大气CO_2浓度对茶叶品质的影响  

Effects of Atmospheric CO_2 Concentration on Tea Quality

作　　者：蒋跃林[1] 张庆国[1] 张仕定[2] 

机构地区：[1]安徽农业大学资源与环境学院,安徽合肥230036 [2]中国科技大学理化实验中心,安徽合肥230026

出　　处：《茶叶科学》2006年第4期299-304,共6页Journal of Tea Science

基　　金：国家自然科学基金项目(70271062);安徽省高校自然科学研究项目(2006KJ044)资助

摘　　要：通过开顶式气室控制CO2浓度，对盆栽茶树进行试验测定，研究了大气CO2浓度升高对茶叶品质成分氨基酸、茶多酚、咖啡碱、可溶性糖和主要营养元素含量的影响。结果表明，在大气CO2浓度为550和750μmol／mol时，与正常大气CO2水平相比，春茶氨基酸含量下降4．5％和12．2％，夏茶氨基酸含量降低1．7％和6．7％，秋茶降幅为2．9％和10．8％；茶叶咖啡碱含量降低3．1％～4．6％和5．1％～10．7％；但茶叶茶多酚和可溶性糖含量降CO2浓度升高而提高，茶多酚含量提高3．8％～6．0％和6．9％～11-3％，可溶性糖含量增加8．4％～14．4％和18．1％～28．2％。同时，大气CO2浓度的升高使茶叶营养元素氮、钾、钙、磷、钠含量有不同程度降低，而锌、镁、铁含量有所增加，其中，茶叶氮、钾元素含量降低6．1％～16-3％和12．9％-22．9％，锌、镁含量分别提高5．8％-17．8％和11．3％～16．0％。The quality components including amino acids, polyphenols, caffeine, soluble sacchrides and main nutrient elements in tea were measured under ambient and elevated CO2 conditions, and effects of elevated atmospheric CO2 concentration on tea quality were analysed. The results showed that amino acid contents in tea decreased by 1.7%-4.5% and 6.7%-12.2% under elevated （500 and 750 μmol/mol） CO2, compared to the ambient air CO2 concentration. At the same time, the caffeine contents reduced by 3.1%-4.6% and 5.1%-10.7%. The polyphenol contents increased by 3.8%-6.0% and 6.9%-11.3%. The solule sacchride contents increased by 8.4%-14.4% and 18.1%-28.2%. It was also found that the N, K, Ca, P and Na contents in tea decreased to some extent. The Zn, Mg and Fe contents increased with CO2 enrichment.

关 键 词：CO2 增加 品质 茶 

分 类 号：S571.1[农业科学—茶叶生产加工] R984.114[农业科学—作物学]