茶叶中特异成分1,2,6三没食子酰葡萄糖含量变化影响因素及其与没食子酸的关系  

The Influence Factors of the Content Change of 1,2,6-tri-O-galloyl-β-Dglucopyranose in Tea and Its Relationship with Gallic Acid

作　　者：李强[1] 李森洪 叶伟胜 项建 潜卫东 韦康[1] LI Qiang;LI Sen-hong;YE Wei-sheng;XIANG Jian;QIAN Wei-dong;WEI Kang(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Jinyun Xuanhuang Tea Co.,Ltd.,Jinyun 321404,China;People's Government of Huyuan Township,Jinyun 321407;Jinyun Huanggong Tea Co.,Ltd.,Jinyun 321407,China)

机构地区：[1]中国农业科学院茶叶研究所,浙江杭州310008 [2]缙云轩黄茶叶有限公司,浙江缙云321404 [3]缙云县胡源乡人民政府,浙江缙云321407 [4]缙云黄贡茶叶有限公司,浙江缙云321407

出　　处：《茶叶通讯》2020年第2期248-254,共7页Journal of Tea Communication

基　　金：浙江省重点研发专项(2018C02022);中国农业科学院茶叶研究所基本科研业务费专项(1610212020002)。

摘　　要：天然水解单宁类物质1,2,6三没食子酰葡萄糖(1,2,6-TGGP)具有重要的药用价值。本试验探讨了缙云黄茶的制作原料中黄1号、中黄2号在不同栽培方式和加工工艺下1,2,6三没食子酰葡萄糖及没食子酸含量的变化规律。结果发现品种、基肥处理、覆膜处理、采摘轮次及加工工艺对1,2,6三没食子酰葡萄糖含量都有显著影响。中黄1号和中黄2号的1,2,6三没食子酰葡萄糖含量显著高于茶树品种白叶1号及白鸡冠。基肥处理,多施有机肥有利于提高1,2,6三没食子酰葡萄糖含量,而微生物肥则作用较差。催芽肥对1,2,6三没食子酰葡萄糖含量影响不明显。采摘前覆膜可以显著提高1,2,6三没食子酰葡萄糖含量。同时1,2,6三没食子酰葡萄糖含量随采摘轮次下降。绿茶工艺(扁形茶、炒青)有利于保持高1,2,6三没食子酰葡萄糖含量,而红茶工艺导致1,2,6三没食子酰葡萄糖向没食子酸的转化,制作高1,2,6三没食子酰葡萄糖茶宜采用绿茶工艺,而制作高没食子酸茶可采用红茶工艺。1,2,6三没食子酰葡萄糖与没食子酸含量具有较强的关联性。本试验结果为缙云黄茶特异成分产品的开发奠定了重要基础。The naturally hydrolyzed tannin 1,2,6-tri-O-galloyl-β-D-glucopyranose(1,2,6-TGGP)has important medicinal value.In this experiment,the changes of the content 1,2,6-TGGP and gallic acid in Zhonghuang 1 and Zhonghuang 2 which are the raw materials of Jinyun yellow tea under different cultivation methods and processing techniques were studied.The results showed that cultivar,basal fertilizer treatment,film treatment,picking round and processing technology had significant influence on the content of 1,2,6-TGGP.The content of 1,2,6-TGGP in Zhonghuang 1 and Zhonghuang 2 was significantly higher than that in Baiye 1 and Baijiguan.Base fertilizer treatment and application of more organic fertilizer were beneficial to increase the content of 1,2,6-TGGP,while the effect of microbial fertilizer was poor.The effect of germination promoting fertilizer on the content of 1,2,6-TGGP was not obvious.Film treatments before picking significantly increased the content of 1,2,6-TGGP.At the same time,the content of 1,2,6-TGGP decreased with the picking round.Green tea processing technology(flat tea,roasted green tea)were beneficial to maintain high 1,2,6-TGGP content,while black tea technology resulted in the conversion of 1,2,6-TGGP to gallic acid.Therefore,making high 1,2,6-TGGP tea could use green tea technology,while making high gallic acid tea could use black tea technology.There is a strong correlation between the content of 1,2,6-TGGP and gallic acid.The results of this experiment laid an important foundation for the development of Jinyun yellow tea products with specific ingredients.

关 键 词：茶树 1 2 6三没食子酰葡萄糖 没食子酸 黄茶 

分 类 号：S571.1[农业科学—茶叶生产加工]