“黄金菊”和“宁州2号”茶树生化成分季节变化特征分析

Seasonal variation characteristics of biochemical components of Camellia sinensis var. “Huangjinju” and Camellia sinensis var. “Ningzhou 2”

中文关键词:  黄金菊，宁州2号，季节，生化成分，变化特征

英文关键词:“Huangjinju”  “Ningzhou 2”  season  biochemical components  variation characteristics

中文摘要:

      目的 探究不同采摘季节“黄金菊”、“宁州2号”茶树的生化成分、色素水平, 为茶叶加工采摘季节的选择提供参考。方法 采用“黄金菊”(黄色茶树品种)、“宁州2号”(绿色茶树品种)为供试材料, 在茶树不同采摘季节分别取其新梢的一芽二叶进行微波固样, 分析两个茶树品种主要生化成分、新梢色素含量的季节变化特征, 并对二者的品质成分进行比较。结果 “黄金菊”和“宁州2号”茶树新梢游离氨基酸含量平均值分别为3.03%和2.34%, “黄金菊”新梢中的游离氨基酸含量比“宁州2号”高出0.69%, 尤其春季是“宁州2号”的1.68倍。两个茶树新梢水浸出物含量为43.95%~49.57%, 茶多酚含量为15.47%~23.66%; 新梢中的酚氨比均是夏季最高(“黄金菊”为9.84±0.45, “宁州2号”为9.02±0.88), 其次是秋季、春季。“黄金菊”茶树新梢中的叶绿素a、叶绿素b、类胡萝卜随季节(春、夏、秋)变化而升高。结论 不同茶树品种新梢中的主要生化成分、色素含量在不同季节间存在显著差异, “黄金菊”茶树新梢因春季酚氨比低更适合制作春季名优绿茶, 夏、秋季节适合制作成红茶; 同时色素水平能真实的反应茶树新梢体内的代谢平衡和物质积累水平, 能为茶树适制性提供参考。

英文摘要:

      Objective To explore the biochemical components and pigment levels of Camellia sinensis var. “Huangjinju”, “Ningzhou 2” in different picking seasons, and provide references for the selection seasons of tea harvesting and processing. Methods Two cultivars of Camellia sinensis var. “Huangjinju” and Camellia sinensis var. “Ningzhou 2” were used as test materials. One and two leaves of new shoots were collected and fixed by microwave in spring, summer and autumn, respectively. The seasonal variation of main biochemical components of tea plants were investigated and compared, including main biochemical components, pigment content, and the quality components of 2 tea tree cultivars were compared. Results The average content of free amino acids in the shoots of “Huangjinju” was 3.03% , and “Ningzhou 2” was 2.34% , the content of free amino acid in the fresh leaves of “Huangjinju” was 0.69% higher than that of “Ningzhou 2”, especially in spring, the content of free amino acid was 1.68 times higher than “Ningzhou 2”. The content of water extract and tea polyphenol in the fresh leaves of 2 tea plants were 43.95%?49.57% and 15.47%?23.66%, respectively, the phenolamine ratio of tea plant shoots was the highest in summer (9.84±0.45 for “Huangjinju” and 9.02±0.88 for “Ningzhou 2”, followed by autumn and spring. The chlorophyll a, chlorophyll b and carotenoid in the fresh shoots of “Huangjinju” increased with the change of seasons (spring, summer and autumn). Conculsion The content of main biochemical components and pigments in shoots of different tea plants vary significantly between different seasons. The shoots of “Huangjinju” are more suitable for making famous green tea in spring and black tea in summer or autumn due to the low phenol-ammonia ratio in spring. At the same time, the pigment level can truly reflect the metabolic balance and substance accumulation level in the new shoot of tea plant, which can provide reference for the adaptability.