上川岛红茶主要生化成分研究

Study on Biochemical Composition of Shangchuan Island Black Tea

以上川岛茶叶为材料,分析春夏秋不同季节红茶加工过程中主要生化成分的变化。结果表明:3个季节的茶叶鲜叶中,春茶的水浸出物、氨基酸、黄酮含量最高;夏茶的茶多酚、酚氨比、可可碱、咖啡因及茶叶碱含量最高;不同季节茶叶水浸出物、茶多酚、氨基酸、咖啡碱及茶叶碱差异均极显著;3个季节鲜叶中8种儿茶素单体含量顺序不完全一致,相互之间差异极显著。加工过程中,茶叶水浸出物、茶多酚含量逐渐减少,8种儿茶素单体和总量明显减少;3种茶色素和氨基酸含量整体呈增加趋势;黄酮含量明显增加。春茶干茶中水浸出物、茶多酚和氨基酸含量分别为39.60%、20.16%、3.65%。

This study discussed the changes in main biochemical composition of Shangchuan Island tea during the processing of spring,summer and autumn. The results showed that：the highest content of water extract,amino acids and flavonoid was found in spring;the highest content of the TP,phenol ammonia,heobromine,caffeine and theophylline was found in autumn;Different seasons of water extract,tea polyphenols,amino acids,caffeine and theophylline differences were very significant;eight kinds of catechin monomer in three seasons fresh leaves content was not completely consistent,extremely significant difference between each other seasons.In processing,the water extract and tea polyphenols decreased gradually,eight kinds of catechin monomer and totals significantly reduced,three tea pigments and amino acid increased gradually on the whole;The flavonoid significantly increased. The content of the water extract,TP and amino acids were 39.60 %,20.16 %,3.65 % in dry tea of spring.