徐鵬程,范方媛,陸德彪,金 晶,龔淑英*
(1.浙江大學茶葉研究所,杭州310058;2.浙江省農(nóng)業(yè)技術推廣中心,杭州310020)
不同品種大佛龍井茶的湯色與滋味屬性特征
徐鵬程1,范方媛1,陸德彪2,金 晶2,龔淑英1*1
(1.浙江大學茶葉研究所,杭州310058;2.浙江省農(nóng)業(yè)技術推廣中心,杭州310020)
通過對“浙農(nóng)113”、“平陽特早茶”、“迎霜”、“龍井43”、“嘉茗1號”、“翠峰”、“白葉1號”、“鳩坑群體種”8個品種加工的大佛龍井茶進行感官屬性量化描述、品質(zhì)成分定量檢測及兩者間的相關性分析,深入探究大佛龍井茶湯色與滋味的特征屬性。結果表明,“龍井43”、“迎霜”和“嘉茗1號”的綜合感官品質(zhì)較優(yōu)。色差分析結果表明,亮度高、黃綠度適中的大佛龍井茶湯品質(zhì)較高,且楊梅素苷類和槲皮素苷類物質(zhì)與大佛龍井茶湯色澤有顯著相關性。在滋味屬性因子中苦度及澀度與大佛龍井茶湯滋味有顯著相關性,而厚度滋味的感受是對單獨味覺的補充,可能會對茶湯風味起到至關重要的作用。不同品種大佛龍井茶的滋味成分含量差異顯著,鮮味氨基酸與鮮度呈顯著正相關,咖啡堿、表沒食子兒茶素、表沒食子兒茶素沒食子酸酯、沒食子兒茶素沒食子酸酯和楊梅素苷類與苦度、澀度呈顯著正相關,與甜度呈顯著負相關。黃酮苷類物質(zhì)雖然在茶湯中含量較少,但表現(xiàn)出與大佛龍井茶湯色和滋味屬性較為顯著的相關性。
大佛龍井茶;湯色;滋味;定量描述
Summary Dafo Longjing tea,as one oftop ten famous teas in Zhejiang Province,is mainly produced in Xinchang County and popular with consumers because of its fresh-tender aroma and soft-mellow taste.It is significantly differentfrom other kinds of Longjing teas including famous Xihu-Longjing tea,and occupies large market share;however,studies on quality features and related components of Dafo Longjing tea are rather few at present.In order to delve deeply into the mechanism of quality formation of Dafo Longjing tea,systematic analyses ofcorrelation between liquor-taste properties and chemicalconstituents were performed in this study.
Dafo Longjing teas were processed by traditional processing procedure with fresh leaf from cultivars“Zhenong 113”,“Pingyang-tezao tea”,“Yingshuang”,“Longjing 43”,“Jiaming 1”,“Cuifeng”,“Baiye 1”and“Jiukeng”.The quality of the made teas was assessed by sensory evaluation,which showed thatallofthe samples made from differentcultivars were accorded with the typical characteristic of flat,straight and bright appearance.The overall qualities of samples from“Longjing 43”,“Yingshuang”and“Jiaming 1”were superior to others,with the score of 94.80,94.50 and 94.50 respectively.Characteristic constituents in tea samples were determined by high performance liquid chromatography.The resultindicated thatthe“Jiukeng”and“Cuifeng”were with high content of catechins,and“Longjing 43”was with high content of gallic acid,and“Baiye 1”was with high content of amino acids.Flavonol glycosides,as essential functional ingredients with low content,were different in contentamong allthe eighttea cultivars.
As color indicators and representative of light-dark,red-green and yellow-blue degree respectively,values of L,a,and b were read to analyze the color difference of tea infusion.The result combined with sensory evaluation suggested that Dafo Longjing tea with high brightness and moderate yellow-green degree had good quality.What’s more,the result of tea infusion color difference analysis showed significant correlation with sensory evaluation,indicating that liquid quality of Dafo Longjing teas could be quantitative description by color indicators.Taken chemical determination together with color indicator analysis, we found that flavonol glycosides,especially myricetin glycosides and quercetin glycosides,had a significant impact on liquid color quality.Signal factor evaluation of taste characteristics could make sensory concept concretely and vividly,helping to understand product’s features.In this study,taste factors ofumami,sweet,bitter,astringentand kokumiwere scored by sensory experts.The result showed that bitter and astringent as important factors were speculated to have significant impact on taste quality of Dafo Longjing tea.In combination with quantitative analysis of chemical constituents,we found that flavonol glycosides were significantly correlated with taste factors ofbitter,astringentand kokumi.
