本文已被：浏览 1239次 下载 162次
投稿时间：2019-07-06
投稿时间：2019-07-06
中文摘要: 以信阳群体种、信阳10号、福鼎大白茶树新梢一芽二叶为原料，研究主要滋味物质在茶树新梢不同部位分布规律。结果显示：梗中氨基酸、可溶性糖在（p<0.05）水平显著高于芽、第一叶、第二叶；茶多酚、咖啡碱、儿茶素总量在（p<0.05）水平显著低于芽、第一叶、第二叶；在芽、第一叶、第二叶中氨基酸、茶多酚含量依次降低、可溶性糖含量依次增加，儿茶素第一叶高于第二叶，第二叶高于芽。
Abstract:In order to investigate the distribution of the main taste substances in different parts of tea shoots，two leaves and one bud of C.sinensis Xinyangzhong，Xinyang 10 and Fuding-dabaicha were selected as the raw materials.The results showed that the concentrations of amino acids and soluble sugars in stems were significantly higher than that in the buds，the first leaves and second leaves（p<0.05），while the concentrations of tea polyphenols，caffeine and the total catechins were significantly lower than that in the buds，the first leaves and second leaves（p<0.05）.The concentrations of amino acids and tea polyphenols decreased while the soluble sugars increased in the buds，first and second leaves，the concentrations of catechins were higher in the first leaves than the second leaves，and the second leaves were higher than the buds.
文章编号：202013009 中图分类号： 文献标志码：
基金项目:2017年度河南省高等学校重点科研项目（17A210027）；2018年河南省科技厅指导性项目（182102110181）
引用文本：
津ICP备20000603号-1