茶毫氨基酸组成及矿质元素分析

茶叶科学 ›› 2017, Vol. 37 ›› Issue (4): 339-346.

茶毫氨基酸组成及矿质元素分析

宋亚康¹, 张群峰², 张洁³, 高瑶瑶¹, 胡建辉^1,*

1. 青岛农业大学园艺学院/青岛市园艺植物遗传改良与育种重点实验室,山东青岛 266109;
2. 中国农业科学院茶叶研究所/农业部茶树生物学与资源利用重点实验室,浙江杭州 310008;
3. 信阳农林学院茶学院,河南信阳 464000

收稿日期:2017-02-14 修回日期:2017-03-21 出版日期:2017-08-15 发布日期:2019-08-23
通讯作者: *hujhtea@163.com
作者简介:宋亚康,男,硕士研究生,主要从事茶叶品质化学方面的研究。
基金资助:
青岛农业大学高层次人才基金（631020）、青岛农业大学大学生科技创新项目、山东省高等学校国内访问学者项目

Study on Amino Acids Composition and Mineral Elements of Tea Hairs

SONG Yakang¹, ZHANG Qunfeng², ZHANG Jie³, GAO Yaoyao¹, HU Jianhui^1,*

1. College of Horticulture, Qingdao Agricultural University/Qingdao Key Laboratory of Genetic Improvement and Breeding in Horticultural Plants, Qingdao 266109, China;
2. Tea Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory for Plant Biology and Resource Application of Tea, the Ministry of Agriculture, Hangzhou 310008, China;
3. College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China

Received:2017-02-14 Revised:2017-03-21 Online:2017-08-15 Published:2019-08-23

摘要/Abstract

摘要： 成茶白毫的多少及隐显是评定茶叶品质优劣的重要标志之一。为了明确茶毫中的化学组成,以富含茶毫的碧螺春、滇红、白毫银针及白牡丹4个茶样为研究对象,将茶毫与茶身进行分离,利用碳氮元素分析仪对其总碳、总氮及碳氮比进行分析,氨基酸自动分析仪分析其氨基酸组分,电感耦合等离子体发射光谱（ICP-OES）用来测定其主要矿质元素含量。茶毫中的C、N含量分别为2.96%~4.74%和42.87%~45.58%,其中N含量显著低于茶身（P<0.01）,C含量差异不显著,C/N茶毫显著高于茶身;茶毫中水解氨基酸、游离氨基酸含量分别为10.78%~12.46%和20.78~34.65βmg·g^-1,其中水解氨基酸主要组分及总量均显著低于茶身（P<0.01）,游离氨基酸总量低于茶身（P<0.05）,而茶氨酸、天冬酰胺、甘氨酸、γ-氨基丁酸等游离氨基酸组分差异不显著,茶毫中茶氨酸所占游离氨基酸的比例显著高于茶身（P<0.05）;茶毫中的矿质元素普遍低于茶身,其中P、S含量极显著低于茶身（P<0.01）,其他元素差异不显著。由此可见,茶毫中的氨基酸和矿质元素含量并不比茶身高,但品质成分组成比例的差异赋予了富含茶毫茶叶特有的品质特征。

关键词: 茶毫, C/N, 氨基酸, 矿质元素

Abstract: The amount and density of tea hairs on made tea is an important indication to assess tea quality. To determine the chemical compositions of tea hairs, four tea samples rich in tea hairs, namely, Biluochun, Yunnan black tea, Baihao Yinzhen and Baimudan were used. Tea hairs was compared to the non-pubescent leaves. The contents of C, N and C/N, the composition and contents of amino acids, primary mineral elements were analyzed by elemental analyzer, automatic amino acid analyzer and ICP-OES respectively. The C and N contents in tea hairs ranged from 2.96% to 4.74% and 42.87% to 45.58%, respectively. The N contents in tea hairs were significantly lower than those in the non-pubescent leaf (P<0.01), while C/N showed an opposite trend and C contents showed no significant difference. Hydrolytic amino acids and free amino acid contents in tea hairs ranged from 10.78 % to 12.46% and 20.78βmg·g^-1 to 34.65βmg·g^-1, respectively. The major constituents and the total amount of hydrolytic amino acids and free amino acids in tea hairs were all significantly lower than those in tea body (P<0.05), with an exception of the ratio of theanine to total free amino acids (P<0.05). While the differences of the free amino acid constituents (theanine, asparagine, glycine, and γ-GABA) were not significant. The mineral elements in hairs were generally slightly lower than those in tea. Among them, the P and S contents showed the largest differences (P<0.01). In summary, the contents of amino acids and mineral elements in tea hairs are not higher than those in tea body, but the composition differences in quality constituents might contribute to the special quality characteristics.

Key words: tea hairs, C/N, amino acid, mineral element

中图分类号:

TS272.5

宋亚康, 张群峰, 张洁, 高瑶瑶, 胡建辉. 茶毫氨基酸组成及矿质元素分析[J]. 茶叶科学, 2017, 37(4): 339-346.

SONG Yakang, ZHANG Qunfeng, ZHANG Jie, GAO Yaoyao, HU Jianhui. Study on Amino Acids Composition and Mineral Elements of Tea Hairs[J]. Journal of Tea Science, 2017, 37(4): 339-346.

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