梵净山野生藤茶主要有机成分研究  

Study on the Main Organim for Natural Rattan Tea from Fanjing Mountain

作　　者：梁琍[1] 邱岚[1] 吕廷红 Liang Li(College of Agro-Forestry Project ＆ Program,Tongren University,Tongren 554300,China)

机构地区：[1]铜仁学院生物与农林工程规划学院,贵州铜仁55430

出　　处：《安徽农学通报》2018年第21期31-33,共3页Anhui Agricultural Science Bulletin

基　　金：贵州省林学重点学科建设基金(黔学位办(2017)45号)

摘　　要：采用分光广度法分别对梵净山野生藤茶中的可溶性糖、黄酮类化合物、茶多酚3种有机成分的含量进行了研究分析。结果表明,野生藤茶中的可溶性糖含量为6.10%,总黄酮34.30%,茶多酚22.00%。该研究可为梵净山野生藤茶的进一步开发提供了科学的理论依据。Spectrophotometric method was adopted to analyze the content of soluble sugar, flavonoids and tea polyphenols.The results showed that the soluble sugar content in wild rattan tea was 6.10 %,the total flavonoids content was 34.30 % and the tea polyphenols content was 22.00 %.This results provide the scientific basis for the further study- natural rattan tea stand on on Fanjing Mountain.

关 键 词：藤茶 有机成分 梵净山 

分 类 号：TS272[农业科学—茶叶生产加工]