云南不同品种大叶种茶树生化成分季节变化特征分析

Seasonal Variation of Biochemical Components of Different Cultivars of Camellia sinensis var. assamica in Yunnan

摘要:

探讨品种及季节对云南大叶种茶树生化成分的影响，为茶树种植品种及茶叶加工采摘季节的选择提供一定理论依据。采用云南大叶种云抗10号、云抗14号、雪芽100号、佛香2号和紫娟共5个品种为供试材料，在春、夏和秋三季，分别取其新梢的一芽二叶进行蒸青固样，分析不同季节5个茶树品种主要生化成分（水分、水浸出物、茶多酚、儿茶素组分、氨基酸、咖啡碱等）的季节变化特征，并进行不同茶树品种之间生化成分的比较分析。结果表明：紫娟品种的儿茶素总量较其他品种高，其中表没食子儿茶素含量显著高于其他品种；云抗10号的水浸出物、儿茶素品质指数显著高于其他品种；春茶氨基酸含量最高，且高于制作名优绿茶的阈值；夏茶水分、咖啡碱、儿茶素（C）及儿茶素总量显著高于其他季节的茶；秋茶茶多酚含量最高，氨基酸和儿茶素总量显著低于其他季节的茶。茶叶中主要生化成分在不同品种及不同季节间存在显著性差异，可根据其生化成分的差异性并结合实践进行茶叶适制性研究。

Abstract:

This study aimed to explore the effect of cultivars and seasons on the biochemical components variation of Camellia sinensis var. assamica in Yunnan, providing a theoretical basis for the selection of cultivars and seasons of tea harvesting and processing. Five cultivars of Camellia sinensis var. assamica cv. Yunkang 10, Camellia sinensis var. assamica cv. Yunkang 14, Camellia sinensis var. assamica cv. Xueya 100, Camellia sinensis var. assamica cv. Foxiang 2 and Camellia sinensis var. assamica cv. Zijuan were used in this study. One bud and two leaves of new shoot were collected and steamed in spring, summer and autumn, respectively. The seasonal variation of main biochemical components of five cultivars was investigated, including water content, water extract, tea polyphenols, amino acids, and caffeine. The biochemical components of different tea varieties were measured and compared. The results showed that the content of total catechin of Camellia sinensis var. assamica cv. Zijuan was higher than other cultivars, and its epigallocatechin contents was significantly higher than that of other cultivars. The highest content of water extract and catechin quality index were observed in Camellia sinensis var. assamica cv. Yunkang 10. The content of amino acid in spring tea was the highest, which was even higher than the threshold of famous qualified green tea. The contents of water, caffeine, catechin(C) and the total of catechin in summer tea were significantly higher than those in other seasons. The content of polyphenols in tea collected in autumn was the highest, while the total contents of amino acids and catechin were significantly lower than those in other seasons. The biochemical components of tea showed significant differences among different cultivars and different seasons. The suitability of tea processing can be studied according to the differences of biochemical components and combined with the practice.