信阳茶区4个主栽茶树品种鲜叶主要生化成分和适制性研究

Major Biochemical Components and Productive Character of Fresh Tea Leaves of Four Main Cultivated Tea Cultivars in Xinyang

为了解信阳茶区4个主栽茶树品种信阳群体种、乌牛早、福鼎大白茶和白毫早的鲜叶品质和适制性,对4个茶树品种2批春茶和1批夏茶（均为1芽1叶）的茶鲜叶主要生化成分进行分析。结果表明,4个茶树品种春茶和夏茶鲜叶中氨基酸总含量分别为31.83~39.12 mg/g和21.02~32.40 mg/g,儿茶素含量分别为99.31~108.24 mg/g和97.32~108.49 mg/g,水浸出物含量分别为41.64%~44.12%和36.89%~45.68%,咖啡碱含量分别为3.59%~4.53%和2.90%~4.15%,茶多酚含量分别为18.10%~19.31%和21.19%~23.62%,酚氨比分别为4.90~5.69和6.54~11.24。可见,4个主栽茶树品种的春茶皆适制绿茶,且具有茶汤滋味鲜爽、苦涩味低的生化物质基础。4个主栽茶树品种中春茶和夏茶鲜叶中氨基酸、茶氨酸、咖啡碱和水浸出物的含量均为乌牛早最低,酚氨比为乌牛早最高。因此,信阳茶区4个主栽品种中乌牛早茶鲜叶品质低于其他3个茶树品种。

In order to understand the quality and productive character of fresh tea leaves of four main cultivated tea cultivars in Xinyang,including Xinyangquntizhong,Wuniuzao,Fudingdabaicha,and Baihaozao,major biochemical components of two batches of spring tea and one batch of summer tea of fresh tea leaves were measured and analyzed. The results showed that the fresh tea leaves of spring tea and summer tea of all the four kinds of green tea contained abundant quantities of amino acids,catechin,water extract,caffeine,and tea polyphenols,in the range of 31. 83—39. 12 mg / g and 21. 02—32. 40 mg / g,99. 31—108. 24 mg / g and 97. 32—108. 49 mg / g,41. 64% —44. 12% and 36. 89% —45. 68%,3. 59% —4. 53% and2. 90% —4. 15%,18. 10% —19. 31% and 21. 19% —23. 62%,respectively,and the phenol ammonia ratios were 4. 90—5. 69 and 6. 54—11. 24. Hence,the spring tea fresh leaves of the four main cultivated tea cultivars in Xinyang were suitable for making green tea,providing tea infusions with refreshing taste aswell as slight bitterness and astringency. The contents of amino acids,theanine,caffeine and water extract of spring tea and summer tea fresh leaves of Wuniuzao were lower than those of the other three,and the phenol ammonia ratio was higher than that of the other three. Thus,the quality of Wuniuzao fresh tea leaves was lower than that of the other three in Xinyang.