不同采收季节对油橄榄茶品质的影响

以不同采收季节的油橄榄茶为试材,测定其多种化学成分并进行对比,确定油橄榄茶的最佳采收季节。结果表明,油橄榄茶中总黄酮和橄榄苦苷的含量随着季节变化呈先下降后增加的趋势,且总黄酮在秋茶中含量较高,橄榄苦苷在春茶中含量较高;总多酚含量呈下降趋势,且春茶中含量较高;VE含量呈现先升高后下降的趋势,夏茶中含量较高;重金属元素的变化规律不同,铅元素在秋茶中含量较低,镉元素在春茶中含量较低,铬元素在春茶和秋茶中含量均较低,总体来说,油橄榄茶的春茶和秋茶质量较好。通过探究油橄榄茶中多种成分的季节变化规律,采用灰色关联度分析方法对有效成分与有害重金属元素进行综合分析,确定油橄榄茶的最佳采收季节为春季。

Effect of Different Harvest Seasons on Quality of Olive Tea

The chemical components of olive teas in different harvesting seasons were determined and compared to confirm the best harvesting season of olive tea. The results showed that, the contents of total flavonoids and oleuropein decreased firstly and then increased with the change of seasons, and the content of total flavonoids in autumn tea was higher, while the content of oleuropein in spring tea was higher. The total polyphenols showed decrease trend and was higher in spring tea, VE content firstly increased and then declined, and the VE content in summer tea was higher. The changing rules of heavy metal elements were different, and lead content was lower in autumn tea, cadmium content was lower in spring tea, chromium was lower in both spring tea and autumn tea. In general, the quality of spring and autumn tea was better than winter tea. By exploring the seasonal variation rule of various components in olive tea, the effective components and harmful heavy metal elements were comprehensively analyzed by grey correlation analysis method, which suggested spring was the optimum harvesting season of olive tea.