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当前位置: 首页 > 文章 > 西藏墨脱县6个茶树品种春夏两季化学品质差异分析 食品科学 2024,45 (10) 167-174
Position: Home > Articles > Variations in Chemical Quality among Spring and Summer Tea Made from Six Cultivars Grown in Motuo County,Tibet FOOD SCIENCE 2024,45 (10) 167-174

西藏墨脱县6个茶树品种春夏两季化学品质差异分析

作  者：
毛娟;王文海;洛英;张立永;王法通;王斌;李青;次仁群宗;王文华
单  位：
关键词：
西藏;墨脱县;茶;季节;品质成分
摘  要：
以墨脱种植的6个茶树品种特早213、槠叶齐、中茶302、铁观音、英红九号、凤凰单丛为供试材料,对其春夏两季水浸出物、茶多酚、游离氨基酸、咖啡碱、氨基酸组分、儿茶素组分进行测定与比较分析.结果表明,除夏季茶多酚外,春夏两季各品质成分品种间差异均达到显著水平;酚氨比均值分别为4.60、7.99,夏茶具备较好的绿茶、红茶适制性.6个品种共检测到18种氨基酸组分,含量从高到低依次为鲜味氨类基酸>甜味氨类基酸>苦味氨类基酸>芳香类氨基酸,春季材料鲜味类、甜味类氨基酸显著高于夏季.相关性分析表明,各代谢产物间合成高度相关.主成分分析与正交偏最小二乘判别分析表明,季节比品种对茶叶代谢产物差异影响更大.春夏两季筛选出16种差异代谢产物,包括7种氨基酸组分、8种儿茶素组分及咖啡碱,可作为区别区分春、夏茶的潜在标志.本研究明确了墨脱茶叶生化品质特征,为茶叶加工方向提供了参考依据.
译  名：
Variations in Chemical Quality among Spring and Summer Tea Made from Six Cultivars Grown in Motuo County,Tibet
关键词：
Tibet%Motuo county%tea%season%quality components
摘  要：
The water extract contents,polyphenol compositions,total free amino acid contents,caffeine(CAF)contents,amino acid compositions and catechin compositions of spring and summer tea made from six varieties planted in Motuo,namely Tezao 213,Zhuyeqi,Zhongcha 302,Tieguanyin,Yinghong 9 and Fenghuang Dancong were determined and compared.The results indicated significant differences between spring and summer tea in all quality components except tea polyphenols.The average phenol/ammonia ratio of spring and summer tea was 4.60 and 7.99,respectively,indicating summer tea to be suitable for processing into green and black tea.Altogether 18 amino acids were detected in the six cultivars,and the contents of different groups of amino acid were in the decreasing order of umami amino acids>sweet amino acids>bitter amino acids>aromatic amino acids.The contents of umami and sweet amino acids in spring tea were significantly higher than those in summer tea.Correlation analysis revealed that the synthesis of various metabolites were highly correlated.Principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)showed that season had a more significant effect on tea metabolites than variety.A total of 16 compounds were identified as differential metabolites between spring and summer tea,including 7 amino acids,8 catechins and CAF,which could be used as potential markers to distinguish spring and summer tea.This study provides a valuable reference for tea processing.

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