各种秀水宁红茶叶的质量评估。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-10-29 DOI:10.1002/jsfa.13982

Zhenling Zhu, Yan Lai, Yan Xiong, Yong Xiao, Yihua Wei, Jinyan Zhang, Siming Li

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引用次数: 0

摘要

背景介绍修水宁红茶（XSNH）历史悠久，享誉国内外。根据加工工艺的不同，宁红茶可分为宁红茶聪姑、宁红茶金毫、宁红茶龙须茶等类型。为研究不同类型新山茶营养成分和矿物质元素含量的差异，主要从产茶区采集了 7 个类型的 34 个样品：统计分析表明，粗多糖、钾、镁和铁的含量无明显差异，而水分、游离氨基酸、咖啡碱、茶多酚、大黄素、茶黄素、锌、磷、锰、铜和硒的含量有明显差异。数据分析采用了多种统计方法，如分层聚类分析、主成分分析和偏最小二乘判别分析。结果表明，茶黄素、硒、游离氨基酸、磷和茶多酚等特征化合物和元素是区分不同样品类型的关键差异成分：我们的研究强调了不同类型新山茶花在化学指标上的差异，为今后新山茶花质量的分类和分级提供了重要的理论依据。© 2024 化学工业协会。

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Quality assessment of various Xiushui Ninghong tea types.

Background: Xiushui Ninghong tea (XSNH) has a long history and is renowned both in China and internationally. Based on different processing techniques, XSNH can be classified into Ninghong Congou, Ninghong Tea Jinhao, Ninghong Tea Longxucha and other types. To investigate the differences in nutrient compounds and mineral element contents among various types of XSNH, 34 samples from seven types were collected, primarily from tea-producing areas.

Results: Statistical analysis indicated no significant differences in the contents of crude polysaccharides, K, Mg and Fe, whereas significant differences were observed in the levels of moisture, free amino acids, caffeine, tea polyphenols, thearubigin, theaflavins, Zn, P, Mn, Cu and Se. The data were analyzed using various statistical methods such as hierarchical cluster analysis, principal component analysis and partial least squares discriminant analysis. Characteristic compounds and elements such as theaflavin, Se, free amino acids, P and tea polyphenols were identified as key differential components for distinguishing different sample types.

Conclusion: Our research has highlighted the differences in chemical indicators among various types of XSNH, providing a crucial theoretical basis for the future classification and grading of XSNH quality. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.