李 琛,江新凤,张贱根,童忠飞,牛艳丽,江和源,石旭平.基于不同海拔分布的庐山茶树资源品质成分变化研究[J].食品安全质量检测学报,2022,13(9):2886-2891
基于不同海拔分布的庐山茶树资源品质成分变化研究
Research on quality component changes of tea resource based on different altitude ranges in Lushan
投稿时间:2021-12-22  修订日期:2022-04-24
DOI:
中文关键词:  海拔  庐山  茶树资源  品质成分
英文关键词:altitude  Lushan  tea resource  quality component
基金项目:江西省茶叶产业技术体系项目(JXARS-02)、江西省茶叶质量与安全控制重点实验室项目(20192BCD40007)、江西省技术创新引导类科技计划科技合作专项重点项目(20212BDH80011)
作者单位
李 琛 江西省蚕桑茶叶研究所/江西省茶叶质量与安全控制重点实验室;江西省经济作物研究所 
江新凤 江西省蚕桑茶叶研究所/江西省茶叶质量与安全控制重点实验室;江西省经济作物研究所 
张贱根 江西省蚕桑茶叶研究所/江西省茶叶质量与安全控制重点实验室;江西省经济作物研究所 
童忠飞 江西省蚕桑茶叶研究所/江西省茶叶质量与安全控制重点实验室;江西省经济作物研究所 
牛艳丽 中国科学院庐山植物园 
江和源 中国农业科学院茶叶研究所 
石旭平 江西省蚕桑茶叶研究所/江西省茶叶质量与安全控制重点实验室;江西省经济作物研究所 
AuthorInstitution
LI Chen Jiangxi Sericulture and Tea Research Institute/The Key Laboratory of Tea Quality and Safety Control in Jiangxi Province;Jiangxi Institute of Cash Crops 
JIANG Xin-Feng Jiangxi Sericulture and Tea Research Institute/The Key Laboratory of Tea Quality and Safety Control in Jiangxi Province;Jiangxi Institute of Cash Crops 
ZHANG Jian-Gen Jiangxi Sericulture and Tea Research Institute/The Key Laboratory of Tea Quality and Safety Control in Jiangxi Province;Jiangxi Institute of Cash Crops 
TONG Zhong-Fei Jiangxi Sericulture and Tea Research Institute/The Key Laboratory of Tea Quality and Safety Control in Jiangxi Province;Jiangxi Institute of Cash Crops 
NIU Yan-Li Jiangxi Province and Chinese Academy of Sciences 
JIANG He-Yuan Tea Research Institute, Chinese Acadamy of Agricultural Sciences 
SHI Xu-Ping Jiangxi Sericulture and Tea Research Institute/The Key Laboratory of Tea Quality and Safety Control in Jiangxi Province;Jiangxi Institute of Cash Crops 
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中文摘要:
      目的 考查不同海拔分布的庐山茶树资源品质成分的变化。方法 以庐山山脉300~1300 m间的6处资源点(1248、993、984、855、755、394 m)野生茶树资源为研究对象, 对其当年生成熟叶片主要生化成分(水浸出物、茶多酚、游离氨基酸、咖啡碱)进行测定, 并分析其儿茶素苦涩味指数(catechin astringent index, CAI)和儿茶素品质指数(catechin quality index, CQI)。结果 不同海拔高度庐山茶树群体资源水浸出物含量为45.00%~49.23%, 茶多酚含量为16.55%~25.25%, 游离氨基酸含量为3.62%~4.20%, 咖啡碱含量为3.00%~3.34%, 儿茶素总量为156.17~205.75 mg/g; 茶多酚和咖啡碱随海拔高度的增加而降低, 游离氨基酸含量升高; 海拔855 m处的茶样水浸出物含量最高(49.23%), 海拔993 m的茶样儿茶素总量(156.17 mg/g)明显低于其他海拔, 且酯型儿茶素(ester type catechins, ETC)含量(118.00 mg/g)最低; 随着海拔升高, 茶样的酚氨比越小, CAI减小, CQI增大。结论 不同海拔高度下庐山茶树资源品质成分之间存在不同程度的差异, 低海拔茶树资源茶多酚含量高, 儿茶素组分含量丰富; 高山茶树资源氨基酸和水浸出物含量高, 品质成分丰富, 苦涩味小, 酚氨比小且适制名优绿茶。
英文摘要:
      Objective To investigate the changes of quality components in tea resources at different altitude ranges in Lushan. Methods Wild tea plants from 6 resouce sites (1248、993、984、855、755、394 m) in the altitude ranges from 300 to 1300 m of Lushan were selected as test samples, the main biochemical components (water extract, tea polyphenols, free amino acid, caffeine) of fresh leaves were determined, and the catechin astringent index (CAI) and catechin quality index (CQI) were analyzed. Results The content of water extract, tea polyphenol, free amino acid, and caffeine in the leaves of different altitude in Lushan ranged from 45.00%?49.23%, 16.55%?25.25%, 3.62%?4.20%, and 3.00%?3.34%, and the total amount of catechin ranged from 156.17 to 205.75 mg/g. The content of tea polyphenols and caffeine decreased with the increase of altitude, while the free amino acid increased; the water extract content (49.23%) of samples at 855 m altitude was the highest, and the total amount of catechin (156.17 mg/g) of samples at 993 m altitude was significantly lower than other altitudes, the ester type catechins (ETC) (118.00 mg/g) of samples at 993 m altitude was the lowest; with increase of altitude, the phenol-ammonia ratio of samples decreased, the catechin astringent index (CAI) decreased, the catechin quality index (CQI) increased. Conculsion There are various differences in the quality components of tea resource in Lushan at different altitudes, the content of catechin components of tea resource of low altitude are abundant, as well as the content of tea polyphenols; high mountain tea resources are rich in quality components with high content of amino acid and water extract, little bitterness and phenol-ammonia, and suitable for processing of famous green tea.
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