论文部分内容阅读
茶树新梢中化学成分的组成直接关系到茶叶产量与成茶品质,探求这些成分的生化动态来指导生产具有十分重要的实践意义。作者调查研究了头茶和二茶中茶树新梢不同部位化学成分的差别。下部叶子中全氮量及丹宁和咖啡碱的含量都减少。而绿茶头茶中全氮量较高,二茶中丹宁和咖啡碱的含量都高。下部叶子中游离的还原糖,黄烷醇,磷
The composition of chemical constituents in tea shoots is directly related to tea yield and tea quality, and exploring the biochemical dynamics of these components to guide the production has very important practical significance. The authors investigated the differences in the chemical composition of tea shoots in different parts of the head and the second tea. The content of total nitrogen and tannin and caffeine in the lower leaves decreased. The green tea, the highest total nitrogen in the second tea Tannin and caffeine content are high. The lower part of the leaves of free reducing sugar, flavanols, phosphorus