摘要
【目的】对筛选的贵州望谟八步茶2个紫芽茶树品系主要生化成分进行比较分析,为望谟八步茶种质资源的筛选与茶产品的开发提供参考。【方法】以望谟本地绿芽品系为对照(CK),采用高效液相色谱等方法,对紫芽品系ZY-1和ZY-2一年四季(4个月份)1芽2叶的5个常规成分、10种儿茶素单体和3种生物碱组分进行检测分析。【结果】随季节变更,紫芽茶树品系ZY-1和ZY-21芽2叶的水浸出物含量变化显著,可溶性糖含量均呈先增加、后减少、再增加的变化趋势;游离氨基酸总量均在3月达最高,花青素含量与茶树叶色表型表现一致,顺序依次为ZY-1>ZY-2>CK,且ZY-1、ZY-2和CK的花青素含量为7.26、3.31和2.48 mg/g。ZY-1和ZY-2的生物碱组分和儿茶素单体随季节变化差异显著(P<0.05,下同),其中,茶叶碱含量呈现显著降低的趋势,且均为ZY-1>ZY-2>CK,咖啡碱含量和生物碱总量分别在3和8月积累较多;非酯型儿茶素EC和EGC含量在10月较高,酯型儿茶素GCG、EGCG和EGCG3"Me含量在5和8月较高,非酯型儿茶素和酯型儿茶素含量规律大致为ZY-2>ZY-1;从儿茶素指数上看,ZY-1和ZY-2的持嫩性均较好。【结论】茶树叶色紫化程度不同的茶叶品系,其在不同季节主要生化成分含量存在差异,紫芽茶树品系更适制绿茶和功能型高花青素茶产品。
【Objective】The main biochemical components of two new strains purple tea trees from Wangmo Babu tea were compared and analyzed in order to provide reference for the resource selection and tea product development ofWangmo Babu tea.【Method】With the local green tea strains in Wangmo as control(CK),five conventional components,ten catechins,three alkaloid components of the new strains of purple bud tea ZY-1 and ZY-2 one bud and two leaves were detected by high performance liquid chromatography(HPLC)and other detected methods during four seasons(four months).【Result】The water extract content of purple tea ZY-1 and ZY-2 one bud and two leaves changed significantly with the seasonal changes,and the soluble sugar showed a trend of first increasing,then decreasing and then increasing.The total amount of free amino acids reached the highest in March,and the anthocyanin content was consistent with the leaf phenotype as ZY-1>ZY-2>CK,containing 7.26,3.31 and 2.48 mg/g anthocyanin respectively.The alkaloid components and catechin components of ZY-1 and ZY-2 were significantly different with the seasonal changes(P<0.05,the same below),and the content of alkaloid in tea showed a significant decrease trend,and presented as ZY-1>ZY-2>CK,and the caffeine content and total amount of alkaloid accumulated more in March and August.The contents of non-ester catechin EC and EGC were higher in October.The contents of ester catechin GCG,EGCG and EGCG3"Me were higher in May and August,and the contents of non-ester catechin and ester catechin were ZY-2>ZY-1.In terms of catechin index,both ZY-1 and ZY-2 had better tender retention.【Conclusion】The contents of main biochemical components are different in different seasons for the tea strains with different degrees of purple leaf color.The purple tea strains are more suitable for producing green tea and functional high-anthocyanin tea products.
作者
张涛
杨慧
朱盛尧
王雨鑫
王莹
王济红
邓燕莉
ZHANG Tao;YANG Hui;ZHU Sheng-yao;WANG Yu-xin;WANG Ying;WANG Ji-hong;DENG Yan-li(Tea College,Guizhou University,Guiyang,Guizhou 550025,China;Guzhang County Organic Tea Industry Co.,Ltd.,Xiangxi Tujia and Miao Autonomous Prefecture,Hunan 416300,China;Guizhou Institute of Biology,Guiyang,Guizhou 550009,China)
出处
《南方农业学报》
CAS
CSCD
北大核心
2023年第2期516-524,共9页
Journal of Southern Agriculture
基金
贵州省科技计划项目(黔科合基础〔2019〕1077,黔科合支撑〔2020〕1Y003)
贵州省科技人才平台项目(黔科合平台人才〔2018〕5781-36)
贵州大学引进人才科研项目(贵大人基合字〔2017〕09)。
关键词
生化成分
儿茶素
生物碱
紫化茶
花青素
季节性变化
biochemical component
catechin
alkaloid
purple tea
anthocyanin
seasonal changes
作者简介
通讯作者:邓燕莉(1985-),https://orcid.org/0000-0002-6379-8115,博士,副教授,主要从事茶叶加工与茶叶品质化学研究工作,E-mail:dengyanli2011@sina.com;第一作者:张涛(1998-),https://orcid.org/0000-0001-7292-8260,研究方向为茶叶品质化学,E-mail:zhangtao953@sina.com。
