四川农业大学学报 ›› 2012, Vol. 30 ›› Issue (04): 424-428.doi: 10.3969/j.issn.1000-2650.2012.04.010

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荥经枇杷茶野生大茶树主要品质生化成分研究

唐建敏, 郭雅丹, 汪婷, 曾艳, 唐茜   

  1. 四川农业大学园艺学院, 四川 雅安 625014
  • 收稿日期:2012-08-30 出版日期:2012-12-31 发布日期:2017-02-28
  • 作者简介:唐建敏,硕士研究生。
  • 基金资助:
    四川茶叶创新团队新品种选育与推广课题

Study on Biochemical Composition of Yingjing Loquat Wild Tea Plants in Sichuan

TANG Jian-min, GUO Ya-dan, WANG Ting, ZENG Yan, TANG Qian   

  1. College of Horticulture, Sichuan Agricultural University, Yaan 625014, Sichuan, China
  • Received:2012-08-30 Online:2012-12-31 Published:2017-02-28
  • Contact: 唐茜,教授,主要从事茶树栽培生理方面的研究,E-mail:tangqi2008@126.com E-mail:tangqi2008@126.com

摘要: [目的] 了解荥经枇杷茶野生大茶树的生化特性,并为选择优良单株、发掘特异资源(高咖啡碱、儿茶素等材料)和选育优质特色品种等提供依据。[方法] 通过调查四川荥经枇杷茶野生大茶树的资源现状,根据植物学特征,从中选取具代表性的茶树初分为5个类型(编号Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅴ),并对其主要生化成分与氨基酸组成进行测定分析。[结果] 荥经枇杷茶野生大茶树内含物质较丰富,水浸出物含量34.02%~50.19%,游离氨基酸总量2.18%~4.45%,茶多酚含量27.50%~38.75%,咖啡碱含量3.12%~4.48%,儿茶素含量119.24~158.28mg/g。[结论] 从主要生化成分含量、酚氨比可推论,Ⅰ类茶树适制绿茶,Ⅲ类和Ⅴ类适制红茶。从茶氨酸和苯丙氨酸含量比例、儿茶素总量及组分等数据可推论,5类型供试枇杷茶树中,Ⅰ类茶树进化程度最高。

关键词: 荥经枇杷茶, 野生大茶树, 生化成分

Abstract: [Objective] The purpose of the study was to comprhend the biochemical characteristics of Yingjing loquat tea plants, to provide theoretic basis for the selection of superior individual and exploration of specific resources(e. g. high caffeine, catechins), breeding quality species. [Method] Five types typical tea plants numbered Ⅰ to Ⅴ was chose based on distribution status and botanical features of wild tea plant. Major biochemical components and amino acid composition of this plants were measured. [Results] The contents of Yingjing loquat tea plants were abundant. Water extract content arranged at 34.02%-50.19%. Free amino acids arranged at 2.18%-4.45%. Tea polyphenol content arranged at 27.50%-38.75%. Caffeine content arranged at 3.12%-4.48%, while catechins arranged at 119.24-158.28 mg/g. [Conclusion] According to the contents and phenol ammonia, it is conclusion that the tea plants numbered Ⅰ is suitable for green tea, while the types Ⅲ and Ⅴ are suitable for black tea. What's more, type Ⅰ tea palnt has higher degree of evolution than other four types inferred from the content of theanine and phenylalanine, total catechins and catechins components.

Key words: Yingjing loquat tea, wild tea plants, biochemical component

中图分类号: 

  • S571.1