贵州引种的武夷岩茶功效成分与香气特征OA
Functional components and aroma characteristics of introduced Wuyi rock tea in Guizhou of China
为探究贵州引种武夷岩茶种质资源的品质差异,以贵州湄潭县银柜山茶叶苗圃内 19 个武夷岩茶品种为研究对象,测定其8 种功效成分和香气成分,并通过差异分析、聚类分析、主成分分析等方法对岩茶样品品质进行综合评价.结果表明,不同岩茶中游离氨基酸、茶多酚、咖啡碱、儿茶素(C)、表儿茶素(EC)、表没食子儿茶素(EGC)、表儿茶素没食子酸酯(ECG)和表没食子儿茶素没食子酸酯(EGCG)含量差异较大,分别为1.26%～2.69%、8.41%～21.93%、1.54%～4.04%、0.07%～0.34%、0.13%～0.40%、0.19%～1.64%、0.22%～0.76%和 0.36%～2.33%.主成分分析结果显示,对岩茶品质影响较大的 2 个成分分别为游离氨基酸和茶多酚;以欧氏距离10 为阈值进行划分,19 个武夷岩茶品种可分为4 类.综合评分显示,矮脚乌龙评分最高,其次为黄奇,水金龟排名第三.香气成分研究表明,19 个新鲜岩茶品种共检出117 种香气成分,包括醇类、醛类、酯类、酮类、酸类、烯烃类、芳香族类、烷烃类、杂环类和其他类.香气成分中醇类含量最高,其次为酯类和烯烃类.其中矮脚乌龙中香叶醇含量最高,水金龟中芳樟醇含量最高,金锁匙中水杨酸甲酯含量最高.芳樟醇、香叶醇、水杨酸甲酯为19 个岩茶品种的关键香气成分.本研究为武夷岩茶在贵州的引种栽培、品质评价和产品开发提供了科学依据,对推动贵州茶产业可持续发展具有积极意义.
To explore the quality differences of introduced Wuyi rock tea germplasm resources in Guizhou,19 Wuyi rock tea cultivars from the Yinguishan tea nursery in Meitan County,Guizhou,were taken as the research objects.Their eight functional components and aroma components were determined,and the quality of the rock tea samples was comprehensively evaluated through difference analysis,cluster analysis and principal component analysis.The results showed that the contents of free amino acids,tea polyphenols,caffeine,catechin(C),epicatechin(EC),epigallocatechin(EGC),epicatechin gallate(ECG),and epigallocatechin gallate(EGCG)varied significantly a-mong different rock teas,with ranges of 1.26%-2.69%,8.41%-21.93%,1.54%-4.04%,0.07%-0.34%,0.13%-0.40%,0.19%-1.64%,0.22%-0.76%and 0.36%-2.33%,respectively.Principal component analysis results indicated that the two components with the greatest influence on rock tea quality were free amino acids and tea polyphenols.Using a Euclidean distance threshold of 10 for division,the 19 rock tea cultivars could be classified into four categories.Comprehensive scoring showed that Aijiao Wulong had the highest score,fol-lowed by Huangqi,with Shuijingui ranking third.The study on aroma components revealed that a total of 117 aroma components were detected in the 19 fresh rock tea cultivars,including alcohols,aldehydes,esters,ketones,acids,olefins,aromatics,alkanes,heterocycles,and others.Among the aroma components,alcohols had the highest con-tent,followed by esters and olefins.Specifically,geraniol content was highest in Aijiao Wulong,linalool content was highest in Shuijingui,and methyl salicylate content was highest in Jinsuoshi.Linalool,geraniol,and methyl salicy-late were identified as the key aroma components in the 19 rock tea cultivar.This study provides a scientific basis for the introduction and cultivation,quality evaluation,and product development of Wuyi rock tea in Guizhou,and has positive significance for promoting the sustainable development of the tea industry in Guizhou.
池琴;魏福晓;周美;林绍霞;柳小兰;李春燕;杨永刚;王道平
贵州省天然产物研究中心,贵州 贵阳 550014||贵州医科大学 中药功效成分发掘与利用全国重点实验室,贵州 贵阳 550014贵州省天然产物研究中心,贵州 贵阳 550014||贵州医科大学 中药功效成分发掘与利用全国重点实验室,贵州 贵阳 550014贵州省天然产物研究中心,贵州 贵阳 550014||贵州医科大学 中药功效成分发掘与利用全国重点实验室,贵州 贵阳 550014贵州省天然产物研究中心,贵州 贵阳 550014||贵州医科大学 中药功效成分发掘与利用全国重点实验室,贵州 贵阳 550014贵州省天然产物研究中心,贵州 贵阳 550014||贵州医科大学 中药功效成分发掘与利用全国重点实验室,贵州 贵阳 550014贵州省天然产物研究中心,贵州 贵阳 550014||贵州医科大学 中药功效成分发掘与利用全国重点实验室,贵州 贵阳 550014湄潭银柜山茶业有限公司,贵州 湄潭 564100贵州省天然产物研究中心,贵州 贵阳 550014||贵州医科大学 中药功效成分发掘与利用全国重点实验室,贵州 贵阳 550014
农业科技
武夷岩茶功效成分游离氨基酸茶多酚芳樟醇香叶醇香气
Wuyi rock teafunctional componentfree amino acidtea polyphenolslinaloolgeraniolaroma
《浙江农业学报》 2026 (5)
919-933,15
贵州省科技计划项目(黔科合中引地[2023]026号)贵州省科技计划项目(黔科合支撑[2023]一般053)
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