115份贵州茶树资源氨基酸和茶氨酸分析与特异资源筛选

为筛选高氨基酸和高茶氨酸茶树资源，探明贵州茶树资源氨基酸和茶氨酸特性，本研究分别利用分光光度法和高效液相色谱法测定115份贵州地方茶树资源春季一芽二叶生化样的氨基酸总量和茶氨酸含量。结果表明：115份茶树资源的氨基酸总量在0.95%～7.96%,平均值为3.40%;茶氨酸含量在0～3.80%,平均值为1.58%;茶氨酸占比在0～67.66%,且集中分布于40%～<60%。在这115份茶树资源中，发现特异高氨基酸(氨基酸总量≥5%)茶树资源11份、特异高茶氨酸(茶氨酸含量≥3%)茶树资源3份。不同地方的茶树资源，其氨基酸总量和茶氨酸含量存在较大差异，其中，贵定、黎平和石阡的茶树资源表现出较高的氨基酸总量和茶氨酸含量，而三都和普安的茶树资源氨基酸总量和茶氨酸含量显著(P<0.05)低于其他地方。来自三都的突肋茶(Camellia costata)资源表现出更原始的生化性状，均未检测出茶氨酸。聚类分析结果显示，115份茶树资源可分为5类，其中，石苔14号以远高于其他资源的氨基酸总量和茶氨酸含量单独分为一类。

Analysis into amino acids and theanine contents of 115 tea germplasms and special germplasm resource screening in Guizhou,China

In order to screen special tea germplasms with high contents of amino acids and theanine, and to ascertain the characteristics of amino acids and theanine in tea germplasms in Guizhou, the total amino acids content and theanine content of one bud and two leaves from spring shoots of 115 tea germplasms were determined by spectrophotometer and high performance liquid chromatography, respectively. It was shown that the contents of total amino acids ranged from 0.95% to 7.96%, with an average of 3.40%, the content of theanine ranged from 0 to 3.80%, with an average of 1.58%, and the theanine proportion ranged from 0 to 67.66%, and the majority was 40%-<60%. In the 115 tea germplasms, 11 were identified as special germplasms with high amino acids content (≥5%), and 3 were identified as special germplasms with high theanine content (≥3%). The contents of total amino acids and theanine varied in tea germplasms collected from different sources. The tea germplasms from Guiding, Liping and Shiqian showed relatively higher contents of total amino acids and theanine, while the contents of total amino acids and theanine in the tea germplasms from Sandu and Pu’an were significantly (P<0.05) lower than the others. Camellia costata collected from Sandu showed primitive biochemical characters without detection of theanine. By cluster analysis, the 115 tea germplasms could be divided into five categories. Among these categories, Shitai14 was separated individually due to its high contents of total amino acids and theanine.