传统滇红工夫红茶与野生滇红工夫红茶的品质分析

徐亚文; 牛淼; 刘娜; 韩利艳; 黄燕兰; 王雪蕾; 杨翔; 李家华

doi:10.13386/j.issn1002-0306.2022060151

传统滇红工夫红茶与野生滇红工夫红茶的品质分析

doi: 10.13386/j.issn1002-0306.2022060151

云南农业大学茶学院，云南昆明 650201

基金项目: 财政部和农业农村部：国家现代农业产业技术体系（CARS-19）。

详细信息

作者简介:
徐亚文（1998?），女，硕士研究生，研究方向：茶叶生物化学，E-mail：1191951373@qq.com

通讯作者:
李家华（1970?），男，博士，教授，研究方向：茶叶生物化学与品质化学，E-mail：1136475074@qq.com

中图分类号: S571.1
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- 被引次数: 0
出版历程
- 收稿日期: 2023-04-02
- 网络出版日期: 2023-04-02
- 刊出日期: 2023-04-02

Quality Analysis of Traditional and Wild Yunnan Congou Black Tea

College of Tea Science, Yunnan Agricultural University, Kunming 650201, China

摘要

摘要: 为了解传统滇红工夫红茶与野生滇红工夫红茶品质特点的差异，本文收集了5个传统滇红工夫红茶和5个野生滇红工夫红茶，对其感官品质和生化品质成分进行了分析。感官审评表明，供试样品的外形、汤色、叶底均符合滇红工夫红茶的特征，即干茶色泽乌黑油润，茶汤红艳或橙红明亮，叶底嫩匀，但传统滇红滋味浓强，而野生滇红滋味醇和鲜爽。传统滇红工夫红茶的水浸出物、总儿茶素、咖啡碱含量分别为41.07%、18.53和14.60 mg/g，明显高于野生滇红的38.42%、10.58和9.54 mg/g；而游离氨基酸平均含量（3.92%）低于野生滇红（5.01%）；二者茶多酚平均含量分别为16.61%、16.56%，无明显差异；茶黄素、茶红素和茶褐素的平均含量分别为0.64%、6.75%、10.93%和0.61%、2.70%、11.80%，其中茶红素含量差异明显；槲皮素、芦丁、山柰酚、杨梅素的平均含量分别为0.09、0.67、0.01、0.07 mg/g和0.14、0.27、0.16、0.15 mg/g，差异明显。以19个生化成分含量为指标，进行了主成分分析（Principal component analysis，PCA）和聚类分析（Clustering analysis，CA），均能将传统滇红工夫红茶和野生滇红工夫红茶明显地分为两类，说明二者的生化成分含量具有明显差异。综合来看，传统滇红的水浸出物、儿茶素类、咖啡碱及黄酮醇类含量高，导致其滋味浓强；而野生滇红的游离氨基酸含量高，是其滋味鲜醇的原因。
- 红茶 /
- 滇红工夫红茶 /
- 感官品质 /
- 生化成分
Abstract: To reveal the difference of quality between traditional and wild Yunnan Congou black tea, five traditional and wild Yunnan Congou black tea were collected, respectively. Sensory qualities and biochemical components were compared. Sensory evaluation results showed that the shape, infusion color and infused leaves of the samples collected in this paper conform to the characteristics of Yunnan Congou black tea, that was, color of the dry tea leaves were dark with oily gloss, the infusion were red or orange red and bright, and the infused leaves were tender and uniformity. However, traditional Yunnan Congou black tea had a strong taste, while the wild Yunnan Congou black tea had a mellow and fresh taste. The contents of water extract, total catechins and caffeine in traditional Yunnan Congou black tea were 41.07%, 18.53 and 14.60 mg/g, respectively, which were significantly higher than those of wild Yunnan Congou black tea with 38.42%, 10.58 and 9.54 mg/g, respectively. While the average content of free amino acid in traditional Yunnan Congou black tea (3.92%) was lower than that of wild Yunnan Congou black tea (5.01%). The average contents of tea polyphenols were 16.61% and 16.56%, respectively, with no significant difference. The average contents of theaflavin, thearubigins and theabrownin in traditional Yunnan Congou black tea were 0.64%, 6.75%, 10.93%, and 0.61%, 2.70%, 11.80% in wild Yunnan Congou black tea respectively, among them, the content of thearubigins were significantly different. The average contents of quercetin, rutin, kaempferol and myricetin were 0.09, 0.67, 0.01 and 0.07 mg/g in traditional Yunnan Congou black tea, while 0.14, 0.27, 0.16 and 0.15 mg/g in wild Yunnan Congou black tea, respectively, which showed significant differences. Principal component analysis (PCA) and clustering analysis (CA) based on contents of 19 biochemical components showed that traditional and wild Yunnan Congou black tea divided into two clusters, indicating that contents of biochemical component between these two type black tea were significantly different. In general, the contents of water extract, catechins, caffeine and flavonols in traditional Yunnan Congou black tea were higher, which resulting the strong taste. However, the content of free amino acids in wild Yunnan Congou black tea were higher, resulting in fresh and mellow taste.
- black tea /
- Yunnan Congou black tea /
- sensory quality /
- biochemical components

