硫营养对绿茶产量和品质的影响  

Effect of Sulphur Nutrition on Yield and Quality of Green Tea

作　　者：李杰[1] 马立峰[2] Jóska Gerendás 阮建云[1] 

机构地区：[1]Institute of Plant Nutrition and Soil Science University of Kiel [2]中国农业科学院茶叶科学研究所,浙江杭州310008

出　　处：《茶叶科学》2006年第3期177-180,共4页Journal of Tea Science

基　　金：德国研究基金会(DFG;Sa359/22);国家自然基金委(NSFC;Nr.30170553)

摘　　要：研究了硫营养对绿茶产量和品质的影响及其可能的机理。试验设2个硫处理(0,50 kg S.ha-1.a-1),每个处理重复4次,完全随机区组设计。结果表明:施硫能够提高产量、增加氨基酸和抗坏血酸(AsA和DAsA)含量,降低茶多酚和酚氨比(TP/AA)。施硫对茶叶品质的改善与降低多酚氧化酶(PPO)的活性、提高硝酸还原酶(NR)和苯丙氨酸解氨酶(PAL)活性有关。The effect of sulphur on yield and quality of green tea were investigated. The field experiment consisted of two S application rates （0, 50 kg S·ha^-1·a^-1） with four replications in a 2 × 4 completely randomized block design. Sulphur application slightly increased fresh yield, contents of free amino acids, total ascorbic acid （tAsA）, ascorbic acid （AsA）, dehydroascorbic acid （DAsA）, while decreased content of tea polyphenols and ratio of tea polyphenols to free amino acids （TP/AA）. These changes of quality-determined constituents in tea flushes with sulphur supply were found to be associated with decreased activity of polyphenol oxidase （PPO） and increased activity of nitrate reductase （NR） and phenylalanine ammonia-lyase （PAL）.

关 键 词：氨基酸 抗坏血酸 多酚氧化酶 硝酸还原酶 苯丙氨酸解氨酶 

分 类 号：S571.1[农业科学—茶叶生产加工]