Biochemical characteristics of white tea pubescence | 白茶品种茸毛的生化特性

Китайский. 以福鼎大毫茶、福安大白茶等适制白茶品种为试验材料,分别测定了茶树嫩梢鲜样的茶身和茸毛、白茶的茶身和茸毛的生化成分.结果表明：嫩梢鲜样茶身的儿茶素总量和咖啡碱含量高于茸毛;白茶茶身的水浸出物、茶多酚、咖啡碱含量,酚氨比,儿茶素总量及没食子儿茶素、表没食子儿茶素、表没食子儿茶素没食子酸酯、表儿茶素、没食子儿茶素没食子酸酯、表儿茶素没食子酸酯等组分含量均显著高于茸毛,儿茶素总量、儿茶素没食子酸酯含量的差异未达到显著水平.而茸毛的游离氨基酸总量及茶氨酸、天冬氨酸、谷氨酸、丝氨酸、丙氨酸等组分含量显著高于茶身.可见,茶树嫩梢的茸毛具有高氨基酸含量和低酚氨比特性,对白茶风味品质的形成具有重要作用.[著者文摘]

Английский. The flesh leaves collected from two tea varieties,Camellia sinensis var.Fuding-dahaocha and C.sinensis var.Fuan-dabaicha,were suitable to produce white tea,and the biochemical compositions in the flesh tea shoots,the white tea and their pubescences were determined.The results showed that the content of caffeine and catechins in the body was higher than that in their pubescence of flesh tea shoots.The results also showed that the contents of aqueous extract,tea polyphenols,caffeine,total catechins,gallocatechin（GC）,epigallocatechin（EGC）,epigallocatechin gallate（EGCG）,epicatechin（EC）,gallocatechin gallate（GCG）,epicatechin gallate（ECG） in the body were significantly higher than that in the pubescence of white tea,and so as the ratio of tea ployphenols to amino acid,but the content of catechin（C） and catechin gallate（CG） was indistinguishable.The contents of amino acids,such as theanine,aspartic acid,glutamic acid,serine and alanine in the pubescence were significantly higher than that in the body of white tea.The pubescence of white tea has the characteristics of higher amino acids content and lower ratio of tea ployphenols to amino acid,which play an important role in forming its special white tea flavor.[著者文摘]