Effect of Girdling on Levels of Catechins in Fresh Leaf in Relation to Quality of 'Huang Zhi Xiang' Oolong Tea

被引：11
作者：
Chen, Yulong [1 ]
Duan, Jun [1 ]
Yang, Shaoyu [1 ]
Yang, En [1 ]
Jiang, Yuming [1 ]
机构：
[1] Chinese Acad Sci, S China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China
来源：
PLANT FOODS FOR HUMAN NUTRITION | 2009年 / 64卷 / 04期
关键词：
Oolong tea; Catechins; Quality; Girdling; Leaf; Camellia sinensis; LEAVES; GREEN; ACID; POLYPHENOLS;
D O I：
10.1007/s11130-009-0139-7
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
Oolong tea is one of the most popular beverages due to the presence of significant amount of catechins. Experiments were conducted to investigate the effect of girdling treatment on levels of catechins in fresh tea leaf related to quality of the 'Huang Zhi Xiang' Oolong tea (Camellia sinensis). The variations in the levels of catechins in fresh tea leaf and the quality score (QS) of the 'Huang Zhi Xiang' Oolong tea were examined. The study demonstrated that girdling treatment increased significantly the levels of (-)-epicatechin, (-)-epigallocatechin, (-)-epigallocatechin gallate, (-)-epicatechin gallate, total catechins, simple catechin, and catechin gallate present in fresh leaf of tea trees. Furthermore, the girdling treatment improved significantly the quality of the 'Huang Zhi Xiang' Oolong tea. Thus, it was suggested that application of girdling treatment could be an effective agronomic practice to increase the quality of 'Huang Zhi Xiang' Oolong tea.
引用
收藏
页码：293 / 296
页数：4
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