【摘要】 为探究石台县3个小区域群体种茶园秋季红茶的品质性状,对不同类型茶树的生化成分与红茶感官品质进行测定和评价。结果表明,3个小区域8个茶树资源的水浸出物含量平均为45.88%,氨基酸含量平均为2.69%,茶多酚含量平均为24.99%,咖啡碱含量平均为3.06%,酚氨比在8.38～10.48之间,这些生化成分的变异系数在2.08%～10.71%之间。蒸青样中总儿茶素含量平均为183.55 mg/g,红茶样中平均为4.35 mg/g。儿茶素组分GCG、CG保留量低,平均分别为0.59%和0.64%,EC、ECG保留量较高,平均分别为4.49%和5.69%。8个红茶样审评结果中,ST-7得分最高,ST-5得分最低,各样品外形、滋味、香气的评分差异较大,汤色、叶底差异较小。不同叶型茶树红茶品质,中叶类型表现较好,3个小区域茶树红茶品质岩岭村表现较好,20世纪40年代以前茶树红茶品质要优于60年代的红茶品质。相关性分析可知,红茶感官品质与水浸出物、茶多酚相关性较大,与咖啡碱、氨基酸相关性较小,酯型儿茶素与红茶品质相关性远大于非酯型儿茶素。更多还原

【Abstract】 In order to explore the quality characters of autumn black tea in the three small areas of Shitai County, the biochemical components and sensory quality of different types of tea resources were measured and evaluated. The results showed that the average water extract content of eight tea resources in the three small areas was 45.88%, the average contents of amino acid, tea polyphenols and caffeine were 2.69%, 24.99% and 3.06%, and the phenol-ammonia ratio was between 8.38 and 10.48, the variation coefficient of these biochemical components ranged from 2.08% to 10.71%. The average content of total catechins in steamed green tea was 183.55 mg/g, and that in black tea sample was 4.35 mg/g. The retentions of catechin components GCG and CG were low with the means as 0.59% and 0.64%, respectively. The retentions of EC and ECG were higher with the means as 4.49% and 5.69%, respectively. Among the eight black tea samples, the score of ST-7 was the highest and that of ST-5 was the lowest, the scores of appearance, taste and aroma varied greatly, and the differences of soup color and leaf bottom were small. The quality of black tea was better in the middle leaf type, and that was better in Yanling Village. The quality of black tea before the 1940 s was better than that in the 1960 s. Correlation analysis showed that the sensory quality of black tea had strong correlations with water extract and tea polyphenols, but it had little correlations with caffeine and amino acids, and the correlations between ester catechins and black tea quality were much higher than those of non-ester catechins.更多还原