可可茶无性系品种的生化成分研究

可可茶是我国特有的珍稀野生茶树资源,具有天然不含咖啡碱的特性。本研究以单株选育的无性系品种可可茶1号和可可茶2号为研究对象,运用高效液相色谱法和紫外分光光度法对其蒸青样、绿茶、黄茶、红茶的茶多酚总量、氨基酸总量、黄酮类总量、儿茶素组分、生物碱、茶氨酸及茶黄素、茶红素、茶褐素等成分的含量进行了定性定量分析。结果表明：（1）可可茶1号和2号优势嘌呤生物碱为可可碱,含量分别为3.98%~6.06%和4.21%~6.26%;可可茶鲜叶、绿茶和黄茶的优势儿茶素组分为（-）-gallocatechin gallate（GCG）,含量分别为5.26%~14.88%和6.51%~13.58%。（2）在鲜叶和各...

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Published in广东农业科学 Vol. 38; no. 6; pp. 10 - 13
Main Author 何玉媚 彭力 李成仁 李家贤 黄华林 乔小燕 晏嫦妤 吴华玲 叶创兴 宋晓虹
Format Journal Article
LanguageChinese
Published 广东省农科院茶叶研究所,广东英德,513000%中山大学生命科学学院,广东广州,510275 2011
Subjects
可可茶
季节变化
无性系
生化成分
生化成分
季节变化
可可茶:无性系
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Summary:可可茶是我国特有的珍稀野生茶树资源,具有天然不含咖啡碱的特性。本研究以单株选育的无性系品种可可茶1号和可可茶2号为研究对象,运用高效液相色谱法和紫外分光光度法对其蒸青样、绿茶、黄茶、红茶的茶多酚总量、氨基酸总量、黄酮类总量、儿茶素组分、生物碱、茶氨酸及茶黄素、茶红素、茶褐素等成分的含量进行了定性定量分析。结果表明：（1）可可茶1号和2号优势嘌呤生物碱为可可碱,含量分别为3.98%~6.06%和4.21%~6.26%;可可茶鲜叶、绿茶和黄茶的优势儿茶素组分为（-）-gallocatechin gallate（GCG）,含量分别为5.26%~14.88%和6.51%~13.58%。（2）在鲜叶和各类成茶中,可可茶的茶多酚总量及氨基酸总量均大于对照品种白毛2号,但是茶氨酸的含量明显低于对照种;可可茶和栽培茶树白毛2号制成红茶后,茶多酚含量均比其蒸青样、绿茶、黄茶低。（3）可可茶嫩梢所含的茶叶生化成分呈季节性变化,氨基酸总量和茶氨酸含量为春季〉夏季〉秋季,茶多酚、总黄酮、生物碱及主要儿茶素的含量为夏季〉春季〉秋季。（4）可可茶红茶的茶黄素、茶红素与茶褐素特别是茶褐素远高于白毛2号红茶。
Bibliography:Cocoa tea（Camellia ptilophylla）,natural non-caffeine tea tree,is a special tea resourse in southern China.Our research studied on the biochemical ingredients of cocoa tea 1# and cocoa tea 2# using UV-spectrophotometric and HPLC methods,which were the cultivated varieties during its domesticating and breeding process.The chemical analysis results showed that：（1） cocoa tea 1# and cocoa tea 2# were caffeine free tea plant,the major purine alkaloid was theobromine,which were 3.98%~6.06% and 4.21%~6.26% in dry weight,respectively.And the major catechin was GCG,which were 5.26%~14.88% and 6.51%~13.58% in dry weight,respectively;（2） cocoa tea 1# and 2# contained higher tea polyphenols than the control c.v.Baimao 2#,but the content of theanine in cocoa tea was minor than control;and then content of tea polyphenols was similarly very low either in black cocoa tea or in black tea of Baimao 2# than their steamed sample,green tea and yellow tea.（3） the content of components in cocoa tea slightly varied companied with sea
ISSN:1004-874X
DOI:10.3969/j.issn.1004-874X.2011.06.004