紫芽茶树不同季节主要生化成分变化分析

The Analysis of Main Biochemical Components of Purple Shoots of Tea Plant in Different Seasons

以紫芽茶树武夷奇种C18-1的一芽二叶为试验材料,采用单因素分析优化茶树花青素总量的提取方法,并分析其不同季节主要生化成分差异。结果表明:溶剂浓度、浸提时间、浸提温度等因素对茶树花青素总量提取均有影响,本研究获得花青素最佳提取方法为:采用3%的盐酸乙醇溶液,在80℃条件下回流浸提1 h。水浸出物、咖啡碱、茶多酚、花青素及游离氨基酸含量均随季节不同而呈现不同的变化规律,且季节性差异显著;水浸出物、咖啡碱、游离氨基酸均在春季中含量最高,茶多酚和花青素均在夏季中含量最高。

One bud with two leaves of C18-1 was selected as the experimental material. A single-factor analysis was adopted to optimize the extraction method of anthocyanin in tea plants. The differences of main biochemical components in different seasons of C18-1 were studied. The results showed that the factors such as solvent type, solvent concentration, extraction time and temperature had significant effects on anthocyanin extraction. In this experiment, the optimum extraction method of anthocyanin is： ethanol solution with 3% hydrochloric acid, reflux extraction 1 hour under 80 ℃. The contents of water extracts, caffeine, tea polyphenols, anthocyanin and free amino acids showed different changes with different seasons, and the seasonal differences were significant. The contents of water extracts, caffeine and free amino acids were the highest in spring, and the contents of tea polyphenols and anthocyanin in summer were the highest.