茶树育种品质早期化学鉴定——Ⅰ.鲜叶的主要生化组分与红茶品质的关系

Chemical Evaluation on Tea Quality During Early-stage of Breeding program——Ⅰ.Relationship Between the Biochemical Component Content in Shoot and the Quality of Black Tea

用直线和曲线模型,模拟分析了38个品种(系)一芽二三叶鲜叶中的主要生化组分与红茶感官品质的关系。结果表明,水浸出物(We)与红茶品质(BQ)的关系可用直线模型(BQ=67.1204+0.4196We)来模拟;茶多酚(Ph)、咖啡碱(Cf)与红茶品质的关系宜用渐近曲线模型(BQ=91.9736-206.0034 Ph^(-1),BQ=89.8686-26.9622 Cf^(-1))来描述;氨基酸(A),酚氨比(P/A)与红茶品质的关系可用二次曲线[BQ=73.84+15.4138A-4.9612A^2,BQ=78.6596+0.4919P/A-0.0089(P/A)~2]来分析;还原糖与红茶品质没有显著相关。

Relationship between the content of biochemical component in shoots ofthe one bud & two or one bud & three and the quality of black tea wassimulated with linear and curve mathematical models.Results showed thatthe relationship between the water extract content and the quality could bematched in a linear model's way,while those between the polyphenolscontent and the quality,between the caffine content and the quality in aasymptotic curve model's way,and those between the amino acids contentand the quality,between the value of polyphenols/amino acids and thequality in a quadratic cuvre model's way.No significant correlationbetween the reduced sugar content and the quality could be calculatedsimulatedly.