优质茶鲜对品质成份在年周期中的动态变化

Changes of the Quality Biochemicals of Fresh Tea Leaves for High-Quality Tea During a Year

通过全年茶季各阶段测定,分析了芽叶的机械组成,叶、梗及整体的水浸出物、茶多酚、氨基酸、儿茶素总量和纤维素的动态变化。探明叶/梗比值可以作为鲜叶嫩度指标;而5个品质成份中,以水浸出物和氨基酸的季节性差异达极显著水平,并据此建立回归方程。

Fresh tea leaf samples were collected in different collecting seasons and were analy-sised for tea selective quantities of different plant parts, including the organic parts atbud and leaves, and the contents of different quality biochemicals, including the wat-er extracts, polyphenols, amino acids, crude fibre and catechin, in order to have anQverall picture of the dynamic changes of three materials during the entire collectingseason. The results indicated that leaf/stem ratio could be used as an index of tenderof fresh leaves; and among the five quality biochemicals studied, only water extractsand amino acids contents revealed highly significant seasonal changes. Severalregression equations were also established based on these results.