Analysis on the Biochemical Components in the Spring Shoots of Tea Cultivars

doi:10.14088/j.cnki.issn0439-8114.2018.18.019

Abstract

Abstract: The biochemical components including water extracts,caffeine,free amino acid,theanine,poly phends and catechin in the one bud and two leaves of spring shoots of 11 tea[Camellia sinensis （L.） O. Ktze.] cultivars were analyzed;and the ratio of tea poly phenols and amino acid was calculated. The results showed that the content of water extracts was 45.56% to 53.56%;the content of caffeine was 24.60 to 38.64 mg/g;the content of free amino acid was 25.17 to 79.80 mg/g;the content of theanine was 2.78 to 31.10 mg/g;the content of tea poly phenol was 127.30 to 242.22 mg/g;the content of catechin was 85.52~177.21 mg/g;and the ratio of tea poly phenols and amino acid was 1.60 to 9.62. The content of the biochemical components in the one bud and two leaves of spring shoots of different tea varieties is different. In comparison, Anji white tea,Duokangxiang,Shuchazao and Xianyuzao have obvious biochemical characteristics of high amino acid content and low tea polyphenol content,are more suitable for making high quality green tea.

Key words: tea[Camellia sinensis （L.） O. Ktze.], cultivar, spring shoots, biochemical components

CLC Number:

TS272.7⁺3

GAO Chang-qing, YI La-mei, TANG Ya-dong, YANG Xin-he. Analysis on the Biochemical Components in the Spring Shoots of Tea Cultivars[J]. HUBEI AGRICULTURAL SCIENCES, 2018, 57(18): 76-79.

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