Seedling stage identification method of almond fragrance black tea resources

Abstract

The invention relates to a seedling stage identification method of almond fragrance black tea resources. The method comprises the following steps: (1) extracting aroma substances in fresh tea leaves by using a headspace solid-phase microextraction method: after freeze-drying and crushing a fresh leaf sample, adding water of 90-100 DEG C, soaking at 40-70 DEG C, and inserting an extraction head into a space above the liquid level for aroma adsorption; (2) after the adsorption is finished, inserting an extraction head into a gas chromatography sample inlet for desorption, carrying out gas chromatography separation, carrying out mass spectrometry detection, and analyzing data; and (3) determining the relative percentage content of benzaldehyde in the aroma substances. According to the method,any fresh tea leaves can be detected, whether the black tea product has the aroma characteristics of almond aroma or not can be judged without tea trial-production property study, and a rapid and accurate identification method is provided for seedling stage identification of almond aroma black tea resources.

Description

technical field

[0001] The invention belongs to the technical field of tea tree specific resource selection and breeding, and mainly relates to a method for judging the seedling stage of "almond fragrance" black tea resources. Background technique

[0002] The identification methods of tea germplasm resources include morphology, cytology, isozyme, chemistry, molecular biology and other identification methods. Among them, chemical identification requires the use of scientific instruments to analyze and measure the content of related compounds in tea tree varieties. The advantage is that special compounds can be measured at the seedling stage, so that the quality, yield or resistance of the variety can be accurately judged at the early stage of breeding. In terms of whether it meets the breeding objectives, the breeding cycle can be greatly shortened and the breeding efficiency can be improved. For example, by measuring the ratio of tea polyphenols to amino acids in the fresh...

Examples

Embodiment 1

[0031] 1 Materials and methods

[0032] 1.1 Experimental materials

[0033] Selection of fresh tea tree leaves: Three kinds of fresh tea tree leaves were selected, two of which were "almond-flavored" tea tree resources XR-1 and XR-3 (experimental group), and one non-"almond-flavored" tea tree resource BM (control group).

[0034] The preparation of the finished black tea: the fresh leaves are picked and placed to wither for 2 hours, rolled for 45 minutes after withering, fermented for 5-6 hours, and dried for 1 hour to obtain the finished black tea. The focus is on the fresh leaves of tea trees and the finished black tea as the analysis materials. The samples are freeze-dried, crushed and stored in a refrigerator at 4°C for later use.

[0035] 1.2 Test method

[0036] 1.2.1 Instruments

[0037] TRACE DSQ Gas Chromatography-Mass Spectrometry (GC-MS)

[0038] 1.2.2 Extraction and identification of aroma substances

[0039] Aroma extraction method: headspace solid-phase micr...

Embodiment 2

[0054] Embodiment 2 method verification

[0055] Collect 19 fresh leaves of tea tree varieties, identify the aroma substance benzaldehyde and its content in the fresh leaves according to the method provided by the present invention, and conduct aroma sensory evaluation after being made into black tea. The results are shown in Table 3.

[0056] Table 3 Benzaldehyde content in fresh leaves of 19 tea varieties and sensory evaluation of black tea aroma

[0057]

[0058] The results showed that 17 of the identified 19 varieties had low benzaldehyde content in the fresh leaves of tea trees, which were in the range of 0.03-3.70%. Based on this, it was inferred that these black teas did not have the aroma characteristic of "almond fragrance". After being processed into black tea, the sensory evaluation found that these black teas showed the characteristics of floral, sweet, fruity, rose, etc., but did not reflect the aroma characteristic of "almond fragrance". The content of benz...

technical field

[0001] The invention belongs to the technical field of tea tree specific resource selection and breeding, and mainly relates to a method for judging the seedling stage of "almond fragrance" black tea resources. Background technique

[0002] The identification methods of tea germplasm resources include morphology, cytology, isozyme, chemistry, molecular biology and other identification methods. Among them, chemical identification requires the use of scientific instruments to analyze and measure the content of related compounds in tea tree varieties. The advantage is that special compounds can be measured at the seedling stage, so that the quality, yield or resistance of the variety can be accurately judged at the early stage of breeding. In terms of whether it meets the breeding objectives, the breeding cycle can be greatly shortened and the breeding efficiency can be improved. For example, by measuring the ratio of tea polyphenols to amino acids in the fresh...

Examples

Embodiment 1

[0031] 1 Materials and methods

[0032] 1.1 Experimental materials

[0033] Selection of fresh tea tree leaves: Three kinds of fresh tea tree leaves were selected, two of which were "almond-flavored" tea tree resources XR-1 and XR-3 (experimental group), and one non-"almond-flavored" tea tree resource BM (control group).

[0034] The preparation of the finished black tea: the fresh leaves are picked and placed to wither for 2 hours, rolled for 45 minutes after withering, fermented for 5-6 hours, and dried for 1 hour to obtain the finished black tea. The focus is on the fresh leaves of tea trees and the finished black tea as the analysis materials. The samples are freeze-dried, crushed and stored in a refrigerator at 4°C for later use.

[0035] 1.2 Test method

[0036] 1.2.1 Instruments

[0037] TRACE DSQ Gas Chromatography-Mass Spectrometry (GC-MS)

[0038] 1.2.2 Extraction and identification of aroma substances

[0039] Aroma extraction method: headspace solid-phase micr...

Embodiment 2

[0054] Embodiment 2 method verification

[0055] Collect 19 fresh leaves of tea tree varieties, identify the aroma substance benzaldehyde and its content in the fresh leaves according to the method provided by the present invention, and conduct aroma sensory evaluation after being made into black tea. The results are shown in Table 3.

[0056] Table 3 Benzaldehyde content in fresh leaves of 19 tea varieties and sensory evaluation of black tea aroma

[0057]

[0058] The results showed that 17 of the identified 19 varieties had low benzaldehyde content in the fresh leaves of tea trees, which were in the range of 0.03-3.70%. Based on this, it was inferred that these black teas did not have the aroma characteristic of "almond fragrance". After being processed into black tea, the sensory evaluation found that these black teas showed the characteristics of floral, sweet, fruity, rose, etc., but did not reflect the aroma characteristic of "almond fragrance". The content of benz...

Images