茶叶中的特征氨基酸作为武夷岩茶不同产地品质评价指标

IF 1.2 4区生物学 Q2 Agricultural and Biological Sciences

Journal of Applied Botany and Food Quality-Angewandte Botanik Pub Date : 2018-07-26 DOI:10.5073/10.5073/JABFQ.2018.091.025

X. Jia, J. Ye, Haibin Wang, Li Li, Fei Wang, Qi Zhang, Jiebo Chen, Xin-Yu Zheng, H. He

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引用次数: 9

摘要

分析了郁（正岩区）、桂岩（半真岩区）和岐山（普通区）茶园武夷岩茶的游离氨基酸组成。结果表明，俞、桂岩的18种游离氨基酸含量是岐山的1.6～2.0倍。郁、桂岩的茶氨酸含量达到17～20mg·g-1，岐山的茶氨素含量低于10mg·g-1。层次聚类分析和主成分分析能够有效地区分不同地区的岩茶。虞县茶氨酸、甜味氨基酸和鲜味氨基酸的比例分别比岐山高8%、5%和6%。感官评价得分与茶氨酸、甜味和鲜味氨基酸的比例呈正相关（P<0.05或P<0.01）。我们的研究结果表明，最喜欢的特征氨基酸是岩茶甜味回味的主要贡献者。

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Characteristic amino acids in tea leaves as quality indicator for evaluation of Wuyi Rock Tea in different cultured regions

Free amino acid compositions in Wuyi Rock Tea leaves from Yu (authentic rock region), Guiyan (semi-authentic rock region) and Qishan (ordinary region) tea plantations were analyzed. Results showed that contents of 18 free amino acids were 1.6-2.0 times higher in Yu and Guiyan than that in Qishan. The theanine contents reached to 17-20 mg g-1 in Yu and Guiyan, while it was less than 10 mg g-1 in Qishan. Hierarchical cluster analysis and principal component analysis were effective in distinguishing Rock Tea from different regions. The ratios of theanine, sweet and umami amino acids were 8%, 5% and 6% higher, respectively in Yu than that in Qishan. Sensory evaluation score were positively correlated with the ratios of theanine, sweet and umami amino acids (P < 0.05 or P < 0.01). Our results highlight that the favourite characteristic amino acids are dominant contributors to sweet aftertaste of Rock Tea.

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来源期刊

Journal of Applied Botany and Food Quality-Angewandte Botanik 生物-植物科学

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

20 weeks

期刊介绍： The Journal of Applied Botany and Food Quality is the Open Access journal of the German Society for Quality Research on Plant Foods and the Section Applied Botany of the German Botanical Society. It provides a platform for scientists to disseminate recent results of applied plant research in plant physiology and plant ecology, plant biotechnology, plant breeding and cultivation, phytomedicine, plant nutrition, plant stress and resistance, plant microbiology, plant analysis (including -omics techniques), and plant food chemistry. The articles have a clear focus on botanical and plant quality aspects and contain new and innovative information based on state-of-the-art methodologies.