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‘柿大茶’品系间芳香类物质、儿茶素及游离氨基酸差异分析
周汉琛,王辉,雷攀登,黄建琴
1.安徽省农业科学院茶叶研究所, 安徽 黄山 245000;2.茶树生物学与资源利用国家重点实验室, 安徽农业大学, 合肥 230000
摘要:  为探究太平猴魁茶品质特点和‘柿大茶’无性系良种选育,对‘柿大茶’3个品系(No. 6、No. 7、No. 23)的芳香类物质、儿茶素和游离氨基酸等生化成分进行了分析。结果表明,‘柿大茶’ 3个品系相对含量较高的香气组分有顺-3-己烯醇、月桂烯、柠檬烯、顺-β-罗勒烯、芳樟醇及其氧化物、水杨酸甲酯、顺-己酸-3-己烯酯和顺-茉莉酮等,分别占No. 6、No. 7、No. 23绿茶香气总量的74.70%、81.72%和83.71%。‘柿大茶’ 3个品系间的儿茶素总量、咖啡碱含量和游离氨基酸总量差异显著,酚氨比分别为7.75、16.49和7.69。No. 6和No. 23两个品系加工而成的绿茶香气高爽度、滋味醇厚度均优于No. 7。因此,No. 6和No. 23品系适宜作为选育无性系良种的材料。
关键词:  ‘柿大茶’  太平猴魁茶  芳香类物质  儿茶素  游离氨基酸
DOI:10.11926/jtsb.3809
分类号:
基金项目:安徽省农业科学院科技创新团队项目(18C0817);安徽省重大科技专项(16030701074);安徽省茶产业技术体系项目资助
Analysis of Aromatics, Catechins and Free Amino Acids in Different Strains of ‘Shida Tea’
ZHOU Han-chen1,2,3, WANG Hui1, LEI Pan-deng1, HUANG Jian-qin1
1.Tea Research Institution, Anhui Academy of Agricultural Sciences, Huangshan 245000, Anhui, China;2.State Key Laboratory of Tea Plant Biology and Utilization;3.Anhui Agricultural University, Hefei 230036, China
Abstract:  In order to understand the quality characteristic of Taiping Houkui tea and clonal breeding of ‘Shida tea’, the aromatics, catechins and free amino acids in three strains of ‘Shida tea’ (No. 6, No. 7, No. 23) were analyzed by gas chromatography-mass spectrometry, liquid chromatography and amino acid analyzer. The results showed that (Z)-3-Hexen-1-ol, myrcene, limonene, cis-β-ocimene, linalool, linalool oxide, methyl salicylate, cis-hexanoic acid-3-hexenyl ester and cis-jasmone are main aroma components of ‘Shida tea’, accounting for 74.70%, 83.65%, 87.73% of total aroma in No. 6, No. 7 and No. 23, respectively. Contents of catechins, caffeine and amino acids had significant differences among three strains, the ratio of polyphenols to amino acids were 7.75, 16.49, 7.69, respectively. According to the sensory evaluation, green tea processed from No. 6 and No. 23 in fresh smell and mellow taste were better than that from No. 7. Therefore, the strains No. 6 and No. 23 are suitable to be used as materials for clonal breeding.
Key words:  ‘Shida tea’  Taiping Houkui tea  Aromatic compound  Catechin  Free amino acid

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