普洱茶品质的仪器鉴定研究
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摘要
普洱茶独特的品质是晒青毛茶在高温高湿的环境条件下且有微生物参与的后发酵过程中形成的,致使其化学成分比绿茶、红茶和乌龙茶等更为复杂,研究难度比较大。目前尚缺乏系统的关于普洱茶品质化学的研究报道,这在一定程度上不利于人们科学地认识和评价普洱茶。本论文选用具有代表性的普洱茶为研究对象,研究分析普洱茶中的香气成分、主要呈味成分、矿质元素成分以及抗氧化活性和降脂活性等生理功能；并在此基础上,结合主成分分析(PCA)和偏最小二乘(PLS)等化学计量学方法,探寻普洱茶中对其香气和滋味产生重要影响的关键化学成分,并建立相关分析预测模型,进而开展普洱茶品质评价以及等级和产地差异分析;此外,结合感官审评结果,采用电子舌技术、电子鼻技术以及近红外光谱技术等对普洱茶品质进行分析,探索普洱茶品质的仪器鉴定方法。本研究成果对于进一步揭示普洱茶中的关键品质化学成分、正确认识和科学评价普洱茶品质具有重要意义,也为完善普洱茶品质仪器和化学鉴定技术提供理论依据。取得的主要研究结果如下：
1、普洱茶香气成分研究：以1,2,4-三甲氧基苯为定位参考峰,选用26个特征性成分作为共有特征峰,构建了普洱茶的HS-SPME/GC-MS香气指纹图谱。3,4,5-三甲氧基-苯甲醛、2-乙基-丁酸-2-丙烯基酯、5-甲基-1,2,3-三甲氧基-苯、3,4-二甲氧基甲苯、柠檬醛和2-异丙基-4-甲基-己-2-烯-醛等是区分普洱茶产地的重要的理化指标,而醇类成分和杂氧化合物成分可以作为普洱茶等级区分的重要参考指标。橙花醇、橙花叔醇、3,4,5-三甲氧基-苯甲醛、亚甲基-丁酸-二甲酯、十六烷酸、3,4-二甲氧基-甲苯和5-甲基-1,2,3-三甲氧基-苯等香气成分等是决定普洱茶香气感官品质得分的重要的理化指标；并结合化学计量学方法PLS回归,建立了基于10种品质相关成分的普洱茶香气品质评价模型。采用电子鼻技术能够区分不同香气感官品质得分的普洱茶样品,它们在主成分分析图上的分布在整体上呈现较好的规律性。
2、普洱茶滋味成分研究：研究测定了普洱茶中与滋味相关的主要化学成分的含量水平,包括茶多酚含量、儿茶素含量及其组成、黄酮类化合物总量、水浸出物总量、游离氨基酸总量、可溶性糖总量、茶色素含量、生物碱含量及其组成、有机酸含量及其组成等。皮尔逊线性相关分析结果表明,游离氨基酸总量、DL-C、GCG、儿茶素总量、酒石酸、柠檬酸和有机酸总等7种化学成分指标与普洱茶滋味感官品质得分的相关性达到了显著性水平(p<0.05)或极显著性水平(p<0.01)。主成分分析结果表[J],儿茶素成分、游离氨基酸成分以及有机酸成分能在很大程度上影响普洱茶的滋味品质：结合化学计量学方法PLS回归,建立了基于7种品质相关成分的普洱茶滋味品质评价模型。此外,研究发现采用电子舌技术可以有效地将不同滋味品质得分的普洱茶加以区分,并能较好地区分不同茶厂生产的普洱茶样品；但对鉴别不同等级的普洱茶样品仍有困难。
3、普洱茶矿质元素研究：研究测定了晒青毛茶和普洱茶中B、Ca、Fe、Al、K、Mg、 Mn、Mo、Na、P、S、Si、Zn、Ni、Co和Hg等16种矿质元素的含量水平；研究发现其中10种矿质元素(Mn、Na、Zn、Ca、Fe、Al、K、Mg、Ni和Co)在普洱茶中的含量水平都要显著高于晒青毛茶(p<0.05)；8种矿质元素(Ca、Fe、Al、K、Mg、S、Ni和Co)的含量水平在4个不同产地的普洱茶样品之间有显著性差异(p<0.05)；除Ni、Hg外,不同级别普洱茶矿质元素的含量水平无显著差异(p>0.05)。研究测定了普洱茶中F、Pb、Cu、Cr、As以及Cd等6种风险元素的含量水平；研究发现除Cu外,其它5种风险元素的含量水平在不同产地的普洱茶样品中存在显著性差异(p<0.05)；普洱茶紧压茶中Pb的含量一般要明显低于普洱茶散茶；普洱茶中氟的浸出率为45.8%,而其它5种风险元素的浸出率一般在30%左右。基于1个体重70Kg的人对上述风险元素进行安全性评价显示,每天饮用15g普洱茶或者每周饮用105g普洱茶,不会因这些风险元素而对人体健康产生不利影响。
4、近红外光谱技术在普洱茶品质和化学成分分析研究中的应用：以普洱茶的游离氨基酸总量、茶多酚、茶褐素和水浸出物总量等化学成分以及普洱茶汤色、香气、叶底和滋味等感官审评得分为研究对象,分别建立了近红外光谱定量分析模型。研究发现,所建模型中只有茶多酚总量模型的预测效果比较好,Rc和Rp均达到92%以上(分别为93.52%和92.24%),RMSEC和1RMSEP分别为0.591和0.627,预测值和真实值之间的相关系数为0.8508,说明该模型具备较好的定量预测效果,可初步用于普洱茶中茶多酚总量的预测。
5、普洱茶生理功能研究：普洱茶的总抗氧化活力、清除羟自由基总活力以及清除DPPH自由基活力等都显著低于晒青毛茶(p<0.05)；且高、低两个等级的普洱茶相比存在显著性差异(p<0.05)。高通量筛选试验研究发现,普洱茶乙酸乙酯提取物对PPARδ受体和FXR受体都有一定程度的激活作用,这在一定程度上为普洱茶的降脂功效提供了初步的科学依据和理论支撑；但普洱茶乙酸乙酯提取物对PPARy受体和LXR受体的激活作用不明显。
6、普洱茶品质评价的仪器鉴定比较：总体上,电子舌技术在普洱茶品质评价中具有较好的应用潜力,电子鼻技术次之,而近红外光谱技术基本不适用于普洱茶的品质评价。
Pu-erh tea is a unique microbial fermented tea produced using sun-dried leaves of large-leaf tea species(Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in Yunnan province of China and it has become increasingly popular in the Southeast Asia for its special quality properties as well as its potential health function, such as hypolipidemic and anti-obesity effects. The special sensory characteristics of Pu-erh tea arise from enormous chemical and biochemical changes and transformations of the constituents of sun-dried green tea leaves during the post-fermentation process in which high