11个红紫芽茶树新品系的芽叶特性和生化成分研究  

Shoot Traits and Biological Copositions among Eleven New Tea Germplasms with Reddishviolet Shoots

作　　者：吴华玲[1] 何玉媚[1] 李家贤[1] 陈栋[1] 黄华林[1] 乔小燕[1] 刘军[1] 

机构地区：[1]广东省农业科学院茶叶研究所/广东省茶树资源创新利用重点实验室,广州510640

出　　处：《植物遗传资源学报》2012年第1期42-47,共6页Journal of Plant Genetic Resources

基　　金：国家现代农业产业技术体系建设专项(CARS-23);广东省博士启动基金(10451064001006258);广东省农业科学院院长基金(201017)

摘　　要：对全年芽叶都呈红紫色的11个新选育的高花青素茶树品系新梢芽叶进行了百芽重和色泽调查,并对其生化组分进行了比较分析,旨在为今后筛选出高产优质的高花青素茶树种质资源、开发高花青素茶叶加工和深加工保健产品提供物质和理论基础。结果表明:11个新品系分枝能力较强,百芽重适中,具有较高的产量潜力;芽叶红紫色的深浅与花青素含量呈正相关,而与茶多酚、儿茶素、咖啡碱和游离氨基酸无关;除HY-5和HY-8芽叶色泽在秋季最深外,其他红紫芽品系芽叶的红紫色都在夏季最深,说明红紫芽茶树芽叶的色泽及其花青素含量同时受外界环境和遗传因子的控制。In order to identify high-anthocyanidin germplasm resources with high production and good quality,and develop new health product in tea processing and deep processing areas in the future,weight of 100 buds,colour and different composition of new shoots were investigated and analyzed systematically among 11 new tea germplasms with reddishviolet shoots.The results showed that 11 strains were much branched,moderate weight of 100 buds and had high yield potential.The reddish purple of shoots was correlated positively with the content of anthocyanidin,but not related to tea polyphenols,catechin,caffeine,or free amino acids,and it was.The leafcolour of all varieties was darkest in summer,except ＂HY-5＂ and ＂HY-8＂ were darkest in autumn.These results suggested that the leafcolour and the anthocyanidin content of reddishviolet shoots were controlled by environment and inherent factors concurrently.

关 键 词：茶树 红紫芽 花青素 

分 类 号：S571.1[农业科学—茶叶生产加工]