光照敏感型新梢白化茶新品种‘御金香’春梢化学成分研究

Chemical composition of spring shoots in light-sensitive albino tea cultivar ‘Yujinxiang'

用HLPC法检测了光照敏感型新梢白化茶品种‘御金香’春梢生物碱、儿茶素类、氨基酸类和光合色素类化合物含量,并以温度敏感型新梢白化茶品种‘白叶1号’和常规茶树品种‘福鼎大白茶’为对照。结果显示,‘御金香’咖啡碱和可可碱含量显著高于‘福鼎大白茶’和‘白叶1号’;儿茶素类总含量显著低于‘福鼎大白茶’和‘白叶1号。光照敏感新梢白化茶‘御金香’和温度敏感型新梢白化茶‘白叶1号’的氨基酸含量显著高于‘福鼎大白茶’,但叶绿素a和叶绿素b、β-胡萝卜素、黄体素和新黄质等光合色素含量显著低于‘福鼎大白茶’。‘御金香’呈现黄色叶片的白化现象主要是因为叶绿素含量低,而并非类胡萝卜素含量高所致。

Contents of alkaloid,catechins,amino acids and photosynthetic pigments in spring shoots of light-sensitive albino tea cultivars ‘Yujinxiang ' were determined by HPLC,with a temperaturesensitive albino tea cultivar ‘Baiye-1 'and a normal tea cultivar ‘Fudingdabai'as controls. The results showed that the cultivar ‘Yujinxiang'had significantly higher levels of caffeine and theobromine,but significantly lower level of catehicns than cultivars ‘Baiye-1 'and ‘Fudingdabai '. The light-sensitive albino cultivar ‘Yujinxiang'and temperature-sensitive albino cultivar ‘Baiye-1'had significantly higher level of amino acids,but significantly lower levels of chlorophylls( chlorophyll a and chlorophyll b) and carotenoid( β-carotene,lutein and neoxanthin) than the normal tea cultivar ‘Fudingdabai '. The phynotype with yellow leaves in light-sensitive albino tea cultivar ‘Yujinxiang'was induced by significant decrease in chlorophylls,instead by increase in carotenoid.