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图 1 传统滇红工夫红茶和野生滇红工夫红茶的外形、汤色和叶底

Figure 1. Shape, infusion color and foliage fundus of traditional and wild Yunnan Congou black tea

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图 2 传统滇红工夫红茶与野生滇红工夫红茶生化品质成分的相关性热图

Figure 2. Correlation heatmap of biochemical quality components of traditional and wild Yunnan Congou black tea

注：图中英文字母为各生化品质成分的英文简写，从上至下或从左至右依次为：WE：水浸出物；TP：茶多酚；FFAA：游离氨基酸；TFs：茶黄素；TRs：茶红素；TBs：茶褐素；CAF：咖啡碱；C：儿茶素；CG：儿茶素没食子酸酯；EC：表儿茶素；ECG：表儿茶素没食子酸酯；EGC：表没食子儿茶素；EGCG：表没食子儿茶素没食子酸酯；GC：没食子儿茶素；GCG：没食子儿茶素没食子酸酯；Qu：槲皮素；Rt：芦丁；Kf：山柰酚；My：杨梅素；*为显著性相关（P<0.05）；**（P<0.01）、***（P<0.001）、****（P<0.0001）为极显著性相关。

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图 3 传统滇红工夫红茶与野生滇红工夫红茶生化品质成分的PCA图

Figure 3. PCA plot of biochemical quality components of traditional and wild Yunnan Congou black tea

注：图中CTDH为传统滇红工夫红茶；YSDH为野生滇红工夫红茶。

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图 4 传统滇红工夫红茶与野生滇红工夫红茶生化品质成分的聚类热图

Figure 4. Clustering heatmap of biochemical quality components of traditional and wild Yunnan Congou black tea

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表 1 供试材料样品信息

Table 1. Information of test material sample

茶样编号	茶样名称	茶样名称缩写	产地	来源	品种	生产日期
1	布朗毛峰	BLMF	云南云县	云县布朗古树茶厂	凤庆大叶种群体种	2021年4月
2	为上茗品毛峰	WSMPMF	云南凤庆	凤庆县为上茗品茶业有限公司	凤庆大叶种群体种	2021年4月
3	老茗堂毛峰	LMTMF	云南凤庆	凤庆县老茗堂茶行	凤庆大叶种群体种	2021年4月
4	三宁毛峰	SNMF	云南凤庆	凤庆县三宁茶业有限责任公司	凤庆大叶种群体种	2021年4月
5	凤达毛峰	FDMF	云南凤庆	凤庆县凤达茶叶销售店	凤庆大叶种群体种	2021年4月
6	布朗野生红	BLYS	云南云县	云县布朗古树茶厂	大理茶种	2021年4月
7	为上茗品野生红	WSMPYS	云南凤庆	凤庆县为上茗品茶业有限公司	大理茶种	2021年4月
8	老茗堂野生红	LMTYS	云南凤庆	凤庆县老茗堂茶行	大理茶种	2021年4月
9	三宁野生红	SNYS	云南凤庆	凤庆县三宁茶业有限责任公司	大理茶种	2021年4月
10	凤达野生红	FDYS	云南凤庆	凤庆县凤达茶叶销售店	大理茶种	2021年4月

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表 2 传统滇红工夫红茶与野生滇红工夫红茶的感官品质评价结果（分）

Table 2. Sensory quality evaluation results of traditional and wild Yunnan Congou black tea (scores)

