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Position: Home > Articles > Study on Biochemical Characteristics and Productive Character of Four Main Cultivated Tea in West Sichuan Southwest China Journal of Agricultural Sciences 2013,26 (1) 119-124

川西茶区4个主栽茶树品种生化性质和适制性的研究

作者：

杨安;曾艳;汪婷;郭雅丹;唐茜

单位：

四川农业大学园艺学院茶学系

关键词：

川西茶区;品种;生化特性;适制性

摘要：

对川西茶区4个主栽茶树品种主要生化成分及其适制性进行分析测定。结果表明:名山白毫和名山213的游离氨基酸总量(3.58±0.52b)%～(3.84±0.39a)%和(3.72±0.09b)%～(3.95±0.88ab)%及20种氨基酸总量27.11～34.66和26.72～33.60 mg/g较高,儿茶素品质指数1518.52～1568.63和1532.73～1597.96也较高,酚氨比4.30～5.76和4.21～5.96较低,具有适制名优绿茶的优良品质;福鼎大白茶次之;福选9号游离氨基酸的总量3.06±0.42b～3.50±0.41b,20种氨基酸总量21.37～27.39 mg/g以及儿茶素品质指数934.25～965.22均低于其余3个供试品种,主要品质成分的含量和配比不理想,感官审评结果得分最低,品质表现一般。

译名：

Study on Biochemical Characteristics and Productive Character of Four Main Cultivated Tea in West Sichuan

作者：

YANG An,ZENG Yan,WANG Ting,GUO Ya-dan,TANG Qian(College of Horticulture,Sichuan Agricultural University,Sichuan Ya'an 625014,China)

关键词：

Sichuan;Species;Biochemical properties;Suitable systems

摘要：

The chemical characteristics and productive characters of four main cultivated teas in West Sichuan were analyzed in this paper.The results showed that the free amino acids of Mingshanbaihao and Mingshan213 were(3.58 ± 0.52b) %-(3.84 ± 0.39a) % and(3.72±0.09b) %-(3.95 ± 0.88ab) %,and the total amino acids of 20 kinds were 27.11-34.66 and 26.72-33.60 mg/g higher than that of others,and the catechin quality indexes were 1518.52-1568.63 and 1532.73-1597.96,respectively,the lower phenol ammonia(4.30-5.76 and 4.21-5.96) showed that they had a good quality of productive character of famous green tea.Fudingdabaicha was the second.The free amino acids of the fuxuan No.9 was(3.06 ± 0.42b-3.50 ± 0.41b),the main amino acid components(21.37-27.39 mg/g),and catechin-quality index(934.25-965.22) were lower than that of the other three,the lowest scores of sensory evaluation indicated a general quality as a result of the unsatisfactory content and lower ratio of the chemical characteristics.

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川西茶区4个主栽茶树品种生化性质和适制性的研究

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