黔湄601试制白茶的主要化学成分

Main Chemical Constituents of White Tea Processed by Qianmei 601

【目的】探明茶树品种黔湄601试制白茶的可行性,为开拓遵义白茶的加工和生产领域提供理论依据。【方法】通过对比分析主栽品种黔湄601试制白茶的氨基酸总量、茶多酚和黄酮3种化学成分及18种游离氨基酸含量与遵义市主栽茶树品种福鼎大白茶加工的白茶和黄金桂茶加工的绿茶之间的差异,研究黔湄601试制白茶的适制性。【结果】黔湄601所含氨基酸总量(3.460%)、茶多酚(19.101%)及18种游离氨基酸含量(0.005%~1.220%)与传统制白茶品种福鼎大白茶(3.064%、19.625%和0.005%~1.140%)无显著差异,黄酮含量(27.781%)略低于福鼎大白茶(32.466%);与优质茶树品种黄金桂加工的绿茶相比,氨基酸总量显著高于后者(1.247%),黄酮低于后者(54.807%)。【结论】黔湄601加工白茶的品质能满足市场要求,将其作为加工白茶的原料具有较明显的可行性,对进一步开发利用遵义茶资源具有重要价值。

【Objective】The feasibility of processing white tea with Qianmei 601(a tea variety)is discussed to provide the theoretical basis for expanding the production field of white tea in Zunyi.【Method】By comparing and analyzing the difference in three chemical components(total amino acid,tea polyphenols and flavonoid)and 18 free amino acid content of Qianmei 601 white tea,Fuding Dabai white tea and Huangjingui green tea,the suitability of white tea processed by Qianmei 601 is studied.【Result】There are no obvious differences in total amino acid,tea polyphenols and 18 free amino acid content of white tea processed by Qianmei 601(3.460%,19.101%and 0.005%~1.220%)and Fudingdabaicha(3.064%,19.625%and 0.005%~1.140%),and the flavonoid content of Qianmei 601(27.781%)is slightly lower than that in Fudingdabaicha(32.466%).Compared with the green tea processed by excellent tea cultivar Huangjingui,the total amino acid content of Qianmei 601 is significantly higher than that in Huangjingui(1.247%),while the flavonoid content is lower than that in Huangjingui(54.807%).【Conclusion】The white tea processed by Qianmei 601 can meet the market requirements,indicating Qianmei 601 could be used as the material for processing white tea.Meanwhile,it has significant value for developing and utilizing tea resources in Zunyi.