Above all,color-indicator determination and signal factor evaluation can make sensory description of liquid and taste concretely and vividly.Moreover,flavonol glycosides as important chemical constituents have significant impact on liquid and taste quality,though with low contentin Dafo Longjing tea.In the future,studies on the interaction between flavonolglycosides and other components willbe explored furtherto illuminate the function mechanism ofcharacteristic flavor.
茶葉作為世界三大飲料之一,是我國重要的經(jīng)濟作物。茶葉及其提取物具有抗氧化[1]、消炎殺菌[2]、舒緩神經(jīng)[3]、抑制腫瘤細胞增殖[4]等生理作用。茶葉作為一種消費飲品,其湯色、滋味及香氣是主要的風味品質(zhì)特征,也是影響消費者選擇的關鍵因素。大佛龍井茶是浙江省十大名茶之一,主要產(chǎn)自浙江省新昌縣,其外形扁平(形似碗釘)、色澤嫩綠、湯色杏綠、清香持久、滋味鮮醇、葉底嫩綠勻整[5],品質(zhì)優(yōu)良,深受人們喜愛。本文利用感官審評及品質(zhì)成分定量檢測,結合湯色滋味屬性與化學成分的相關性研究,對用不同茶樹品種鮮葉制成的大佛龍井茶湯色及滋味進行全面分析,為進一步探究大佛龍井茶品質(zhì)形成機制提供理論依據(jù)。
1.1 材料與試劑
選取“浙農(nóng)113”、“平陽特早茶”、“迎霜”、“龍井43”、“嘉茗1號(烏牛早)”、“翠峰”、“白葉1號”、“鳩坑群體種”共8個不同茶樹品種,于春季采摘其一芽二葉,按相同的工藝流程加工為成品茶樣。
實驗所用8種兒茶素單體、沒食子酸、3種生物堿單體、20種氨基酸單體及8種黃酮苷類單體標準品純度均≥98%,購于上海阿拉丁試劑公司;乙腈、甲醇、甲酸均為色譜純,購于美國Tedia公司;鄰苯二甲醛(ortho-phthalaldehyde,OPA)、氯甲酸芴甲酯(fluorenylmethylchloroformate,FMOC)均購于上海阿拉丁試劑公司。
1.2 樣品處理
準確稱取3.00(±0.01)g茶樣,加入沸水150 mL,浸提5 min后,將茶湯倒盡置于審評碗中,部分用于茶樣感官審評及茶湯色度值檢測,部分過0.45μm膜后-20℃凍存?zhèn)溆谩?/p>
1.3 感官審評
根據(jù)《茶葉感官審評方法》(GB/T 23776—2009),由7位專業(yè)評茶師對各茶樣進行感官審評。
滋味定量描述:根據(jù)《茶葉感官審評方法》(GB/ T 23776—2009)準備茶湯,由7位專業(yè)評茶師對各茶湯的鮮、甜、苦、澀、厚5項滋味特征進行評審賦分,采用10分制(0~2微強,2~4較強,4~6強,6~8很強,8~10極強)[6]。
1.4 成分檢測分析方法
水分含量:參照《茶水分測定》(GB/T 8304—2013);水浸出物:參照《茶水浸出物測定》(GB/T 8305—2013);可溶性總糖:蒽酮-硫酸法。
兒茶素、生物堿組分采用高效液相色譜法(high performance liquid chromatography,HPLC),檢測條件如下。色譜柱:AgilentTC-C18柱(4.6 mm× 250 mm,5μm);流動相A:0.1%甲酸水溶液,流動相B:0.1%甲酸乙腈溶液;流速1 mL/min,柱溫33℃,進樣量10μL,檢測波長280 nm。洗脫梯度:0~25 min,10%~30%B;25 min下降至10% B;25~30 min,10%B。
