首页 | 本学科首页   官方微博 | 高级检索  
     

重庆地区主要茶树栽培品种生化特性分析
引用本文:罗理勇,曾亮,李洪军. 重庆地区主要茶树栽培品种生化特性分析[J]. 食品科学, 2015, 36(4): 119-125. DOI: 10.7506/spkx1002-6630-201504023
作者姓名:罗理勇  曾亮  李洪军
作者单位:1.西南大学食品科学学院,重庆 400715;2.西南大学茶叶研究所,重庆 400715
基金项目:国家现代农业(兔)产业技术体系建设专项(CARS-44-D-1);肉鸡特色产品精深加工及现代物流配送关键技术研究与产业化示范项目(12ZC2439)
摘    要:以27 个重庆地区主要茶树栽培品种的1 芽2 叶鲜叶为供试材料,通过测定各品种的主要生化成分,分析各品种在重庆地区与原产地之间的差异性,及比较各品种在重庆的表现特性;并采用相关性、多维尺度和聚类分析探究27 个品种在重庆地区的表现特性及其适制性。结果表明:供试材料在重庆地区表现为氨基酸的变化率最大,咖啡碱和茶多酚含量的变化率次之;表儿茶素没食子酸酯、儿茶素、表没食子儿茶素含量和儿茶素品质指数,以及多酚氧化酶(PPO)和过氧化物酶(POD)活性的变异性较大;茶多酚与氨基酸含量呈负相关性,咖啡碱与茶多酚含量、儿茶素含量和酚氨比呈极显著和显著正相关,PPO和POD活性呈极显著正相关性;通过多维尺度和聚类分析可将供试品种分成4 大类群,且每个类群的茶类适制性都有一定的差异性。

关 键 词:茶树品种  生化成分  相关性分析  多维尺度分析  聚类分析  

Analysis of Biochemical Components of Leaves of Principal Tea Varieties in Chongqing Area
LUO Liyong;ZENG Liang;LI Hongjun. Analysis of Biochemical Components of Leaves of Principal Tea Varieties in Chongqing Area[J]. Food Science, 2015, 36(4): 119-125. DOI: 10.7506/spkx1002-6630-201504023
Authors:LUO Liyong  ZENG Liang  LI Hongjun
Affiliation:1. College of Food Science, Southwest University, Chongqing 400715, China;2. Tea Research Institute, Southwest University, Chongqing 400715, China
Abstract:Biochemical components of one bud with two leaves from 27 tea varieties planted in Chongqing were detected in
comparison to those from their original habitats in order to analyze the characteristics and tea-processing suitability of the
samples from Chongqing by correlation, multidimensional scaling and cluster analyses. The results showed that the samples
from the cultivation area exhibited the largest change in amino acids as compared to those from the original habitats,
followed by caffeine and tea polyphenols. There were high variability in ECG, C and EGC contents, catechin quality index,
and PPO and POD activities. The content of tea polyphenols had a negative correlation with amino acids; caffeine content
had a significantly positive correlation with tea polyphenols, catechins and the ratio between tea polyphenols and amino
acids. PPO activity had a significantly positive correlation with POD activity. Multidimensional scaling and cluster analyses
separated the 27 tea varieties into 4 groups and the processing suitability of each group was different.
Keywords:tea varieties  biochemical components  correlation analysis  multidimensional scaling analysis  cluster analysis  
本文献已被 CNKI 万方数据 等数据库收录!
点击此处可从《食品科学》浏览原始摘要信息
点击此处可从《食品科学》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号