摘要
对29个不同茶树品种进行氨基酸组分及含量进行分析,结果表明:并不是每个品种均含有检测的天冬酰胺、丝氨酸、谷氨酸等18种氨基酸,且每种氨基酸在总氨基酸中所占比例均存在一定差异性,但都以茶氨酸含量最高,占干茶含量的1%～5%,达游离氨基酸总量的30%～60%;其中安吉白茶的游离氨基酸和茶氨酸含量尤其突出,其含量明显高于其他茶树品种,分别达到8.67%和4.8%。
The content and composition of amino acids in 29 varieties of tea-plant have been analyzed. The results indicated that 18 kinds of amino acids are not contained in every species; the content proportion of each amino acids in total amino acids had some differences, but the content of theanine was the highest in all of the amino acids in every species, which occupied 1%～5% in content of dry-tea, and occupied 30%～60% of total free amino acids; among 29 varieties of tea-plant, the content of free amino acids and theanine in Anji white tea is extremely stand out, which reached 8.67% and 4.8%, respectively, and is obviously higher than the others.
出处
《湖南农业科学》
2010年第12期141-143,共3页
Hunan Agricultural Sciences
基金
长沙市重点科技项目(1016DB0014)
关键词
品种
茶氨酸
氨基酸
variety
theanine
amino acids
