大红梅等武夷单枞的植物学性状观察及主要生化成分分析

为了开发利用武夷山丰富的茶树种质资源,对武夷山的大红梅、小红梅、月桂和灵芽4个单枞进行植物学性状观察和主要生化成分分析,结果表明:由植物性状观察可知大红梅、小红梅、月桂和灵芽都为灌木型,月桂的叶片为椭圆形,大红梅的叶片为披针形,小红梅和灵芽叶片为长椭圆形,大红梅、小红梅和灵芽叶色为深绿色,月桂叶色为淡绿色,且茸毛都较多。月桂的水浸出物最丰富,大红梅和小红梅次之,灵芽最少;4个单枞的咖啡碱含量除了大红梅第4叶特殊外,其他的从第1叶至第5叶基本呈递减趋势,到茎骤降;都是第1叶的茶多酚含量最高,从第1叶至第5叶以及茎的大体呈递减趋势;叶片部位不同,游离氨基酸含量有差异,但没有明显的规律性。

Botanical Characters Observation and Main Biochemical Compositions Analysis of Wuyi Dancong Teas (Dahongmei etc.)

In order to develop and utilize abundant tea germplasm resources in Wuyishan, the author observed the botanical characters of 4 Dacong teas （ Dahongmei, Xiaohongmei, Yuegui and Lingya） in Wuyishan, and analyzed their main biochemical compositions.The results indicated that these 4 Dacong teas all were of shrub type, the leaf of Yuegui and Dahongmei was oval and lanceolate respectively, and that of both Xiaohongmei and Lingya was long -elliptic.The leaf of Dahongmei, Xiaohongmei and Lingya was of dark green, and that of Yuegui was of light green with more fuzzes.Yuegui had the richest aqueous extracts, followed by Dahongmei and Xiaohongmei, and Lingya had the least aqueous extracts.The caffeine content in 4 Dancong teas gradually decreased from the first leaf to the fifth leaf （except the fourth leaf of Dahongmei）, and sharply reduced from the fifth leaf to stem. The tea polyphenol content all showed a decreasing trend from the first leaf to the fifth leaf and then to stem.The free amino acid content in different parts of leaf was different without apparent regularity.