尤溪苦茶苦味相关物质检测及与苦味的关联分析

魏沙沙; 彭静; 陈志丹; 孙威江; 林琳

doi:10.13305/j.cnki.jts.2021.03.003

茶叶科学 >

2021 , Vol. 41 >Issue 3: 337 - 349

DOI: https://doi.org/10.13305/j.cnki.jts.2021.03.003

研究报告

尤溪苦茶苦味相关物质检测及与苦味的关联分析

魏沙沙 ,
彭静 ,
陈志丹 ,
孙威江 ,
林琳

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1.福建农林大学园艺学院,福建福州 350002;
2.福建省安溪县现代农业产业园协同创新中心,福建泉州 362400;
3.福建省茶产业工程技术研究中心,福建福州 350002;
4.福建农林大学安溪茶学院,福建泉州 362400;
5.广东德高信食品加工有限公司科创中心,广东清远 513031

魏沙沙,女,硕士,主要从事茶树遗传育种与分子生物技术研究,951752972@qq.com。

收稿日期: 2020-12-09

修回日期: 2021-03-08

网络出版日期: 2021-06-15

基金资助

国家重点研发计划（2019YFD1001601）、福建主要茶类原产地溯源与标准体系研究（102-K1520005A04）、福建优异茶树种质资源的挖掘鉴定与选育创新（102-KFA18001A）

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Detection of Bitterness-related Substances in Youxi Bitter Tea and Correlation Analysis with Bitterness

WEI Shasha ,
PENG Jing ,
CHEN Zhidan ,
Sun Weijiang ,
Lin Lin

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1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. Collaborative Innovation Center of Modern Agriculture Industrial Park of Anxi County, Quanzhou 362400, China;
3. Fujian Provincial Technology Development Base of Tea Industry, Fuzhou 350002, China;
4. Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362400, China;
5. Science and Innovation Center, Guangdong Degaoxin Food Processing Co. , Ltd. , Qingyuan 513031, China

Received date: 2020-12-09

Revised date: 2021-03-08

Online published: 2021-06-15

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摘要

对自然分布的尤溪苦茶4个区域37份单株进行主要滋味物质检测及苦味评价,参照食品感官分析中排序法检验和定量描述能力检验对主要评价小组成员进行考核和筛选,获得准确性高、重复性好的评价人员7名。滋味物质检测结果表明,尤溪苦茶的生化成分和苦味具有多样性,赤墓村苦茶苦味程度较高,没食子酸、EGCG、ECG等酯型儿茶素以及可可碱含量较高;光明村苦茶苦味最低,含量较高的生化成分为EGC、EC等非酯型儿茶素和咖啡碱;丘山村苦茶的赖氨酸、半胱氨酸及总氨基酸含量较高,赤墓村非保护区群体的鲜味氨基酸天冬氨酸、丝氨酸以及苦味氨基酸组氨酸、蛋氨酸的含量更高。苦味与滋味物质含量相关性分析表明,可可碱、缬氨酸含量与苦味呈正相关,甜味的天冬氨酸含量与苦味存在极显著的负相关。

关键词： 苦茶; 苦味评价; 评价小组; 相关性分析

本文引用格式

魏沙沙 , 彭静 , 陈志丹 , 孙威江 , 林琳 . 尤溪苦茶苦味相关物质检测及与苦味的关联分析[J]. 茶叶科学, 2021 , 41(3) : 337 -349 . DOI: 10.13305/j.cnki.jts.2021.03.003

Abstract

The main taste substances of 37 individuals from four regions of natural distribution of Youxi bitter tea were detected and their bitterness were also evaluated. The main evaluation group members were evaluated and screened according to the ranking method test and quantitative description ability test in food sensory analysis, and 7 panelists with high accuracy and good repeatability were obtained finally. The results of taste substances detection show that the biochemical components and bitter taste of Youxi bitter tea were diverse. The individuals of Chimu village were more bitter than the other three regions, and the contents of gallic acid, EGCG, ECG and theobromine were higher. The bitterness intensity of individuals in Guangming Village was the lowest with high content of non-gallated catechins such as EGC and EC and caffeine. The contents of lysine, cysteine and total amino acids of individuals in Qiushan village were higher. The contents of umami amino acids (aspartic acid and serine) and bitter amino acids (histidine and methionine) in non-protected areas of Chimu village were higher. The correlation analysis between bitterness intensity and the contents of taste substances shows that the contents of theobromine and valine were positively correlated with bitterness intensity, and the content of aspartic acid with sweet taste was significantly and negatively correlated with bitterness intensity.

Key words： bitter tea; bitter taste evaluation; evaluation group; correlation analysis

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