| 罗坑野生红茶感官审评及其生化组分研究 |
| |
| 引用本文： | 姜晓辉,吴华玲,陈栋,乔小燕.罗坑野生红茶感官审评及其生化组分研究[J].中国农学通报,2014,30(31):126-131. |
| |
| 作者姓名： | 姜晓辉 吴华玲 陈栋 乔小燕 |
| |
| 作者单位： | 广东省农业科学院饮用植物研究所,广东省农业科学院饮用植物研究所（茶叶研究中心），广东省茶树资源创新利用重点实验室,广东省广州市天河区金颖路29号广东省农业科学院茶叶研究所,广东省广州市天河区金颖路3号广东省农业科学院茶叶研究所 |
| |
| 基金项目： | 国家现代农业产业技术体系建设专家岗(CARS-23)；广东省农业科技推广专项“高香型红茶新品种及配套技术集成示范推广”(201201119) |
| |
| 摘 要： | 为了深入了解广东地区野生茶树种质资源生理生化特性，更有效地利用野生茶树种质资源进行红茶的育种工作，采用高效液相色谱技术对14 个罗坑红茶样中的18 种氨基酸组分、8 种可溶性糖组分、6 种儿茶素组分进行分析，并结合感官审评对对罗坑茶树群体进行红茶种质筛选。结果表明：在14 个茶样中的儿茶素组分EGC含量最高，在15~60 mg/g；LX4-1、LX4-2、JG5-1 中检测到的6 种儿茶素组分含量较高,分别是118.8、88.2、106.2 mg/g；在可溶性糖组分中麦芽糖含量最高，在7~18 mg/g，NJW6-2、SK1-2、LX4-2 中检测到的8 种可溶性糖含量较高，分别是64.1、40.1、41.0 mg/g；在氨基酸组分中茶氨酸含量最高，在10.3~23.0 mg/g，LX4-1、DBT9-1、FSP7-2 中检测到的18 种氨基酸含量较高,分别是42.0、41.2、
42.5 mg/g；在上述化学组分具有特异性的种质中HJY3-1、LX4-1 具有浓郁的杏仁香，JG5-1 具有特殊的苦味和回甘，NJW6-2 甜香型明显。本研究结果表明不同的野生红茶生化成分含量相差较大，具有较高的多样性，并根据该结果筛选出HJY3-1、LX4-1、JG5-1、NJW6-2 等4 份重要的特异种质资源，在红茶育种中存在较高的潜在价值。
|
| 关 键 词： | 不同营养水平 不同营养水平 |
| 收稿时间： | 2014/7/10 0:00:00 |
| 修稿时间： | 2014/7/10 0:00:00 |
Sensory Quality Evaluation and Biochemical Composition of Luokeng Black Tea |
| |
| Jiang Xiaohui,Wu Hualing,Chen Dong,Qiao Xiaoyan.Sensory Quality Evaluation and Biochemical Composition of Luokeng Black Tea[J].Chinese Agricultural Science Bulletin,2014,30(31):126-131. |
| |
| Authors: | Jiang Xiaohui Wu Hualing Chen Dong Qiao Xiaoyan |
| |
| Institution: | (Drinkable Plant Research Institute (Tea Research Center)/Guangdong Academy of Agricultural Sciences/ Guangdong Key Laboratory of Tea Plant Resources Innovation ＆ Utilization, Guangzhou 510640) |
| |
| Abstract: | In order to deeply understand the physiological and biochemical characteristics of wild tea germplasm resources in Guangdong and effectively use wild tea germplasm resources for breeding black tea,eighteen amino acid components, eight soluble sugars, six kinds of catechin components in 14 black tea samples were detected with high performance liquid chromatography（HPLC） technology, and combined with sensory quality evaluation, to screen black tea germplasm in Luokeng tea group. The HPLC results showed that EGC had an absolute superiority in catechin, between 15-60 mg/g, and LX4-1, LX4-2 and JG5-1 had higher contents of the total six catechins, they were 118.8, 88.2 and 106.2 mg/g. Maltose was the main component in soluble sugars, between 7-18 mg/g, NJW6-2, SK1-2 and LX4-2 had higher contents of the total eight soluble sugar components, they were 64.1, 40.1, 41.0 mg/g; theanine was the main component in the amino acids,between 10.3-23.0 mg/g, and LX4-1, DBT9-1 and FSP7-2 had higher contents of the total 18 amino acids,they were 42.0, 41.2, 42.5 mg/g. The sensory quality evaluation results showed that HJY3-1 and LX4-1 were rich in almond fragrance, JG5- 1 had special bitterness, NJW6- 2 had very strong sweetness. The results showed that different wild black tea had high diversity in biochemical component content,and HJY3-1, LX4-1, JG5-1, NJW6-2 were excellent germplasms to black tea breeding. |
| |
| Keywords: | tea plant germplasm black tea biochemical constituents |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《中国农学通报》浏览原始摘要信息 |
| 点击此处可从《中国农学通报》下载免费的PDF全文 |
|