temperature, high humidity and microbial activities were essential. Therefore the chemical constituents of Pu-erh tea are more complicated than those of green tea, black tea and Oolong tea, leading to difficulty in studying. Few study was focused on the chemical quality of Pu-erh tea in the past, which has posed a major obstacle for recognizing and evaluating Pu-erh tea scientifically and is unfavorable to the Pu-erh tea industry. In this paper, the aroma constituents, the major taste compounds, mineral elements and biological activities of the representative products of Pu-erh tea were analyzed. Furthermore, the key constituents which are responsible for the special flavor and taste were explored based on above analysis combined sensory evaluation and some chemometrics methods including principal component analysis (PCA) and partial least square (PLS), and some models were constructed to predict the sensory quality as well as the content of some chemical constituents of Pu-erh tea and to discriminate the origins and grades of Pu-erh tea. Moreover, objective evaluation methods of Pu-erh tea quality were also studied using electronic tongue, electronic nose and near infrared spectrometry. The main results were listed as follows:
1. Key constituents of Pu-crh tea aroma
Based on the reference peak of1,2,3-trimethoxybenzene,26peaks in HS-SPME/GC-MS chromatograms were selected as the characterization peaks and the fingerprint was therefore constructed. The important indicator for distinguishing the origins of Pu-erh teas seemed to be benzaldehyde,3,4.5-trimethoxy-, butanoic acid,2-ethyl-,2-propenyl ester, benzene,1,2,3-trimethoxy-5-methyl-,3,4-dimethoxytoluene, citral and2-isopropyl-4-methylhex-2-enal, and alcohols compounds and methoxy-phenolic compounds were the important indicators for identifying the grade of Pu-erh tea. In addition, the important indicator for distinguishing the score of aroma quality of Pu-erh teas were found to be nerol, nerolidol, benzaldehyde,3,4,5-trimethoxy-. dimethyl itaconate, n-hexadecanoic acid,3,4-dimethoxytoluene and benzene,1,2,3-trimethoxy-5-methyl-, and on the basis of these10compounds, a PLS model with correlation coefficient of0.740and cross-validated correlation coefficient of0.480was constructed to predict the aroma quality of Pu-erh tea. Pu-erh tea samples with different aroma quality could be classified as several groups using eletronic nose technology, and the tea samples were regularly distributed to some extent in the diagram of PC A.
2. Major taste constituents of Pu-erh tea
