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武夷名丛的红茶适制性研究
引用本文:卢莉,程曦,曾晶晶,叶国盛,黎星辉,陈荣冰. 武夷名丛的红茶适制性研究[J]. 热带作物学报, 2019, 40(11): 2246-2254. DOI: 10.3969/j.issn.1000-2561.2019.11.020
作者姓名:卢莉  程曦  曾晶晶  叶国盛  黎星辉  陈荣冰
作者单位:1. 武夷学院茶与食品学院,福建武夷山 3543002. 中国乌龙茶产业协同创新中心,福建武夷山 3543003. 南京农业大学茶叶科学研究所,江苏南京 210095
基金项目:福建省大学生创新创业训练计划项目(201610397027);福建省自然科学基金项目(2017J01648);福建省2011协同创新中心—中国乌龙茶产业协同创新中心专项资助项目(闽教科[2015]75号)
摘    要:为了充分挖掘利用武夷名丛资源、丰富红茶品类,以水仙为对照,对13个武夷名丛分别蒸青固样、加工红茶。通过生化成分检测和感官审评,分析其红茶适制性,并对鲜叶生化成分与红茶品质相关性进行分析。结果表明:‘鬼洞白鸡冠’鲜叶水浸出物、氨基酸、咖啡碱、黄酮,红茶水浸出物、茶多酚、咖啡碱、黄酮、茶黄素、茶红素等含量均超过对照,其中茶黄素含量为0.81%,显著高于对照,且感官审评品质优异。综合生化成分检测和感官审评结果得出,‘鬼洞白鸡冠’、‘金锁匙’、‘金凤凰’、‘白毛猴’、‘雀舌’适制红茶。鲜叶酚氨比与红茶品质未发现显著相关性。鲜叶水浸出物、咖啡碱、酚咖比和氨咖比与红茶品质或重要影响因子呈显著相关,可为茶树种质红茶适制性提供一定的参考依据。

关 键 词:武夷名丛  红茶  适制性  生化成分  相关性  
收稿时间:2019-01-20

Feasibility of Processing Black Tea with Fresh Leaves Picked from Famous Tea Bushes in Wuyi Mountains
LU Li,CHENG Xi,ZENG Jingjing,YE Guosheng,LI Xinghui,CHEN Rongbing. Feasibility of Processing Black Tea with Fresh Leaves Picked from Famous Tea Bushes in Wuyi Mountains[J]. Chinese Journal of Tropical Crops, 2019, 40(11): 2246-2254. DOI: 10.3969/j.issn.1000-2561.2019.11.020
Authors:LU Li  CHENG Xi  ZENG Jingjing  YE Guosheng  LI Xinghui  CHEN Rongbing
Affiliation:1. College of Tea and Food Sciences, Wuyi University, Wuyishan, Fujian 354300, China2. Collaborative Innovation Center for Chinese Oolong Tea Industry, Wuyishan, Fujian 354300, China3. Tea Research Institute, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Abstract:In order to make full use of the resources of Wuyi Mingcong (famous tea bushes), to enrich the category of black tea, 13 bushes of Wuyi Mingcong were steamed and processed to black tea respectivey, using cultivar ‘Shuixian’ as the control. The suitability for processing black tea of the tested bushes was analyzed based on the biochemical indicators and sensory quality assessments, in which the relationship between the biochemical indicators of fresh leaves and the quality of black tea was analyzed. The results showed that the content of water soluble extracts, amino acids, caffeine, flavonoids in fresh leaves and water soluble extract, tea polyphenols, caffeine, flavonoids, theaflavins, thearubigins in black tea processed from leaves of bush ‘Guidong Baijiguan’ were higher than those in the control, in which the content of theaflavin was 0.81%, being significantly higher than that of the control. The sensory quality of ‘Guidong Baijiguan’ was excellent. Comprehensive biochemical and sensory evaluation results showed that ‘Guidong Baijiguan’, ‘Jinsuoshi’, ‘Jinfenghuang’, ‘Baimaohou’ and ‘Queshe’ were suitable for processing black tea. The ratio of polyphenols to amino acids in fresh leaves was not significantly correlated with the quality of black tea. Water soluble extract, caffeine, the ratio of polyphenols to caffeine, the ratio of amino acids to caffeine in fresh leaves were significantly correlated with the quality of black tea or the factors relating to black tea quality, which could be used as a reference for assessing the suitability for processing black tea of tea cultivar.
Keywords:Wuyi Mingcong  black tea  processing suitability  biochemical component  correlation  
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