Analysis of chemical constituents of Xinyang Maojian tea at different picking stages

doi:10.14088/j.cnki.issn0439-8114.2022.03.029

Abstract

Abstract: The aroma components, tea polyphenols, tea polysaccharides, theanine,caffeine, catechins and other chemical components of Xinyang Maojian tea at different picking stages were studied. The contents of α-terpineol,2,6-Octadien-1-ol,3,7-dimethyl-, geraniol, 1,6,10-Dodecatrien-3-ol, 3,7,11-trimethyl- and phytone in spring tea were high,and only cis-hexanoate 3-hexene was detected in spring tea. The contents of α -terpineol, nerolol, geraniol, trans-nerolol and phytone were high in spring tea, and only cis-hexanoate 3-hexene was detected in spring tea. Among the three picking seasons, the contents of theanine and theafrathin in spring tea were the highest,the contents of theanine and chlorophyll in summer tea were the highest, the contents of tea polysaccharide in summer and autumn tea were the highest,and the contents of total catechins and epigallocatechin gallate in autumn tea were the highest. It provides reference for comprehensive utilization of Xinyang Maojian summer and autumn tea.

Key words: Xinyang Maojian tea, aroma components, chemical compositions, tea polyphenols, catechins

CLC Number:

TS272

CHEN Ling, ZHANG Li-xian, FAN Yi, ZHU Jie, SONG Meng-jiao, LI Zhi-ning. Analysis of chemical constituents of Xinyang Maojian tea at different picking stages[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(3): 144-147.

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