【作者】 王新超； 马春雷； 姚明哲； 陈亮； 杨亚军；

【Author】 WANG Xin-chao,MA Chun-lei,YAO Ming-zhe,CHEN Liang~*,YANG Ya-jun~* (Research Center for Tea Germplasm and Improvement,Tea Research Institute of the Chinese Academy of Agricultural Sciences;National Center for Tea Improvement,Hangzhou 310008,China)

【机构】 中国农业科学院茶叶研究所/国家茶树改良中心；

【摘要】 绿茶品质在春、夏、秋3季呈现出非常显著的品质差异,这种差异的形成是茶叶内含化学成分变化的结果。为了解影响绿茶品质季节间差异的主要生化因子,测定了在同一生态环境下生长的31份材料春、夏、秋3季1芽2叶主要生化成分,同时制作了烘青茶样进行感官审评,并对测定数据进行统计分析。结果表明,主要的生化成分在季节间存在显著差异。主成分分析和逐步回归分析结果表明,氨基酸、花青素和叶绿素含量的变化是导致绿茶品质季节间差异的主要生化因子,水浸出物、茶多酚、儿茶素等物质的变化也对绿茶品质的季节间差异有一定影响。更多还原

【Abstract】 Green tea quality has significant differences among spring,summer and autumn.It was the results of the changes of biochemical components in tea leaves.In order to find the major biochemical components which affect the green tea quality among different seasons,biochemical components of two and a bud of 31 cultivars in different seasons,which growth at the same ecological field,were analyzed,and basket-fired green teas were processed at the same time for organoleptic evaluation.The results showed that there were significant different of biochemic al components among different seasons.Component analysis and stepwise regression analysis results indicated that the changes of amino acid,anthocyanins and chlorophyll among different seasons were the major factors that affected the seasonal differences of green tea quality.And water extracts,tea polyphenols and catechins also had some influence on the differences.更多还原