关键词: 丙酮提取物, 丙酮提取物, 水稻幼苗, 抗寒性

Abstract: This research studied the main physical and chemical properties of casual tea and brick tea of Liubao tea (producing date:2006). HPLC, spectrophotometry and chromatic aberration were adopted to investigate physical and chemical properties of Liubao tea The main functional chemicals in Liubao casual tea and brick tea were analysed, The free amino acid contents were (29.81±0.073)and (2.37±0.011)mg/g. The theanine was not detected. The water-soluble saccharide contents were (38.45±1.03)and (47.55±1.19)mg/g. The free protein contents were (13.28±0.53) and (11.41±1.71)mg/g. The gallic acid contents were (4.24±0.063) and (2.37±0.011)mg/g. The caffeine contents were (28.30±0.10) and (29.28±0.059) mg/g. The tea polyphenols contents were (131.09±8.41) and (95.61±0.58) mg/g, and then the numbers of catechin compositions detected were 8 and 7, and their contents were determined.The water extracts were (335.68±9.22) and (305.22±7.76)mg/g. chromatic aberration of tea liquor were analyzed by L*a*b* table color system. UV-Vis spectra showed that there were absorption peak at about 205 and 272 nm. Liubao tea has typical characteristics of Heicha.