试验以9个茶树品种为试验材料,采用真空厌氧加工技术加工高γ-氨基丁酸白茶,以传统加工工艺为对照,测定白茶中γ-氨基丁酸含量,并对白茶品质进行感官审评。结果表明:9个品种按真空厌氧技术加工的白茶,γ-氨基丁酸含量在1.82~3.64 mg/g之间,与传统工艺有显著极差异(P0.01);真空厌氧处理后,丹桂品种白茶γ-氨基丁酸含量最高,达3.64 mg/g,霞浦春波绿次之,茗科1号(金观音)最低,只有1.82 mg/g,不同品种白茶γ-氨基丁酸含量差异显著。感官审评结果表明,福鼎大毫白茶总分82.25,得分最高,品质最优,紫牡丹、茗科1号、九龙袍次之,春波绿得分最低。综合γ-氨基丁酸含量和品质指标,福鼎大毫是最佳的品种,其次是紫牡丹。

Studies on the Cultivars Appropriateness in the Process of White Tea with Highγ-Aminobutyric Acid

After taking 9 tea varieties as materials to madeγ-aminobutyric acid-rich white tea by vacuum anaerobic treatment, the contents ofγ-aminobutyric acid were detected and the quality was evaluated by sensory evaluation. The results showed that after treatments with vacuum anaerobic processing technology, there was significantly difference （ P〈0.01 ） in contents of γ-aminobutyric acid （1.82～3.64 mg/g） between the control and 9 white teas. Among these, Dangui white tea had the highest content of γ- aminobutyric acid as 3.64 mg/g, Xiapu-chunbolu white tea took second place, and Mingke 1 white tea lastly as 1.82 mg/g, which illustrated the obviously different contents ofγ-aminobutyric acid in tea made from the different cutivars. Sensory evaluation indicated that Fuding-dahaocha white tea exhibited the best quality and the score was 82.25, Zimudan, Mingke 1, and Jiulongbao white tea came second, and Xiapu-chunbolu white tea has the lowest score. Given all that, it was concluded that the optimum varieties for processing white tea with highγ-aminobutyric acid was Fuding-dahaocha （Camellia sinensis）, and next best was Zimudan （Camellia sinensis）.