The major chemical constituents related to taste in Pu-erh tea, including tea polyphenols, catechins, flavonoids, water extracts, free amino acids, soluble sugar, tea pigments, alkaloid and organic acids, were determined. Pearson's linear correlation analysis showed that seven chemical indicators, i.e., free amino acid, DL-C, GCG, tartaric acid, citric acid and total organic acid, were significantly correlated(p<0.05or p<0.01) to the score of taste in Pu-erh tea sensory evaluation, and PCA showed that catechins, free amino acids and organic acids were considered as the key determinant of taste quality of Pu-erh tea. On the basis of these7compounds, a PLS model with correlation coefficient of70.7%was constructed to predict the taste quality of Pu-erh tea. Pu-erh tea samples with different taste qualities could be classified in several groups in general using electronic tongue technology, and the samples produced in different manufacturer could also be well classified. However, different grades of Pu-erh tea samples, i.e., high, medium and low grade, has poor discrimination effects.
3. Mineral elements of Pu-erh tea
The contents of sixteen mineral elements of Pu-erh tea and sun-dried green tea were determined by ICP, and their differences between different grades and between different producing areas were also compared. The contents obtained in mg kg-1for the elements analyzed in Pu-erh tea were16.68(B),3306.64(Ca),272.18(Fe),806.05(Al),14522.80(K),2054.96(Mg)682.09(Mn),0.25(Mo),487.71(Na),3628.98(P),2350.90(S),173.78(Si),61.77(Zn),2.48(Ni),0.15(Co) and undetectable (Hg). The contents of the Mn, Na, Zn, Ca, Fe, Al, K, Mg, Ni and Co in Pu-erh tea were observed to be much higher than those of sun-dried green tea (p<0.05). Significant differences in the content of Ca, Fe, Al, K, Mg, S, Ni and Co were observed between different producing areas of Pu-erh tea (p<0.05). However, there were no significant differences in the content of the studied elements except Ni in Pu-erh tea between different grades(p>0.05). Moreover, as far as some elements potentially dangerous to health were concerned, the ranges obtained for the detected elements in Pu-erh tea were80.2-151.6mg kg (fluoride),0.66-4.66mg kg-1(lead),14.8-19.3mg kg-1(copper),1.95-4.98mg kg-1(chromium),0.07-0.25mg kg-1(arsenic) and0.023-0.130mg kg-1(cadmium). The mean leached analytes concentrations in tea infusion were523.86μg L-1for fluoride,5.70μg L-1for lead,43.18μg L-1for copper,13.67μg L-1for chromium,0.43μg L-1for arsenic and0.17μg L-1for cadmium after the tea leaves were brewed twice with boil water in a ratio of1g/50ml for5minutes. The mean dissolving rates of fluoride, lead, copper, chromium, arsenic, and cadmium were45.8%,24.6%,26.2%,35.2%,30.8%and27.4%, respectively. Significant differences in the content of the studied elements except copper were observed between different Pu-erh tea's habitats. Compressed Pu-erh tea had lower lead levels than loose tea. Based on a body weight of70kg consuming15g of Pu-erh tea daily or105g Pu-erh tea weekly per person, the intake of the studied elements were below the safe limits recommended by various authorities, suggesting that under the current dietary intake, there are no health risks to Pu-erh tea drinking consumers.