黃酮苷類的HPLC檢測分析條件如下。色譜柱:AgilentTC-C18柱(4.6 mm×250 mm,5μm);流動相A:0.1%甲酸水溶液,流動相B:0.1%甲酸乙腈溶液;流速1 mL/min,柱溫33℃,進樣量10μL,檢測波長360 nm。洗脫梯度:0~55 min,20%~50%B;55 min下降至20%B;55~60 min,20%B。
氨基酸組分的HPLC檢測分析條件如下。色譜柱:Zorbax Eclipse-AAA柱(4.6 mm×150 mm,3.5μm);流動相A:40 mmol/L Na2HPO4,流動相B:V(乙腈)∶V(甲醇)∶V(水)=45∶45∶10;流速1.5 mL/min,柱溫40℃,進樣量10μL,發(fā)射波長340 nm,接收波長450 nm。洗脫梯度:0~18 min,5%~60%B;18~23 min,60%~100% B;23 min下降至5%B;23~28 min,5%B。
1.5 數(shù)據(jù)統(tǒng)計分析
各處理均設3次重復,利用Excel2010進行數(shù)據(jù)處理,處理間比較采用最小顯著差異法(least significantdifference,LSD);采用SAS 9.2軟件進行相關性和方差分析。
2.1 感官審評結果
不同茶樹品種鮮葉經(jīng)一致的工藝流程加工成大佛龍井成茶的感官審評結果如表1所示。8個不同品種的成茶均符合大佛龍井茶扁平、挺直、尖削的外形要求。干茶在色澤上因品種差異而表現(xiàn)不同:“浙農(nóng)113”與“翠峰”品種的大佛龍井成茶呈翠綠色,“鳩坑群體種”成茶呈尚綠帶黃。在內(nèi)質(zhì)上,“迎霜”和“嘉茗1號”湯色嫩綠明亮,滋味鮮爽;“龍井43”湯色杏綠明亮,滋味醇爽??傮w上,用“龍井43”、“迎霜”和“嘉茗1號”制得的大佛龍井茶感官品質(zhì)較優(yōu),審評總分分別為94.80、94.50和94.50;而在本實驗條件下,用“翠峰”制得的大佛龍井茶總得分最低,品質(zhì)欠佳。
表1 不同品種大佛龍井茶感官審評結果Table1 Sensory evaluation results ofDafo Longjing tea processed from differentcultivars
表1 (續(xù))Continuation of Table 1
2.2 茶湯品質(zhì)成分定量分析
茶湯中生物堿含量如表2所示,其范圍為476.91~953.76μg/mL,咖啡堿含量在3種生物堿中最高,占生物堿總量的60%以上,其中在“嘉茗1號”品種茶湯中咖啡堿可占到約96%。
不同品種大佛龍井茶湯中沒食子酸及兒茶素單體含量如表3所示。8個品種的兒茶素組分總量范圍在1 060.71~2 129.46μg/mL之間,其中“鳩坑群體種”與“翠峰”品種茶湯中兒茶素總量及EGCG含量顯著高于其他幾個品種,其他兒茶素單體在不同品種中的含量存在較大差異?!鞍兹~1號”作為白化品種,其兒茶素總量及各單體含量均較低,與前人研究結果一致[7]。在8個茶樹品種中,“嘉茗1號”的沒食子酸質(zhì)量濃度最低,為8.85μg/mL,而其他品種均高于10μg/mL,其中“龍井43”高達17.31μg/mL。
表2 不同品種大佛龍井茶茶湯中生物堿質(zhì)量濃度Table2 Contents ofalkaloids in Dafo Longjing tea infusions processed from differentcultivarsμg/mL
