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茶多酚和水浸出物是茶叶中的主要化学物质,与茶叶品质的关系非常密切。其中茶多酚含量对红茶品质的影响尤为明显。本文针对我所选育的有性系和无性系品种的茶多酚、水浸出物的含量和制茶品质的审评结果,进行相关分析,目的是探索不同品种(品系)茶多酚、水浸出物含量与红绿茶品质的相关,尤其是相关变异和曲线关系,藉以增强种性认识和品质选育。一、不同品种(品系)茶多酚、水浸出物与红绿茶品质表现从表1、2中可以看出,(1)不同无性
Tea polyphenols and water extract is the main chemical in tea, and tea quality is very closely related. Tea polyphenols content which is particularly evident on the quality of black tea. In this paper, the relative analysis of the contents of tea polyphenols, water extracts and tea quality in selected sexual and clonal varieties of China were carried out. The purpose was to explore the relationship between the content of tea polyphenols, water, Extract content and the quality of red and green tea, especially the relationship between variation and curve, in order to enhance the understanding of species and quality breeding. First, the different varieties (strains) of tea polyphenols, water extracts and red green tea quality performance can be seen from Table 1, (1) different asexual