茶树品种资源氨基酸组成与亲缘关系的研究  

RESEARCH ON THE AMINOACIDE COMPOSITION AND RELATIONSHIP OF TEA PLANT RESOURCES

作　　者：唐和平[1] 陈兴琰[1] 

机构地区：[1]湖南农业大学茶学系

出　　处：《湖南农学院学报》1995年第2期126-129,共4页

摘　　要：对９个茶树品种以及红山茶、白山茶２个对照种进行氨基酸组成分析，结果表明：在红山茶和白山茶叶内发现有茶氨酸存在，但含量大大低于茶树品种；氨基酸总量和茶氨酸含量随茶树进化层次提高呈累积趋势；苯丙氨酸随茶树进化层次提高呈下降趋势．The aminoacide composition analysis was made on nine varieties of tea plantsand two comellia spaces as contract(Hong Shancha and Bai Shancha).The results showed:the theanine was found in the leaf of Hong Shancha and Bai Shancha. But its content is muchlower than tea plants.The aminoacide total content and theanine content have increased ten-dency with the rise of evolutional tiers and thenylallnine content has decreased tendency.

关 键 词：茶属 品种 氨基酸/亲缘关系 

分 类 号：S571.1[农业科学—茶叶生产加工]