－79－第17卷第4期2022年12月贵阳学院学报（自然科学版）（季刊）JOURNALOFGUIYANGUNIVERSITYNaturalSciences（Quarterly）Dec.2022Vol.17No.4摘要：研究了原料嫩度对白茶品质的影响，主要从感官审评和生化成分进行分析，并进行生化成分的相关性分析。结果表明：感官审评表明原料嫩度与品质呈正相关；三类白茶水浸出物含量均在44%-46%，游离氨基酸均在5%，咖啡碱含量均在4.5%，白毫银针和白牡丹的茶多酚含量均在19%，寿眉含量较低；随原料嫩度降低，水浸出物、咖啡碱和游离氨基酸含量呈下降趋势，茶多酚、酚氨比和茶氨酸的含量呈先下降后上升的趋势；儿茶素总量由高到低分别是白牡丹、白毫银针、寿眉，随着原料的嫩度降低儿茶素总量呈先下降后上升的趋势；白毫银针和白牡丹含量最高的都是EGCG，寿眉含量最高的是ECG、其次为EGCG；各生化指标之间相关性较强，水浸出物含量与茶多酚和EGCG的含量呈极显著正相关；茶多酚含量与EGCG呈极显著正相关；游离氨基酸总量与ECG含量呈极显著负相关；茶氨酸与EC呈极显著正相关，与酚氨比呈极显著负相关。关键词：白茶；原料嫩度；品质；儿茶素；茶氨酸中图分类号：TS272.5；TS272.2文献标识码：A文章编号：1673-6125（2022）04-0079-06BiochemicalcompositionandqualityanalysisofDifferentgradesofFudingWhiteTeaXUYing-fen，LIShu-yang，PANGDe-wen，WUZhi-hui，PENGLang，LIUYan（SchoolofBiologyandEnvironmentalEngineering，GuiyangUniversity，Guiyang550005，Guizhou，China）Abstract:Thispapermainlyanalyzesthequalityoftherawingredientsandthecorrelationofthebiochemicalingredients.Theresultsshowthatthesensoryreviewshowsthattherawmaterialtendernessandqualityarepositivelycorrelated;Theextractcontentofallthreetypesofwhiteteateais44%-46%，Freeaminoacidswereallat5%，Caffeinecontentwasallfoundat4.5%，BothmilisilverneedleandBaiMudancontained19%teapolyphenols，Shoueyebrowcontentislow;Withthereducedtendernessoftherawmaterial，Thecontentofwaterextract，caffeineandfreeaminoacidsweredecreasing，Thecontentofteapolyphenols，phenolammoniaratioandtheanineshowedatrendofdecreasingfirstandthenrising;ThetotalamountofcatechinfromhightolowareBaiMudan，Whitesilverneedle，Shoumei，Withthedecreaseofthetendernessofrawmaterials，thetotalamountofcatechindecrea...
