江西茶树资源功能成分综合评价与种质优选  

Comprehensive Evaluation and Germplasm Selection of Functional Tea Resources in Jiangxi Province

作　　者：王治会 彭华[1] 岳翠男 李琛[1] 李文金[1] 杨普香[1] WANG Zhihui;PENG Hua;YUE Cuinan;LI Chen;LI Wenjin;YANG Puxiang(Jiangxi Sericulture and Tea Research Institute/Key Laboratory of Tea Quality and Safety Control in Jiangxi Province,Nanchang 330202,China)

机构地区：[1]江西省蚕桑茶叶研究所/江西省茶叶质量与安全控制重点实验室,江西南昌330202

出　　处：《河南农业科学》2020年第8期54-62,共9页Journal of Henan Agricultural Sciences

基　　金：江西省现代农业产业技术体系建设专项(JXARS-02);国家现代产业技术体系项目(CARS-19);江西省茶叶质量与安全控制重点实验室项目(20192BCD40007);江西省科技计划项目(20143ACF60006)。

摘　　要：为探讨茶树资源的综合评价方法与关键评价指标,筛选功能优异的茶树资源,以江西省不同区域以及省外引种驯化的45份茶树资源为材料,测定茶叶中14个主要功能成分指标,利用相关分析与主成分分析筛选关键指标,并进行综合评价。结果表明,江西茶树资源在主要功能成分含量上差异较大,经相关分析和主成分分析,筛选出5个主成分因子和8个关键评价指标,最终建立茶树资源的综合评价指数模型。根据综合评价模型对茶树资源的功能性进行综合评价,可将45份茶树资源划分为4个等级,其中综合评价指数>7.0为功能性最好的资源,依次为浮梁槠叶、岩背垴2号、江茶15号、黄金茶、浮梁广明2号,共5份,同时也说明主成分分析可以作为茶树功能成分综合评价的新方法。In order to explore the comprehensive evaluation methods and key evaluation indexes of tea resources,and screen tea resources with excellent functions,45 tea resources from different regions of Jiangxi Province and introduced and domesticated outside were used as materials,14 main functional component indexes were determined,and the key indexes were screened by correlation analysis and principal component analysis,and comprehensive evaluation was conducted.The results showed that the main functional components of tea resources in Jiangxi Province were quite different,through correlation analysis and principal component analysis,5 principal component factors and 8 key evaluation indexes were selected,and finally a comprehensive evaluation index model of tea resources was established.According to the comprehensive evaluation model,45 tea resources could be divided into four levels,among which the comprehensive evaluation index>7.0 was the best one,including 5 varieties,successively Fuliangzhuye,Yanbeinao 2,Jiangcha 15,Huangjincha and Fuliangguangming 2.At the same time,the principal component analysis can be used as a new method for the comprehensive evaluation of tea functional components.

关 键 词：茶树资源 茶叶 功能成分 主成分分析 综合评价 评价模型 江西 

分 类 号：S571.1[农业科学—茶叶生产加工]