茶树品种主要化学成份与品质关系的研究

A STUDY ON THE RELATIONSHIP BETWEEN MAIN CHEMICAL COMPONENTS AND QUALITY OF TEA VARIETIES

对省内外120余茶树品种春梢样进行生化成份测定,结果表明:茶多酚平均含量为30.46%,氨基酸总量3.25%,咖啡碱4.38%,可溶性糖4.18%,水浸出物45.68%.品种间各项化学成分变异幅度较大(最高和最低间相差2倍以上,而氨基酸相差近4倍).茶多酚和儿茶素含量,红茶品种新梢明显高于绿茶品种;而氨基酸含量则反之.其他化学成份在品种间亦表现出不同程度的差异.茶多酚和儿茶素与红碎茶品质显著相关,相关系数分别为0.91和0.82;氨基酸、水浸出物与绿茶品质显著相关(氨基酸相关系数为0.95).其他化学成分与茶品质也有一定关系.在此基础上,拟定红、绿茶品种中茶多酚的指标分别为28%～33%和18%～22%;儿茶素分别为130～136mg/g和88～94mg/g;氨基酸分子为1.88%～2.20%和3.25%～3.60%;咖啡碱分别为3.40%～3.85%和3.30%～3.65%.另外,绿茶品种中水浸出物的指标为37%～40.20%.

Based on the long-term and detailed investigation on the quality-related chemical components in 120 tea samples collected, from the spring shoots of tea varieties inside or outside of Sichuan province,the content level and the variant degree of tea polyphenol,cotechin,amino acid,caffeine,water extracts and soluble carbohydrates in the tea varieties in Sichuan were determined, the content variation and characteristics of that in tea varieties which suit to process black tea or green tea were found out and a series of standards were set up separately,that were:polyphenol is 28%-33%and 18%-22%;catechin is 130-136mg/g and 88-94mg/g;amino acid is 1. 88%-2. 20% and 3. 25%-3. 60%,caffeine is 3. 40%-3. 85% and 3. 30%-3.65%. Besides,the variety of green tea type required water extract is 37%-40. 2%.