3种紫芽茶不同成熟度芽叶特性及生化成分分析

Characteristics and biochemical component analysis of bud and leaf with different maturity of 3 kinds of purple bud tea

中文关键词:  紫芽茶  不同成熟度  芽叶特性  生化成分  相关性分析

英文关键词:purple bud tea  different maturity  bud and leaf characteristics  biochemical components  correlation analysis

中文摘要:

      目的 研究不同成熟度紫芽茶芽叶特性及其生化成分含量与成熟度的相关性。方法 以思茅茶树良种场资源圃的紫娟、丹妃、水塘黑茶3个品种为原料, 采用茶树种质资源描述规范法对芽叶特性进行描述, 高效液相色谱法分析茶叶内含成分含量, 并对其与成熟度的相关性进行分析。结果 供试样内含成分随成熟度呈现不同程度的变化, 其中花青素含量与芽叶红紫色深浅程度呈正相关, 与成熟度呈负相关, 花青素含量变幅为0.14~3.63 mg/g。茶多酚、咖啡碱、儿茶素、水浸出物同成熟度呈现负相关; 不同成熟度氨基酸含量变化1.09%~5.85%, 其中含量最高的是水塘黑茶, 其次是丹妃; 咖啡碱含量2.58%~5.76%, 其中含量最高的是紫娟, 其次是丹妃; 茶多酚含量6.36%~31.21%、儿茶素含量2.42%~24.03%、水浸出物含量22.93%~41.30%, 其中含量最高的均是丹妃。结论 紫色品种茶中的内含成分丰富, 具有较高的茶多酚、咖啡碱、氨基酸和儿茶素, 其中丹妃内含成分含量均较高, 单芽的花青素含量达3.63 mg/g, 可作为高产优质、高花青素茶树品种的选育对象。

英文摘要:

      Objective To study the bud and leaf characteristics, correlation between the content of biochemical components and maturity of purple bud tea with different maturity. Methods With 3 varieties of Zijuan, Danfei and Water Pond Hei Cha came from the field gene bank in Simao Tea Plant Seed Farm as raw materials. The bud and leaf characteristics were described by descriptive standard method of tea germplasm resources, the content of biochemical components was analyzed by high performance liquid chromatography, and the correlation between tea components and maturity was analyzed. Results The biochemical components of the samples varied with maturity, in terms of anthocyanin content was positively correlated with the color of bud and leaf expressing red and purple, anthocyanin content was negatively correlated with the bud and leaf maturity; the variation of anthocyanin content was 0.14?3.63 mg/g. Tea polyphenols, caffeine, catechins and water extracts showed a negative correlation with the bud and leaf maturity; changes of amino acid content in different bud and leaf maturity were 1.09%?5.85%, among them, the highest content was Water Pond Hei Cha, secondly was Danfei; changes of caffeine content were 2.58%?5.76%, among them, the highest content was Zijuan, secondly was Danfei; changes of tea polyphenols content were 6.36%?31.21%, changes of catechin content were 2.42%?24.03%, changes of water extract content were 22.93%?41.30%, among them, the highest content was Danfei. Conclusion Purple tea varieties are rich in components, which have high tea polyphenols, caffeine, amino acid and catechins. Among them, the contents of Danfei are higher than other purple tea varieties, its anthocyanin content of single bud is up to 3.63 mg/g, which can be used as a breeding target for high yield, high quality and high anthocyanin tea cultivars.