安徽农业科学2009，Vol.35Issue(19)：9120-9125,6.
不同品种鲜叶生化成分对红茶发酵效果的影响
Influences of Biochemical Components in the Fresh Leaf from Different Tea Cultivars on the Ferment Effect of Black Tea
摘要
Abstract
[Objective] The research aimed to ascertain the difference of biochemical components in fresh leaves among tea cultivars and its influences on the ferment effect of black tea.[Method] With fresh leaves from 42 tea cultivars as materials, the correlation between the biochemical components in fresh leaves and the ferment effect of black tea was analyzed by detecting the fermentation performance of fresh leaves.On the basis of genetic distances among samples, the tested tea cultivars were calssfied into groups with biochemical component differences by cluster analysis.[Result] Among 42 tea cultivars, their total catechin amounts, activities of polyphenol oxidase and peroxidase had significant difference.Considering identification experiment on the fermentation performance of fresh tea leaves comprehensively, the total catechin amounts, especially for ester-catechin such as EGCG, EGC and ECG, as well as caffeine extremely significantly and highly correlated with ferment effect.The 42 cultivars were calssified into 3 groups with different genetic differences in biochemical components by cluster analysis, their classifications were generally consistent with the identification results of fermentation performance of fresh tea leaves.[Conclusion] The research supplied references for the cultivar selection and fermentation performance identification in black tea making.关键词
茶树品种/生化成分/发酵效果/聚类分析Key words
Tea cultivars/Biochemical components/Ferment effect/Cluster analysis分类
农业科技引用本文复制引用
沈丹玉,尹军峰,许勇泉,袁海波,陈素芹..不同品种鲜叶生化成分对红茶发酵效果的影响[J].安徽农业科学,2009,35(19):9120-9125,6.基金项目
公益性行业(农业)科研专项"名优绿茶高效栽培及加工关键技术研究"( nyhyzx07-021). （农业）
