Study On The Main Bioactive Compounds Of Tea (Camellia Sinensis) Flower And Its Application Perspectives

The main chemical compositions of tea (Camellia sinensis) flower were studied. It is the first time to determine the levels of protein, reducing saccharides and SOD activity in different blooming stages of tea flowers collected from three cultivars of Camellia sinensis with different picking time. Results showed that there were significant differences among cultivars and blooming stages, as well as the change of these chemical constituents along with time. Consequently we selected the right cultivar that has high protein, reducing saccharides or SOD activity and the fitting deflower time. The main results are as follows.1. The chemical component in each part of flower such as petal and pistil plus stamen is quite similar and the amount is comparable. Levels of protein and saccharide in tea flowers are 38.2% and 24.1%.2. We studied the contents of protein, reducing saccharides and SOD activity in tea flowers with different cultivars, blooming stages, and picking time. The results are:(1) For the mean protein content, Longjing 43 is the highest, Huangdan is the second, Keemenzhong is the lowest. Flowers at the early blooming stage had higher protein than that of the blooming. The contents of protein in tea flowers decreased with the expansion of blooming stage in principle. Flowers picked on Oct. 31st have more protein. Statistic results demonstrated that the contents of proteinvaried significantly with different cultivars, blooming stages and picking time. Cultivars and blooming stage interaction effects are also significantly. According to the results, we selected the tea flowers with high content of protein are Longjing 43 flowers at the early blooming stage picked on Oct. 31st.(2) The order of the main content of reducing saccharides is Keemenzhong > Huangdan > Longjing 43 in tea flowers at the early blooming stage, and Huangdan > Longjing43 > Keemenzhong in the blooming tea flowers. However, results indicated that there were no significant differences among cultivars and picking time. The content of reducing saccharides in the blooming tea flowers is significantly higher than that of at the early blooming stage. Along the whole florescence, the content of reducing saccharides was fluctuated, even though it tends to descend in whole. Based on the results and the production request, we selected the tea flowers with high content of reducing saccharides are blooming flowers at the blooming stage.(3) The order of the mean activity of SOD in both tea flowers at the early blooming and complete blooming stage is Longjing 43 > Huangdan > Keemenzhong. The mean activity of SOD in flowers at the early blooming stage is higher than that of at the blooming stage. Both differences among cultivars and blooming stages are significant. The activity of SOD increased along with the expansion of blooming stage except for one or two, but there was no significant differenceamong picking time. According to the results, we should use Longjing 43 flowers at early blooming stage for the production of SOD.