| 可可茶无性系品种的生化成分研究 |
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| 引用本文： | 何玉媚,彭力,李成仁,李家贤,黄华林,乔小燕,晏嫦妤,吴华玲,叶创兴,宋晓虹.可可茶无性系品种的生化成分研究[J].广东农业科学,2011,38(6):10-13. |
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| 作者姓名： | 何玉媚 彭力 李成仁 李家贤 黄华林 乔小燕 晏嫦妤 吴华玲 叶创兴 宋晓虹 |
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| 作者单位： | 1. 广东省农科院茶叶研究所,广东英德,513000
2. 中山大学生命科学学院,广东广州,510275 |
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| 基金项目： | 国家自然科学基金(39570081); 广东省自然科学基金(2005B2080100); 广州市科技局重点项目基金(956148-98-Z-70,2001-T-012-01) |
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| 摘 要： | 可可茶是我国特有的珍稀野生茶树资源,具有天然不含咖啡碱的特性。本研究以单株选育的无性系品种可可茶1号和可可茶2号为研究对象,运用高效液相色谱法和紫外分光光度法对其蒸青样、绿茶、黄茶、红茶的茶多酚总量、氨基酸总量、黄酮类总量、儿茶素组分、生物碱、茶氨酸及茶黄素、茶红素、茶褐素等成分的含量进行了定性定量分析。结果表明:(1)可可茶1号和2号优势嘌呤生物碱为可可碱,含量分别为3.98%~6.06%和4.21%~6.26%;可可茶鲜叶、绿茶和黄茶的优势儿茶素组分为(-)-gallocatechin gallate(GCG),含量分别为5.26%~14.88%和6.51%~13.58%。(2)在鲜叶和各类成茶中,可可茶的茶多酚总量及氨基酸总量均大于对照品种白毛2号,但是茶氨酸的含量明显低于对照种;可可茶和栽培茶树白毛2号制成红茶后,茶多酚含量均比其蒸青样、绿茶、黄茶低。(3)可可茶嫩梢所含的茶叶生化成分呈季节性变化,氨基酸总量和茶氨酸含量为春季>夏季>秋季,茶多酚、总黄酮、生物碱及主要儿茶素的含量为夏季>春季>秋季。(4)可可茶红茶的茶黄素、茶红素与茶褐素特别是茶褐素远高于白毛2号红茶。
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| 关 键 词： | 可可茶 无性系 生化成分 季节变化 |
Research on the biochemical ingredients of cultivated varieties of Cocoa tea |
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| HE Yu-mei,PENG Li,LI Cheng-ren,LI Jia-xian,HUANG Hua-lin,QIAO Xiao-yan,YAN Chang-yu,WU Hua-ling,YE Chuang-xing,SONG Xiao-hong.Research on the biochemical ingredients of cultivated varieties of Cocoa tea[J].Guangdong Agricultural Sciences,2011,38(6):10-13. |
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| Authors: | HE Yu-mei PENG Li LI Cheng-ren LI Jia-xian HUANG Hua-lin QIAO Xiao-yan YAN Chang-yu WU Hua-ling YE Chuang-xing SONG Xiao-hong |
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| Institution: | HE Yu-mei1,PENG Li2,LI Cheng-ren2,LI Jia-xian1,HUANG Hua-lin1,QIAO Xiao-yan1,YAN Chang-yu1,WU Hua-ling1,YE Chuang-xing2,SONG Xiao-hong2(1.Tea Institute,Guangdong Academy of Agricultural Sciences,Yingde 51000,China,2.School of Life Science,Sun Yat-sen University,Guangzhou 510275,China) |
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| Abstract: | Cocoa tea(Camellia ptilophylla),natural non-caffeine tea tree,is a special tea resourse in southern China.Our research studied on the biochemical ingredients of cocoa tea 1# and cocoa tea 2# using UV-spectrophotometric and HPLC methods,which were the cultivated varieties during its domesticating and breeding process.The chemical analysis results showed that:(1) cocoa tea 1# and cocoa tea 2# were caffeine free tea plant,the major purine alkaloid was theobromine,which were 3.98%~6.06% and 4.21%~6.26% in dry w... |
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| Keywords: | Cocoa tea cultivated varieties biochemical ingredient seasonal change |
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