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| 茗科1号和金牡丹工夫红茶游离氨基酸组成特征分析 | |
| 引用本文： | 黄玮,潘玉华,余成法,叶小辉,张丹丹,陈静,吴先寿,叶乃兴.茗科1号和金牡丹工夫红茶游离氨基酸组成特征分析[J].茶叶科学简报,2014(4):10-15. |
| 作者姓名： | 黄玮 潘玉华 余成法 叶小辉 张丹丹 陈静 吴先寿 叶乃兴 |
| 作者单位： | 1. 福建农林大学园艺学院,福建福州,350002 2. 宁德职业技术学院农业科学系,福建福安,355000 3. 福安市农垦茶业有限公司,福建福安,355000 4. 福建谦谦一叶茶业科技有限公司,福建寿宁,355508 |
| 基金项目： | 福建省科技重点项目(2013S0065)；福建省教育厅A类项目(JA08243)；福建省“2011协同创新中心”中国乌龙茶产业协同创新中心(培育)专项(2013-51)。 |
| 摘 要： | 采用氨基酸自动分析仪测定分析了茗科1号和金牡丹工夫红茶游离氨基酸组分,结果表明：茗科1号工夫红茶游离氨基酸总量为38.43 mg/g,金牡丹工夫红茶为37.20 mg/g。含量较高的氨基酸组分为茶氨酸、谷氨酸、天冬氨酸、丝氨酸,其中茗科1号工夫红茶茶氨酸比例为（73.02±3.63）%,金牡丹工夫红茶茶氨酸比例为（66.82±7.94）%。茗科1号和金牡丹工夫红茶的氨基酸组分含量总体差异较小,与铁观音工夫红茶均有较大差异。通过主成分分析结果表明,丙氨酸、苏氨酸、丝氨酸和赖氨酸可以作为金牡丹工夫红茶区分茗科1号、铁观音工夫红茶的氨基酸特征组分;半胱氨酸、天冬氨酸及酪氨酸可以作为茗科1号工夫红茶区分金牡丹、铁观音工夫红茶的氨基酸特征组分。 |
| 关 键 词： | 茗科1号(金观音) 金牡丹 工夫红茶 氨基酸组分 主成分分析 |
Analysis on the Constituents of Free Amino Acids inMingke 1 and Jinmudan Congou Black Tea |
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| HUANG Wei,PAN Yu-hua,YU Cheng-fa,YE Xiao-hui,ZHANG Dan-dan,CHEN Jing,WU Xian-shou,YE Nai-xing.Analysis on the Constituents of Free Amino Acids inMingke 1 and Jinmudan Congou Black Tea[J].Tea Science and Technology,2014(4):10-15. | |
| Authors: | HUANG Wei PAN Yu-hua YU Cheng-fa YE Xiao-hui ZHANG Dan-dan CHEN Jing WU Xian-shou YE Nai-xing |
| Institution: | HUANG Wei,PAN Yu-hua,YU Cheng-fa,YE Xiao-hui,ZHANG Dan-dan,CHEN Jing,WU Xian-shou,YE Nai-xing ( 1.College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; 2.Ningde Vocational and Technical College Department of Agricultural Sciences, Fu＇an, Fujian 355000, China 3.Fuan Nongken Tea Industry Co. Ltd, Fu＇an, Fujian 355000, China; 4. Fujian Qianqian Yiye Industry Co. Ltd, Fu ＇an, Fujian 355000, China) |
| Abstract: | The compositions of free amino acids of congou black teas, which were made by cultivars Mingke 1（Camellia Sinensis） and Jinmudan（Camellia Sinensis） have been analyzed in the study by using automatic amino acid analyzer. The results showed that the total amount of free amino acids in Mingke 1 and Jinmudan congou black teas were 38.43mg/g and 37.20 mg/g, respectively. In general, the contents of theanine, glutamic acid, aspartic acid and serine were higher than other amino acid components in the two congou black teas. Theanine accounted for（73.02±3.63）% of total amino acids in Mingke 1 congou black teas and（66.82±7.94）% in Jinmudan congou black teas. As for the contents of amino acid constituents, small difference was observed between Mingke 1 and Jinmudan congou black tea, but both of them showed a large difference comparing to Tie guanyin（Camellia Sinensis） congou black tea. Furthermore, the principal component analysis results showed that the lanine, threonine, serine and lysine are the characteristic components of amino acids to distinguish Jinmudan congou black teas from Mingke 1 and Tie guanyin congou black teas. On the other hand, the cysteine, aspartic acid and tyrosine, as the characteristic components of amino acids, could be used in distinguishing Mingke 1 congou black teas from Jinmudan and Tie guanyin congou black teas. |
| Keywords: | Mingke 1 Jinmudan congou black tea amino acid constituents principal component analysis |
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