4. Application of NIRS in the predication of sensory quality and chemical constituents of Pu-crh tea
This study tentatively established the quantitative analysis models of Pu-erh tea both for chemical constituents (free amino acids, tea polyphenols, theabrownins and water extract) and for sensory quality (liquor color, aroma, taste and infused leaf) by using near infrared spectroscopy combined with partial least squares (NIRS-PLS). Results showed that the model for predicting tea polyphenols had acquired a high fitting degree when the number of principal components was7with the values of Re, RMSEC, Rp and RMSEP of this model being93.52%,0.591,92.24%, and0.627, respectively. However, the prediction abilities of other seven models were dissatisfied.
5. Biological activities of Pu-erh tea
The antioxidant activity of sun-dried green tea and three grades of Pu-erh tea, i. e. high, medium and low grade, were studied and compared. The results showed that sun-dried green tea had much higher antioxidant activity than Pu-erh tea (p<0.05), and the significant difference (p<0.05) was also shown in evaluation of the total antioxidant activity, scavenging hydroxyl free radical activity and scavenging DPPH free radical activity between high and low grades. Moreover, the results of high throughput screening showed that the receptor of PPARδ and FXR in biological cell could be effectively activated by Pu-erh tea ethyl acetate extract to some extent, which has provided a preliminary scientific basis and technological support for the hypolipidemic and anti-obesity effect of Pu-erh tea. However, the activation of Pu-erh tea ethyl acetate extract on PPARy and LXR was not significant.
6. Comparison of three kinds of instrumental assessment of Pu-erh tea quality
In general, results showed that the electronic tongue technology has better effect on the instrumental assessment of Pu-erh tea quality than the electronic tongue technology. However, near infrared spectrometry is not suitable for the analysis of Pu-erh tea quality.
1、普洱茶香气成分研究：以1,2,4-三甲氧基苯为定位参考峰,选用26个特征性成分作为共有特征峰,构建了普洱茶的HS-SPME/GC-MS香气指纹图谱。3,4,5-三甲氧基-苯甲醛、2-乙基-丁酸-2-丙烯基酯、5-甲基-1,2,3-三甲氧基-苯、3,4-二甲氧基甲苯、柠檬醛和2-异丙基-4-甲基-己-2-烯-醛等是区分普洱茶产地的重要的理化指标,而醇类成分和杂氧化合物成分可以作为普洱茶等级区分的重要参考指标。橙花醇、橙花叔醇、3,4,5-三甲氧基-苯甲醛、亚甲基-丁酸-二甲酯、十六烷酸、3,4-二甲氧基-甲苯和5-甲基-1,2,3-三甲氧基-苯等香气成分等是决定普洱茶香气感官品质得分的重要的理化指标；并结合化学计量学方法PLS回归,建立了基于10种品质相关成分的普洱茶香气品质评价模型。采用电子鼻技术能够区分不同香气感官品质得分的普洱茶样品,它们在主成分分析图上的分布在整体上呈现较好的规律性。
2、普洱茶滋味成分研究：研究测定了普洱茶中与滋味相关的主要化学成分的含量水平,包括茶多酚含量、儿茶素含量及其组成、黄酮类化合物总量、水浸出物总量、游离氨基酸总量、可溶性糖总量、茶色素含量、生物碱含量及其组成、有机酸含量及其组成等。皮尔逊线性相关分析结果表明,游离氨基酸总量、DL-C、GCG、儿茶素总量、酒石酸、柠檬酸和有机酸总等7种化学成分指标与普洱茶滋味感官品质得分的相关性达到了显著性水平(p<0.05)或极显著性水平(p<0.01)。主成分分析结果表[J],儿茶素成分、游离氨基酸成分以及有机酸成分能在很大程度上影响普洱茶的滋味品质：结合化学计量学方法PLS回归,建立了基于7种品质相关成分的普洱茶滋味品质评价模型。此外,研究发现采用电子舌技术可以有效地将不同滋味品质得分的普洱茶加以区分,并能较好地区分不同茶厂生产的普洱茶样品；但对鉴别不同等级的普洱茶样品仍有困难。
