| 狭叶润楠和山胡椒的老鹰红茶品质分析 |
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| 引用本文： | 谢伦,彭娟,白雪,杨永仪,熊彪.狭叶润楠和山胡椒的老鹰红茶品质分析[J].南方农业学报,2022,53(10):2980-2988. |
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| 作者姓名： | 谢伦 彭娟 白雪 杨永仪 熊彪 |
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| 作者单位： | 贵州大学茶学院, 贵州贵阳 550025 |
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| 基金项目： | 国家自然科学基金项目（31900272）；贵州省科学技术基金项目（黔科合基础ZK〔2022〕055号）；贵州省教育厅青年人才项目（黔教合KY〔2021〕084号） |
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| 摘 要： | 【目的】对狭叶润楠和山胡椒鲜叶制作的老鹰红茶品质进行分析，为贵州当地老鹰茶产业的发展提供理论依据。【方法】以狭叶润楠和山胡椒的鲜叶为试材，参照传统红茶工艺制作老鹰红茶，对2种老鹰红茶进行感官审评、生化成分含量测定及其相关分析，并通过气相色谱—质谱联用仪检测其挥发性物质。【结果】山胡椒老鹰红茶外形卷曲、香气持久高扬、滋味醇和，综合得分为90.08分；狭叶润楠老鹰红茶外形细紧、香气持久、滋味鲜爽甜醇，综合得分为89.84分。山胡椒老鹰红茶的多酚类物质、蛋白质和茶黄素含量分别较狭叶润楠老鹰红茶显著提高62.3%、37.5%和11.1%（P<0.05，下同），而狭叶润楠老鹰红茶的总黄酮含量较山胡椒老鹰红茶显著提高29.3%。2种老鹰红茶均检测出17种氨基酸组分，其中山胡椒老鹰红茶的氨基酸组分总含量较狭叶润楠老鹰红茶提高5.4%，天门冬氨酸、谷氨酸、赖氨酸和亮氨酸是2种老鹰红茶中含量较高的组分。山胡椒老鹰红茶的水浸出物与茶红素呈显著正相关，与总黄酮、可溶性糖、蛋白质和粗脂肪呈显著负相关；狭叶润楠老鹰红茶的水浸出物与蛋白质呈显著正相关，与总黄酮、茶黄素、粗脂肪和灰分呈负相关。山胡椒老鹰红茶共检测出15种挥发性物质，包括8种萜烯烃类、2种醇类、1种醛类、2种酯类和2种其他类化合物；狭叶润楠老鹰红茶共检测出14种挥发性物质，包括5种萜烯烃类、1种醇类、4种醛类、1种酯类和3种其他类化合物；2种老鹰红茶中含量最高的挥发性物质均为萜烯烃类化合物。【结论】通过感官审评结果、生化成分和挥发性物质的测定，山胡椒和狭叶润楠的鲜叶均适合制作老鹰红茶，其品质均表现良好，各具特点。
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| 关 键 词： | 老鹰红茶 品质分析 相关分析 狭叶润楠 山胡椒 |
| 收稿时间： | 2022-05-09 |
Quality analysis of Hawk-black-tea made from Machilus rehderi and Lindera glauca |
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| XIE Lun,PENG Juan,BAI Xue,YANG Yong-yi,XIONG Biao.Quality analysis of Hawk-black-tea made from Machilus rehderi and Lindera glauca[J].Journal of Southern Agriculture,2022,53(10):2980-2988. |
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| Authors: | XIE Lun PENG Juan BAI Xue YANG Yong-yi XIONG Biao |
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| Affiliation: | College of Tea Science, Guizhou University, Guiyang, Guizhou 550025, China |
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| Abstract: | 【Objective】 The research aimed to provide a theoretical basis for the development of local Hawk tea industry in Guizhou by evaluating the quality of Machilus rehderi and Lindera glauca Hawk-black-tea.【Method】 According to the traditional black tea process, the Hawk-black-tea was made from fresh leaves of M. rehderi and L. glauca as the research materials. Then sensory evaluation, determination of biochemical components and related analysis of two kinds of Hawk-black-tea were carried out, and their volatile substances were detected by gas chromatography-mass spectrometry.【Result】 The L. glauca Hawk-black-tea had a curly shape, a long and high aroma, and a mellow taste, the total score of L. glauca Hawk-black-tea was 90.08; the M. rehderi Hawk-black-tea had a tight shape, a long-lasting aroma, and a fresh, sweet, and mellow taste, the total score of M. rehderi Hawk-black-tea was 89.84. The contents of tea polyphenols, protein and theaflavin in L. glauca Hawk-black-tea were 62.3%, 37.5% and 11.1% significantly higher than those in M rehderi Hawk-black-tea respectively(P<0.05, the same below). The content of flavonoids in M. rehderi Hawk-black-tea was 29.3% significantly higher than that in L. glauca Hawk-black-tea. Seventeen kinds of amino acid components were detected in both kinds of Hawk-black-tea. The total content of amino acid components in L. glauca Hawk-black-tea was 5.4% higher than that in M. rehderi Hawk-black-tea. Aspartic acid, glutamic acid, lysine and leucine contents were the higher components in the two kinds of Hawk-black-tea. The water extract and theaxanthin of L. glauca Hawk-black-tea was signi-ficantly positively correlated, and there was significant negative correlation between the water extract and total flavonoids, soluble sugar, protein and crude fat. The water extract of M. rehderi Hawk-black-tea was significantly positively correlated with protein, and negatively correlated with total flavonoids, theaflavins, crude fat and ash. A total of 15 volatile compounds were detected in L. glauca Hawk-black-tea by gas chromatography-mass spectrometry, including eight terpene hydrocarbons, two alcohols, one aldehyde, two esters, and two other compounds. Fourteen volatile compounds were detected in M. rehderi Hawk-black-tea by gas chromatography-mass spectrometry, including five terpene hydrocarbons, one alcohol, four aldehydes, one ester, and three other compounds.The highest volatile compounds in two kinds of Hawk-blacktea were terpenes.【Conclusion】 Through the determination of sensory evaluation results, biochemical components and volatile substances, the fresh leaves of L. glauca and M. rehderi are suitable for making Hawk-black-tea, with good quality and different characteristics. |
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