食品科学2012，Vol.33Issue(16)：179-183,5.
四川引种安吉白茶主要生化成分分析
Major Biochemical Components in Introduced Anji Baicha Tea in Sichuan
摘要
Abstract
The major biochemical components in Anji Balcha, a specific species of tea introduced in Qionglai County, Hongya County and Gao County in Sichuan from Zhejiang were analyzed. The results showed that Anji Balcha grown in Sichuan was rich in amino acids with total content of （69.70± 2.43） - （82.66 ± 8.07） mg/g. The total content of 20 kinds of free amino acids was （60.43 ± 4.45）-（77.75 ± 18.88） mg/g, and the content of theanine was （25.91 ± 0.20）-（37.31 ± 0.63） mg/g, accounting for 40.28% -54.98% of the total free amino acids. The total amount of catechins was （4.97 ± 0.16）%-（7.37 ± 0.08）%, and the contents of polyphenols, caffeine and water extract were （14.22 ±0.37）%-（23.78 ±0.47）%, （2.87 ± 0.02）%-（3.30 ± 0.13）% and （42.30 ± 3.65）% -（47.82 ± 3.91）%, respectively. Compared to its original growing region, the total content of amino acids in Anji Baicha grown in Sichuan was higher, and the contents of polyphenols and caffeine revealed similar levels. However, catechin revealed a reduction by 48.9% - 60.6%. Therefore, the excellent characteristics of high amino acid content and low IP/AA ratio in Anji Baicha grown in Sichuan were well maintained. These biochemical characteristics will provide a theoretical reference for future studies on quality improvement.关键词
四川/引种/安吉白茶/生化成分Key words
Sichuan/introduction/Anji Baicha/biochemical component分类
轻工纺织引用本文复制引用
邵济波,唐茜,周晓兰,韩楠,谢文钢..四川引种安吉白茶主要生化成分分析[J].食品科学,2012,33(16):179-183,5.基金项目
四川茶叶创新团队育种课题 （）
四川农业大学科研兴趣培养计划资助项目 （）
