清香型乌龙茶品质形成过程中儿茶素类和嘌呤碱指纹图谱变化规律

doi:10.13305/j.cnki.jts.2011.06.003

摘要/Abstract

摘要： 分别以铁观音、黄棪、金观音和黄观音品种春茶新梢为供试材料,对其新梢生育及清香型乌龙茶制作过程中的儿茶素类和嘌呤碱进行高效液相色谱检测分析,结果表明该方法的稳定性、精密度和重现性等符合茶样儿茶素类和嘌呤碱指纹图谱构建要求。运用指纹图谱数据处理软件ChemPattern 2.0专业版对所获得的指纹图谱数据进行相似度分析、聚类分析和主成分分析均可获得较为一致的模式识别结果。在茶树新梢生育过程中,各茶样指纹图谱存在较大差异,且能与清香型乌龙茶在制品（Work in process, WIP）指纹图谱相区分;采用聚类分析法（欧氏距离-近邻法）,尤其是主成分分析法（Log变换数据预处理）,可实现清香型乌龙茶在制品的品种鉴别。各茶树品种在新梢生育过程中以EGC含量变化最为明显,其次为EGCG和咖啡碱;在清香型乌龙茶制作过程中则以EGCG变化较为明显,其次为EGC。儿茶素类和嘌呤碱在新梢生育过程中含量及组成的动态变化较在清香型乌龙茶制作工艺中的变化更为明显。

关键词: 乌龙茶, 指纹图谱, 儿茶素, 嘌呤碱

Abstract: The spring shoots of Tieguanyin, Huangdan, Jinguanyin, Huangguanyin (Camellia sinensis) was respectively used as materials for the test, and catechins and purine alkaloids of the samples prepared during the period of shoot growth and the process of fresh scent-flavor Oolong tea were determined by high-performance liquid chromatography. The results showed that the stability, precision and reproducibility of the method were qualified for requirements to build catechins and purine alkaloids fingerprints of tea samples. When dealt with ChemPattern 2.0 Professional Version, a kind of fingerprint data processing software, the consistent pattern recognition results could be obtained by similarity analysis, cluster analysis and principal component analysis. The fingerprints of various tea samples were quite different during the period of shoot growth, and could be distinguished from the WIP of fresh scent-flavor Oolong tea. Every tea sample of the WIP of fresh scent-flavor Oolong tea could be well identified by cluster analysis (Euclidean-Nearest Neighbor), especially for principal component analysis (data pretreated with Log Transformation). The change in the content of (-)-epigallocatechin (EGC) was the most obvious during the period of shoot growth in each tea sample, which was followed by (-)-epigallocatechin gallate (EGCG) and caffeine. While the change in the content of (-)-epigallocatechin gallate (EGCG) was more obvious during the process of fresh scent-flavor Oolong tea, which was followed by EGC. The contents and compositions of catechins and purine alkaloids changed more significantly during the period of shoot growth than those in the process of fen-flavor Oolong tea.

Key words: Oolong tea, fingerprint, catechins, purine alkaloids

中图分类号:

陈林, 陈键, 张应根, 邬龄盛, 王振康, 杨卫, 尤志明. 清香型乌龙茶品质形成过程中儿茶素类和嘌呤碱指纹图谱变化规律[J]. 茶叶科学, 2011, 31(6): 493-503. doi: 10.13305/j.cnki.jts.2011.06.003.

CHEN Lin, CHEN Jian, ZHANG Ying-gen, WU Ling-sheng, WANG Zhen-kang, YANG Wei, YOU Zhi-ming. Variation of Catechins and Purine Alkaloids Fingerprints during the Formation of Fresh Scent-Flavor Oolong Tea[J]. Journal of Tea Science, 2011, 31(6): 493-503. doi: 10.13305/j.cnki.jts.2011.06.003.

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