可可茶无性系品种的生化成分研究  

Research on the biochemical ingredients of cultivated varieties of Cocoa tea

作　　者：何玉媚[1] 彭力[2] 李成仁[2] 李家贤[1] 黄华林[1] 乔小燕[1] 晏嫦妤[1] 吴华玲[1] 叶创兴[2] 宋晓虹[2] 

机构地区：[1]广东省农科院茶叶研究所,广东英德513000 [2]中山大学生命科学学院,广东广州510275

出　　处：《广东农业科学》2011年第6期10-13,共4页Guangdong Agricultural Sciences

基　　金：国家自然科学基金(39570081);广东省自然科学基金(2005B2080100);广州市科技局重点项目基金(956148-98-Z-70;2001-T-012-01)

摘　　要：可可茶是我国特有的珍稀野生茶树资源,具有天然不含咖啡碱的特性。本研究以单株选育的无性系品种可可茶1号和可可茶2号为研究对象,运用高效液相色谱法和紫外分光光度法对其蒸青样、绿茶、黄茶、红茶的茶多酚总量、氨基酸总量、黄酮类总量、儿茶素组分、生物碱、茶氨酸及茶黄素、茶红素、茶褐素等成分的含量进行了定性定量分析。结果表明：（1）可可茶1号和2号优势嘌呤生物碱为可可碱,含量分别为3.98%~6.06%和4.21%~6.26%;可可茶鲜叶、绿茶和黄茶的优势儿茶素组分为（-）-gallocatechin gallate（GCG）,含量分别为5.26%~14.88%和6.51%~13.58%。（2）在鲜叶和各类成茶中,可可茶的茶多酚总量及氨基酸总量均大于对照品种白毛2号,但是茶氨酸的含量明显低于对照种;可可茶和栽培茶树白毛2号制成红茶后,茶多酚含量均比其蒸青样、绿茶、黄茶低。（3）可可茶嫩梢所含的茶叶生化成分呈季节性变化,氨基酸总量和茶氨酸含量为春季〉夏季〉秋季,茶多酚、总黄酮、生物碱及主要儿茶素的含量为夏季〉春季〉秋季。（4）可可茶红茶的茶黄素、茶红素与茶褐素特别是茶褐素远高于白毛2号红茶。Cocoa tea（Camellia ptilophylla）,natural non-caffeine tea tree,is a special tea resourse in southern China.Our research studied on the biochemical ingredients of cocoa tea 1# and cocoa tea 2# using UV-spectrophotometric and HPLC methods,which were the cultivated varieties during its domesticating and breeding process.The chemical analysis results showed that：（1） cocoa tea 1# and cocoa tea 2# were caffeine free tea plant,the major purine alkaloid was theobromine,which were 3.98%~6.06% and 4.21%~6.26% in dry weight,respectively.And the major catechin was GCG,which were 5.26%~14.88% and 6.51%~13.58% in dry weight,respectively;（2） cocoa tea 1# and 2# contained higher tea polyphenols than the control c.v.Baimao 2#,but the content of theanine in cocoa tea was minor than control;and then content of tea polyphenols was similarly very low either in black cocoa tea or in black tea of Baimao 2# than their steamed sample,green tea and yellow tea.（3） the content of components in cocoa tea slightly varied companied with seasons.The content of total amino acid and theanine were higher in spring,while the total tea polyphenols,flavonoids,purine alkaloids and catechins were higher in summer.（4） The content of theaflavin,thearubigin,theabrownine and especially thearubigin were higher in cocoa black tea than in cultivated variety Baimao 2#.

关 键 词：可可茶 无性系 生化成分 季节变化 

分 类 号：S571.1[农业科学—茶叶生产加工] Q946-33[农业科学—作物学]