The Biochemical Composition Analysis And Excellent Individuals Screening With Camellia Sinensis Var. Assamica Cv. Jianghua

Since1961, Thea assamica CV. Jianghua was found in Jianghua Yao Autonomous County by Liu-Baoxiang and Wang-William, in the30-year-long study, the scholars confirmed the Thea assamica CV. Jianghua is similar to the Yunnan large leaf species, Camellia sinensis var. assamica cv. Jianghua is an ancient and precious kinds of tea. It has varieties resource variability type and it was a female parent for fine individual screening.In order to screen special germplasm resources of tea plant, Camellia sinensis var. assamica cv. Jianghua were utilized as material. According to the appearance of tea plant,100tea plant resources were screened as candidate. The water extraction、tea polyphones、amino acid、ratio of polyphenols/amino acid、caffeine、catechins、 amino acid compositions of spring tea shoots, summer tea shoots and autumn tea shoots in100individual plants were an analyzed by UV spectrophotometer and high performance liquid chromatography. Main results are as follows:1.Basic biochemical component analysis:water extraction、tea polyphones、 amino acid have an average of48.74%、36.98%、1.80%; The average content of Theobromine、Caffeine、Gallic acid and Theanine are2.73mg/g、4.09%、0.90mg/g、6.41mg/g.2.Catechins component analysis:The average content of each catechin components are EGC (19.00mg/g)、D,L-C (7.88mg/g)、EC (6.19mg/g)、EGCG (69.82mg/g)、GCG (7.99mg/g)、ECG (25.07mg/g)The coefficient of variation with each catechin components as follows: EGC(39.08%)、D, L-C(40.29%)、EC(35.62%)、EGCG(19.02%)、GCG(17.67%)、 ECG(29.00%).3. Principal component analysis and cluster analysis:16quality trait indicators are divided into five principal components factor, the cumulative contribution rate of82.09%, the first principal component factor has the largest contribution of25.36%, U sing principal component analysis method to make a comprehensive evaluation of tea quality traits. Through principal component analysis to identify the major contribution to quality improvement factor, Provide a theoretical basis for quality breeding of tea. Hierarchical cluster analysis showed that100individuals were divided into six categories. Class I performance of non-esterified catechins content was lowest. Class II polyphenols, phenolic ammonia ratio,the proportion of ester catechins and caffeine content were minimum. Class III EGC content was highest. Class IV polyphenols, phenolic ammonia ratio, theobromine were highest while theanine was at least. Class V caffeine, D,L-C, EC, ECG, catechins, non-ester type catechins content were highest. Class VI amino acid and theanine were highest and lowest total catechins. The obvious differences were existed in the six groups biochemical composition. It was helpful for the breeding of excellent tea tree resources.4. Amino composition analysis:amino acid component contents exist extremely difference between each individuals, the total mutant modulus is high, the mutant type of resource is more, the alternative range on the breeding is wide; The highest five components were selected to carry out relation analyze, the extremely notable appearance between theanine contents and large amount of contents amino acid,The theanine and total amino acids extremely significant correlation, too. As well as large amount of amino acid contents and amino acid total quantity.5. The seasonal changes of chemical composition:The spring shoots has a high content of amino acid、EGCG、Catechins、Ester catechins and Ester catechins proportion, a low content of water extraction、tea polyphones、ratio of polyphenols/amino acid Alkaloid; the summer shoots has a high content of water extraction ratio of polyphenols/amino acid, a low content of amino acid、EGCG、 Catechins、Ester catechins; then the autumn shoots has a high content of tea polyphones, a low content of Ester catechins proportion.The seasonal significant differences was existed in those biochemical compositions.