This study aimed to investigate the variations in quality components and to screen the characteristic components of Hubei Qingzhuan brick tea with different storage years. Fifteen samples of Qingzhuan brick tea were detected by high performance liquid chromatography and automatic amino acid analyzer. The experimental data was analyzed by multivariate statistical analysis and Heatmap for screening and clustering. The results showed that the contents of flavonoids and flavonols (myricetin, quercetin, kaempferol), theabrownin, gallic acid, salicylic acid, and succinic acid increased with storage time. In comparison, polyphenols, catechins (epicatechin and epigallocatechin gallate), free amino acid monomers (theanine, alanine, cysteine, leucine, phenylalanine, lysine, and histamine acid) decreased with storage time. The principal component analysis screened ten kinds of characteristic components, such as flavonoids, myricetin, salicylic acid, theabrownin, theanine, and tea polyphenols etc. The results of cluster analysis and Heatmap showed that the quality of Hubei Qingzhuan brick tea began to change after storing for 7 years, and the differences were significant after storing for 9 years. The key quality components affected clustering by year were tea polyphenols, theaflavin, and flavonoids.
CHANG Rui
,
MA Mengjun
,
LUO Liyong
,
JIANG Rui
,
ZHANG Li
,
ZENG Liang
. Characteristic components analysis of Hubei Qingzhuan bricktea with different aging years[J]. Food and Fermentation Industries, 2019
, 45(3)
: 246
-253
.
DOI: 10.13995/j.cnki.11-1802/ts.017381
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