3、普洱茶矿质元素研究：研究测定了晒青毛茶和普洱茶中B、Ca、Fe、Al、K、Mg、 Mn、Mo、Na、P、S、Si、Zn、Ni、Co和Hg等16种矿质元素的含量水平；研究发现其中10种矿质元素(Mn、Na、Zn、Ca、Fe、Al、K、Mg、Ni和Co)在普洱茶中的含量水平都要显著高于晒青毛茶(p<0.05)；8种矿质元素(Ca、Fe、Al、K、Mg、S、Ni和Co)的含量水平在4个不同产地的普洱茶样品之间有显著性差异(p<0.05)；除Ni、Hg外,不同级别普洱茶矿质元素的含量水平无显著差异(p>0.05)。研究测定了普洱茶中F、Pb、Cu、Cr、As以及Cd等6种风险元素的含量水平；研究发现除Cu外,其它5种风险元素的含量水平在不同产地的普洱茶样品中存在显著性差异(p<0.05)；普洱茶紧压茶中Pb的含量一般要明显低于普洱茶散茶；普洱茶中氟的浸出率为45.8%,而其它5种风险元素的浸出率一般在30%左右。基于1个体重70Kg的人对上述风险元素进行安全性评价显示,每天饮用15g普洱茶或者每周饮用105g普洱茶,不会因这些风险元素而对人体健康产生不利影响。
4、近红外光谱技术在普洱茶品质和化学成分分析研究中的应用：以普洱茶的游离氨基酸总量、茶多酚、茶褐素和水浸出物总量等化学成分以及普洱茶汤色、香气、叶底和滋味等感官审评得分为研究对象,分别建立了近红外光谱定量分析模型。研究发现,所建模型中只有茶多酚总量模型的预测效果比较好,Rc和Rp均达到92%以上(分别为93.52%和92.24%),RMSEC和1RMSEP分别为0.591和0.627,预测值和真实值之间的相关系数为0.8508,说明该模型具备较好的定量预测效果,可初步用于普洱茶中茶多酚总量的预测。
5、普洱茶生理功能研究：普洱茶的总抗氧化活力、清除羟自由基总活力以及清除DPPH自由基活力等都显著低于晒青毛茶(p<0.05)；且高、低两个等级的普洱茶相比存在显著性差异(p<0.05)。高通量筛选试验研究发现,普洱茶乙酸乙酯提取物对PPARδ受体和FXR受体都有一定程度的激活作用,这在一定程度上为普洱茶的降脂功效提供了初步的科学依据和理论支撑；但普洱茶乙酸乙酯提取物对PPARy受体和LXR受体的激活作用不明显。
6、普洱茶品质评价的仪器鉴定比较：总体上,电子舌技术在普洱茶品质评价中具有较好的应用潜力,电子鼻技术次之,而近红外光谱技术基本不适用于普洱茶的品质评价。
Pu-erh tea is a unique microbial fermented tea produced using sun-dried leaves of large-leaf tea species(Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in Yunnan province of China and it has become increasingly popular in the Southeast Asia for its special quality properties as well as its potential health function, such as hypolipidemic and anti-obesity effects. The special sensory characteristics of Pu-erh tea arise from enormous chemical and biochemical changes and transformations of the constituents of sun-dried green tea leaves during the post-fermentation process in which high temperature, high humidity and microbial activities were essential. Therefore the chemical constituents of Pu-erh tea are more complicated than those of green tea, black tea and Oolong tea, leading to difficulty in studying. Few study was focused on the chemical quality of Pu-erh tea in the past, which has posed a major obstacle for recognizing and evaluating Pu-erh tea scientifically and is unfavorable to the Pu-erh tea industry. In this paper, the aroma constituents, the major taste compounds, mineral elements and biological activities of the representative products of Pu-erh tea were analyzed. Furthermore, the key constituents which are responsible for the special flavor and taste were explored based on above analysis combined sensory evaluation and some chemometrics methods including principal component analysis (PCA) and partial least square (PLS), and some models were constructed to predict the sensory quality as well as the content of some chemical constituents of Pu-erh tea and to discriminate the origins and grades of Pu-erh tea. Moreover, objective evaluation methods of Pu-erh tea quality were also studied using electronic tongue, electronic nose and near infrared spectrometry. The main results were listed as follows:
