摘要
采用分光光度法和高效液相色谱法,对33份尤溪苦茶资源的花青素、总黄酮、生物碱组分、儿茶素组分等显苦涩味物质的生化成分进行测定。结果表明,其物质成分特征指标均具有一定差异,20个指标变异系数在9.74%~73.08%之间,说明尤溪苦茶苦涩味生化成分存在丰富的多样性和变异性。与4份对照茶树相比,发现尤溪苦茶在花青素、咖啡碱、可可碱、茶碱、表没食子儿茶素没食子酸酯、儿茶素总量和酯型儿茶素的均值均高于对照,表明尤溪苦茶苦涩味突出的原因为高含量的花青素、咖啡碱和儿茶素及其相互协同作用。据此筛选出花青素含量特异资源8份、高咖啡碱资源1份、可可碱特异资源1份以及高表没食子儿茶素没食子酸酯资源21份,为苦茶的杂交育种、创新加工、功能性成分开发与次生代谢机理的相关研究提供良好的材料基础。
This study determined the bitter and astringent substances, such as anthocyanins, total flavonoids, alkaloids and catechins in 33 samples of Youxi bitter tea leaves by ultraviolet spectrophotometry and high performance liquid chromatography(HPLC). The results showed that all characteristic components tested varied among samples, and the variation coefficients of 20 of these indicators varied from 9.74% to 73.08%, indicating the rich diversity and high variability of bitter and astringent compounds in Youxi bitter tea. Compared with four control teas, the average values of anthocyanins, caffeine, theobromine, theophylline, epigallocatechingallicacid, total catechins and ester catechins were found to be higher in Youxi bitter tea, providing preliminary evidence that the distinct bitterness and astringency of Youxi bitter tea is related to the high contents of anthocyanins, caffeine and catechins and their synergistic effects. This study then screened out one anthocyanin-rich sample, one caffeine-rich sample, one theobromine-rich sample and 21 EGCG-rich samples. This study provides a good material basis for future research on cross-breeding, processing innovation, functional components and secondary metabolism of bitter tea.
作者
唐琴
孙威江
陈志丹
沈诗钰
周喆
陈佳佳
陈翠翠
TANG Qin;SUN Weijiang;CHEN Zhidan;SHEN Shiyu;ZHOU Zhe;CHEN Jiajia;CHEN Cuicui(College of Horticulture, Fujian Agriculture Forestry University, Fuzhou 350002, China;Collaborative Innovation Center of Modern Agriculture Industrial Park of Anxi County, Quanzhou 362400, China;Fujian Tea Industry Engineering Technology Research Center, Fuzhou 350002, China;Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362400, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第18期242-247,共6页
Food Science
基金
福建省自然科学基金项目（2018J01589）
福建省科技重大专项专题项目（2017NZ0002-1）
关键词
尤溪苦茶
苦涩味
生物碱
儿茶素
Youxi bitter tea
bitterness and astringency
alkaloids
catechin
作者简介
第一作者:唐琴(1994—)(ORCID: 0000-0001-9128-6523),女,硕士研究生,研究方向为茶树遗传育种与分子生物技术。E-mail: tq_tea@126.com;通信作者:孙威江(1964—)(ORCID: 0000-0002-1008-1196),男,教授,博士,研究方向为茶树种质资源、茶叶质量安全与品质调控。E-mail: swj8103@126.com;通信作者:陈志丹(1984-)(ORCID: 0000-0002-1036-7194),男,副教授,博士,研究方向为茶树遗传育种与茶叶质量安全。E-mail: asbulletdan@163.com.