表4為不同品種大佛龍井茶湯中的氨基酸含量。結果顯示,在茶湯中共檢測到20種氨基酸。其中,茶氨酸的含量最高,占氨基酸總量的34%~47%,其次為天門冬氨酸(Asp)、谷氨酸(Glu)、谷氨酰胺(Gln)、精氨酸(Arg)和天門冬酰胺(Asn)。在本實驗中不同品種大佛龍井茶湯氨基酸總量在320.37~698.68μg/mL之間,其中“白葉1號”的氨基酸總量最高,為698.68μg/mL,顯著高于其他品種。已有研究顯示,“白葉1號”是低溫敏感型白化品種,在白化期間其氨基酸含量會顯著上升[8]。
表4 不同品種大佛龍井茶茶湯中氨基酸組分質(zhì)量濃度Table4 Contents ofamino acids in Dafo Longjing tea infusions processed from differentcultivarsμg/mL
此外,本實驗在8個不同茶樹品種制成的大佛龍井茶湯中共檢測到7種黃酮苷類物質(zhì),主要為楊梅素苷、槲皮素苷及山柰酚苷類物質(zhì),其組分含量如表5所示。7種黃酮苷總量在59.55~90.72μg/mL之間,其中“鳩坑群體種”含量最高,“翠峰”品種含量最低;黃酮苷組分中山柰酚苷占比最小,僅為7種黃酮苷總量的1.08%~4.84%;楊梅素苷和槲皮素苷含量因茶樹品種不同而存在一定的差異:“浙農(nóng)113”的楊梅素苷含量最高,而“鳩坑群體種”的槲皮素苷含量最高;就黃酮苷單體含量而言,用“浙農(nóng)113”、“翠峰”、“迎霜”3個品種制成的大佛龍井茶湯中以楊梅素-3-O-鼠李糖苷含量最高,其他品種的大佛龍井茶湯中以槲皮素3-D-半乳糖苷含量最高。
表5 不同品種大佛龍井茶茶湯中黃酮苷類組分質(zhì)量濃度Table5 Contents offlavonolglycosides in Dafo Longjing tea infusions processed from differentcultivarsμg/mL
2.3 茶湯品質(zhì)成分與茶湯色澤相關性分析
2.3.1 茶湯色澤屬性量化分析
依據(jù)亨特-Lab表色系原理[9],對不同品種大佛龍井茶湯色的L、a、b、C值進行測定(表6)。其中:L代表明度,其值越大說明樣品明亮程度越高;a值代表紅綠色度,正值表示紅色程度,負值表示綠色程度;b值代表黃藍色度,正值表示黃色程度,負值表示藍色程度;C代表色調(diào)彩度。結果顯示,大佛龍井茶湯L值較大,a值為負,b值為正,C值在10~23之間。這表明大佛龍井茶普遍具有茶湯明亮、湯色偏綠略帶黃的典型特征。在不同色度指標中b、C值的相對標準差較大,說明茶湯的黃度及色彩鮮艷度是影響不同品種大佛龍井茶湯色品質(zhì)的主要因素。“浙農(nóng)113”與“翠峰”品種的b、C值都明顯高于其他幾個品種,與感官審評中湯色得分低于其他品種的結果相一致;“嘉茗1號”的L、a值相對最大,b、C值相對最小,其湯色得分也相對最高。相關性分析發(fā)現(xiàn),L值、a值與湯色評分呈極顯著正相關,而b值、C值與湯色評分呈極顯著負相關,說明明亮度高、黃綠度適中的茶湯品質(zhì)較高。該結果也表明色差分析能夠較為精確科學的量化茶湯色澤屬性。
表6 大佛龍井茶茶湯色度值Table6 Chromatic values of Dafo Longjing tea infusions
2.3.2 呈色物質(zhì)與茶湯色澤的相關性分析
對大佛龍井茶湯中各化學組分與茶湯色澤的相關性分析(表7)表明:黃酮苷中楊梅素苷類與b、C色度值指標呈極顯著正相關,而與a值呈極顯著負相關,與L值呈顯著負相關;槲皮素苷類與L值、a值呈顯著正相關,而與b值和C值呈顯著負相關;山柰酚苷與各色度值指標的相關性都不顯著。上述結果表明,在大佛龍井茶湯中槲皮素苷與茶湯的亮度及紅綠色度有顯著相關性,而楊梅素苷與茶湯的黃藍度及色調(diào)彩度有極顯著相關性。已有研究顯示,茶葉中黃酮醇及其苷類物質(zhì)有20多種,其水溶液為綠黃色,對綠茶湯色的形成作用較大[10-12]。