3个茶树品种不同花期茶花主要生化成分比较分析OA

With many domestic and foreign researchers continuously advancing the research progress of tea tree flowers and developing their utilization value,the comprehensive utilization of tea tree flowers has shown an increasing trend in recent years,most of which involve internal components extraction and health food,as well as the technology and equipment for producing tea,wine,and beverages using tea tree flowers,and so on.This experiment focuses on the flowers of three different tea varieties,namely Fuding Dahaocha,Fuding Dabaicha,and Jinxuan,to explore the differences and changes in the content of water extracts,tea polyphenols,free amino acids,and soluble sugars,and other components in the tea flowers of different tea tree varieties during different flowering periods(exposed white period,burst period,initial extension period,and full extension period).The aim is to provide a reference for the later resource development and utilization of tea flowers.The research results showed that during the exposure period,Fuding Dahaocha has the highest content of water extracts and free amino acids,while Fuding Dabaicha has the highest content of tea polyphenols and soluble sugars;During the flowering period,Jinxuan has the highest content of water extracts and tea polyphenols,Fuding Dahaocha has the highest content of free amino acids,and Fuding Dabaicha had the highest content of soluble sugars;In the initial stage,the content of water extracts and free amino acids was highest in Fuding Dabaicha,while the content of tea polyphenols and soluble sugars was highest in Jinxuan;During the full extension period,the water extract content is highest in Fuding Dabaicha,the tea polyphenols and free amino acid content is highest in Jinxuan,and the soluble sugar content is highest in Fuding Dabaocha.