茶树紫色芽叶分级标准研究

Study On the Classification Standard of Purple Tea Shoot

不同品种茶树上的紫色芽叶的紫色深浅不同,建立茶树紫色芽叶的分级标准,将为今后的进一步的研究提供有益的参考。首次运用目测、色差计测色和花青素含量分析相结合的方法,研究了茶树紫色芽叶等级划分的理化指标。结果表明:茶树芽叶紫色深浅与色差计测色值a,b,L及花青素的含量密切相关,可以根据紫色芽叶的色差计测色值a,b,L的读数范围和芽叶花青素的含量水平将茶树芽叶分成绿色、浅紫色、中紫色、深紫色和特紫色5个等级,据此建立了一个茶树紫色芽叶的分级标准。该标准的建立为今后进一步研究和开发茶树紫色芽叶提供了有益的参考。

The depth of purple color of the purple shoots of different tea varieties is different. The establishment of a classifying standard of purple tea stoots would provide an useful reference for the further research. The method of combination of eyeightings, color measuring by equipment and the content anal- ysis of anthocyanidin was used for the first time to study the standard used to classify the degrees of purple tea shoots. The results showed that the depth of purple of tea shoot was closely related with the meas- urements of color a, b and L and the contents of anthocyanin of the shoots. According to the range of measurements of color a, b and L and the content level of anthocyanin of the shoots, all purple tea shoots were classified to 5 degrees, i.e. green shoot, light purple shoot, medium purple shoot, deep purple shoot and extreme purple shoot and an initial purple shoots grading standard was established. This standard might be a useful reference for the further study and the utilization of purple tea shoots.