Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (7): 1351-1360.DOI: 10.3969/j.issn.1004-1524.2022.07.01

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Analysis into amino acids and theanine contents of 115 tea germplasms and special germplasm resource screening in Guizhou, China

YANG Chun(), QIAO Dahe, GUO Yan, LIANG Sihui, LIN Kaiqin, CHEN Zhengwu()   

  1. Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
  • Received:2021-09-15 Online:2022-07-25 Published:2022-07-26
  • Contact: CHEN Zhengwu

Abstract:

In order to screen special tea germplasms with high contents of amino acids and theanine, and to ascertain the characteristics of amino acids and theanine in tea germplasms in Guizhou, the total amino acids content and theanine content of one bud and two leaves from spring shoots of 115 tea germplasms were determined by spectrophotometer and high performance liquid chromatography, respectively. It was shown that the contents of total amino acids ranged from 0.95% to 7.96%, with an average of 3.40%, the content of theanine ranged from 0 to 3.80%, with an average of 1.58%, and the theanine proportion ranged from 0 to 67.66%, and the majority was 40%-<60%. In the 115 tea germplasms, 11 were identified as special germplasms with high amino acids content (≥5%), and 3 were identified as special germplasms with high theanine content (≥3%). The contents of total amino acids and theanine varied in tea germplasms collected from different sources. The tea germplasms from Guiding, Liping and Shiqian showed relatively higher contents of total amino acids and theanine, while the contents of total amino acids and theanine in the tea germplasms from Sandu and Pu’an were significantly (P<0.05) lower than the others. Camellia costata collected from Sandu showed primitive biochemical characters without detection of theanine. By cluster analysis, the 115 tea germplasms could be divided into five categories. Among these categories, Shitai14 was separated individually due to its high contents of total amino acids and theanine.

Key words: Guizhou, tea germplasms, amino acids, theanine

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