茶叶科学Issue(6)：567-573,7.
茶鲜叶可溶性糖和氨基酸含量与低温的相关性
Correlation of Low Temperature with Soluble Sugar and Amino Acid Content in Fresh Tea Leaves
摘要
Abstract
In order to evaluate the substantial basis of tea plant resisting frost as well as the difference in frost resistance of different cultivars,thetea plantation growing with cultivar Wuniuzao and another plantation growing with Maolüwereselected, in which the temperatute was recorded day by day. At the fifth, the fifteenth and the twenty fifth of each month during the experimental duration, the fresh tea leaveswere plucked, in which thesoluble sugar contentwas detected by colourimetry, and the prolinecontentand seventeenfree amino acid contentswere determined by HPLC. The results showed that:①Within the three durations the temperature dropped continually (from October 20 to December 27 in 2013), the low temperature lasted (from December 28 to February 20), and the temperature rose gradually,accordingly, the soluble sugar content continually raised, and keeped on increasing, then reduced insignificantly,furthermore,the soluble sugar content negatively correlated with temperature in the whole experimental stage.②Accordingly, theproline contentand the seventeenfree amino acid contentslowlyraised, and obviously increased, then markedly promoted. It was considered that:①The three types of substances were allrelated to the resisitance on cold injury, and the correlation of thesoluble sugar contentwith lowtemperature was larger than those of other two types ofsubstances with the temperature.②The content of thesethree types of cold-resisting substances in cultivar Wuniuzao was more than thosein Maolü,at the same time, the frezzing injury index of Wuniuzao wasless than that of Maolü, therefore, the Wuniuzao possessed even strong resistance against freezing.关键词
低温/倒春寒/抗冻性/可溶性糖/游离氨基酸Key words
low temperature/late spring coldness/resistance against frost/soluble sugar/free amino acid分类
轻工纺织引用本文复制引用
田野,王梦馨,王金和,韩宝瑜..茶鲜叶可溶性糖和氨基酸含量与低温的相关性[J].茶叶科学,2015,(6):567-573,7.基金项目
国家863课题 （）
