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- Title
“黄金菊”和“宁州 2 号”茶树生化成分 季节变化特征分析.
- Authors
江新凤; 李 琛; 曹挥华; 张贱根; 余 志; 倪德江; 江和源; 胡瑶根
- Abstract
Objective To explore the biochemical components and pigment levels of Camellia sinensis var. “Huangjinju”, “Ningzhou 2” in different picking seasons, and provide references for the selection seasons of tea harvesting and processing. Methods Two cultivars of Camellia sinensis var. “Huangjinju” and Camellia sinensis var. “Ningzhou 2” were used as test materials. One and two leaves of new shoots were collected and fixed by microwave in spring, summer and autumn, respectively. The seasonal variation of main biochemical components of tea plants were investigated and compared, including main biochemical components, pigment content, and the quality components of 2 tea tree cultivars were compared. Results The average content of free amino acids in the shoots of “Huangjinju” was 3.03%, and “Ningzhou 2” was 2.34%, the content of free amino acid in the fresh leaves of “Huangjinju” was 0.69% higher than that of “Ningzhou 2”, especially in spring, the content of free amino acid was 1.68 times higher than “Ningzhou 2”. The content of water extract and tea polyphenol in the fresh leaves of 2 tea plants were 43.95%‒49.57% and 15.47%‒23.66%, respectively, the phenolamine ratio of tea plant shoots was the highest in summer (9.84±0.45 for “Huangjinju” and 9.02±0.88 for “Ningzhou 2”, followed by autumn and spring. The chlorophyll a, chlorophyll b and carotenoid in the fresh shoots of “Huangjinju” increased with the change of seasons (spring, summer and autumn). Conculsion The content of main biochemical components and pigments in shoots of different tea plants vary significantly between different seasons. The shoots of “Huangjinju” are more suitable for making famous green tea in spring and black tea in summer or autumn due to the low phenol-ammonia ratio in spring. At the same time, the pigment level can truly reflect the metabolic balance and substance accumulation level in the new shoot of tea plant, which can provide reference for the adaptability.
- Publication
Journal of Food Safety & Quality, 2023, Vol 14, Issue 10, p261
- ISSN
2095-0381
- Publication type
Article