紫芽品种茶树春梢芽叶生化成分分析

Biochemical components in the shoot of purple bud tea varieties

研究了紫色深浅不一的5个特定紫芽品种茶树春梢芽叶中的花青素、茶多酚、黄酮类、氨基酸、咖啡碱、水浸出物、儿茶素总量、酯型儿茶素总量、简单儿茶素总量等生化成分含量的差异.结果表明:紫芽品种茶树芽叶紫色深浅与花青素含量关系密切,与茶多酚、咖啡碱、氨基酸、黄酮类、水浸出物、儿茶素等含量没有直接相关性.普通品种紫色芽的花青素、茶多酚、水浸出物、儿茶素总量、酯型儿茶素总量等均较正常黄绿色芽叶高,氨基酸、简单儿茶素总量等均较正常芽叶低.

Biochemical components including anthocyanidins, polyphenols, flavones, amino acids, caffeine, water extracts and cat- echins in spring shoots of several specific purple bud tea varieties were determined. The resuhs showed that the purple depth was re- lated to the contents of anthocyanidins closely, and had no direct correlativity with polyphenols, caffeine, amino acids, flavones, water extracts and catechins. As to common varieties, the total contents of anthocyanidins, tea polyphenols, water extracts, cate- chins and complex catechins were higher, while the amino acids and simple catechins were lower in varieties of purple buds.