热带亚热带植物学报2018，Vol.26Issue(3)：302-308,7.DOI:10.11926/jtsb.3809
'柿大茶'品系间芳香类物质、儿茶素及游离氨基酸差异分析
Analysis of Aromatics, Catechins and Free Amino Acids in Different Strains of 'Shida Tea'
摘要
Abstract
In order to understand the quality characteristic of Taiping Houkui tea and clonal breeding of 'Shida tea', the aromatics, catechins and free amino acids in three strains of 'Shida tea' (No. 6, No. 7, No. 23) were analyzed by gas chromatography-mass spectrometry, liquid chromatography and amino acid analyzer. The results showed that (Z)-3-Hexen-1-ol, myrcene, limonene, cis-β-ocimene, linalool, linalool oxide, methyl salicylate, cis-hexanoic acid-3-hexenyl ester and cis-jasmone are main aroma components of 'Shida tea', accounting for 74.70%, 83.65%, 87.73% of total aroma in No. 6, No. 7 and No. 23, respectively. Contents of catechins, caffeine and amino acids had significant differences among three strains, the ratio of polyphenols to amino acids were 7.75, 16.49, 7.69, respectively. According to the sensory evaluation, green tea processed from No. 6 and No. 23 in fresh smell and mellow taste were better than that from No. 7. Therefore, the strains No. 6 and No. 23 are suitable to be used as materials for clonal breeding.关键词
'柿大茶'/太平猴魁茶/芳香类物质/儿茶素/游离氨基酸Key words
'Shida tea'/Taiping Houkui tea/Aromatic compound/Catechin/Free amino acid引用本文复制引用
周汉琛,王辉,雷攀登,黄建琴..'柿大茶'品系间芳香类物质、儿茶素及游离氨基酸差异分析[J].热带亚热带植物学报,2018,26(3):302-308,7.基金项目
安徽省农业科学院科技创新团队项目(18C0817) （18C0817）
安徽省重大科技专项(16030701074) （16030701074）
安徽省茶产业技术体系项目资助 This work was supported by the Project for Science and Technology Innovation Team of Anhui Academy of Agricultural Sciences(Grant No.18C0817),the Key Project for Science and Technology of Anhui Province(Grant No.16030701074),and the Project for Tea Technology System in Anhui Province. （Grant No.18C0817）
