英红九号红茶生化成分指纹图谱初探

Study on biochemical composition fingerprints of Yingde black tea NO.9

采用国家茶叶标准中的方法测定23个不同季节英红九号红茶和6个其他品种红茶的茶多酚、氨基酸、咖啡碱、可溶性糖、水浸出物等生化成分的含量,运用单因素方差对各生化成分含量进行差异性分析,并运用聚类分析法构建英红九号红茶生化成分指纹图谱。结果表明,英红九号红茶不同季节间茶多酚、咖啡碱、水浸出物含量差异显著;不同品种红茶茶多酚、氨基酸、可溶性糖含量差异显著。以各生化成分含量为变量,用聚类分析方法构建的数字化英红九号红茶生化成分指纹图谱,为建立英红九号红茶生化成分指纹图谱提供参考。

Measuring the biochemical components content of 23 black teas of NO.9 in different seasons and 6 other varieties black teas by the national standard methods.With the content average and single factor variance to analysis various biochemical components content,and using clustering analysis method to build the biochemical composition fingerprint of the black tea of NO.9.The contents of tea polyphenols,caffeine and water extract of the black tea of NO.9 in different seasons had significant difference,the contents of tea polyphenols,amino acids and soluble sugar between different varieties were significant difference.With the biochemical components content as variable,using system clustering analysis method to cluster 29 teas of NO.9 and other varieties black tea in order to build the clustering fingerprint.The biochemical composition fingerprints could provide reference for the identification of the black tea of NO.9.