CAJ | 학술논문

品种是决定茶叶品质的基础,目前黑茶缺乏专用品种.本研究对尖波黄13号等8个湖南主栽茶树品种进行了黑茶适制性研究.感官审评结果表明:在5%显著性水平下,桃源大叶和槠叶齐感官审评结果显著优于其它6个茶树品种.不同品种不同季节鲜叶水浸出物、儿茶素、茶氨酸、氨基酸总量、咖啡碱、粗纤维、还原性糖7个指标与相应黑茶感官审评结果相关性分析表明:春季氨基酸总量和粗纤维分别与感官审评呈显著正相关和显著负相关;夏、秋季咖啡碱、水浸出物、还原性糖、粗纤维与感官审评结果的相关性基本一致,都达到了显著相关(粗纤维为显著负相关,其余为显著正相关),儿茶素在夏季表现为显著负相关,其余各指标与感官审评结果相关性较低.考虑到氟对黑茶质量安全的重要性,本研究还对8个品种一芽五叶氟含量进行了测定,结果表明:8个参试品种氟含量都小于300 mg·kg-1.
품충시결정다협품질적기출,목전흑다결핍전용품충.본연구대첨파황13호등8개호남주재다수품충진행료흑다괄제성연구.감관심평결과표명:재5%현저성수평하,도원대협화저협제감관심평결과현저우우기타6개다수품충.불동품충불동계절선협수침출물、인다소、다안산、안기산총량、가배감、조섬유、환원성당7개지표여상응흑다감관심평결과상관성분석표명:춘계안기산총량화조섬유분별여감관심평정현저정상관화현저부상관;하、추계가배감、수침출물、환원성당、조섬유여감관심평결과적상관성기본일치,도체도료현저상관(조섬유위현저부상관,기여위현저정상관),인다소재하계표현위현저부상관,기여각지표여감관심평결과상관성교저.고필도불대흑다질량안전적중요성,본연구환대8개품충일아오협불함량진행료측정,결과표명:8개삼시품충불함량도소우300 mg·kg-1.
Tea quality would be most affected by the characters of tea cultivars. Heretofore, lacks of proprietary tea cultivars is still a problem for dark tea manufacture. To investigate their processing suitability for dark tea, 8 tea varieties widely cultivated in Hunan province, including Jianbohuang 13, were used in this experiment. The results showed that the preferable sensory quality of dark tea from Taoyuan Daye and Zhuyeqi would be obtained than those of the other 6 tea cultivars at the significance level of 5%. The correlations between 7 main chemical components(water extracts, catechins, theanine, free amino acids, caffeine, crude fibers and reducing sugars) and their corresponding organoleptic evaluation of each tea samples harvested at different seasons suggested that good dark tea quality could be obtained with higher contents of free amino acids but not for crude fibers at significance level in spring, and the tea quality of each dark tea samples had a considerably consistent relationship with the contents of caffeine, water extracts, reducing sugars and crude fibers, which would be positive but negative for crude fibers at significance level in summer or autumn(Except that catechins had proved to be negative with the dark tea quality in summer, no other direct correlations would be found for the rest chemical components). Given the importance of quality safety for dark tea, fluorine in the tea shoots(a bud with five leaves) was also determined, and the contents of these 8 tea cultivars were less than 300 mg·kg-1.