1. Key constituents of Pu-crh tea aroma
Based on the reference peak of1,2,3-trimethoxybenzene,26peaks in HS-SPME/GC-MS chromatograms were selected as the characterization peaks and the fingerprint was therefore constructed. The important indicator for distinguishing the origins of Pu-erh teas seemed to be benzaldehyde,3,4.5-trimethoxy-, butanoic acid,2-ethyl-,2-propenyl ester, benzene,1,2,3-trimethoxy-5-methyl-,3,4-dimethoxytoluene, citral and2-isopropyl-4-methylhex-2-enal, and alcohols compounds and methoxy-phenolic compounds were the important indicators for identifying the grade of Pu-erh tea. In addition, the important indicator for distinguishing the score of aroma quality of Pu-erh teas were found to be nerol, nerolidol, benzaldehyde,3,4,5-trimethoxy-. dimethyl itaconate, n-hexadecanoic acid,3,4-dimethoxytoluene and benzene,1,2,3-trimethoxy-5-methyl-, and on the basis of these10compounds, a PLS model with correlation coefficient of0.740and cross-validated correlation coefficient of0.480was constructed to predict the aroma quality of Pu-erh tea. Pu-erh tea samples with different aroma quality could be classified as several groups using eletronic nose technology, and the tea samples were regularly distributed to some extent in the diagram of PC A.
2. Major taste constituents of Pu-erh tea
The major chemical constituents related to taste in Pu-erh tea, including tea polyphenols, catechins, flavonoids, water extracts, free amino acids, soluble sugar, tea pigments, alkaloid and organic acids, were determined. Pearson's linear correlation analysis showed that seven chemical indicators, i.e., free amino acid, DL-C, GCG, tartaric acid, citric acid and total organic acid, were significantly correlated(p<0.05or p<0.01) to the score of taste in Pu-erh tea sensory evaluation, and PCA showed that catechins, free amino acids and organic acids were considered as the key determinant of taste quality of Pu-erh tea. On the basis of these7compounds, a PLS model with correlation coefficient of70.7%was constructed to predict the taste quality of Pu-erh tea. Pu-erh tea samples with different taste qualities could be classified in several groups in general using electronic tongue technology, and the samples produced in different manufacturer could also be well classified. However, different grades of Pu-erh tea samples, i.e., high, medium and low grade, has poor discrimination effects.