茶样编号	茶样名称	评分因子（权重）
茶样编号	茶样名称	外形（25%）	得分	汤色（10%）	得分	香气（25%）	得分	滋味（30%）	得分	叶底（10%）	得分	总分
1	布朗毛峰	紧结、乌黑尚润、金毫稍显、较匀整、净度较好	93	橙红明亮	92	甜香尚浓、持久	91	醇厚鲜爽	93	嫩软、略有芽、红亮	92	92.3
2	为上茗品毛峰	紧结、乌黑尚润、金毫稍显、较匀整、净度较好	93	红艳明亮	92	甜香浓郁、略带青气	89	浓强、稍苦涩	88	嫩软、略有芽、红亮	91	90.2
3	老茗堂毛峰	紧结、乌黑尚润、金毫稍显、较匀整、尚净	91	红艳明亮	91	甜香浓郁、持久	91	浓强、带焦味	86	嫩软、略有芽、红亮	92	89.6
4	三宁毛峰	紧实、乌黑尚润、金毫稍显、较匀整、尚净	90	红艳明亮	90	甜香尚浓、持久	91	浓强、稍酸	88	嫩软、略有芽、红亮	90	89.65
5	凤达毛峰	紧实、乌黑尚润、金毫稍显、较匀整、尚净	90	红艳明亮	92	甜香浓郁、略带熟香	92	浓强、稍酸	89	嫩软、略有芽、红亮	91	90.5
6	布朗野生红	紧实、乌黑油润、较匀整、净度较好	90	橙红明亮	92	甜香浓郁、带花果香	93	醇厚鲜爽	92	嫩软、红亮	91	91.65
7	为上茗品野生红	紧实、乌黑油润、较匀整、尚净	89	橙红明亮	91	甜香浓郁、带蜜香	93	醇厚鲜爽	93	嫩软、红亮	90	91.5
8	老茗堂野生红	紧结、棕褐尚润、尚匀整、尚净	90	橙红明亮	92	甜香浓郁、持久	92	醇厚鲜爽	92	嫩软、红亮	91	91.4
9	三宁野生红	紧结、乌黑油润、尚匀整、尚净	90	橙红明亮	90	甜香浓郁、略带高火味	91	尚醇、略带酸味	88	嫩软、红亮	90	89.65
10	凤达野生红	紧结、棕褐油润、较匀整、尚净	90	橙红明亮	90	甜香浓郁、持久	91	尚醇、略带酸苦	87	嫩软、红亮	90	89.35

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表 3 传统滇红工夫红茶与野生滇红工夫红茶6个生化品质成分的含量

Table 3. Contents of six biochemical components in traditional and wild Yunnan Congou black tea

供试茶样		主要品质成分含量（%）
供试茶样		水浸出物	茶多酚	游离氨基酸	茶黄素	茶红素	茶褐素
传统滇红工夫红茶	布朗毛峰	39.52±0.88^bc	14.05±1.29^e	3.61±0.33^e	0.69±0.01^b	4.08±0.56^cd	12.58±0.04^ab
	为上茗品毛峰	39.63±0.72^bc	14.42±1.49^de	2.68±0.1^f	0.66±0.01^bc	4.62±0.76^c	10.73±0.13^d
	老茗堂毛峰	43.14±2.36^a	17.31±1.98^bc	4.33±0.24^d	0.49±0.02^f	9.24±0.65^a	10.82±0.23^d
	三宁毛峰	39.89±1.32^bc	19.79±1.13^a	3.57±0.29^e	0.44±0.08^f	8.33±0.4^ab	10.06±0.32^e
	凤达毛峰	43.18±0.27^a	17.41±0.89^bc	5.42±0.49^b	0.94±0.02^a	7.48±0.3^b	10.48±0.03^d
	平均值	41.07	16.61	3.92	0.64	6.75	10.93
野生滇红工夫红茶	布朗野生红	38.49±0.63^c	14.7±0.35^de	4.58±0.28^cd	0.62±0.01^cd	2.83±0.31^e	11.57±0.16^c
	为上茗品毛峰野生红	35.64±0.82^d	14.56±0.74^de	4.09±0.25^d	0.67±0.04^bc	3.35±0.45^de	10.80±0.12^d
	老茗堂野生红	40.62±0.59^b	18.64±0.11^ab	4.86±0.26^c	0.56±0.01^e	2.46±0.65^e	12.80±0.06^a
	三宁野生红	37.93±0.11^c	16.37±0.39^cd	5.34±0.21^b	0.64±0.03^bc	2.40±0.79^e	11.48±0.34^c
	凤达野生红	39.42±0.64^bc	18.54±0.68^ab	6.18±0.2^a	0.57±0.01^de	2.46±0.34^e	12.33±0.24^b
	平均值	38.42	16.56	5.01	0.61	2.70	11.80
注：不同小写字母表示不同茶样间的差异显著（P<0.05）；表4同。

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表 4 传统滇红工夫红茶与野生滇红工夫红茶13个生化品质成分的含量

Table 4. Contents of 13 biochemical components in traditional and wild Yunnan Congou black tea

