原料差异对沱茶品质形成的影响

采用高效液相色谱和高效薄层色谱，系统地分析由不同原料加工而成的沱茶中生化成分和脂溶性色素成分，采用感官审评方法评定滋味和色泽的各项品质因子，以探讨不同原料对沱茶品质形成的影响。结果表明，由云南大叶种加工而成的沱茶滋味浓度较优，而由湖南中小叶种加工而成的沱茶以滋味醇度较优，云南大叶种和湖南中小叶种配料加工的沱茶有利于滋味浓度和醇度的协调，对改善滋味品质效果较好，由湖南中小叶种加工而成的沱茶脂溶性色素含量比由云南大叶种加工的沱茶高，但由云南大叶种加工而成的沱茶色泽品质优于由湖南中小叶种加工的沱茶，由云南大叶种与湖南中小叶种配料加工而成的沱茶，其外形色泽和内质汤色有不同程度的改善，但叶底色泽花杂不匀齐。

Effects of Different Raw Material on Tuocha Quality

The biochemical components and fat-soluable pigments in Tuocha made by different raw material were determined by high performance liquid chromatoraphy (HPLC) and high performance thin-layer chromatoraphy (HPTLC).The quality factors of Tuocha taste and color were also assessed by organoleptic evaluation.Moreover,the relationship between the different material and the taste and color quality was probed.Results showed that the taste strength of Tuocha made by Yunan big leaves was better than that of Tuocha made by Hunan small leaves,while the taste body of Tuocha made by Hunan small leaves was better than that of of Tuocha made by Yunan big leaves.Tuocha made by Hunan small leaves and Yunan big leaves was propitious to strength in harmony with body and to improving the quality of taste.The content of fat-soluable pigments of Tuocha made by Hunan small leaves was higher than that of Tuoccha made by Yunan big leaves.But the quality of Tuocha made by Yunan big leaves was better than that of Tuocha made by Hunan small leaves.Tuocha made by Yunan big leaves mixing with Hunan small leaves was beneficial to improving the quality of dry color and influsion color,while infused color was not even and clear.