3. Mineral elements of Pu-erh tea
The contents of sixteen mineral elements of Pu-erh tea and sun-dried green tea were determined by ICP, and their differences between different grades and between different producing areas were also compared. The contents obtained in mg kg-1for the elements analyzed in Pu-erh tea were16.68(B),3306.64(Ca),272.18(Fe),806.05(Al),14522.80(K),2054.96(Mg)682.09(Mn),0.25(Mo),487.71(Na),3628.98(P),2350.90(S),173.78(Si),61.77(Zn),2.48(Ni),0.15(Co) and undetectable (Hg). The contents of the Mn, Na, Zn, Ca, Fe, Al, K, Mg, Ni and Co in Pu-erh tea were observed to be much higher than those of sun-dried green tea (p<0.05). Significant differences in the content of Ca, Fe, Al, K, Mg, S, Ni and Co were observed between different producing areas of Pu-erh tea (p<0.05). However, there were no significant differences in the content of the studied elements except Ni in Pu-erh tea between different grades(p>0.05). Moreover, as far as some elements potentially dangerous to health were concerned, the ranges obtained for the detected elements in Pu-erh tea were80.2-151.6mg kg (fluoride),0.66-4.66mg kg-1(lead),14.8-19.3mg kg-1(copper),1.95-4.98mg kg-1(chromium),0.07-0.25mg kg-1(arsenic) and0.023-0.130mg kg-1(cadmium). The mean leached analytes concentrations in tea infusion were523.86μg L-1for fluoride,5.70μg L-1for lead,43.18μg L-1for copper,13.67μg L-1for chromium,0.43μg L-1for arsenic and0.17μg L-1for cadmium after the tea leaves were brewed twice with boil water in a ratio of1g/50ml for5minutes. The mean dissolving rates of fluoride, lead, copper, chromium, arsenic, and cadmium were45.8%,24.6%,26.2%,35.2%,30.8%and27.4%, respectively. Significant differences in the content of the studied elements except copper were observed between different Pu-erh tea's habitats. Compressed Pu-erh tea had lower lead levels than loose tea. Based on a body weight of70kg consuming15g of Pu-erh tea daily or105g Pu-erh tea weekly per person, the intake of the studied elements were below the safe limits recommended by various authorities, suggesting that under the current dietary intake, there are no health risks to Pu-erh tea drinking consumers.
4. Application of NIRS in the predication of sensory quality and chemical constituents of Pu-crh tea
This study tentatively established the quantitative analysis models of Pu-erh tea both for chemical constituents (free amino acids, tea polyphenols, theabrownins and water extract) and for sensory quality (liquor color, aroma, taste and infused leaf) by using near infrared spectroscopy combined with partial least squares (NIRS-PLS). Results showed that the model for predicting tea polyphenols had acquired a high fitting degree when the number of principal components was7with the values of Re, RMSEC, Rp and RMSEP of this model being93.52%,0.591,92.24%, and0.627, respectively. However, the prediction abilities of other seven models were dissatisfied.
5. Biological activities of Pu-erh tea
The antioxidant activity of sun-dried green tea and three grades of Pu-erh tea, i. e. high, medium and low grade, were studied and compared. The results showed that sun-dried green tea had much higher antioxidant activity than Pu-erh tea (p<0.05), and the significant difference (p<0.05) was also shown in evaluation of the total antioxidant activity, scavenging hydroxyl free radical activity and scavenging DPPH free radical activity between high and low grades. Moreover, the results of high throughput screening showed that the receptor of PPARδ and FXR in biological cell could be effectively activated by Pu-erh tea ethyl acetate extract to some extent, which has provided a preliminary scientific basis and technological support for the hypolipidemic and anti-obesity effect of Pu-erh tea. However, the activation of Pu-erh tea ethyl acetate extract on PPARy and LXR was not significant.
6. Comparison of three kinds of instrumental assessment of Pu-erh tea quality
In general, results showed that the electronic tongue technology has better effect on the instrumental assessment of Pu-erh tea quality than the electronic tongue technology. However, near infrared spectrometry is not suitable for the analysis of Pu-erh tea quality.
引文
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