不同摇青程度春闺闽北乌龙茶品质差异分析

为探讨春闺品种加工闽北乌龙茶的工艺特点，本文采用感官审评、生化分析、超高效液相色谱三重四级杆串联质谱（UPLC-QqQ-MS）及顶空固相微萃取法结合气相色谱-飞行时间质谱联用技术（HS-SPME-GC-TOF-MS），研究不同摇青程度春闺闽北乌龙茶在感官品质、理化品质、儿茶素组分、氨基酸组分、挥发性物质等方面的差异。结果表明：轻摇处理外形紧结，花香显，滋味鲜爽，感官品质总分90.6；重摇处理外形稍松，花香显，滋味浓醇，感官总分88.0。轻摇春闺各儿茶素组分均显著高于重摇（P<0.05），氨基酸含量总体高于重摇处理，氨基酸组分含量中谷氨酰胺及精氨酸存在极显著差异（P<0.01），重摇处理后茶氨酸与谷氨酸含量降低较多。随着摇青程度的增加，橙花叔醇、香叶醇、己酸叶醇酯、苯甲醇、己酸己酯含量显著增加（P<0.05），吲哚、α-法呢烯、茉莉内酯、苯乙醇、二氢猕猴桃内酯及脱氢芳樟醇含量显著减少（P<0.05）。综上，春闺茶轻摇青处理，茶汤滋味鲜爽，收敛性强，香气高扬且花果香显，茶多酚、儿茶素及氨基酸含量高；重摇青处理，滋味浓醇回甘好，香气层次丰富花香显，黄酮含量高，儿茶素与...

Difference Analysis of Major Quality Components in Different Turning over Intensities of Chungui Oolong Tea in Northern Fujian

In order to explore the processing technology characteristics of northern Fujian oolong tea processed by Chungui variety, sensory evaluation, biochemical analysis, ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS) and headspace solid-phase microextraction combined with gas chromatography-time of flight mass spectrometry (HS-SPME-GC-TOF-MS) were used to investigate the differences in sensory quality, physicochemical quality, catechin fraction, amino acid fraction and volatile substances of northern Fujian oolong tea at different turning over intensities. The results showed that the light turning over intensity treatment had tight shape, with a distinctive floral aroma and fresh taste, and the total score of sensory quality was 90.6, and heavy turning over intensity treatment had slightly loose shape, floral fragrance and a strong mellow taste, sensory score 88.0. The catechin components were all significantly higher in the light turning over intensity treatment of Chungui than heavy turning over intensity treatment (P<0.05). The amino acid content of the light turning over intensity treatment was generally higher than that of the heavy turning over intensity treatment, with highly significant differences in the content of glutamine and arginine (P<0.01), and a greater reduction in the content of theanine and glutamate. As the degree of turning over intensity increased, the contents of nerolidol, geraniol, caprylate, benzyl alcohol and caprylate increased significantly (P<0.05) and the contents of indole, α-farnesene, jasmonolactone, phenethyl alcohol, dihydrokiwiolactone and dehydrolinalool decreased significantly (P<0.05). In conclusion, the light turning over intensity treatment of Chungui tea, tea soup taste fresh, strong convergence, high aroma and flowers and fruits fragrance, tea polyphenols, catechins and amino acids content, the heavy turning over intensity treatment resulted in a rich and mellow taste with good sweetness, rich and floral aroma, high flavonoid content and a significant decrease in catechin and amino acid. This study can provide a theoretical basis for the processing oriented quality control of Chungui oolong tea in northern Fujian.