供试茶样		主要品质成分含量（mg/g）
供试茶样		咖啡碱	儿茶素	儿茶素没食子酸酯	表儿茶素	表儿茶素没食子酸酯	表没食子儿茶素	表没食子儿茶素没食子酸酯	没食子儿茶素	没食子儿茶素没食子酸酯	总儿茶素	槲皮素	芦丁	山奈酚	杨梅素
传统滇红工夫红茶	布朗毛峰	16.01±3.72^a	1.82±1.22^b	0.37±0.05^e	1.18±0.17^d	2.10±0.38^d	1.20±0.36^e	0.83±0.12^d	7.11±1.63^d	0.52±0.07^c	15.13	0.07±0.01^b	0.56±0.13^b	0.01±0.01^b	0.17±0.12^abc
	为上茗品毛峰	11.72±0.35^cd	0.40±0.05^c	0.38±0.04^e	1.24±0.09^cd	1.86±0.06^d	0.60±0.30^f	0.64±0.04^d	9.62±0.39^b	0.48±0.03^c	15.22	0.03±0.01^b	0.56±0.01^b	0.01±0.01^b	0.03±0.01^de
	老茗堂毛峰	16.22±0.41^a	1.74±0.01^b	0.58±0.04^c	1.90±0.03^a	5.10±0.04^a	2.36±0.06^c	0.72±0.01^d	8.18±0.18^c	0.70±0.02^b	21.28	0.13±0.01^ab	1.02±0.01^a	0.01±0.01^b	0.02±0.02^de
	三宁毛峰	14.71±0.24^ab	3.87±0.09^a	0.48±0.01^d	1.73±0.05^b	3.65±0.10^c	2.14±0.25^c	1.53±0.04^b	11.09±0.09^a	0.61±0.02^bc	25.10	0.10±0.01^ab	0.58±0.01^b	0.01±0.01^b	0.01±0.01^e
	凤达毛峰	14.33±0.27^ab	1.91±0.05^b	0.43±0.01^de	1.81±0.01^ab	4.64±0.08^b	1.71±0.02^d	1.24±0.01^c	3.64±0.03^f	0.54±0.02^c	15.92	0.10±0.01^ab	0.63±0.01^b	0.02±0.01^b	0.13±0.1^bcd
	平均值	14.60									18.53	0.09	0.67	0.01	0.07
野生滇红工夫红茶	布朗野生红	8.54±0.47^ef	0.48±0.02^c	0.75±0.06^b	0.30±0.04^g	0.48±0.01^f	0.37±0.02^f	0.57±0.02^d	1.28±0.07^g	0.46±0.01^c	4.69	0.05±0.02^b	0.18±0.01^d	0.01±0.02^b	0.12±0.03^cde
	为上茗品毛峰野生红	10.34±0.02^de	0.87±0.03^c	0.41±0.02^e	0.77±0.12^e	1.04±0.05^e	0±0^g	0.76±0.31^d	1.38±0.12^g	0.60±0.16^bc	5.83	0.22±0.02^ab	0.42±0.06^c	0.79±0.58^a	0.26±0.08^a
	老茗堂野生红	8.59±0.09^ef	0.27±0.01^c	1.04±0.05^a	0.55±0.07^f	0.47±0.02^f	0.57±0.04^f	1.21±0.07^c	5.79±0.13^e	0.50±0.01^c	10.40	0.01±0.01^b	0.22±0.01^d	0.01±0.02^b	0.09±0.01^cde
	三宁野生红	7.08±0.27^f	2.25±0.16^b	0.36±0.01^e	0.47±0.03^f	1.11±0.15^e	2.81±0.31^b	0.86±0.07^d	1.35±0.07^g	0.31±0.04^d	9.52	0±0^b	0.25±0.01^d	0±0^b	0.05±0.01^de
	凤达野生红	13.15±0.36^bc	1.01±0.06^c	0.60±0.01^c	1.36±0.05^c	1.88±0.21^d	4.09±0.2^a	2.95±0.37^a	9.44±0.47^b	1.14±0.17^a	22.47	0.42±0.55^a	0.26±0.01^d	0±0^b	0.23±0.02^ab
	平均值	9.54									10.58	0.14	0.27	0.16	0.15

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飞翔的海盗

传统滇红工夫红茶与野生滇红工夫红茶的品质分析

doi: 10.13386/j.issn1002-0306.2022060151

作者简介:
徐亚文（1998?），女，硕士研究生，研究方向：茶叶生物化学，E-mail：1191951373@qq.com

通讯作者:
李家华（1970?），男，博士，教授，研究方向：茶叶生物化学与品质化学，E-mail：1136475074@qq.com

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Quality Analysis of Traditional and Wild Yunnan Congou Black Tea

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大红鹰娱注册-www-spgykj-com.reflektpolarized.com

飞翔的海盗

传统滇红工夫红茶与野生滇红工夫红茶的品质分析

doi: 10.13386/j.issn1002-0306.2022060151

作者简介: 徐亚文（1998?），女，硕士研究生，研究方向：茶叶生物化学，E-mail：1191951373@qq.com

通讯作者: 李家华（1970?），男，博士，教授，研究方向：茶叶生物化学与品质化学，E-mail：1136475074@qq.com

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Quality Analysis of Traditional and Wild Yunnan Congou Black Tea

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出版历程

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作者简介:
徐亚文（1998?），女，硕士研究生，研究方向：茶叶生物化学，E-mail：1191951373@qq.com

通讯作者:
李家华（1970?），男，博士，教授，研究方向：茶叶生物化学与品质化学，E-mail：1136475074@qq.com