不同季节云抗10号厌氧加工白茶的品质差异探究

马晨阳; 高畅; 田迪; 周小慧; 任玲; 李沅达; 李亚莉; 周红杰

doi:10.13386/j.issn1002-0306.2023030347

不同季节云抗10号厌氧加工白茶的品质差异探究

Study on the Quality Difference of Yun Kang 10 Anaerobic Processed White Tea in Different Seasons

摘要

摘要: 本研究以春、夏、秋三个季节云抗10号一芽二、三叶鲜叶为原料，经过厌氧处理后采用相同工艺加工成白茶，对其进行感官审评、理化成分测定和UHPLC-MS/MS高通量技术检测氨基酸组分含量，以探究三个季节的原料经厌氧处理后制成的白茶品质差异。结果表明，三个季节的白茶品质差异明显，其中春季白茶干茶色泽翠绿，香气浓郁持久且高扬，并且有花蜜香、毫香、药香以及独特工艺香等多种香气类型，滋味浓鲜甜爽，汤色黄亮，叶底软嫩明亮，感官品质最好。春季白茶的氨基酸、可溶性糖、咖啡碱、水浸出物和黄酮类含量最高，夏季白茶的茶多酚含量最高。氨基酸成分中共检测到20种，其中显著性差异氨基酸有18种（P<0.05）。春季白茶γ-氨基丁酸（GABA）含量最高为1.22 mg/g，有8种氨基酸组分在春季白茶中含量最高；有3种在夏季白茶中含量最高；有6种在秋季白茶中含量最高。通过PCA主成分分析以及差异化合物筛选共得到15种区别三个季节白茶的差异化合物。综合感官审评结果、理化成分以及氨基酸组分来看，春季白茶与夏、秋两季白茶有明显差异，且春季白茶整体品质更优。

Abstract: In this study, the fresh leaves of Yun kang 10 with one bud and two or three leaves in spring, summer and autumn were used as raw materials. After anaerobic treatment, white tea was processed by the same process. The quality differences of white tea made from raw materials in three seasons after anaerobic treatment were explored by sensory evaluation, physical and chemical composition determination and UHPLC-MS/MS high-throughput detection technology to detect the content of amino acid components. The results showed that there were significant differences in the quality of white tea in the three seasons. The dry tea of white tea in spring was bright green in color. The aroma was strong, lasting, high and intensive, and had a variety of aroma types such as flowery, honey, tip aroma, medicinal and the fragrance of unique process. The taste was strong, fresh, sweet and brisk. The color of tea soup was bright yellow. Infused leaf was soft and bright. The quality of sensory was the best. The contents of amino acids, soluble sugar, caffeine, water extract and flavonoids of white tea were the highest in spring, and the content of tea polyphenols white tea was the highest in summer. A total of twenty amino acids were detected, of which 18 amino acids were significantly different (P<0.05). The highest content of γ-aminobutyric acid (GABA) of white tea was 1.22 mg/g in spring. The content of 8 amino acid components was the highest in spring white tea. The content of three amino acid components was the highest in summer white tea. The content of six amino acid components was the highest in autumn white tea. Through PCA principal component analysis and differential compounds screening, a total of fifteen differential compounds were obtained to distinguish the three seasons of white tea. Based on the results of sensory evaluation, physical and chemical components and amino acid components, white tea in spring was significantly different from white tea in summer and autumn, and the overall quality of white tea in spring was better.