舜皇山野生茶树种质资源筛选  

Screening of Wild Tea Germplasm Resource in Shunhuang Mountain

作　　者：唐瀚 林娟[2] 高羲之 邵陈禹 陈建姣 唐爱民 沈程文[2] 肖果利 李瑾 曾志龙 TANG Han;LIN Juan;GAO Xi-zhi;SHAO Chen-yu;CHEN Jian-jiao;TANG Ai-min;SHEN Cheng-wen;XIAO Guo-li;LI Jin;ZENG Zhi-long(Shaoyang Academy of Agricultural Sciences,Shaoyang 422000,China;National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients/Key Lab of Tea Science of Ministry of Education/College of Horticulture and Landscape,Hunan Agricultural University,Changsha 410128,China;Xinning Shundi Tea Co.,Ltd,Xinning 422700,China)

机构地区：[1]邵阳市农业科学研究院,湖南邵阳422000 [2]国家植物功能成分利用工程技术研究中心,茶学教育部重点实验室,湖南农业大学园艺学院,湖南长沙410128 [3]新宁县舜帝茶业有限公司,湖南新宁422700

出　　处：《茶叶通讯》2020年第2期204-214,共11页Journal of Tea Communication

基　　金：国家自然科学基金(31271789);中央引导地方科技发展专项(2017XF5013、2019XF5041);湖南省现代农业产业技术体系(湘财农指[2019]0047号);湖南农业科技创新资金(2017LM0203、2019CY01)。

摘　　要：以从舜皇山筛选出的17个野生茶树单株为研究对象,通过表型性状调查,利用主成分和聚类分析等方法分析春、夏、秋三季生化成分含量差异,筛选优异种质。结果表明:17个野生茶树单株多为灌木型和中叶类,整体发芽期较晚;初步鉴定5个单株适制红绿茶,12个单株适制绿茶,其中2个单株(XN-1、XN-2)的春季游离氨基酸高于4%,茶氨酸均为2.5%,酚氨比小于5,具有制作高品质绿茶潜力。对17个单株的生化成分进行主成分分析,春季提取4个主成分,累积贡献率达91.445%,茶氨酸、非酯型儿茶素、EGCG、茶多酚和水浸出物是影响春季茶叶品质的主要成分;夏季提取3个主成分,累积贡献率达77.454%,非酯型儿茶素、酯型儿茶素和茶氨酸是影响夏季茶叶品质的主要成分;秋季提取4个主成分,累积贡献率达84.127%,酯型儿茶素、EGCG、游离氨基酸、茶氨酸和水浸出物是影响秋季茶叶品质的主要成分。基于生化成分的聚类分析,将舜皇山17个野生茶树单株分为4类,其中XN-2单独成一类。In this study,17 single plants of wild tea in Shunhuang Mountain were used as research objects.Through the phenotypic traits survey,the differences of biochemical components in spring,summer and autumn were analyzed by principal component and cluster analysis,and the excellent germplasm resources were screened.The results showed that 17 wild tea trees were mostly shrub and middle leaf type,and the whole germination period was late.Five single plants were suitable for making black and green tea,12 single plants were suitable for making green tea,of which 2 single plants(XN-1,xn-2)had higher than 4%free amino acids in spring,2.5%theanine and less than 5%phenol ammonia ratio,which had the potential to produce high quality green tea.Principal component analysis was carried out on the biochemical components of 17 individual plants,4 principal components were extracted in spring,with a cumulative contribution rate of 91.445%.Theanine,non ester catechins,EGCG,tea polyphenols and water extracts were the main components affecting the quality of tea in spring.Three principal components were extracted in summer,with a cumulative contribution rate of 77.454%.Non ester catechins,ester catechins and theanine were the main components affecting the quality of tea in summer.Four main components were extracted in autumn,with a cumulative contribution rate of 84.127%.Ester catechins,EGCG,free amino acids,theanine and water extracts were the main components affecting the quality of autumn tea.Based on the cluster analysis of biochemical components,17 wild tea plants in Shunhuang Mountain were divided into 4 categories,among which XN-2 was the only one.

关 键 词：舜皇山 茶树资源 生化成分 主成分分析 

分 类 号：S571.1[农业科学—茶叶生产加工]