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投稿时间：2018-06-25
投稿时间：2018-06-25
中文摘要: 选择四川省不同产区绿茶包括川南、川北和川西3个产区共20个绿茶茶样，参照GB/T 23776-2009《茶叶感官审评方法》中绿茶审评法对茶样进行感官审评，采用超高效液相色谱检测茶样中主要滋味贡献成分含量，分析川内不同产区绿茶的差异。结果表明，川南、川北、川西茶区绿茶感官平均分为87.69±1.76、83.14±1.75和89.06±1.12；滋味感官审评得分分别为87.73±2.19、81.05±2.94及89.62±1.27，均是川西绿茶高于川南绿茶高于川北绿茶。绿茶主要滋味贡献成分含量之间有明显差异，儿茶素类含量明显高于茶氨酸及咖啡碱的含量，分别为（513.10±118.20）mg/L（川南绿茶）、（724.91±121.68）mg/L（川北绿茶）、（300.675±71.14）mg/L（川西绿茶）。不同产区茶氨酸含量无显著差异，且研究表明其与感官审评总分并无相关性；而咖啡碱的含量不同产区水平相当。通过主要滋味贡献成分的主成分分析，及其与滋味评分、总分的相关性分析，得知高酯型儿茶素含量（471.52±86.00）mg/L是导致川北绿茶苦涩味明显的主要原因之一；川西绿茶的低酯型儿茶素含量（173.07±42.40）mg/L是导致其滋味醇甘鲜、略涩为主的主要原因之一。研究结果将为四川不同地区绿茶的品质提高和消费者识别提供理论指导。
Abstract:Choosing 20 green tea samples which were produced in Sichuan province，including southern Sichuan，northern Sichuan and western Sichuan.According to the GB/T 23776-2009 to analysis the sensory quality of tea samples.Ultra-high performance liquid chromatography（UPLC）was employed to analysis the main chemical component contributors of those green tea.The results showed that the average score of sensory of tea samples which produced in southern Sichuan，northern Sichuan and western Sichuan was 87.69 ±1.76，83.14 ±1.75 and 89.06±1.12.And the evaluation average score of taste quality was 87.73±2.19，81.05±2.94 and 89.62±1.27.All of the scores of western Sichuan were higher than the southern Sichuan and northern Sichuan.There was significant difference between the main chemical component contributors，the amounts of catechins was significantly higher than that of theanine and caffeine，they were（513.10±118.20）mg/L （tea samples of southern Sichuan），（724.91±121.68）mg/L （tea samples of northern Sichuan），（300.675±71.14）mg/L（tea samples of western Sichuan）.There was no significant differences in the level of theanine which from different production areas，and the result of sensory evaluation showed that there was no correlation between the total score and the amounts of theanine.The amounts of caffeine was little difference in different production areas.According to the principal component analysis on the main chemical component contributors and the correlation analysis with taste score and total score，that the high amounts of ester type catechins（471.52±86.00）mg/L was one of the main reasons to lead to the bitterness and astringency were obvious in northern Sichuan green tea.And the small amounts of ester type catechins（173.07±42.40）mg/L was one of the main reasons to lead to the taste of tea samples in western Sichuan was mellow，fresh and slightly astringent.The results of this study will provide theoretical guidance for the quality improvement of green tea which from different production areas of Sichuan and can help consumer to discern the green tea.
keywords: green tea Sichuan sensory quality main chemical component contributors ultra-high performance liquid chromatography（UPLC）
文章编号：201824027 中图分类号： 文献标志码：
基金项目:大学生创新创业训练计划（S201710656021）
| Author Name | Affiliation |
| WANG Ting-ting，CAI Zi-jian，PU Wan-xin，LUO Xiu，LUO Man，ZHOU Xun-tao | College of Life Science and Technology，Southwest Minzu University，Chengdu 610000，Sichuan，China |
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