摘要
对贵州苦丁茶中的主要可溶性糖进行了研究。结果表明,苦丁茶各部位可溶性总糖含量为1 65～11 48g/100g,新梢的可溶性总糖含量为8 47～14 27g/100g,其中蔗糖为3 08～6 17g/100g,还原糖为1 78～3 92g/100g,果糖为0 76～1 47g/100g,前两者分别占可溶性总糖的43 2%～50 5%和25 4%～37 1%,果糖占还原糖的25 6%～41 6%。新梢在成熟过程中,可溶性总糖含量逐渐增高,成熟后逐渐降低。不同季节的新梢中,以夏梢糖含量最高,冬梢最低。
The soluble sugar contents in the shoot of Guizhoukuding tea were studied.The results showed that the soluble total sugar content was 165-1148g/100g in all parts of kuding tea.In the shoot, the soluble total sugar was 847-1427g/100g ,among which, the sucrose was 308-617g/100g, the reducing sugar was 178-392g/100g ,and the fructose was 076-147g/100g ,the proportion of the first two sugar to the soluble total sugar was 432%-505% and 254%-371% respectively ,and the proportion of the fructose to the reducing sugar was 256%-416%.The total sugar content increased gradually in the maturation of the shoot and decreased slowly after the shoot maturation.Among the shoots growing in different seasons ,the summer shoot and the winter shoot owned the highest and the lowest sugar content respectively.
出处
《山地农业生物学报》
2003年第3期230-232,共3页
Journal of Mountain Agriculture and Biology
关键词
苦丁茶
新梢
可溶性糖
含量变化
还原糖
果糖
蔗糖
kuding tea
shoots
soluble sugar
reducing sugar
fructose
sucrose
Guizhou