WANG等[11]在對綠茶茶湯中3種黃酮醇與湯色的關系研究中發(fā)現(xiàn),槲皮素與茶湯色澤紅綠度有較高的相關性,而楊梅素、山柰素與湯色的相關性非常低。朱博等[12]在對六安瓜片茶湯貯藏過程中色度值及黃酮苷含量變化的研究中發(fā)現(xiàn),只有楊梅素苷與茶湯的紅綠度、黃藍度呈顯著負相關,而槲皮素和山柰素及其苷類與茶湯色澤變化關系不密切。推測上述研究表現(xiàn)出的結果差異主要是由于茶湯浸提方法不同及黃酮苷類物質(zhì)檢測差異造成的。賴凌凌等[13]在對福建綠茶色度值與呈色物質(zhì)相關性的研究中發(fā)現(xiàn),多酚類物質(zhì)主要通過黃酮類物質(zhì)間接影響茶湯亮度、綠度和黃度,并且其影響趨勢均與黃酮類物質(zhì)相反。本研究發(fā)現(xiàn),茶湯中總兒茶素含量和色度指標間存在較弱的相關性,而黃酮苷類物質(zhì)對湯色影響較大,尤其是楊梅素苷類和槲皮素苷類物質(zhì)對大佛龍井茶湯色澤貢獻較大。
2.4 茶湯品質(zhì)成分與滋味屬性相關性分析
2.4.1 茶湯滋味特征屬性量化描述分析
對不同品種大佛龍井茶湯滋味分屬性評審結果(表8)表明,在供試的8個不同品種中,“白葉1號”及“龍井43”鮮度感最優(yōu),“嘉茗1號”表現(xiàn)出較高的甜度感,而“浙農(nóng)113”、“鳩坑群體種”和“翠峰”品種的苦澀度較強,“翠峰”的厚度感最強。相關性分析發(fā)現(xiàn),苦度和澀度屬性與滋味得分呈顯著負相關,推測苦澀度可能是影響大佛龍井茶滋味品質(zhì)的關鍵屬性因子。
表7 呈色物質(zhì)與茶湯色度值的相關性Table7 Correlation between coloringredients and chromatic values
表8 茶湯滋味分屬性量化分析結果Table8 Analysis oftaste quality attributes oftea infusions
2.4.2 呈味物質(zhì)含量與滋味感官特征評分的相關性分析
不同品種大佛龍井茶因茶湯中可溶性糖、兒茶素、生物堿、氨基酸、黃酮苷類等化合物的含量、比例不同,形成了不同的滋味特征。呈味物質(zhì)含量與感官特征的相關性分析結果(表9)顯示,水浸出物含量與甜度呈極顯著負相關,與苦度呈極顯著正相關,與澀度和厚度呈顯著正相關。其中,兒茶素類物質(zhì)中的EGC、EGCG及咖啡堿與苦度、澀度呈顯著正相關;該結論與前人的研究結果相一致[14-17]。在20種被檢測到的氨基酸中,谷氨酸(Glu)、谷氨酰胺(Gln)、茶氨酸(The)與大佛龍井茶湯鮮度呈顯著正相關,說明氨基酸是綠茶茶湯鮮度感的重要來源[18]。已有相關研究顯示,黃酮苷類物質(zhì)在達到閾值之后不僅能產(chǎn)生柔和的澀感,還能增強咖啡堿的苦味[19-20],如在沖泡過程中西湖龍井茶槲皮素-3-O-蕓香糖苷的Dot值(滋味物質(zhì)實際濃度與其閾值的比值)最高可達4萬,比其他黃酮苷類高出3~4個數(shù)量級[21]。在本實驗條件下,黃酮苷類物質(zhì)中的楊梅苷類與大佛龍井茶湯的苦度、澀度及厚度呈顯著正相關,而與甜度呈極顯著負相關。由此可見,黃酮苷類物質(zhì)雖含量相對較低,但對茶湯滋味具有較大的貢獻作用。
厚度滋味通常被描述為濃厚的、復雜的、滿口感。對人體感官神經(jīng)的研究發(fā)現(xiàn),通過刺激一系列的鈣離子受體(CaSR)可以引起濃厚滋味[22]。能引起濃厚滋味的物質(zhì)很多,如γ-谷?;募叭哪芴嵘凉M口感和味覺復雜感[23-25],但是目前對于茶湯中厚味呈味物質(zhì)的研究還很少。在本實驗中發(fā)現(xiàn)咖啡堿、部分兒茶素、楊梅苷類物質(zhì)及水浸出物含量與厚度有顯著相關性,而這些物質(zhì)都同時與苦澀度呈顯著正相關;因此,推測茶湯滋味中的厚度感可能與苦澀感密切相關,它們相互作用形成茶湯滋味品質(zhì)特征。
