江华苦茶新品系红茶发酵性研究

Study on the Fermentability of Black Tea Produced from New Strains of Jianghua Kucha

本研究对26个苦茶新品系的生化成分、氯仿发酵性和多酚氧化酶(PPO)活性进行测定,结果表明,26个新品系的水浸出物、茶多酚、氨基酸和咖啡碱含量平均值分别为41.31%、27.86%、3.50%和4.76%,具有水浸出物、茶多酚和咖啡碱含量高的品种特征。春季发酵指数达到1.3的有7个品系,分别为B17-2、B19-1、A8-1、A21-1、A24-1、A24-2和A38-1;夏季发酵指数达到1.3的有16个,分别为B1-2、B6-2、B13-1、B17-2、B19-1、B19-2、A28-1、A29-1、A8-1、A9-1、A21-1、A24-1、A24-2、A31-1、A36-1和A38-1。26个品系的PPO活性均高于对照槠叶齐,最高的为B19-1(2176.1 U/mL)。综合生化成分、氯仿发酵性和PPO活性测定结果,初步筛选出可能适制红茶新品系6个,分别为B1-2、B17-2、B19-1、A8-1、A24-2和A38-1。

In this study,the biochemical composition,chloroform fermentability and PPO activity of 26 new strains of Jianghua Kucha tea were determined.The results showed that the average contents of water extract,tea polyphenols,amino acid and caffeine of 26 new strains were 41.31%,27.86%,3.50%and 4.76%respectively,which had the characteristics of high contents of water extract,tea polyphenols and caffeine.In spring,there are 7 strains with a fermentation index of 1.3,which are B17-2,B19-1,A8-1,A21-1,A24-1,A24-2 and A38-1 respectively.In summer,there are 16 strains with a fermentation index of 1.3,which are B1-2,B6-2,B13-1,B17-2,B19-1,B19-2,A28-1,A29-1,A8-1,A9-1,A21-1,A24-1,A24-2,A31-1,A36-1and A38-1 respectively.The PPO activity of 26 strains was higher than that of the control,and the highest was B19-1(2176.1U/mL).Based on the results of biochemical composition,chloroform fermentability and PPO activity,six new strains of black tea were selected,which were B1-2,B17-2,B19-1,A8-1,A24-2 and A38-1 respectively.