不同品种鲜叶生化成分对红茶发酵效果的影响

目的]明确茶树品种闯鲜叶生化成分的差异及对红茶发酵效果的影响。方法]以42个茶树品种鲜叶为材料，通过鲜叶发酵性能测定，进行鲜叶生化成分与红茶发酵效果的相关分析，采用聚类分析方法根据样品遗传距离远近关系，将供试茶树品种分为具有生化成分差异的类群。结果]42个茶树品种间，儿茶素总量、多酚氧化酶和过氧化物酶的活性存在显著差异；结合茶树鲜叶发酵性能鉴定试验，儿茶素总量，特别EGCG、EGC、ECG等酯型儿茶素及咖啡碱与发酵效果呈极显著高度相关。运用聚类分析把42个品种划分为3个具有不同生化成分遗传差异的类群，其归类与茶树鲜叶发酵性能鉴定结果基本对应。结论]该研究为对红茶制作的品种选择和发酵性能鉴别提供参考。

Influences of Biochemical Components in the Fresh Leaf from Different Tea Cultivars on the Ferment Effect of Black Tea

Objective] The research aimed to ascertain the difference of biochemical components in fresh leaves among tea cultivars and its influences on the ferment effect of black tea.Method] With fresh leaves from 42 tea cultivars as materials, the correlation between the biochemical components in fresh leaves and the ferment effect of black tea was analyzed by detecting the fermentation performance of fresh leaves.On the basis of genetic distances among samples, the tested tea cultivars were calssfied into groups with biochemical component differences by cluster analysis.Result] Among 42 tea cultivars, their total catechin amounts, activities of polyphenol oxidase and peroxidase had significant difference.Considering identification experiment on the fermentation performance of fresh tea leaves comprehensively, the total catechin amounts, especially for ester-catechin such as EGCG, EGC and ECG, as well as caffeine extremely significantly and highly correlated with ferment effect.The 42 cultivars were calssified into 3 groups with different genetic differences in biochemical components by cluster analysis, their classifications were generally consistent with the identification results of fermentation performance of fresh tea leaves.Conclusion] The research supplied references for the cultivar selection and fermentation performance identification in black tea making.