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- 2018
普洱生茶和熟茶的品质化学成分分析比较
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Abstract:
以云南地区代表性普洱生茶和熟茶为研究对象，通过感官审评评价其汤色和滋味，采用分光光度计、高效液相色谱和测色仪等，分析比较生茶和熟茶的主要生化成分以及色泽的差异，利用相关性研究分析与普洱生茶和熟茶的色泽、滋味相关的主要生化成分.结果表明，除可溶性总糖、咖啡碱和茶黄素外，生茶和熟茶的游离氨基酸总量、茶多酚、黄酮醇类和酚酸类等20种物质的质量分数差异均有统计学意义；生茶和熟茶的色差差异明显，生茶a*值和b*值分别显著高于和低于熟茶；经相关性分析发现，生茶汤色与可溶性总糖显著正相关，熟茶汤色与茶多酚显著正相关；生茶滋味与没食子酸显著负相关，熟茶滋味与绿原酸、对羟基肉桂酸和咖啡酸显著负相关.
Representative samples of raw and ripe Pu-erh tea obtained from Yunnan province were studied. A combination of techniques, including sensory evaluation, spectrophotometry, high performance liquid chromatography (HPLC) and UltraScan Pro colorimeter, were applied to comparatively analyze the differences in liquor color, flavor, principal biochemical components and chromaticity parameters between raw Pu-erh tea and ripe Pu-erh tea. And correlation analysis was adopted to investigate the relationship between raw Pu-erh tea and ripe Pu-erh tea in their principal biochemical components and colors as well as flavors. Of all the quality-related chemical components of tea, 20 (including total free amino acids, tea polyphenols, flavonols and phenolic acid) showed significant differences in their contents between Pu-erh tea and ripe Pu-erh tea, while total soluble sugars, caffeine and theaflavin exhibited no significant differences. Colorimeter analysis revealed significant differences in CA (chromatic aberration) between raw Pu-erh tea and ripe Pu-erh tea, the a* value and the b* value of raw Pu-erh tea being significantly higher and lower, respectively, than those of ripe Pu-erh tea. A significant positive correlation was found to exist between liquor color and total soluble sugar content in raw Pu-erh tea, and between liquor color and tea polyphenol content in ripe Pu-erh tea. Flavor was in a significant negative correlation with gallic acid content in raw Pu-erh tea and with the contents of chlorogenic acid, p-Hydroxy-cinnamic acid and caffeic acid in ripe Pu-erh tea
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