4种常见茶树品种茶籽仁主要化学成分分析

doi:10.7506/spkx1002-6630-201324015

食品科学

4种常见茶树品种茶籽仁主要化学成分分析

王明乐，曾亮，罗理勇，朱旭君，房婉萍，黎星辉

1.南京农业大学茶叶科学研究所，江苏南京 210095；2.西南大学茶叶研究所，重庆 400715

出版日期:2013-12-25 发布日期:2014-01-03

Main Chemical Composition of Tea Seed Kernels from Four Common Species of Tea Plants (Camellia sinensis)

WANG Ming-le，ZENG Liang，LUO Li-yong，ZHU Xu-jun，FANG Wan-ping，LI Xing-hui

1. Tea Research Institute, Nanjing Agricultural University, Nanjing 210095, China；
2. Tea Research Institute, Southwest University, Chongqing 400715, China

Online:2013-12-25 Published:2014-01-03

摘要/Abstract

摘要：

采用国家标准和气相色谱-质谱法对不同生态区域的4种常见茶树品种(福鼎大白茶、金萱、黔湄419和云抗10号)茶籽仁主要化学成分和脂肪酸组成进行测定与分析。结果发现：在P＜0.05水平上，金萱的水分和蛋白质含量显著高于其余3者，灰分含量显著高于云抗10号，但与福鼎大白茶和黔湄419无显著差异；福鼎大白茶中粗纤维含量和脂肪含量显著高于其余3者，分别达3.64%、27.91%；品种间淀粉和茶皂素含量差异显著，其中含量最高者均为云抗10号；黔湄419中的茶多酚含量显著高于其余3者，达1.17%。4种茶籽仁中共检出15种脂肪酸，黔湄419中的不饱和脂肪酸含量最高，金萱、福鼎大白茶次之，云抗10号最低。

关键词: 茶籽仁, 化学成分, 脂肪酸, 对比分析

Abstract:

The main chemical and fatty acid composition in tea seed kernels of four common species of tea trees,
‘Fuding Dabaicha’, ‘Jinxuan’, ‘Qianmei 419’ and ‘Yunkang 10’ were analyzed by the Chinese national standards and gas
chromatography-mass spectrometry (GC-MS). Water and protein contents in tea seed kernels of ‘Jinxuan’ were significantly
(P ＜ 0.05) higher than those of three other species. Its ash content was also significantly higher than that of ‘Yunkang 10’,
but there was no significant difference between ‘Fuding Dabaicha’ and ‘Qianmei 419’. The contents of crude fiber and fatty
acids in ‘Fuding Dabaicha’ were 3.64% and 27.91%, respectively, which are significantly higher than those of three other
species. The contents of starch and saponin were significantly different among four different species with the highest values
being found in ‘Yunkang 10’. The content of tea polyphenols in ‘Qianmei 419’ (1.17%) was significantly higher than three
other species. Totally 15 fatty acids were identified in tea seed kernels from all the tested species. The content of unsaturated
fatty acids in ‘Qianmei 419’ was the highest, followed by ‘Jinxuan’, ‘Fuding Dabaicha’, and ‘Yunkang 10’.

Key words: tea seed kernels, chemical composition, fatty acids, comparative analysis

王明乐，曾亮，罗理勇，朱旭君，房婉萍，黎星辉. 4种常见茶树品种茶籽仁主要化学成分分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201324015.

WANG Ming-le，ZENG Liang，LUO Li-yong，ZHU Xu-jun，FANG Wan-ping，LI Xing-hui. Main Chemical Composition of Tea Seed Kernels from Four Common Species of Tea Plants (Camellia sinensis)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201324015.

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4种常见茶树品种茶籽仁主要化学成分分析

Main Chemical Composition of Tea Seed Kernels from Four Common Species of Tea Plants (Camellia sinensis)

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