表9 呈味物質(zhì)含量與滋味感官特征評分的相關性Table9 Correlation between taste ingredientcontents and sensory characteristic scores
目前普遍認為,綠茶的湯色以黃綠色為主,滋味以澀味和苦味為主,輔以較強的鮮味和較弱的甜味[26]。龍井茶作為茶中珍品,以湯色“杏綠明亮”及滋味“甘醇鮮爽”而著稱,其優(yōu)異的品質(zhì)倍受人們喜愛。在本實驗條件下,用8種不同品種制得的大佛龍井茶均能較好地滿足其品質(zhì)特征要求,其中“龍井43”品種的大佛龍井茶綜合感官品質(zhì)最優(yōu)。
本研究應用色度指標及單因子評分分別對用8種不同品種制得的大佛龍井茶湯色和滋味屬性進行量化分析。結果顯示:明度L、紅綠度a、黃藍度b及色調(diào)彩度C等色度指標能夠較好地反映大佛龍井茶湯黃綠明亮的典型特征;同時,分屬性量化及相關性分析顯示,茶湯苦澀度可能是影響大佛龍井茶滋味品質(zhì)的關鍵屬性因子。通過進一步研究茶湯品質(zhì)成分含量對大佛龍井茶湯色和滋味品質(zhì)的影響發(fā)現(xiàn),在本實驗條件下檢測到的7種黃酮苷總量僅為兒茶素總量的5%左右,雖然在茶湯中含量較少,但與大佛龍井茶湯色和滋味屬性具有較為顯著的相關性。其中,槲皮素苷及楊梅素苷與大佛龍井茶湯的亮度、紅綠度及黃藍度等色度指標顯著相關;而楊梅苷類與茶湯滋味屬性中的苦澀度、厚度呈顯著正相關,與甜度呈顯著負相關。由此表明,黃酮苷類物質(zhì)作為茶湯中的微量物質(zhì)能夠顯著影響大佛龍井茶湯色澤和滋味屬性,對茶湯特征風味的形成起到至關重要的作用。已有研究顯示,茶湯特征屬性是各種內(nèi)含物質(zhì)作用的綜合表現(xiàn),各成分間的協(xié)同/拮抗作用也是影響茶湯滋味屬性的重要因素[27]。因此,未來可進一步針對黃酮苷類物質(zhì)與其他成分間的相互作用進行深入探究,以明確特征風味物質(zhì)的作用機制。
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Infusion color and taste characteristic of Dafo Longjing tea processed from different cultivars.Journal of Zhejiang University(Agric.&Life Sci.),2017,43(3):317-328
XU Pengcheng1,FAN Fangyuan1,LU Debiao2,JIN jing2,GONG Shuying1*
(1.Institute of Tea Science,Zhejiang University, Hangzhou 310058,China;2.Zhejiang Agriculture-Technology Extension Center,Hangzhou 310020,China)
Dafo Longjing tea;infusion color;taste;quantitative description
TS 201;TS 272.5
A
10.3785/j.issn.1008-9209.2016.09.221
浙江省“三農(nóng)六方”科技協(xié)作計劃(CTZB-F150922AWZ-SNY1-14);國家茶葉產(chǎn)業(yè)技術體系項目(CARS-23)。
龔淑英(http://orcid.org/0000-0003-4424-0965),E-mail:shuygong@zju.edu.cn
(Firstauthor):徐鵬程(http://orcid.org/0000-0002-9915-6165),E-mail:xpc100544@126.com
2016-09-22;接受日期(Accepted):2016-11-23