四川农业大学学报 ›› 1983, Vol. 1 ›› Issue (01): 137-148.doi: 10.16036/j.issn.1000-2650.1983.01.019

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不同条件下茶树新梢和老叶主要生化成份研究初报

王宗尧, 陈昌辉   

  1. 四川农学院园艺系
  • 出版日期:1983-03-31 发布日期:2017-03-11

PRELIMINARY STUDY ON PRINCIPAL BIOCHEMICAL COMPOSITIONS OF TEA NEW SHOOTS AND OLD LEAVES UNDER VARIOUS CONDITIONS

Wang Zongyao, Chen Changhui   

  1. Sichuan Agricultural College
  • Online:1983-03-31 Published:2017-03-11

摘要: 茶叶的生化成分十分复杂,其中决定鲜叶自然品质的主要成分是:茶多酚、氨基酸和咖啡碱等物质。由于茶树品种不同。立地条件不同,新梢生育程度不同,鲜叶中主要生化成分的含量存在较大的差异。
本试验仅对雅安茶区不同立地条件下培育的几个主要茶树品种进行生化成分的分析测定,以了解其变化趋势,为不同栽培技术措施提高鲜叶品质的试验奠定基础。

Abstract: The results of analyses provide basic data for further experiments in improving the guality of fresh tea leaves by various cultivation techniques.
1. In the same sites, owing to the difference of the tea varieties, the new shoots and old leaves show sigvificanf difference in. biochemical compositions.
The polyphenol content of tea fresh leaves in variant (crop easons), both in the new shoots and in the old leaves, is low in spring, high in summer and the highest in autumn (At the location of leaf), the difference of content is obvious among the New shoots but not among the old leaves.
The total content of amino acids in new shoots is significantly different during variant (crop seasons), i.e., high in spring, low in autumn and the lowest in summer. In old leaves, this difference seems unapparent, but appears a change against in new shoots. It seems that the content of amino acids is high in summer, low in autumn and the lowest in spring. There is no obvious difference in the (location of leaves), either in the new shoots or in the old leaves.
The caffeine content at the(crop season) is different, low in spring, and high in autumn. The difference among the (location of leaves) shows that the rude caffeine content decreases gradually in new shoots, but increases gradually in old leaves, with rising (location of leaves)
2.In the different sites, the tea polyphnol and rude caffeine contents of Sichuan variety increase with the sea-level, while those of Fuding variety decrease with the sea-level. The total content of amino acids increase with the sea-level, whether in the Sichuan variety or in the Fuding Variety.