关键词: 植物提取物, 植物提取物, 植物病原菌, 抑菌活性

Abstract:

Old tea plant and tableland tea plant were compared on convention components of fresh leaf and tea quality to provide theoretical basis for evaluation and utilization of the ancient tea plant resources. Different tea samples were product by fresh leaf of old tea plant and tableland tea plant at Nannuo mountain in Menghai county of Yunnan respectively. The results of sensory evaluation and quality composition analysis showed that: (1)The main biochemical components content of tea polyphenols, catechin, amino acids, caffeine, water extract of old plant tea fresh leaf were higher than that of tableland tea fresh leaf. It was suggesting that the material base of fresh leaf in old tea plant was superior than in tableland tea plant; (2)From the content of quality components, the ratio of taste compounds in old plant tea was more suitable than that in tableland tea for the request of consumers. Concretely, the content of amino acid in old plant tea was higher significantly than that of tableland tea, while catechins content, phenolic/ammonia significantly below tableland tea; (3)From sensory quality, old plant tea were superior tableland tea. Old plant tea tasted thick, harmonious and sweety, while tableland tea tasted thin, bitter, poorly harmonious. From brewing times, old plant tea could brew 5 times, one times more than tableland tea, It indicated that old plant tea had better resistance of bubble. Anyhow, old plant tea was more acceptable than tableland tea.