茶树花的主要品质特点及生化成分分析

Analysis of the Main Quality Characteristics and Biochemical Components of Tea Flower

茶树资源丰富,但茶树花利用率较低,为了挖掘茶树花的价值,本试验选取11个品种的茶树花对其主要品质特点及生化成分进行分析。实验结果指出:茶树花的主要品质特征有香气芬芳宜人、滋味醇和爽口,其中福鼎大白、福鼎大毫以及福云六号的香气更为浓郁,滋味更好。茶树花生化成分检测结果显示,水浸出物含量为49.63%~59.32%,茶多酚的含量为9.22%~12.31%,游离糖含量为31.92%~41.39%,游离氨基酸的含量为1.43%~3.22%;其中茶多酚的含量最高的是丹桂茶树花,水浸出率、游离氨基酸和游离糖含量最高的是福鼎大毫茶树花。与茶鲜叶比较,茶树花的水浸出物含量较高,游离糖含量略高于鲜叶,游离氨基酸含量与鲜叶相当,咖啡碱含量低于鲜叶,茶多酚含量明显低于鲜叶。这些结果表明茶树花有别于茶叶的这些独特品质特征及内含成分能为其开发利用提供基础。

Tea germplasms are rich,but its flower utilization is low. In order to explore the value of tea flower,we selected 11 varieties of tea flower to study the main quality characteristics and biochemical compositions. Results indicated that tea flower,especially Fudingdabai and Fudingdahao and Fuyun 6,had the main characteristics of pleasant aroma, refreshing taste. The contents of water extract, tea polyphenol,free sugar and free amino acid were 49.63 % ~ 59.32 %,9.22 % ~ 12.31 %,31.92 % ~ 41.39 % and 1.43 % ~3.22 % respectively; the content of tea polyphenol in Dangui, and the contents of water extract and free amino acid and free sugar in Fudingdahao were the highest. Compared with fresh tea leaf,tea flower is higher in water extract,slightly higher in free sugar,equivalent in free amino acid,lower in caffeine,and significantly lower in tea polyphenols. Results showed that the unique quality characteristics and component contents of tea flower,unlike that of tea leaf,may provide a basis for the development and utilization of tea flower.