摘要
为开发、利用3季武夷名丛茶树鲜叶资源,以15份武夷名丛为研究对象,在春、夏、秋三季分别取其第一轮新梢的一芽二叶为试材,测定和分析其主要生化成分的含量和季节变化规律。结果表明:15份武夷名丛各生化成分的含量在3个季节中均表现出较大的变化幅度,具有丰富的变异性和遗传多样性:春、夏、秋3季的平均变异系数分别为28.20%、33.53%、26.02%,平均遗传多样指数分别为1.90、1.78、1.78;在3个季节之间,各生化成分均存在一定的变化规律,除了茶多酚、C和儿茶素总量差异不显著外,其它生化成分均存在一定的差异性;适制性方面,15份武夷名丛在春季多数适制绿茶和乌龙茶、夏秋季多数适制红茶;在不同季节,7份武夷名丛的生化成分在含量上表现出特异性。
In order to develop and use the tea fresh leaf resources of Wuyi Mingcong in the three seasons, with 15 Wuyi Mingcong as study object, the ＂two leaves and one bud＂ of the new shoots was collected in spring, summer and autumn separately, the main biochemical components＇ contents of them were measured and the seasonal change regularity was analyzed. The results showed that each biochemical components of 15 Wuyi Mingong changed a lot in three seasons with plentiful variations and genetic diversities. The average variable coefficient in spring, summer and autumn were 28.20%, 33.53% and 26.02%, as well as the average genetic variety index were 1.90, 1.78, 1.78. The biochemical components varied regularly in these three seasons, tea polyphenol, C and catechin had not significant difference, other biochemical components had significant difference. And most of the 15 Wuyi Mingeong were suitable for making green tea and oolong tea in spring and making black tea in summer and autumn. In different seasons, 7 Wuyi Mingcong were specificity in the content of biochemical components.
出处
《黑龙江农业科学》
2017年第6期7-13,共7页
Heilongjiang Agricultural Sciences
基金
福建省区域发展资助项目(2015N3013)
福建省科技厅对外合作产业化资助项目(2016I1008)
福建省科技厅区域重大资助项目(2013Y3006)
福建省2011协同创新中心-中国乌龙茶产业协同创新中心专项资助项目(闽教科[2015]75号)
武夷学院校科研基金资助项目(XD201705)
福建省教育厅科技资助项目(JAT160517)
关键词
武夷名丛
不同季节
生化成分
变异系数
遗传多样性
适制性
Wuyi Mingcong（good tea varieties in the Wuyi Mountain）
different seasons
biochemical components
variable coefficient
genetic variety
processing suitability
