信阳师范学院学报（自然科学版）2016，Vol.29Issue(4)：537-542,6.DOI:10.3969/j.issn.1003-0972.2016.04.012
几种信阳毛尖茶的化学成分研究
Study on Chemical Compositions of Different Xinyang-Maojian Cultivars
摘要
Abstract
Tea planted in Xinyang were used as test materials to research the main chemical component con-tent differences of different tea varieties and plucking time.The results showed that the water soluble total sugar content (%)has no significant difference in spring tea samples of same period with a content scope (8.69~9.62),but Winter tea has the highest content (20.90).The total flavonoids content (%)show significant difference be-tween the tea varieties (P <0.05)with the highest content 9.65 of Xinyang local specie II.The total free amino acid content display very significant differences between tea varieties (P <0.01),Xinyang local I (2.96)> local II (1.86)> Fudingdabaicha (0.35),the content Changed significantly with picking time,and the species and content of different amino acids are different.The total tea polyphenols content range is 7.1 7~8.38 in the spring tea samples with the lowest content in winter tea (0.59).While the single phenolics content (%)of the varieties show quite differences,and the content of Gallic acid,Epicatechin and Epigallocatechin gallate changed signifi-cantly with picking time.The Gallic acid content of winter tea increased by 81.69% than that of the same variety picked in spring,while other single phenol substance contents decreased significantly.Alkaloid content (%)dis-played a apparent difference among the varieties,and the content declined with harvest time delay.关键词
信阳毛尖茶/品种/品质/化学成分Key words
Xinyang-Maojian tea/variety/quality/chemical composition分类
农业科技引用本文复制引用
远凌威,张斯荷,张伟,乔春连,袁正仿,李先文,赵昕梅..几种信阳毛尖茶的化学成分研究[J].信阳师范学院学报（自然科学版）,2016,29(4):537-542,6.基金项目
国家自然科学基金项目(31270727) （31270727）
河南省教育厅项目(14IRTSTHN012) （14IRTSTHN012）
博士科研启动基金项目(0201317) （0201317）
