三个黔育茶树品种的主要酶活性及化学成分比较分析

Comparative Analysis of Main Enzyme Activities and Chemical Components of Three Tea Cultivars in Guizhou

以黔辐4号、黔茶1号和黔湄601三个黔育茶树品种为研究对象,分别对各品种茶鲜叶中多酚氧化酶、过氧化物酶和β-葡萄糖苷酶等三种酶的酶活性及鲜叶中的化学成分进行检测分析,结果表明,多酚氧化酶活性最高的是黔辐4号,为8.470.1ΔOD/(g·min);过氧化物酶活性和β-葡萄糖苷酶活性最高的是黔茶1号,分别为22.450.1ΔOD/(g·min)和61.190.1ΔOD/(g·min);氨基酸含量最高的是黔湄601,为2.42%;咖啡碱含量最高的是黔辐4号,为4.68%;茶多酚含量与水浸出物含量均最高的是黔茶1号,分别为32.47%和44.80%;黔辐4号、黔茶1号和黔湄601的酚氨比分别为22.22、22.24与9.41。可见,黔茶1号和黔辐4号的多酚氧化酶活性、过氧化物酶活性和β-葡萄糖苷酶活性均优于黔湄601和对照福鼎大白茶,两品种的化学成分含量也均相近,但黔茶1号的过氧化物酶酶活远高于黔辐4号,推测黔茶1号制成红茶在汤色、滋味、香气等方面品质较优。

Taking Qianfu 4,Qiancha 1 and Qianmei 601 as the research objects,the activities of polyphenol oxidase,peroxidase andβglucosidase in fresh leaves of the three tea cultivars were detected and analyzed.The results showed that Qianfu 4 had the highest polyphenol oxidase activity,which was 8.470.1ΔOD/(g·min);Qiancha 1 had the highest peroxidase activity andβglucosidase activity,which were 22.450.1ΔOD/(g·min)and 61.190.1ΔOD/(g·min)respectively;Qianmei 601 had the highest amino acid content,accounting for 2.42%;Qianfu 4 had the highest caffeine content,accounting for 4.68%;Qiancha 1 had the highest tea polyphenol content and water extract content,with 32.47%and 44.80%respectively;the phenol ammonia ratio of Qianfu 4,Qiancha 1 and Qianmei 601 were 22.22,22.24 and 9.41,respectively.It can be seen that the activities of polyphenol oxidase,peroxidase andβglucosidase of Qiancha 1 and Qianfu 4 are better than those of Qianmei 601 and the control group Fuding Dabai,the biochemical composition contents of both tea cultivars are similar,but the activity of peroxidase of Qiancha 1 is much higher than that of Qianfu 4,so it can be predicted that the quality of black tea produced by Qiancha 1 will be better in color,taste,aroma and so on.