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投稿时间：2024-09-27
投稿时间：2024-09-27
中文摘要: 为阐明云南省昌宁县红茶品质特征，促进昌宁红茶产业提质增效。该研究以昌宁县6个红茶主产乡镇的43份代表性红茶样为研究对象，通过茶叶感官评价和生化品质成分检测。结果表明，夏季红茶感官品质总体优于秋季，从茶叶形态看，工夫红茶外形条索紧结显毫、乌褐有光泽，香气甜香持久，汤色红艳（或橙红）明亮，滋味甜醇，叶底棕红肥嫩柔软；红碎茶外形颗粒匀整，色泽棕褐或乌黑油润，香气甜香纯正，汤色红浓明亮，滋味浓强醇厚。从不同季节分析，夏季工夫红茶的平均水浸出物、茶多酚、游离氨基酸、咖啡碱和没食子酸含量分别为42.94%、20.40%、4.96%、4.21%和0.41%，整体高于秋季工夫红茶；夏季红碎茶的平均表没食子酸儿茶素（epigallocatechin，EGC）含量（0.55%）显著高于秋季红碎茶（0.23%），而表儿茶素没食子酸酯（epicatechin gallate，ECG）含量（0.22%）却显著低于秋季红碎茶（0.76%）。从不同加工工艺分析，夏季红碎茶儿茶素总量、EGC、儿茶素（catechin，C）和表儿茶素（epicatechin，EC）含量分别为1.50%、0.55%、0.11%和0.41%，显著高于夏季工夫红茶，而没食子酸（0.24%）、茶红素（0.55%）含量显著低于夏季工夫红茶；秋季红碎茶儿茶素总量、EC和ECG含量分别为1.37%、0.31%和0.76%，显著高于秋季工夫红茶，而咖啡碱（2.50%）、茶红素（0.46%）、茶褐素（2.68%）含量显著低于秋季工夫红茶。从不同乡镇产地分析，除漭水镇的平均游离氨基酸（6.08%）、咖啡碱（4.31%）、茶红素（1.81%）、没食子酸（0.52%）及ECG（0.49%）含量均高于其他5个乡镇外，其他乡镇间红茶品质成分差异不显著。
Abstract:The quality characteristics of black tea produced in Changning County，Yunnan Province were clarified to promote the quality and efficiency improvement of the local black tea industry. A total of 43 representative black tea samples from six main production townships in Changning County were used for sensory evaluation and biochemical composition analysis. The results showed that the sensory quality of summer black tea was generally better than that of autumn black tea. In terms of tea appearance，Congou black tea showed tightly twisted，dark brown and glossy leaves with prominent tips，possessing a sweet and lasting aroma，bright red （or orange-red） infusion，a mellow sweet taste，and soft reddish-brown tender leaves at the bottom. The granules of broken black tea were uniform，with a brownish or glossy black color，a pure sweet aroma，a bright red infusion，and a strong，rich flavor. Regarding different seasons，the average content of water extract，polyphenols，free amino acids，caffeine，and gallic acid in summer Congou black tea was 42.94%，20.40%，4.96%，4.21%，and 0.41%，respectively，which was higher than autumn Congou black tea. Summer broken black tea had significantly higher epigallocatechin （EGC） content（0.55% vs. 0.23%） but lower epicatechin gallate （ECG） content （0.22% vs. 0.76%） than autumn broken black tea. In terms of different processing methods，summer broken black tea had the total catechin，EGC，catechin （C），and epicatechin （EC） content of 1.50%，0.55%，0.11%，and 0.41%，respectively，which was significantly higher than that of summer Congou black tea. However，summer broken black tea had lower gallic acid（0.24%） and thearubigin （0.55%） content than summer Congou black tea. Autumn broken black tea had significantly higher total catechins （1.37%），EC （0.31%），and ECG （0.76%） and lower caffeine （2.50%），thearubigin （0.46%），and theabrownin （2.68%） than autumn Congou black tea. In terms of different townships，the samples from Mangshui Township had higher average content of free amino acids （6.08%），caffeine （4.31%），thearubigin （1.81%），gallic acid （0.52%），and ECG（0.49%） than those from the other five townships，while the differences in the quality components of black tea among the other townships were not significant.
keywords: Changning County summer and autumn tea broken black tea Congou black tea quality and efficiency improvement
文章编号：202518002 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（32460778）；云南省茶学重点实验室开放基金项目（2022YNCX003）；云南省昌宁县茶产业科技特派团项目（202304BI090015）；云南省农业联合专项面上项目“云南不同茶树品种原料发酵普洱茶的微生物群落与化学品质关系研究”（202401BD070001-076）
| Author Name | Affiliation |
| YANG Yanfen | 1. College of Tea and Food Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
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